Celebrate Lea & Perrins Worcestershire® Sauce

In 1837, Pharmacists John Lea & William Perrins manufactured Worcestershire Sauce on August 28th.

The Virgin Bloody Mary

Virgin Bloody Mary

Worcestershire Sauce has its origins in England.


  • 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


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.


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: