Bloody Mary

Roll the Bloody Mary rather than shaking it — pour it back and forth between the shaker and a mixing glass to integrate the ingredients without aerating the tomato juice. Shaking creates a foamy, unpleasant texture. Season generously with celery salt and black pepper; the seasoning is as important as the spirits.

The Bloody Mary is the most personal cocktail in the bar — everyone has their own recipe. The baseline is vodka, tomato juice, lemon, Worcestershire, and hot sauce. From there, add horseradish for heat, celery salt for savory depth, or a splash of pickle brine for acidity. Use a quality tomato juice — Clamato adds a briny, umami note that many bartenders prefer.

The Bloody Mary was created by Fernand Petiot at Harry's New York Bar in Paris in the 1920s, originally called the 'Bucket of Blood.' He brought the recipe to the King Cole Bar at the St. Regis Hotel in New York in 1934, where it was renamed the 'Red Snapper' (the hotel objected to the name). The Bloody Mary name stuck in popular culture. It's now the definitive brunch cocktail.

Bloody Maria

Replace the vodka with blanco tequila. The tequila's agave character adds an earthy, vegetal note that pairs beautifully with the tomato juice. Add a pinch of cumin and a squeeze of lime instead of lemon.

Red Snapper

Replace the vodka with gin. The gin's botanicals — especially juniper and coriander — add a herbal complexity that transforms the drink. Use a bold London Dry gin like Beefeater. This is actually the original name for the drink at the St. Regis Hotel.