The Bloody Mary has a reputation—part drink, part hangover remedy, all legend. Some say it began in the 1920s when a bartender in Paris mixed vodka with tomato juice for homesick Americans. Others believe it’s named after Queen Mary I, the intense Tudor known for her harsh reign. Either way, it’s been a brunch favorite ever since, growing from a basic blend to this bold, spicy version we enjoy today. I first tried a Bloody Mary drink at a diner after a long night—topped with celery and a sharpness that woke me up. Instantly loved it.

What’s interesting about a Bloody Mary recipe is how it’s less a set rule and more a chance to experiment—vodka and tomato juice are the foundation, but the rest? That’s where you add your touch. Worcestershire for richness, hot sauce for spice, a little lemon to lift it—it’s savory, it’s tangy, it’s whatever you prefer. Years ago, it was just two ingredients; now it’s a full mix of flavors in a glass. Ideal for relaxed Sundays, game-day brunches, or whenever you want a drink with character. 

Shaken or stirred? Stir it keeps it smooth and clear, no cloudy foam. How to make a Bloody Mary? Simple—takes five minutes, and you’re enjoying something impressive. Let’s prepare this one now.