Perfect Drink® recipe

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.

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US | Metric
Metric | US
  • 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


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