Bloody Maria

This Mexican twist on the original classic brings notes of charred wood and smokiness to the table.

Bloody Maria


  • 50ml

    Zwack Liqueur

  • 150ml

    Tomato Juice

  • 3

    Dashes Worcestershire Sauce

  • 3

    Dashes of Tabasco Sauce

  • 0.5

    Bar Spoon Horseradish Sauce

  • 1

    Salt & Pepper (Garnish)

  • 1

    Celery Stalk (Garnish)

0 units of alcohol per serve


  • 1

    Highball Glass

  • 1

    Ice Scoop

  • 1


  • 2

    Cocktail Shaker Tins

  • 1

    Hawthorne Strainer

  • 1

    Bar Spoon

  • 1




  • Preparation
    1. Add all ingredients to one of the Cocktail Tins filled with Ice.
    2. Roll gently between the two Cocktail Tins.
    3. Stir in the Horseradish Sauce.
    4. Strain into an ice-filled Highball Glass.
    5. Garnish with a Celery Stalk, Salt, and Pepper.
  • Alcohol content

    Alcohol content:

    16 g per serve

Interesting facts

The most traditional Bloody Mary includes only a celery stick, despite the fact, that it can now be garnished with a number of things. The now ubiquitous garnish is said to have made its debut at the popular Chicago eatery, The Pump Room.

History of the drink

Many people believe that Fernand Petiot, a young bartender at Harry's New York Bar in Paris in the 1920's invented the Bloody Mary. However, it appears that while employed in the 1940's at the St. Regis Hotel in New York City, he only added spice to an already well-known and established combination of vodka and tomato juice. George Jessel, a Hollywood celebrity in the 1920's–1950's is likely the original inventor, and it also looks likely that he gave his favourite beverage the name Bloody Mary.