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).
Category: Drinks
Cuisine: American
1 750 ml bottle Vodka your choice of brand
2 48 oz cans Tomato juice
1 tablespoon Salt
2 tablespoon Celery seeds
3 tablespoons Fresh lime juice
4 oz Worcestershire Sauce
This is the best!!
Margot222It might be a nice tasting cocktail, but it certainly isn't a "Bloody Mary" without the extra kick that some Tabasco brings
drnicwatsonBrought camping at Dave Matthews. Band, appropriate name. Delicious!
cmpdcaseThis 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!
Simfaith
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