Bloody Mary Recipe

by Amy Stafford on May 11, 2013

Tomorrow is Mother’s Day, so I hope all of you Mom’s out there have a Happy and Loving Mothers Day.

My boys say they have a surprise for me?  I wonder what it will be?  I have asked for a gardening bench to put in the new meadow garden that I have growing.  It looks beautiful right now with the tall grass.  I am hoping that it will keep its beauty throughout the hot days of summer and the bench will entice visitors to take a seat and enjoy the beauty of the garden.

Todays cocktail is the Bloody Mary.  What better way to celebrate Mom’s day then with a Bloody Mary during tomorrow morning’s brunch that you are preparing for dear ol’ Mom.  A simple cocktail to make and enjoy, for just yourself or a crowd.  It goes well with breakfast or on into brunch.  I prefer V8 juice over regular tomato and even went with the spicy V8 for a little added zing.

The first Bloody Mary Cocktail was made back in 1920s when Fernand Petiot, an American bartender at Harry’s New York Bar in Paris, mixed up equal parts of tomato juice and vodka.
Bloody Mary Bloody Mary

Bloody Mary Recipe
Prep time
Total time
Serves: 1
  • 3 ounces V8 juice or tomato juice
  • 1½ ounces vodka
  • ½ ounce lemon juice
  • Dash of Worcestershire sauce
  • Dash of Hot sauce
  • Dash of celery salt
  • Ground pepper
  • Celery stalk
  • Lemon Wedge
  1. In a high ball filled with fresh ice, pour ingredients and garnish with celery and lemon wedge.
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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