BASIC BLOODY MARY
(With variations)
1 1/2 ozs. vodka
3 ozs. thick tomato juice, chilled
1-2 dashes Worcestershire sauce
1-2 dashes Tabasco
(Fun Bobby recommends 
Arizona Gunslinger S.H.J.P.S.)
Salt, to taste
Grind of black pepper
Lemon wedge
Pour vodka and tomato juice over ice
in large rocks glass. Add seasonings.
Squeeze lemon into glass, add rind. Stir
well.
 * For more assertive drink, use 100-
proof vodka. Pour the new, 160-proof
Double Tvarscki Vodka and you have a
double mary.
 * Substitute lime wedge for lemon, to
moderate sharpness.
 * Use gin instead of vodka.
 * Add 2 dashes sherry pepper liquid
instead of Tabasco.
* For bloody pickle, substitute 1 oz.
pickle juice for 1 oz. tomato juice. Skip
salt and Worcestershire.
* For a shanghai mary, use Chinese
vodka, soy sauce instead of salt and gar-
nish with water chestnut on pick.
 * Use sake instead of vodka and you
have a bloody mary quite contrary.

DANISH MARY
1 l/2 ozs. Aalborg Jubilaeums Akvavit
3 ozs. tomato juice
Juice of 1/2 small lime
Salt, pepper, to taste
Dash Tabasco
Sprig fresh dill, optional
Pour all but dill over ice in large rocks
glass. Stir well. Garnish with dill sprig.
Note: Jubilaeums has a subtle dill fla-
vor, in addition to the caraway, that adds
extra dimension to the drink. If Jubilae-
ums is not available, use regular aquavit.

BLOODY MARINER
2 ozs. vodka
2 ozs. tomato juice
2 ozs. clam juice
1 teaspoon prepared horseradish, or to
taste
Pinch thyme
Pinch celery salt
1 tablespoon lemon juice
Celery stalk
Shake all but celery stalk briskly with
ice.  Strain into highball glass. Garnish
with celery.
One final word of caution: Don't for-
get to add the liquor which happens on
occasion because if you do, that's a
bloody shame.

GLASGOW MARY
11/2 ozs. Scotch
3 ozs. tomato juice
1 teaspoon lime juice
Salt, pepper, to taste
Sprig fresh rosemary
Pour all but rosemary over ice in large
rocks glass. Stir well. Bruise rosemary
slightly and drop into glass.

BLOODY BULL
This Mary variation was first presented
at New York's Pen & Pencil restaurant.
It still does a first-rate job. According to
proprietor John Bruno, the secret is un-
diluted bouillon and the bit of egg white.
1 1/2 ozs. vodka
1 l/2 ozs. tomato juice
1 1/2 ozs. canned concentrated bouillon
2 teaspoons lemon juice
1 teaspoon egg white, optional
Grind of pepper
Scallion with about 2 inches green
Shake all ingredients except scallion
with ice. Strain into 6-oz. goblet. Garnish
with scallion.

SANGRITA MARY
Mexicanos alternate sips of tequila and
sangrita. Enjoy it that way or just pour
the liquor into the sangrita and drink
away.
3 ozs. tomato juice, chilled
1 oz. orange juice, chilled
1/2 oz. lemon or lime juice
1/2 teaspoon grenadine
Dash each chili powder, garlic powder
2-3 dashes each Tabasco, salt
2 ozs. vodka or tequila
Lime wedge
Coarse salt
Shake juices and seasonings with ice.
Strain into goblet. That's the sangrita.
Pour liquor into shot glass and put lime
wedge and mound of salt on small dish.
The way it goes is a sip of sangrita, a sip
of liquor, a bite of lime and a taste of
salt. Salud!

MC ILHENNY'S 
BLOODY-MARY PITCHER
(For eight)
When Walter McIlhenny can't get his
Tabasco bloody-mary mix, this is how
he puts together bloody marys for a
crowd.
1 quart thick tomato juice
4 teaspoons lime juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon Tabasco
12 ozs. vodka, chilled
Lemon or lime slices
Combine tomato juice, lime juice and
seasonings in pitcher. Stir well. When
ready to serve, stir again. For each bloody
mary, pour l l/2 ozs. vodka over ice in
highball glass and add tomato-juice mix-
ture to taste. Garnish with lemon or lime
slice.

BLOODY VIPER
11/2 ozs. vodka
1/2 oz. Pernod
4 ozs. tomato juice, chilled
1 teaspoon lemon juice
Salt, pepper, to taste
Dash Tabasco
Cornichon
Pour all but cornichon over ice in
large goblet. Stir well. Impale cornichon
on pick and set in glass.

BLOODY MUG
4 ozs. tomato-vegetable juice
1 tablespoon Romanoff tomato-boul-
lion powder
2 teaspoons lemon juice
1 1/4 ozs. vodka
2 grinds pepper
Salt, if desired
1 tablespoon minced scallion, green
and white
Preheat cup or mug by rinsing with
boiling water. Heat juice with tomato-
bouillon powder; pour into preheated
mug. Add lemon juice, vodka and sea-
sonings. Stir well. Garnish with minced
scallion.

RUSSKI MARY
Hold the Tabasco on this one. The
Pertsovka is pungent and peppery.
1 1/2 ozs. Pertsovka vodka
2 ozs. tomato juice
1 oz. yogurt
2 shakes salt
1 teaspoon grated onion
Sprig parsley
Shake all ingredients but parsley with
ice. Strain into rocks glass. Garnish with
parsley.