• Gilles GB

A recipe for Bloody Mary

History of change and history to prepare the coming end of the confinement, I will talk about the Bloody Mary. The world is divided into two camps, those who adore the Bloody Mary and those who hate it, maybe there is missing a third camp, that of those who have not yet found the ideal recipe.

The history of the Bloody Mary is about as varied as its recipes. Its creation would be attributed to the French bartender Fernand Petiot in the 1920s who officiated at Harry's New York Bar in Paris.

Canada's Caesar

The Bloody Mary has become a classic with multiple variations, from Canada's Caesar made from Clamato (clamato being a fruit juice made from tomato juice, clam broth and spices, sold by Mott's), Tequila-based Bloody Maria, including Red Snapper (gin-based), Mexican Michelada (beer-based).

Generally, the Bloody Mary consists of five balanced elements represented by a combination of salted tomato juice, hot sauce, lemon juice, vodka and Worcestershire sauce.

That said, if you keep this balance in mind, the Bloody Mary can be a blank canvas to let your creativity shine.

Ingredients for 2 glasses

- 2 stalks of green onions - ½ jalapeño pepper - 1 can (300 g) tomato juice - 1 teaspoon grated horseradish - 30 g lemon juice - 30 g of vinegar or caper brine - 5 dashes of Maggi sauce - 5 dashes of hot sauce - ½ teaspoon onion powder - ½ teaspoon garlic powder - ½ teaspoon black pepper - ½ teaspoon salt - 85 g of vodka - Garnish, your choice


- Burn the stalks of green onions and chilli for 30 seconds to char or fry them in the pan for 1 to 2 minutes until browned, let cool, mince,

- Mix all the ingredients except the vodka and garnish in a Mason Jar or another large container. Stir until well combined. Leave to rest in the fridge for at least 30 minutes to allow the flavors to combine,

- In two glasses filled with ice, decorated with a salty or spicy rim, add half of vodka in each. Top with the Bloody Mary mixture. Garnish with vegetables, lemon wedges, olives, capers, bacon, beef jerky or any other visually impressive ingredient you desire. To drink, of course in moderation and especially very fresh.

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