Virgin Mary or Bloody Shame
(alcohol-free*)-
Virgin Mary or Bloody Shame
Serve in a Collins glass
| 5 oz | Tomato juice |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 8 drop | Hot pepper sauce (red vinegar-based e.g. Tabasco) |
| 4 dash | Worcestershire sauce |
| 1⁄2 barspoon | Horseradish sauce |
| 2 pinch | Celery salt |
| 2 grind | Black pepper |
Garnish: Celery stick
How to make:
ROLL rather than shake all ingredients in a shaker with ice and fine strain into ice-filled glass.
Allergens:
Recipe contains the following allergens:
- Worcestershire sauce - Cereals containing gluten
- Worcestershire sauce - Fish
- Celery salt - Celery
Review:
Somehow missing something.
AKA: Virgin Mary
History:
An alcohol-free version of the Bloody Mary. Some say this cocktail dates from the Prohibition era, but the alcoholic Bloody Mary was not established in America until at least 1934, after Prohibition's repeal the previous December.
*Alcohol-free: This recipe contains a maximum of 0.5% alc/vol.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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