To serve a crowd, quadruple the recipe and stir it in a pitcher. Garnish with a celery stalk, with leaves.
So without futher ado, and because if you’re looking for a recipe for Bloody Marys, you’re probably reading this through bleary eyes anyway, here is the recipe.Ĭombine all ingredients in a Collins glass over ice. Add celery, onions, green pepper and parsley. (Two other victims that come immediately to mind are the Martini and the Collins.) Ingredients Steps: Quarter tomatoes place in a 6-qt. after World War II, and drowned or dulled down a few classic gin preparations. The Snapper is barely drank or served anywhere these days anyway, an unfortunate victim of the flood of vodka amd vodka drinks that poured into the U.S. ( See its post on the history of Red Snappers/Bloody Marys here.)īy doing half gin and half vodka, we found that gin lifts and livens the flavors above those of the standard Bloody Mary, but not to the menthol levels of Red Snapper. So we substituted gin.Īnd gin, as it turns out, is the original booze called for in the original Bloody Mary, which was known then as the Red Snapper, and created, as legend goes (and the book says), at the St.
We adapted a recipe from the ultimate cocktail book, “Cocktail: The Drinks Bible for the 21st Century,”and used Peter Kelly’s Slovenia Vodka.īut here’s where things got interesting. It’s jarred in a big glass gallon jug from tomatoes grown at Migliorelli Farm, which makes appearances at farmers markets all over the region (check its web site). And at the Piermont farmers market, we happened to find some of the best tomato juice around. It is called the Snappy Bloody Mary.ĭrinking, as you may know, is like eating: It’s much better when you start with the best ingredients. Follow my directions implicitly, and you will enjoy the best Bloody Mary you’ve ever had in your life.
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