Bloody Mary

Long time no cocktail hour. But recently I was in the mood for a Bloody Mary – usually, a drink that reminds me of transatlantic flights, New York City Bars, and cured hang-overs.

Bloody Mary Recipe | KTINKA

The Perfect Airplane Drink & a Great Hang-Over Cure

Whenever someone wonders why people drink Tomato Juice on airplanes, I suggest that it must be a relic from the golden age of flying. In my imagination, back in the 1950s, you’d be served a Bloody Mary as soon as you took your seat on a plane. While this vision might be inaccurate, studies do in fact studies suggest that Bloody Marys taste great when enjoyed up in the air.

Another association with Bloody Marys are hang-overs. And while too many of them might have a contrary effect, they are said to be an excellent cure for miserable mornings after. There is, in fact, a theory that the inventor of the drink was a gentleman in the 1920s, who mixed tomato juice and vodka as a morning tonic.  While I’d have a hard time to stomach a Bloody Mary first thing on a hungover morning, I do quite like to serve it for a late weekend brunch.

How to Mix a Bloody Mary

You can either prepare one glass of Bloody Mary, but if you have guests over for brunch, for example, feel free to prepare a batch of Bloody Mary, double, triple or quadruple the amounts in the recipe below.

  • 2cl of fresh lemon juice
  • 2 dashes of Worcestershire sauce
  • 2 dashes of Tabasco sauce
  • A pinch kosher salt
  • A pinch coarse black pepper
  • 10cl tomato juice
  • 5cl Vodka
  • 1 lemon wedge
  • 1 small celery stalk

Add all the ingredients to a shaker, add some ice cubes and roll the shaker for about 5 times. Transfer to a large glass and garnish with the lemon wedge and celery stalk. Enjoy!


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