Garnish:
Pickled bean
How to make:
ROLL rather than shake all ingredients in a shaker with ice and fine strain into ice-filled glass.
| 2 fl oz | Ketel One Vodka |
| 4 fl oz | Clamato juice |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 7 drop | Hot pepper sauce (red) |
| 3 dash | Worcestershire sauce |
| 2 pinch | Celery salt |
| 2 grind | Black pepper |
Read about cocktail measures and measuring.
Review:
A peculiarly Canadian fishy twist on the classic Bloody Mary.
History:
Created by Walter Chell in 1969 to celebrate the opening of Marco's Italian restaurant at the Calgary Inn, Canada. Walter was inspired by the flavours of Spaghetti Vongole (spaghetti with clams) and named the drink after the Roman emperor.
Bloody Mary cocktail history
Alcohol content:
- 1.4 standard drinks
- 9.87% alc./vol. (19.74° proof)
- 19.4 grams of pure alcohol
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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