Bloody Mary Recipe
(Fernand Petiot, 1933) nuit blanche vodka, tomato, horseradish, pepper
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Glass
Start by chilling a tall glass, such as a pint glass, by filling it with ice water. Set aside for a few minutes.
- 2
Mix the Ingredients
In a cocktail shaker, add 2 oz of Nuit Blanche Vodka, 4 oz of tomato juice, 1 tsp prepared horseradish, 1 tsp black pepper, 1 tsp celery salt, and 0.5 oz lemon juice.
- 3
Add Sauces
Add a few dashes of Tabasco sauce and Worcestershire sauce to the mixture according to your taste.
- 4
Shake It Up
Fill the shaker with ice cubes (about 1 cup) and shake vigorously for about 10-15 seconds to combine the ingredients thoroughly.
- 5
- 6
Garnish
Garnish with a celery stick and a lemon wedge for added flavor and presentation.