The Bloody Mary
The hangover cure of an American celebrity? A final toast of a Parisian bar? Or a by-product of the popularity of canned tomato juice? Many dispute the origins of the Bloody Mary, but it is largely attributed to bartender Fernand Petiot, of Harry’s Bar in Paris, in 1921. Years later, in 1986, this legendary cocktail found itself the spotlight again, with the introduction of Absolut Peppar.
Ingredients
Units:
- Ice Cubes
- Absolut Peppar - 1¾ fl oz
- Tomato Juice - 5⅛ fl oz
- Worcestershire Sauce - 1 dash
- Salt - 1 pinch
- Black Pepper - 1 pinch
- Hot Sauce - 1 dash
- Lemon - 1 wedge
- Celery - 1 stalk
Directions
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