Dave's Bloody Mary Recipe
The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. The New York Herald, (on December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel?s newest pick-me-up which is receiving attention from the town?s paragraphers is called a Bloody Mary: half tomato juice, half vodka."
This recipe makes 1 gallon of Bloody Mary's, ready to pour over ice cubes and drink. Only a garnish of celery or pickled asparagus need be added. Don't let the absence of tabasco or horseradish fool you . . you can add those ingredients AFTER you try it, if you feel it necessary. It should aged in the refrigerator for two weeks before opening. (I usually can't wait that long to sample it).
- Preparing Time: 5 minutes
- Total Time: 5 minutes
- Served Person: 21
summer drink
superbowl
new year
appetizers
alcohol
american
dinner
spring
spring brunch
4bev superbowl
hangover
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon salt
- 3 tablespoons fresh lime juice
- 1 750 ml bottle vodka your choice of brand
- 2 48 oz cans tomato juice
- 2 tablespoon celery seeds
- 4 oz worcestershire sauce
- Carbohydrate 1.42972952583804 g
- Cholesterol 0 mg
- Fat 0.145844851484557 g
- Fiber 0.0764345251407309 g
- Protein 0.111106250214527 g
- Saturated Fat 0.0127372619303964 g
- Serving Size 1 1 Serving (41g)
- Sodium 54.205715740925 mg
- Sugar 1.35329500069731 g
- Trans Fat 0.0201156994447697 g
- Calories 84 calories
Combine all ingredients in a glass gallon jug. Shake well to mix thoroughly. Age in refrigerator at least 2 weeks before opening. Shake daily to keep ingredients well mixed. Pour over ice cubes and garnish with celery stalk or pickled asparagus. Prost!
