Our Bloody Mary Recipe

Our Bloody Mary Recipe

No matter how many times the Bloody Mary has changed throughout the years, one thing has remained consistent: it’s a Brunch staple, renowned to be the perfect hangover cure.

We’ve created our own BEAR Bloody Mary recipe, which is served every day throughout our stores. Wanna know our secret? Terran, our Head of Food and Bar, spills everything (the secrets, not the tomato juice).

Beginners Brew Guide: Long Black Reading Our Bloody Mary Recipe 3 minutes

The story of the Bloody Mary has fluctuated as much as the variety of recipes has throughout the years. The most popular and widely believed theory is that it gained its title after its namesake, Queen Mary Tudor of England. 

Tracing back to the early 1920’s, it is believed that the first Bloody Mary recipe was created by Fernand Petiot at Harry’s New York Bar in Paris. This was later introduced to Manhattan during Petiot’s time at the King Cole Bar at the St. Regis Hotel. During this time, he experimented with a variety of seasonings to cater to different tastes such as hot sauce, lemon juice, horseradish and cayenne pepper.

Fancy sipping away your hangover without moving from your sofa? You're in luck - read on to learn our secrets.

 

YOU WILL NEED

  • A cocktail jigger, or a way to accurately measure out millilitres.
  • A cocktail shaker. Don’t have one? Any leak-proof container like a flask will work wonders.
  • A cocktail strainer. A sieve will work too.
  • A citrus juicer.
  • 150ml of tomato juice. 
  • 50ml of gin (we use Broker's London Dry gin in our stores).
  • A whole lemon.
  • A lime wedge.
  • Sriracha sauce. It’s important to use Sriracha as opposed to Tabasco or hot sauce, as Sriracha possesses a thicker consistency and tends to be more flavoursome rather than being overpowered with spice.
  • Worcestershire sauce.
  • Celery salt.
  • Black pepper.
  • Fresh coriander.
  • Ice cubes.
  • A drinking vessel of your choice. A coupe, tumbler, upturned bowler hat, etc.

METHOD

  1. Grab your cocktail shaker (or whatever you're using to mix everything) and add in 50ml of gin, 150ml of tomato juice and the juice of half a lemon.
  2. This step will vary on personal taste - experiment with adding more or less of the following ingredients to find your perfect combo. Always begin with less and add more should you wish. Pop in a dash of Worcestershire sauce, a sprinkle of celery salt, ground black pepper, and a couple of teaspoons of Sriracha sauce.
  3. Add a good scoop of ice cubes to your shaker. You’re looking to fill your tin roughly about halfway - overfilling your shaker will cause your shaker to pop open. Pop some ice into your chosen drinking vessel to get this nice and cold while preparing your cocktail.
  4. Seal your shaker and get shaking! You're looking to mix all the ingredients together so around 10 seconds at a good pace should be plenty.
  5. Unseal your shaker, get rid of the ice from your drinking vessel and strain immediately into it. Top with a couple of ice cubes and garnish with a sprig of coriander and a lime wedge.
  6. Party! Or maybe crawl back under your duvet, depending on the level of hangover. Either way: well done you. 

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