Bloody Mary (Difford's recipe)

Difford's Guide
User Rating (12 ratings)

Serve in

Collins glass

Garnish:

Celery salt & black pepper rim + garnish with celery stick, cherry tomato & strip yellow bell pepper

How to make:

MUDDLE pepper in base of shaker. Add other ingredients and ice then ROLL (rotate rather than shake) and fine strain into ice-filled glass. Use ice fresh from freezer (rather than ice-machine/ice-well) to fill glass to avoid unwanted dilution.

12 ring Yellow bell pepper (optional)
1 1/2 fl oz Ketel One Vodka
2 1/4 fl oz Tomato juice
1/3 fl oz Amontillado sherry
1/3 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)
2 pinch Celery salt
3 grind Black pepper
8 drop Hot pepper sauce (red)
4 dash Worcestershire sauce
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Review:

A Bloody Mary Cocktail with a hint of bell pepper freshness and a touch of sherry.

History:

Created in 2007 by yours truly (Simon Difford) at the Cabinet Room, London, England.

The history and variants of the Bloody Mary can be found on our Bloody Mary cocktail page.

Nutrition:

159 calories

Alcohol content:

  • 1.1 standard drinks
  • 11.12% alc./vol. (22.24° proof)
  • 15.7 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Difford's Easy Jigger
Difford's Easy Jigger
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