Bloody Mary Recipe

Name: The Alchemist New York Streets Bloody Mary Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 oz Ketel One vodka; 0.5 oz fresh lemon juice; 4 oz Big Tom spiced tomato juice; 0.5 tsp Worcestershire sauce; 3 dashes hot sauce (e.g., Tabasco); 0.5 tsp prepared horseradish; 1 pinch celery salt; 1 pinch freshly ground black pepper; 1 cup ice; 100 ml dry red wine (e.g., Cabernet or Merlot); 1 tsp granulated sugar; 1 strip lemon peel (optional, for brightness); 1 each celery stalk; 1 each lemon wedge; 1 each cocktail olive or pickled pepper; 0.5 each optional bacon strip (crispy)

Inspired by The Alchemist New York Street

Time20m

Serves1

Ketel One vodka, lemon juice, big tom spiced tomato juice, red wine reduction

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Ingredients

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Bloody Mary Mix & Cocktail

2 oz Ketel One vodka

1/2 oz fresh lemon juice

4 oz Big Tom spiced tomato juice

1/2 tsp Original Worcestershire Sauce

3 dashes hot sauce (e.g., Tabasco)

1/2 tsp prepared horseradish

1 pinch celery salt

1 pinch freshly ground black pepper

1 cup ice

Red Wine Reduction (for float)

0.42 cup (100 ml) dry red wine (e.g., Cabernet or Merlot)

1 tsp granulated sugar

1 strip lemon peel (optional, for brightness)

Garnish (per glass)

1 each celery stalk

1 each lemon wedge

1 each cocktail olive or pickled pepper

1/2 each optional bacon strip (crispy)

Method

Red Wine Reduction (make first)

Reduce wine

Pour 100 ml dry red wine and 1 tsp sugar into a small saucepan. Add the lemon peel strip if using. Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer.

Simmer until liquid is syrupy and reduced to roughly 30–35 ml (about 8–12 minutes). Watch carefully to avoid burning. The reduction should coat the back of a spoon.

Remove from heat, discard the lemon peel, and let cool. Transfer to a small container and chill briefly if time allows. The reduction will thicken further as it cools.

Build the Bloody Mary

Prepare the glass: Fill a highball or pint glass with ice and, if desired, rub the rim with a lemon wedge and dip into celery salt for a rim.

In a cocktail shaker or mixing glass filled with ice, combine 2 oz Ketel One vodka, 0.5 oz fresh lemon juice, 4 oz Big Tom spiced tomato juice, 0.5 tsp Worcestershire sauce, 0.5 tsp prepared horseradish, 3 dashes hot sauce, a pinch of celery salt and a pinch of freshly ground black pepper.

Gently roll or invert the shaker a couple of times (do not vigorously shake — a gentle mix preserves the tomato juice texture). Alternatively, stir with a bar spoon for about 10–15 seconds until well chilled and integrated.

Strain (or pour) the mixed Bloody Mary into the prepared ice-filled glass.

Add red wine float

Using the back of a bar spoon held just above the surface of the cocktail, slowly pour about 10–12 ml (roughly 1/3–1/2 oz) of the cooled red wine reduction so it floats on top. The reduced wine will form a glossy, slightly viscous layer and add a savory depth and color.

Garnish: Add a celery stalk, a lemon wedge on the rim, and an olive or pickled pepper. Optionally rest a crispy bacon strip across the glass. Serve with a straw placed toward the center so the guest can mix the float in if desired.

Notes & Scaling

Make the red wine reduction ahead and refrigerate up to 3 days. Warm slightly before using if it solidifies. Multiply ingredient quantities for batch service; scale the reduction proportionally (100 ml wine yields about six 10–12 ml floats).