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A Bloody Mary, no vodka. The seasonings do all the work, and they always did.
Typical way it's made: 4 oz tomato juice, 0.5 oz lemon juice, 2 dashes worcestershire sauce, 2 dashes hot sauce, pinch of celery salt, celery stalk garnish
The Bloody Mary is popularly credited to Fernand Petiot at Harry's New York Bar in 1920s Paris, where the first version was little more than vodka and canned tomato juice. The seasonings arrived in the 1930s at New York's St. Regis. The flavor, in other words, always lived in the tomato, spice, and Worcestershire, which the Virgin Mary keeps whole.
Did you know
At the St. Regis the drink was served for years as the Red Snapper because management considered the name Bloody Mary too coarse for the King Cole Bar.
Also known as: virgin bloody mary