Virgin Mary
Brunch, minus vodka
The Bloody Mary without vodka. Tomato juice dressed with lemon, worcestershire, tabasco, and black pepper. Brunch's teetotal standard. Also called Bloody Shame in the UK and Bloody Virgin in the US.
Ingredients
- 6 oz Tomato Juice
- 1/2 oz Fresh Lemon Juice
- 2 dashes Worcestershire Sauce
- 3 drops Tabasco
- pinch Celery Salt
- to taste Black Pepper
Method
Combine tomato juice, lemon juice, worcestershire, tabasco, celery salt, and (optional) sugar in a shaker with ice. Shake briefly. Strain into a highball with ice. Crack black pepper on top. Garnish with celery stalk.
Non-alcoholic variant of the Bloody Mary. The Bloody Mary itself was refined by Fernand Petiot at the St. Regis Hotel in 1934, building on earlier simpler versions. Per Difford's Guide #252, no specific creator or origin date is documented for the Virgin Mary variant; some sources suggest it may date to the Prohibition era, though the timeline remains uncertain. Virgin Mary is also known as Bloody Shame.
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