Virgin Mary
Ingredients:
- 150 ml tomato juice
- 15 ml lemon juice
- 8 drop tabasco
- 4 dash worcestershire sauce
- 0.5 bar spoon horseradish sauce
- 2 pinch celery salt
- pepper
Method:
1. Fill a shaker with ice. 2. Add the tomato juice, fresh lemon juice, Tabasco, Worcestershire sauce, horseradish sauce, celery salt, and black pepper. 3. Do not shake hard: gently roll the mixture with ice in the shaker several times so it chills and mixes without excess foam. 4. Fine strain into a Collins glass filled with fresh ice. 5. Garnish with a celery stick.
Description:
The Virgin Mary is the alcohol-free version of the Bloody Mary, built on tomato juice, acidity, salt, and savory seasonings. Unlike many sweet mocktails, it belongs to a savory and spicy style. Difford’s Guide notes that the drink is sometimes linked to the Prohibition era, but that claim does not fit neatly with the history of the Bloody Mary itself: the alcoholic version became established in the United States only after Prohibition had ended. The drink’s value is not in imitating strength, but in its tomato base and seasoning. It shows that an alcohol-free cocktail can be full-bodied, dry, and food-friendly.