Dave's Bloody Mary Recipe
The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. The New York Herald, (on December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel?s newest pick-me-up which is receiving attention from the town?s paragraphers is called a Bloody Mary: half tomato juice, half vodka."
This recipe makes 1 gallon of Bloody Mary's, ready to pour over ice cubes and drink. Only a garnish of celery or pickled asparagus need be added. Don't let the absence of tabasco or horseradish fool you . . you can add those ingredients AFTER you try it, if you feel it necessary. It should aged in the refrigerator for two weeks before opening. (I usually can't wait that long to sample it).
"This Bloody Mary recipe is easy to make and delicious.I develoiped this recipe over 30 years ago and everyone I serve them to loves them. Initially, I used Tabasco and horseradish but quit using both when I discoverd that somehow, the celery seeds interact with the Worcestershire sauce to add the bite you expect in a good Bloody Mary. "
- OUSoonerCuisine: AmericanMain Ingredient: Alcohol
86% would make again (reviews)
204 people want to try | 344 have favorited
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Notes Ingredients
Dave's Bloody Mary Recipe Preparation
Combine all ingredients in a glass gallon jug. Shake well to mix thoroughly.
Age in refrigerator at least 2 weeks before opening. Shake daily to keep ingredients well mixed.
Pour over ice cubes and garnish with celery stalk or pickled asparagus.
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Dave's Bloody Mary Recipe Reviews
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Brought camping at Dave Matthews. Band, appropriate name. Delicious!
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This recipe is the best Bloody Mary recipe! My husband makes a batch for us and I love it. Everyone who has come for a visit and tried the recipe says it's the best Mary they have ever had! Thank you!
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I love this recipe! It's my first-ever homemade bloody mary and it is SO GOOD
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Great recipe! Very refreshing. (Testing a new feature, please ignore this review... will be deleted shortly.)
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This Bloody Mary recipe is easy to make and delicious.I develoiped this recipe over 30 years ago and everyone I serve them to loves them. Initially, I used Tabasco and horseradish but quit using both when I discoverd that somehow, the celery seeds interact with the Worcestershire sauce to add the bite you expect in a good Bloody Mary.
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[I posted this recipe.]
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%2c+printed+what+is+believed+to+be+the+first+reference+to+this+drink%2c+along+with+the+original+recipe%3a+%22George+Jessel%3fs+newest+pick-me-up+which+is+receiving+attention+from+the+town%3fs+paragraphers+is+called+a+Bloody+Mary%3a+half+tomato+juice%2c+half+vodka.%22%0d%0a%0d%0aThis+recipe+makes+1+gallon+of+Bloody+Mary%27s%2c+ready+to+pour+over+ice+cubes+and+drink.+Only+a+garnish+of+celery+or+pickled+asparagus+need+be+added.+Don%27t+let+the+absence+of+tabasco+or+horseradish+fool+you+.+.+you+can+add+those+ingredients+AFTER+you+try+it%2c+if+you+feel+it+necessary.++It+should+aged+in+the+refrigerator+for+two+weeks+before+opening.+(I+usually+can%27t+wait+that+long+to+sample+it).+)
