bloody mary mockteil is non-alocholic

here the recipe them people who think its alcoholic drink ingreients

Just for your info......Bloody Mary is always with vodka. And the non-alcoholic version is called Virgin Mary. 😊

Guru for your info that is Virgin Mary recipe.

Eughh I hate bloody mary! I also hate that the salt garnishing on the top! :\

i understand what u saying but i think this is indian virgin thats why .. i don't know how to post a link to show u but anyway thanks for your info........

Originally posted by: guru09

i understand what u saying but i think this is indian virgin thats why .. i don't know how to post a link to show u but anyway thanks for your info........

maybe u right but when i read the recpie it says served without alocholic thats why i write all the ingredients for everyone info and its didn't masion any kind of alochlic.....................

Wikipedia zindabad hope this helps...

A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt.

History

The origin of the Bloody Mary is disputed. Fernand Petiot is said to have invented the drink in 1921 while working at the New York Bar, which later became Harry's New York Bar, a frequent hangout for Ernest Hemingway and other American expatriates, in Paris, France.^[1] Another story is that it was originally created by George Jessel around 1939. In 1939, Lucius Beebe printed in his gossip column "This New York" one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel's newest pick-me-up which is receiving attention from the town's paragraphers is called a Bloody Mary: half tomato juice, half vodka."^{[2][citation needed]}

According to a bartender from the St. Regis Hotel in NYC, Fernand Petiot invented the Red Snapper which is a classy name for Bloody Mary, at the St. Regis in 1934. There is no horseradish in the recipe.^[3]

Some^[who?] claim that Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink, based on a quote from The New Yorker magazine in July 1964:

"I initiated the Bloody Mary of today," he told us. "Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms."

Origin of the term

The epithet "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women, especially from folklore. It is believed^{[by whom?]} that inspiration for the cocktail was the Hollywood star Mary Pickford;^{[citation needed]} previously, a similarly red cocktail consisting of rum, grenadine, and Maraschino had been named after her.^{[citation needed]} Other sources^[who?] trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.^[4]

In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petiot was hired at the time. It was here that Tabasco sauce was added to the drink,^{[citation needed]} and the name "Bloody Mary" eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.

The name likely refers to the blood-like color of the cocktail.

Preparation and serving

The Bloody Mary is sometimes used to treat hangovers^[5] when it is served in the morning.

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. A beer chaser may also be served with the Bloody Mary, although this varies from region to region.^{[citation needed]}

[edit] Ingredients

Bloody Mary recipe as taught by the New York School of Bartending:

• 1 oz. to 1 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.

Variations

Variations in alcohol

Bloody Bishop

Sherry in equal measure to vodka

Bloody Cab

Cabernet Sauvignon replacing/in addition to the vodka.

Bloody Fairy, Red Fairy

Absinthe replacing the vodka.

Bloody Geisha, Bloody Ninja

Sake replacing vodka.

Bloody Margaret

Gin replacing vodka

Bloody Marghioala

Tuica (Romania) replacing vodka

Bloody Maria

Tequila replacing vodka.

Bloody Maro, ????? ???? (????????? ????)

Chacha replacing vodka.

Bloody Marijuana

Green Dragon replacing vodka

Bloody Maureen

Guinness replacing vodka.

Bloody Molly

Irish whiskey replacing vodka.

Bloody Murder

Gin replacing vodka, black vinegar replacing Worcestershire sauce, wasabi sauce replacing horseradish, served with a cherry tomato pierced with a plastic sword stirrer

Bloody Murray

Tequila replacing vodka or Blurry Murray

Bloody Pari

Ara k (Aragh-e Sagi) replacing vodka

Bloody Philip

Thailand Lao Khao (literally white liquor) 80 proof, rice distilled, replacing vodka in equal measure

Bloody Pirate, Cubanito

Dark rum replacing vodka. The latter is commonly found on menus in Havana, Cuba.

Bloody Scotsman

Scotch replacing vodka.

Brown Mary or Whiskey Mary

Whiskey replacing the vodka.

Danish Mary or Bloody Dane

Akvavit replacing the vodka.

Michelada Clementina (or simply "Chelada")

Mexican beer replacing vodka, usually flavored with a couple of dashes of Worcestershire sauce and Maggi Sauce and Tabasco sauce. Usually the proportion of beer equals the tomato juice.

Red Eye, Calgary Red Eye, or Saskatchewan Red Eye

Traditionally, beer replacing vodka; now frequently, in a 50/50 mixture with Clamato in place of the tomato juice.

Red Hammer

Through the 1950s in the Northeastern U.S., while vodka was scarce, Gin instead of vodka was known as a Bloody Mary; once vodka became readily available in those regions, the traditional vodka-based Bloody Mary was known as a Red Hammer for a time.

Ruddy Mary

Gin replacing vodka.

Virgin Mary, Bloody Shame, or Bloody Virgin

Without alcohol; the second term is commonly used in Australia.

Variations in mixers

Bull Shot

Beef bouillon or beef consomme in place of tomato juice. It may also contain salt, pepper, lemon juice, Tabasco sauce and Worcestershire sauce.

Caesar, Bloody Caesar, Bloody Clam, Clam Digger, Red Wings or Clammy Mary

Clamato replacing tomato juice, much more popular in Canada than the traditional Bloody Mary.

Commander White

Pineapple juice replacing tomato juice.

Bloody Bull

Beef bouillon and tomato juice. The drink originated at Brennan's restaurant in New Orleans and is served at Commander's Palace as well as other Brennan Family Restaurants.

Bloody Demitri

Made with Demitri's Bloody Mary Seasoning. Add to tomato juice and vodka, garnished with salted rim, pickled peppers and a strip of bacon.

Bloody Eight or Eight Ball

V8 replacing tomato juice, or a mixture, usually equal parts

Bloody LeRoy

Barbecue sauce replacing tomato juice. Invented by the Reverend Horton Heat and Gibby Haynes during the recording of The Full Custom Gospel Sounds of the Reverend Horton Heat, which Haynes was producing.^{[citation needed]}

Bloody Mariyaki

Made with teriyaki sauce instead of Worcestershire sauce.

Bloody Shogun

Same ingredients as a Bloody Mariyaki, but replacing the horseradish with wasabi paste. Created by Jay Buttel and Mike "Double Nipple" Neville.

Bloody Wilbur

Made with J. Wilbur Bloody Mary Flavoring, tomato juice and vodka, garnished with a barbecued rib.

Variation in drink format

Frozen Bloody Mary

Placed in a blender with ice.

Bloody Margaret

Similar to a Frozen Bloody Mary, but including milk or cream and served like a margarita, with a celery stick and/or a shrimp. A Virgin Margaret is a summertime drink inspired by the Orange Julius.

Flaming Bloody Mary

A small amount of 151 rum is floated on top and a string hangs outside the glass and is ignited for a cold weather drink.

Flaming, Frozen Bloody Mary

A frozen Bloody Mary is topped with 151 rum and ignited. Also called "Bloody Fire and Ice". A ceramic mug is used to avoid shattered glass.

Bloody Marynara

Same ingredients as a traditional Bloody Mary, only substituting generic, grocery store-bought marinara for tomato juice. Served as a shot

Miscellaneous

Bloodless Mary

Without tomato juice

Screw Mary

Equal parts vodka, orange juice, and tomato juice or V8, spiced to taste.

Bloody Mary-land, or Crabby Mary

Substitute 2 dashes Old Bay Seasoning for celery salt

s**tty Mary

Garnish with a sausage or simply with extra vodka added.

Bloody Milo

With water, milk and Milo that has cut the server on extraction.