The Wintersmiths Bloody Mary

It is very possible that we over-served ourselves last night at the Hotel Vermont Ice Bar event. We had a lot of fun but now is a great time for the perfect Bloody Mary. The origin and naming of the Bloody Mary, like many other classic cocktails, is a bit contested. Fernand Petiot, a bartender who worked at Harry's New York Bar in Paris, has most famously staked his claim to have invented the drink in the early 1920's while serving famous American Expatriates such as Ernest Hemingway. Get comfortable because this one is an ingredient hog...



  • 3oz vodka (we went with Titos)
  • 6oz spicy tomato juice (R.W. Knudsen is very tasty)
  • 1oz Lemon Juice
  • 1 tablespoon of pickle juice (straight from the jar)
  • 5-10 dashes of hot sauce (Tabasco, Cholula, or your choice. We go with 10 because we like it super spicy)
  • 2 dashes of Worcestershire sauce
  • 1 heaping spoonful of freshly grated horseradish (this is important, use a lot)
  • 1-2 pinches of cayenne pepper, black pepper, and celery salt
  • Celery, dill pickles, pepperoncini, lemon & lime for garnish


Add all ingredients except for garnish to a mixing glass and stir with a bar spoon. Pour over an ice ball in a highball or tumbler with a salted rim (there's nothing worse than a watered-down Bloody Mary, go with an ice ball and thank us later). Spear pickles and pepperoncini on a toothpick, add lemon and lime wedges to rim, and drop in a celery stalk and you are good to go!



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