The Ultimate Bloody Mary

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For years, the only time I drank a Bloody Mary was on an aeroplane. I have no idea why: it just seemed to be the right drink; like the start of something.

I still love a Bloody Mary on the plane, but I love the ones I make at home even more – the flavours are incredible! Like so many recipes, the secret to perfection is in the ingredients, so don’t skimp and use the cheap stuff. It’s worth it, I promise.

Ultimate Bloody Mary

Ready in 5 minutes. Serves 1.


  • 2 shots (approx. 80ml) vodka
  • 1 shot (44ml) dry sherry
  • 1½  cups fresh tomato juice
  • ½  teaspoon grated fresh horseradish
  • Juice of 1 orange
  • Juice of ½ lemon
  • 6 drops Worcester sauce (I used Stabler & Steel Sauce Magic Black)
  • 6 drops of hot sauce (tobacco)
  • Freshly-ground black pepper


Half-fill a cocktail shaker with ice.

Pour over vodka, sherry, tomato juice, fresh horseradish (leave it out if you can’t get it – don’t use the stuff in a jar unless it’s clearly marked as fresh and doesn’t contain vinegar), orange juice and lemon juice. Seal and shake well.

Drain into a glass (use a tea strainer if you don’t want pieces of horseradish; I leave them in as I love it!) and top up with ice.

Put your straws in, then start to build. Worcester sauce first, then hot sauce, and finish with fresh black pepper. Serve and enjoy.


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