-2 ounces vodka: you can use any variety of vodka, but I prefer good value vodkas (read: inexpensive, not cheap). I like 360 Vodka (which I’ve found for as little as $17 per 750 ml bottle) and Sobieski Vodka, which retails for approximately $15-$18 for a 1.75 liter bottle. I do not like to spend over $20 for a fifth—with so many good values, why should you? Use straight vodka, not flavored vodka.
-4 ounces Tomato juice (if available, I like to use Clamato juice for flavor)
-Juice of ½ lemon (approximately 2 tablespoons)
-2-3 dashes Tabasco sauce (more if you like it spicier)
-2-3 dashes Worcestershire sauce
Celery salt (sometimes I like to substitute Old Bay seafood seasoning)
1. Before making your Bloody Mary, make sure you start with your vodka in the freezer and the tomato juice in the refrigerator. The colder your ingredients, the less ice you’ll melt when you mix them. Additionally, you’ll want your Bloody Mary glass (you can use a lowball or highball class if you don’t have a Bloody Mary glass) in the freezer, so that the drink does not warm up too quickly after being poured.
2. Preparing the tumbler. Before I start making the Bloody Mary, I like to chill the tumbler. You can keep the tumbler in the freezer, but I usually take ice & water and shake it until the tumbler is frigid. Pour out the ice & water and dry with a cloth.
3. Fill your tumbler with ice.
4. Pour the vodka, tomato juice, lemon juice, Tabasco & Worcestershire sauce, and pepper into the tumbler. I measure precisely—loose pouring leads to a sloppy Bloody Mary.
5. Put the top on the tumbler & shake. I usually give between 3-5 shakes, as any more shaking will only serve to “bruise the booze” and water it down.
6. Pour into the Bloody Mary glass and top with the celery salt. I like to garnish my Bloody Mary with a couple of olives and celery stick, but you can use a twist of lemon if you prefer.
7. Serve and enjoy!