Virgin Mary
Tomato juice, Worcestershire, Tabasco, and lemon — the Bloody Mary without vodka, genuinely complete on its own terms as a savory brunch cocktail.
- 4 oztomato juice
- ½ ozfresh lemon juice(freshly squeezed)
- 2 dasheshot sauce
- 2 dashesworcestershire sauce
- 1 pinchcelery salt
- 1 pinchblack pepper
- celery stalk and lemon wedgegarnish
- 1Add tomato juice and lemon juice and hot sauce and Worcestershire sauce.
- 2Fill a highball glass with ice cubes.
- 3Garnish with a celery stalk and lemon wedge.
- 4Season with celery salt and black pepper and stir well.
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The Virgin Mary — or Bloody Shame as it is sometimes called in bars — is the non-alcoholic version of the Bloody Mary, removing the vodka while maintaining the tomato juice, spice, citrus, and Worcestershire sauce that define the cocktail's savory profile. The Bloody Mary itself has contested origins, with Fernand Petiot at Harry's New York Bar in Paris often credited with the basic tomato-vodka combination around 1921, and George Jessel sometimes named as an alternative inventor in New York. The Virgin Mary's appeal is that it is genuinely complete without alcohol: tomato juice's complex savory-sweet character, Tabasco's heat, celery's bitterness, and lemon juice's acidity create a satisfying beverage on its own terms. It became the standard offering for non-drinking brunch guests, designated drivers, pregnant guests, and anyone seeking the Bloody Mary experience without the alcohol.
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