This is the teetotaler's Bloody Mary: tomato juice stretched over the full savory chord of Worcestershire, hot sauce, lemon, horseradish, celery salt and cracked pepper, with more juice standing in where the vodka would be. It drinks thick, tangy and bracingly spiced, cold over ice in a tall glass with a celery stalk for crunch, and it keeps every bit of the original's brunch-table swagger.
Garnish: Celery Stalk, Lemon Wedge
built · Highball · On the Rocks
add
Add tomato juice, lemon juice, Worcestershire sauce, Tabasco, horseradish, celery salt, and black pepper to a highball glass filled with ice.
build
Stir gently to combine and season, adjusting hot sauce, celery salt, and pepper to taste.
garnish
Garnish with a celery stalk and, optionally, a lemon wedge.
No one is credited with the Virgin Mary: it is the Bloody Mary with the vodka taken out and extra tomato juice poured in its place, and it goes by several interchangeable names — Bloody Shame, Bloody Virgin, Virgin Bloody Mary. Its parent's beginnings are tangled: the most repeated story ties the Bloody Mary to Fernand Petiot, with claims dated to both 1921 and 1934 and a link to New York's St. Regis in the 1930s, while rival claims point to the 21 Club and El Floridita. The spirit-free version tracks the IBA's official Bloody Mary proportions, simply leaving out the vodka. Today it is a fixture of mocktail menus.