In 1837, Pharmacists John Lea & William Perrins manufactured Worcestershire Sauce on August 28th.
The Virgin Bloody Mary
Worcestershire Sauce has its origins in England.
Ingredients:
- 1 cup (250 mL) ice cubes
- 3 ounce (90 mL) tomato juice
- 3 dashes (or more to taste) Lea & Perrins Worcestershire Sauce®
- 1/2 ounce (15 mL) lemon juice
- dash hot sauce (to taste)
- pinch salt (to taste)
- pinch pepper (to taste)
- Celery salt
- Celery stalk
- Lime wedge
Preparation:
Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lime wedge and celery stalk.
Twists:
Twist 1: For a cool slushy cocktail, freeze tomato juice in ice cube trays and pulse in a blender with worcestershire sauce, hot sauce and lemon juice.
Twist 2: For a spicy Bloody Mary, add a little prepared horseradish and garnish with a shrimp (in place of celery and lime).
Twist 3: Add an Asian twist to your classic bloody mary: 1) Substitute lime juice for lemon juice and add grated fresh ginger as a garnish. 2) Substitute wasabi paste for hot sauce and garnish with garlic chives instead of celery stalks and lime.
Twist 4: For a healthier option, use 25% Less Salt Tomato Juice as a base.
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For a classic British Steak and Mushroom Pie, see here:
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