The Bloody Mary is sometimes used to treat hangovers when it is served in the morning. In the United States, the Bloody Mary is a popular drink choice at restaurants that serve brunch.
While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice.
This is theBloody Mary recipe as taught by the New York School of Bartending:
1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco sauce
2-4 dashes Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
Garnish with celery stalk.
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.
Packaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.