The New York Times Bloody Mary (1961)

This recipe is from the classic New York Times Cookbook (1961) by noted restaurant critic and food writer Craig Claiborne. 

I haven’t done a Bloody Mary test in quite a while, and I’ve decided to start day drinking, so there is no better time for this cocktail.

Yes, I’ve started day drinking because there is no reason not to. I am now at the point where I have sent out applications to the places that I want to send applications and I’m basically just waiting to hear from someone.

But day drinking. Yes. From this day forth, every day is a Sunday Funday at DiS1972 HQ!

Craig Claiborne’s New York Times Bloody Mary

A Bloody Mary is any drink made with tomato ice and vodka. It may be served over ice cubes or it may be shaken with crushed ice and strained into a chilled glass such as a sour glass. An excellent recipe for a Bloody Mary is made with one part vodka, two parts, tomato juice, the juice of half a lemon, one teaspoon Worcestershire sauce, salt, and freshly ground pepper to taste. Pour these ingredients over crushed ice in a cocktail shaker and shake vigorously. Strain into sour glass.

Done and done.

Compared to the recipes in the past, I like that this recipe was a 2-to-1 ration with the tomato juice and vodka. So many of the other ones I tested were just too thin and just too VODKA. So this had a nice consistency. The amount of lemon juice was pleasing, and I’m happy to see an ENTIRE TEASPOON of Worcestershire to give it that bit of umami. This recipe doesn’t have any hot sauce, but the addition of black pepper was okay.

I really need to go back and do a rating system for all my past Bloody Mary posts.

I give this one 3 out of 5 tomatoes.

Seriously, I am gonna go back and rate all the other Bloody Marys.