After seeing out 2017 with our NYE cocktail, we’re sure you’re going to need something to get you back up and running for 2018. Luckily, Bloody Mary Day falls after the biggest night out of the year, which ties in well with it being a well-known hangover cure!
At European Bartender School, we’ve shaken up the classic, and made an extra special Bloody Mary for the day made with mezcal and gazpacho.
FUN FACT: In the 1950s, the drink was known as a Red Snapper. The reason? Its original name, Bloody Mary, was deemed as being too racy!
Smoky Bloody Maria recipe
A twist on a classic, this cocktail is classy, tasty, and has a kick to it!
- Pepper (a few pinches)
- Worcestershire Sauce (4-6 dashes)
- Tabasco (4-6 dashes)
- Al Pimentòn Flavoured Salt (a few pinches)
- Truffle Mustard (1 Barspoon)
- Fresh Lime Juice
- Tomato Juice
- Celery for garnish
FUN FACT: The Bloody Mary’s history is a bit of a blurry one… Most cocktail experts agree that it was invented in the 1920s by Fernand Petiot in Paris. A slightly different version can be traced back to the medieval ages when it was used to cure hangovers, not much has changed there!
- Add pepper, Worcestershire sauce, tabasco, and salt to a chilled shaker
- Squeeze in around 2cl of fresh lime juice
- Add your truffle mustard and stir
- Pour in 7 to 10cl of tomato juice depending on how you want the drink to taste
- Add 3 to 5cl of gazpacho
- Pour in 5cl of mezcal and stir
- Use a roll technique to mix your drink
- Serve into a salt rimmed highball glass and garnish with celery
Have a great 2018 from all of us at European Bartender School, let’s make the world taste better!