Serving: 1 drink
This is the classic brunch cocktail. The creation of the bloody mary is a matter of some dispute, but it is generally credited to Fernand Petiot. Whether this was when Petiot was a bartender at Harry's New York Bar in Paris in the '20s, or in America, during the 1940s, after the comedian George Jessel first popularized an unspiced combination of vodka and tomato juice, is not clear. From "Difford's Encyclopedia of Cocktails" by Simon Difford.
2 shots Ketel One vodka
4 shots pressed tomato juice
1/2 shot freshly squeezed lemon juice
7 drops Tabasco sauce
4 dashes Lea & Perrins worcestershire sauce
2 pinches celery salt
2 grinds black pepper
Shake all ingredients with ice and strain into an ice-filled glass. Salt and pepper the rim and add a celery stick.