As someone who grew up on the East Coast, where I had to wait until 1 p.m. every Sunday for NFL football to start and then watch it end sometime after 11 p.m., I was ecstatic when I moved to Mountain Time and realized that football would start two hours earlier at 11 a.m. This also meant that on game days, I could enjoy a tasty beverage a few hours earlier. And what better way to start your NFL Sundays than with a Bloody Mary?
The Bloody Mary is said to have originated in a French bar in Paris, created by bartender Fernand Petiot at a place that would later be known as Harry’s New York Bar. This was a spot frequented by Ernest Hemingway and many other American migrants. It was originally called a “Bucket of Blood” and was simply half vodka and half tomato juice. Fast forward to today, and you can enjoy a Bloody Mary any way you like it. The best part is that most of the ingredients can be found in your spice cabinet or fridge. Here is my recipe of choice:
Ingredients:
- ½ oz of lemon juice
- 4 oz of tomato juice
- 2 dashes of Worcestershire sauce
- Pinch of sea salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 2 oz of vodka of your choice
- Celery stick
- Pitted green olive
- Lemon wedge
Method: Add lemon juice, tomato juice, Worcestershire sauce, salt, vodka, and seasonings into a shaker over ice. Shake until cold. Strain into a glass with ice cubes, and garnish with a celery stick, olives, and a lemon wedge. Enjoy!
