Chef John Folse: The ultimate bloody mary

Chef Folse Makes The Ultimate Bloody Mary
Updated: Jun. 20, 2018 at 2:00 PM CDT
Email This Link
Share on Pinterest
Share on LinkedIn

(WVUE) - The Bloody Mary was created in Paris by Pete Petiot at Harry's New York Bar in 1921. It was originally called the "Bucket of Blood" or the "Red Snapper." Petiot brought his version to the U.S. in 1933 when he started working at the St. Regis Hotel in NYC. Here is my version which includes two boiled shrimp and Louisiana Creole tomatoes!

Prep Time: 10 Minutes

Yields: 1 Drink


2 whole Creole tomatoes, cored and seeded

1½ ounces vodka

½ tsp Worcestershire sauce

? tsp granulated garlic

¼ tsp ground celery seeds

½ tsp lemon juice

? tsp cayenne pepper

¼ tsp Louisiana hot sauce

¼ cup beef broth or stock

2 boiled shrimp for garnish

1 okra spear for garnish

pickled green beans for garnish

olives for garnish

pickled pearl onions for garnish

celery stalk for garnish


Place all ingredients except garnishes in a food processer or blender. Purée for 3–4 minutes on high. Transfer to a shaker glass and shake vigorously. Pour blended mixture into an old-fashioned glass filled with ice. To serve, garnish with shrimp and vegetables as desired.