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How To Make A Bloody Mary


First Posted: 11/02/2011 4:03 pm Updated: 08/31/2012 10:48 am

There are a number of combinations that can be used in a Bloody Mary, but to create the classic version of the cocktail, Maitre d'Hotêl Instructor Doug Miller of The Culinary Institute of America uses worcestershire sauce, horseradish, lemon juice, hot sauce, vodka, black pepper, and salt. You can make your own fresh tomato juice or buy it in a can or bottle. To a pitcher of tomato juice, he adds about 2 tablespoons of worcestershire sauce, 3 tablespoons of prepared horseradish, the juice of half a lemon, a tablespoon of black pepper, a tablespoon of salt and a dash of hot sauce. He stirs the ingredients into the juice, explaining that there are two other variations of Bloody Marys -- a Bloody Bull, which incorporates beef bullion, or you can make a Bloody Mary with a bit of clam juice. You can also enjoy it without the alcohol. He adds ice to a cocktail shaker and adds 1 to 2 ounces of vodka to 5 ounces of the juice mixture, then shakes. He pours the drink out with the ice, garnishing with a celery stalk.

For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.


Video Transcript


Hi, I'm Maitre d' Instructor Doug Miller, from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to make a bloody mary.

Bloody Mary has an infinite amount of combinations. Personally, for my Bloody Mary, I like to enjoy it with worcestershire sauce, horseradish, fresh lemon, black pepper, and salt. You can make your own fresh tomato juice, or you can purchase tomato juice at your local grocery store. You'll also use hot sauce. I like to use celery for my garnish. And then lastly - vodka.

To make a Bloody Mary is very simple and basic. I'm going to take my worcestershire sauce, and add about two tablespoons. Then I'm going to take my horseradish: I like mine a little bit spicy, so I like mine with a little extra horseradish in it. If you prefer yours not, you can always adjust the amounts, but I have about three tablespoons of horseradish. Then I'm going to take the lemon juice, with my fresh lemon squeezer. I'll use half a lemon, which will yield about an ounce of lemon juice. Then I'm going to add about a tablespoon of black pepper, a tablespoon of salt, and my hot sauce, and I'm just going to give this a stir, incorporating all the ingredients within it.

There are two variations to the Bloody Mary. There's a drink known as a Bloody Bull, which would include beef bouillon, or you can do Bloody Mary with a little bit of clam juice. You can also enjoy it without the alcohol.

Now to assemble your Bloody Mary! I'm going to take my cocktail shaker and add a little ice to it. Add an ounce of your favorite vodka - you can add two ounces if you like - and I'm going add about five ounces of Bloody Mary mix. Give this a good shake - and after a good shake, you can pour your beverage, and then garnish it with the celery. This is your classic Bloody Mary.

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