A Restorative Elixir
Like a hangover, the origin of the Bloody Mary is hazy. Some say it was invented by a comedian and movie producer who, in the late 1950s, blended tomato juice and vodka after a particularly festive evening. Others say it was a bartender at the famed St. Regis in New York City who made the concoction in the late 1940s, calling it Red Snapper. Whoever is responsible, the Jersey Eats staff suggests adding salt, pepper, cayenne and Worcestershire sauce to your medicine cabinet.
Peter Bretter: Hi, can I have another Bloody Mary, please?
Female bartender: You’re still working on that one.
Peter Bretter: It’s an anticipatory order.
–From the 2008 movie “Forgetting Sarah Marshall
Recipe courtesy of Chophouse, Gibbsboro
- 2 oz. your favorite vodka
- 3 oz. tomato juice
- 2 dashes Tabasco
- 1 dash Lea & Perrins Worcestershire sauce
- 2 lime wedges
- Black pepper mill
- ½ tsp. horseradish (fresh root if available)
- Pinch celery salt
- Celery stalk
- In a large glass filled with ice, grind the black pepper, add the Tabasco, Worcestershire sauce, juice from a lime, celery salt and a quick grating of horseradish root. Add the vodka and tomato juice. Top with a bar shaker. Shake vigorously. Garnish with a grinding of black pepper, a touch more horseradish, lime wedge and a celery stalk.