Cocktail: What’s the recipe for a Bloody Mary?

The Bloody Mary (a supposed reference to England’s bloodthirsty Queen Mary Tudor) was invented in Paris in 1921 in Harry’s Bar New York. His original recipe? Two splashes of lime juice, a few dashes of English dressing, salt, pepper, a dash of Tabasco, 5 cl of vodka, topped with tomato juice. But there is a catch! Indeed, vodka does not find its place in the spicy and umami-vintage world. There’s a real contrast between this neutral alcohol, often made from grain, and spiced tomato juice. Rest assured, the solution is there: just replace the vodka with tequila or mezcal!

Fresh tomato sauce

To make this cocktail with tequila, choose one that is 100% strong. Admittedly, it costs a little more, but your taste buds will thank you. If Bloody Mary’s vodka leaves the impression of tomato salad with alcohol poured over it, their tequila version gives the impression of a very fresh tomato salsa. Mexican alcohol complements the aromatic vocabulary of tomatoes. This unusual and delicious spirit offers a life-saving earthy botanical skeleton for Bloody Mary. Some of the tequila brings in hints of sun-dried tomatoes that go right along with the non-alcoholic ingredients in this recipe. If you like to smoke, replace tequila with mezcal. And if you want to pay homage to Queen Mary I, remember that the Bloody Mary also exists in a gin version, under the name Red Snapper.

• 4 cl of tequila
• 1.5 cl of lemon juice
• 1 or 2 dashes of Tabasco
• Salt with celery
• 3 dashes of Worcestershire sauce
• 12 cl of high quality tomato juice

Prepare directly in a tall glass. Garnish with a stalk of celery or greens prepared in pickles.

  • The amazing deal

    > With bland chorizo, spicy or not, we must prolong the spicy experience in the best possible way.

Find this article in Spirits Special No. 43 of La Revue du vin de France, on newsstands November 9. If you are not a subscriber, subscribe to consult the magazine and our files online.

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