How to make a bartender's Bloody Mary

Introduce the history of the Bloody Mary and its origins.

Select a premium tomato juice for better flavor and body, using 200 mils.

Add seasoning to the tomato juice: a couple of pinches of celery salt, 4 dashes of Worcestershire sauce, and 20 mils of fino sherry.

Add 50 mils of vodka, preferably a European brand like Vestal or Belvedere.

Squeeze a wedge of lemon into the mixture and add a good grind of pepper.

Chill the drink without shaking it to avoid separation of the tomato juice; instead, use a rolling technique with ice in a shaker.

Pour the mixture into a frozen glass.

Rim the glass with seasoning such as paprika or smoked salt before pouring the drink.

Garnish the drink with a wedge of lemon and a celery stick.

Equipment Needed

Spice Level: