Worcestershire sauce contains fermented anchovies aged 18 months—that's why your Bloody Mary tastes mysteriously savory.
Bloody Mary Mix
A classic Bloody Mary mix perfect for brunch or a refreshing cocktail.
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
This hangover cure was invented in 1921 Paris by American bartender Fernand Petiot at Harry's New York Bar, who mixed vodka with tomato juice for homesick Russians—then perfected it in 1930s New York by adding Worcestershire sauce after discovering that wealthy Americans demanded their morning cocktails taste like proper beef steak rather than boring vegetable soup.
Regional Twist
In Calgary's cowboy bars, they spike the tomato juice with beef bouillon powder and swap regular Worcestershire for smoky barbecue sauce, creating a prairie breakfast that tastes like liquid steak.
📝 Ingredients
🥬Fresh Produce(3)
- 1/3 cup lemon juice
- 1 1/2 teaspoons pepper
- 6 cups tomato juice
🧂Spices & Seasonings(1)
- 1 1/2 teaspoons salt
🍯Sauces & Condiments(1)
- 3 tablespoons Worcestershire sauce
📦Other(1)
- 1 teaspoon Tabasco sauce
👨🍳 Instructions
- 1
Mix all the ingredients together in a large pitcher.
- 2
To make a Bloody Mary, serve with 1 to 2 ounces of vodka over ice.
💡 Pro Tips
- ✓Chill your tomato juice to 38-40°F before mixing because cold temperatures suppress the metallic taste compounds in canned tomatoes and enhance umami perception.ingredient38-40°F
- ✓Let your Bloody Mary mix rest for 24-48 hours in the refrigerator so the Worcestershire enzymes break down proteins and the salt draws out water from tomatoes, concentrating flavors by 15-20%.timing24-48 hours
- ✓Add lemon juice last and whisk immediately to prevent the citric acid from breaking down the tomato's pectin structure, which would create a separated, watery texture.technique
- ✓Use kosher salt instead of table salt at a 1.25:1 ratio because its larger crystals dissolve slower, preventing over-salting, and it contains no anti-caking agents that can make the mix cloudy.ingredient1.25:1 ratio
- ✓Strain your finished mix through a fine mesh to remove pepper sediment and Worcestershire solids, creating a smoother mouthfeel that won't separate when mixed with alcohol.technique
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Worcestershire sauce contains fermented anchovies aged 18 months—that's why your Bloody Mary tastes mysteriously savory.
Bloody Mary Mix
A classic Bloody Mary mix perfect for brunch or a refreshing cocktail.
The Story
This hangover cure was invented in 1921 Paris by American bartender Fernand Petiot at Harry's New York Bar, who mixed vodka with tomato juice for homesick Russians—then perfected it in 1930s New York by adding Worcestershire sauce after discovering that wealthy Americans demanded their morning cocktails taste like proper beef steak rather than boring vegetable soup.
Regional Twist
In Calgary's cowboy bars, they spike the tomato juice with beef bouillon powder and swap regular Worcestershire for smoky barbecue sauce, creating a prairie breakfast that tastes like liquid steak.
📝 Ingredients
🥬Fresh Produce(3)
- 1/3 cup lemon juice
- 1 1/2 teaspoons pepper
- 6 cups tomato juice
🧂Spices & Seasonings(1)
- 1 1/2 teaspoons salt
🍯Sauces & Condiments(1)
- 3 tablespoons Worcestershire sauce
📦Other(1)
- 1 teaspoon Tabasco sauce
👨🍳 Instructions
- 1
Mix all the ingredients together in a large pitcher.
- 2
To make a Bloody Mary, serve with 1 to 2 ounces of vodka over ice.
💡 Pro Tips
- ✓Chill your tomato juice to 38-40°F before mixing because cold temperatures suppress the metallic taste compounds in canned tomatoes and enhance umami perception.ingredient38-40°F
- ✓Let your Bloody Mary mix rest for 24-48 hours in the refrigerator so the Worcestershire enzymes break down proteins and the salt draws out water from tomatoes, concentrating flavors by 15-20%.timing24-48 hours
- ✓Add lemon juice last and whisk immediately to prevent the citric acid from breaking down the tomato's pectin structure, which would create a separated, watery texture.technique
- ✓Use kosher salt instead of table salt at a 1.25:1 ratio because its larger crystals dissolve slower, preventing over-salting, and it contains no anti-caking agents that can make the mix cloudy.ingredient1.25:1 ratio
- ✓Strain your finished mix through a fine mesh to remove pepper sediment and Worcestershire solids, creating a smoother mouthfeel that won't separate when mixed with alcohol.technique