Mix Tabasco, vodka for a classic cocktail
Here's master mixologist Dale DeGroff's recipe and technique for a classic Bloody Mary. Note that you'll need a Boston shaker or two tall glasses for "rolling" the drink — pouring the drink back and forth to aerate it without causing it to froth up. You'll also need a bar strainer (one of those round, perforated metal strainers with the spiral spring around the edge) to strain the drink into the serving glass. For garnish, lemon or lime and a celery stalk stirrer are traditional, but if you like olives or something else, go for it.
CLASSIC BLOODY MARY
Cover the bottom of a standard mixing glass with pepper and salt. Pour in worcestershire sauce. Add Tabasco or other hot sauce. Squeeze lemon into glass. Add vodka and finish with 5-7 ounces chilled tomato juice. Quickly pour the drink back and forth between two mixing glasses about 4-5 times.
Have ready a glass filled with ice cubes. Pour drink over ice. Garnish and serve. Makes one.
VARIATIONS ON THE BLOODY MARY THEME
When making these variations, suit the garnish to the ingredients.
Virgin Mary: Skip the vodka.
Bloody Caesar: Substitute Clamato juice for plain tomato, or half fresh clam juice and half tomato juice, and grate in a hint of horseradish at the end. Garnish with a cooked shrimp.
Bull Shot: Use cold bouillon or beef broth instead of tomato juice.
Bloody Maria: Make the drink with tequila instead of vodka. Garnish with pickled jalapeno.
Bloody Bull: Make the drink with half bouillon, half tomato juice and orange juice instead of lemon. Garnish with twist of orange rind.
Danish Mary: Use aquavit instead of vodka.
Red Snapper: Use gin instead of vodka.
Macho gazpacho: Use gazpacho in place of tomato juice.
Bloody sangrita: Orange juice, pureed tomato, salt, pepper, jalapeno.