Bloody Mary

There is nothing quite like a Bloody Mary the morning after the night before or, indeed, on any morning. My favourite occasion for a Bloody Mary is Christmas morning. I find it takes the edge off the stress of the day and after two or three I am not remotely upset if the turkey is dry.

Ask a dozen different folk for their recipe and, most likely, you will get a dozen different answers. Here is mine.


  • a really good vodka
  • dry sherry
  • good quality tomato juice
  • fresh horseradish
  • Tabasco
  • Worcestershire sauce
  • fresh ground pepper
  • salt
  • lemon
  • celery stalk (if you fancy)


  • a big glass
  • ice cubes
  • grater


  1. Pour the alcohol over the ice cubes (not crushed please! Oh, and quantity of alcohol depends on you and your liver). I would suggest you use at least two parts vodka to one part sherry (I prefer it at a three to one ratio).
  2. Add the tomato juice (quantity up to you but I double the alcohol).
  3. Then add a pinch of grated horseradish, a dash of Tabasco and Worcestershire Sauce, a squeeze and then a wedge of lemon and, after I stir it, I add the salt and pepper. The celery is nothing more than an organic stirrer and a nibble for those who don’t like drinking on an empty stomach. I personally find it gets in the way.
Re: Bloody Mary

I’m one of the fortunate few to have tasted David’s version and I absolutely love it. The critical element is using Clamato brand tomato juice, the difference is night and day. Apparently in Canada this variation is known as a Bloody Caesar.

Re: Bloody Mary

Hats of to the author. This may be your Christmas morning drink, but to me nothing says Sunday brunch more than Bloody Mary and this is the best one I have ever made.

Definitely use clamato.

Re: Bloody Mary