BLOODY MARY
Recipe:
2 oz Premium Vodka
4 oz Tomato juice
2 dashes Tabasco Sauce
2 tsp Prepared horseradish
2 dashes Worcestershire sauce
1 pinch Celery salt
1 pinch Ground black pepper
1 pinch Smoked paprika
Garnish: 1 Celery Stalk and a Lime Wedge
A classic New York City cocktail, the origins of the delicious brunch staple is unclear. It is stated to be first concocted by Fernand Petiot: a bar tender working at the New York Bar in Paris in 1921. However, regardless of the origin, New York has adopted it as a classic brunch drink. One can’t image an NYC brunch without as much as one couldn’t image brunch without the 20 minute wait.
