Bloody Marys

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Every bartender I know has a ritual. Usually it takes the form of a shot (Fernet-Branca, Green Chartreuse, Grand Marnier), but I’ve always favored the long drink. After all the prep is done and the bar is set up, I fix myself a proper Bloody Mary. Check out my recipe for the perfect shift starter.  I started with the standard: vodka, tomato juice, salt, pepper, Worcestershire, and a dash of Tabasco. Since then, it’s morphed into a whole different beast. Blessed with an array of fresh ingredients, I’m currently hooked on muddled cucumbers and mint, ½ oz fresh lime juice, ¼ oz fresh ginger (cut with simple syrup), a few dashes of garlic Tabasco sauce and Worcestershire, cayenne pepper, and salt. Shake that with 2 oz of Belvedere Citrus, strain over ice, and then add the tomato juice. Garnish? Olives and cucumbers. Celery if it’s around. Now, saying all that, there are a million different things we all can say about the drink. Swap the vodka for tequila and you have a Bloody Maria. Use gin and you have a Red Snapper. Add the tomato juice afterward to save the vitamins! Don’t shake the tomato juice! I could go on forever, but what interests me most is what is in the glass. So I turn it to you, fellow bartenders - how do you take yours?



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