Virgin Mary

Virgin Bloody Mary · Bloody Shame

The alcohol-free Bloody Mary: chilled tomato juice, lemon, Worcestershire sauce and hot pepper sauce, savory, tangy and gently spicy.

Alcohol-free
Built in the glass
2 min
Highball glass
spicy
sour
herbal

Ingredients

4 ozTomato juiceUse a well-chilled juice. Without vodka, it is the main flavor, so choose one you enjoy on its own.
½ ozFresh lemon juice
2 dashesWorcestershire sauce
2 dashesHot pepper sauceAdd it dash by dash and adjust to taste.
1 pinchCelery saltIt already seasons the drink, so no extra salt is needed.
1 pinchBlack pepper

Ice: Ice cubes · Garnish: celery stalk, lemon

Method

Fill a highball glass with ice cubes.
Pour in the tomato juice and the lemon juice.
Add 2 dashes of Worcestershire sauce, 2 dashes of hot pepper sauce, a pinch of celery salt and a pinch of black pepper.
Stir gently with a bar spoon for about 10 seconds, until well mixed and chilled.
Garnish with a celery stalk and a lemon wedge.

This is the alcohol-free version of Bloody Mary.

Tips

Add the hot pepper sauce dash by dash and taste: the heat varies a lot from one sauce to another.
Stir rather than shake. Shaking aerates tomato juice and makes it foamy; stirring keeps the drink smooth and deep red.
Chill the tomato juice beforehand so the ice melts more slowly and the drink stays full-flavored.

Swaps

Missing something? These swaps change the taste a little but keep the drink balanced.

Fresh lemon juice → Fresh lime juice

History

The Virgin Mary is the Bloody Mary without its vodka, and its name plays on the original. The Bloody Mary itself dates from the first half of the 20th century, and its exact origin is disputed. Bartenders such as Fernand Petiot are often credited with it.