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Bloody Mary

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Bloody-mary

Bloody Marys, as well as the non-alcoholic Virgin Mary variants, are frequently served in the morning (as are Mimosas and Screwdrivers).

While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this varies from region to region.

IngredientsEdit

DirectionsEdit

  1. May be shaken vigorously or stirred lazily, as desired.
  2. Garnish with a celery stalk; a skewer of olives, pickles, carrots, garlic, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese.
  3. Occasionally, pickled asparagus spears or pickled beans are also used.
  4. Prepackaged bloody mary mixes that combine the spicy, non-alcoholic components of a bloody mary are commercially available.
  5. For a sweeter variant, try a Bloody Mary I.


Virgin Alternative: see Virgin Mary

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