Lu’s Bloody Mary

By Rosie Schaap

Lu’s Bloody Mary
Michael Kraus for The New York Times
Total Time
10 minutes, plus chilling
Rating
5(334)
Comments
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My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’

Featured in: Don’t Get Too Cute With Your Bloody Mary

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Ingredients

Yield:1 drink
  • Lemon wedge
  • Lime wedge
  • 4oz. tomato juice
  • 2dashes Tabasco
  • 2dashes Worcestershire sauce
  • Pinch of sea salt
  • Pinch of celery salt
  • Pinch of coarsely ground pepper (pepper too finely ground will bring more heat and less flavor)
  • ¼teaspoon peeled and freshly shredded horseradish (avoid using prepared horseradish from a jar)
  • 2oz. vodka (not flavored)

    • Garnish

    • Slice of seedless cucumber
    • Pitted green olive
    • Lemon wedge
    • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

162 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 157 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Squeeze lemon and lime wedges into a shaker. Add all other ingredients except vodka, and stir. Taste the mix, and adjust the seasoning if needed. Put the mix in the fridge, and let it sit overnight.

  2. Step 2

    Pour vodka into the shaker. Add ice cubes, and shake.

  3. Step 3

    Fill an 8-ounce glass about halfway with ice, and strain the shaker contents over it.

  4. Step 4

    For garnish, I prefer a slice of seedless cucumber, also known as a hothouse or English cucumber, rather than celery. (This isn’t a deal breaker, though.) Cut a ½-inch-thick slice of cucumber on the bias. Cut a slit in the slice, and place on the rim of the glass. Spear the pitted green olive with a toothpick, and stick it through the rind of the lemon wedge. Place the wedge on the rim of the glass. Crack a little freshly ground pepper on top.

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Ratings

5 out of 5
334 user ratings
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Comments

Kay Johnson

I like to start with V8 juice -- more veggie flavor. Use original or lows idiom as you choose. I don't always have Tabasco sauce so use Old Bay seasoning, a trick learned at Maryland crab houses.

Jennifer Woodward

Use Clamato juice instead of tomato and make a Caesar. I like spicy pickled beans as a garnish and then I use a little of the pickle juice too

Lorraine

The more Bloody Mary's you have the less you will worry about quantifying a pinch! Cheers!

Rocket Squirrel

There's nothing wrong with using prepared horseradish, especially if it's the kind found in the refrigerated section of the deli. For most of us, horseradish root can only be found during a very small space of the calendar year.

Victoria

Fabulous and easy recipe to make. Hands down my new Bloody Mary mix!

Peter

Still looking for the ideal Bloody Bull recipe. Anyone? Anyone?

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