Bloody Mary recipe: How do you make Bloody Mary at home

"Bloody Mary" refers to Queen Mary I of England in the mid-16th century. She got her nickname because she was ruthless and killed many Protestants to revive Catholicism. The red color of this cocktail reminds people of the massacre, hence the name. The Bloody Mary was invented at Harry's New York bar in Paris in the 1920s. A bartender named Fernand invented the Bloody Mary. Soon after, on the other side of the world, the United States enacted the absurd "Prohibition". After prohibition was lifted, bars across the United States drank bloody Mary to commemorate a decade of tyranny.
 
In the United States, bartenders have their own recipes, so this is a competitive cocktail for bartenders. It was created in 1921 at Harley's Bar in Paris by Bitpeteo, who later became a bar manager at a hotel in New York, so it was born in the United States. The recipe uses traditional New York horseradish, celery and 1/8 lemon, leaving drinkers to decide if they want to spice it up. The reason is that the chili sauce and salt in the recipe are not too strong.
 
How bloody Mary is made
Ingredients: 1.5 ounces vodka; 1 TBSP meringue; 2 ounces tomato juice; 2 or 3 drops chili oil; 1/3 ounce lemon juice; Pepper; salt
Recipe: Shake with ice
Ingredients: Vodka: 45ml Tomato juice: 20ml Half moon lemon slice: 1 celery root: 1
Utensils: long spoon, flat cup
How to do it: 1. Pour ice cubes into a glass and fill with vodka. Pour 2 to 3 times as much ice-cold juice as the vodka into a glass and stir gently. Garnish with lemon and garnish with a stick of celery.
 
BLOODY means BLOODY, the red tomato juice looks like blood, hence its name. Use celery root with leaves instead of straws, much like a regular health drink. Bloody Mary is said to be named after Mary Douyet, Queen of England. She was a terrible queen, known as bloody Mary because she persecuted Protestants. It was popular in speakeasies during Prohibition and was known as "undrunk tomato juice".
 
How does a Bloody Mary taste?
The bloody Mary recipe is an old-fashioned broadmouth, one ounce of vodka, pure tomato juice for the rest, and then salt, pepper, pepper to taste. It sounds like a lot of stuff, but it actually tastes good before and after a meal. Personally, I don't think it tastes too heavy. And it's a very soothing cocktail.
 
Bloody Maris are infused with a tomato juice aroma. But the vodka in the mouth makes it extremely smooth. The spice of tomato juice, quivering on the tip of the tongue and between the teeth, is very touching. During Prohibition in the United States, bloody Marys were popular in speakeasies and were known as "uninebriated tomato juice."
 
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