How to Make a Bloody Mary With Horseradish

The first Bloody Mary cocktail can be traced back to Paris in the 1920s. These drinks were created at Harry's New York Bar, when vodka was first brought in from Russia. The drink was brought to the United States in the 1930s, where it continues to be a popular alcoholic brunch beverage. This recipe yields approximately one 4-oz. Bloody Mary made with horseradish.

Things You'll Need

• Drink shaker
• Vodka
• Fresh lemon or lemon juice
• Sharp kitchen knife
• Tomato juice
• Pepper
• Salt
• Cayenne pepper
• Worcestershire sauce
• Horseradish
• Highball glass
• Carrot or celery stick

Instructions

1. Fill a tall drink shaker with ice cubes. Add 1 ½ oz. of vodka, and stir well to combine. Use any brand of vodka you prefer, but do not use a flavored variety, as this can detract from the taste of the Bloody Mary.

2. Cut a fresh lemon in half using a sharp kitchen knife, and squeeze the juice from one half into the shaker. If a fresh lemon is not available, you can use approximately 1 ½ tbsp. of bottled juice.

3. Add 2 oz. of tomato juice, a dash of pepper, and two dashes each of salt and cayenne pepper to the shaker. Stir well to combine.

4. Add approximately three dashes of Worcestershire sauce and ½ teaspoon of horseradish to the shaker. Shake the contents for 1 to 2 minutes, or until the outside of the shaker becomes very cold and begins to perspire.

5. Strain the prepared Bloody Mary into a highball cocktail glass, and garnish with a carrot or celery stick. Serve immediately.

Tips & Warnings

• To give the drink an additional kick, place 2 tsp. of fresh peppercorns into the vodka bottle, allowing them to sit overnight before making Bloody Marys. If cayenne pepper is not available, you can use Tabasco sauce in its place. This will give the drink a less spicy taste, but may be preferable to anyone who has an aversion to cayenne.

References

• Book: Grilling for Dummies; John Mariani, Marie Rama, Bryan Miller, Dummies Press Staff; 2009