While the Bloody Mary has become a familiar fixture at brunch, it can also be enjoyed any time of the day. Considered to be one of the heartier cocktails, it features some added health benefits thanks to its main ingredient—tomato juice. Tomatoes are rich in lycopene, a powerful antioxidant that gives them their bright red color. Better yet, studies show that lycopene can help lower blood pressure and may even lower your risk of developing certain types of cancer. Horseradish, another key ingredient, is also known to reduce inflammation.
Here, Joseph Cassis, bar manager at The Providence, shares his step-by-step recipe for the Wolf Trap Bloody Mary. He even includes his premix recipe, which is lower in sodium.
1 ounce Bloody Mary premix
1.5 ounces Vodka
4 ounces Tomato juice
- Fill a tall glass with ice, set aside.
- In a mixing glass, add all three ingredients. Then, fill the glass with ice.
- Using a clean shaker tin, gently “roll” the ice and liquid mixture between the shaker and the glass. Be careful not to be forceful, or you will aerate the drink.
- Strain the mixed Bloody Mary into the prepared glass.
- Garnish with your choice of pickled vegetables.
Bloody Mary Premix Ingredients
4 ounces Lemon juice
4 ounces Lime juice
6 ounces Low-sodium Worcestershire sauce
6 ounces Low-sodium soy sauce or pickle brine
1.5 teaspoon Black pepper
1.5 teaspoon Red pepper
1.5 teaspoon White pepper
3 tablespoons Old Bay Seasoning
1 tablespoon Celery seed
2 tablespoons Prepared horseradish
1 tablespoon Tabasco or other hot sauce
- Combine all ingredients in a bowl
- Transfer to a sealed container. (May be refrigerated for one to two weeks.)