Monday 18 December 2017

Leo Molloy's Classic Bloody Mary

Bloody Marys.
Bloody Marys.

Leo Molloy

Bar manager of 777, Dillingers, SMS and The Butcher's Grill shares his recipe for the classic cocktail.


50ml vodka

150ml tomato juice

15ml lemon juice

10ml worcestershire sauce

5ml hot sauce

3 turns fresh black pepper

1tsp celery salt

(optional extras: fresh grated horseradish, beetroot juice, curry powder, fresh coriander...)

Mixing it up: Cocktail guru Leo Molloy


Add all ingredients to a cocktail shaker, add ice and roll.

Rolling is pouring the drink back and forth between two shaker tins.

Bloody Marys should always be rolled and never shaken.

One mistake many inexperienced bartenders make is shaking the mixture which results in an unappetising frothy tomato foam.

Serve in a suitable glass with ice and, following the current trend, go as crazy as you want with the garnish.

Variations on the classic

Red Snapper - made with gin

Bloody Maria - with tequila

Asian Mary - with wasabi, ginger and soy

Bloody Bull - with beef consume

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