Plan ahead. Know how many Bloodys you will be making. I’m not a fan of mixing up a big batch of Mary mix. A good Bloody Mary is made individually.
The first thing required for a proper Bloody Mary is to make sure you have all the essential tools. The most important being the shaker. It needs to be a metal one because when shaking the mix, you need efficient heat transfer otherwise you end up with watered down drinks and no ice. You will also need a good sharp knife for slicing lime, chopping garlic and preparing the celery. Then a 12 oz beer glass, pints work well also. A straw and a round toothpick should finish it off.
1 1/2 - 2 oz. of Vodka. I like a potato Vodka, it’s very smooth.
About 6-8 oz. of good Tomato Juice, I use Campbell’s
1/4 -1/2 tsp. chopped garlic, it must be finely chopped
1/4 -1/2 tsp. horseradish sauce *
About 6 shakes of black pepper
About 6 shakes of celery salt
1 Celery stick
1 Slice of Lime
1 Pickled Bean
1 Pickled Asparagus spear
1 Pickled Pepper (I like ‘em hot)
2 Green Olives of choice
*If allergies are a concern be advised that most commercially available horseradish contains egg.
Fill the 12 oz glass about 2/3 full with ice. Pour in a jigger of Vodka. Add several shakes of Worcestershire sauce to turn the vodka a muddy brown color. Shake 2-6 drops of Tobasco sauce to taste. Add about a thumbnail size chunk of Horseradish sauce then about the same amount of chopped garlic. Add several shakes each of Black Pepper and Celery Salt. Fill the glass with Tomato Juice then transfer to the shaker, cover and shake till the shaker is too cold to hold on to. If you stop too soon you will end up with a watered down drink. Pour the mixture back into the glass and garnish with a slice of lime, a celery stalk, a bean, an asparagus spear and the hot pepper flanked by 2 olives. Serve with whatever snack you desire.
Some people use lemon instead of lime. I don’t think it works as well. Some use lime juice while mixing but I don’t think it’s necessary. I like to squeeze the lime slice into the drink at the table. This is enough lime. I also like to bite the end off of the hot pepper and let the rest float in the drink. This adds a little more heat. Adjust proportions and garnishes to your liking. Enjoy!