Non-alcoholic recipe
Virgin Mary
A chilled tomato-and-lemon highball seasoned with horseradish, celery salt and two carefully selected sauces, without vodka.
Ingredients
- 120 ml chilled tomato juice
- 15 ml fresh lemon juice
- 5 ml prepared horseradish
- 3 ml Worcestershire-style sauce (check product label for ingredients and allergens)
- 2 ml hot sauce (check product label)
- ⅛ tsp celery salt
Preparation
Combine 120 ml chilled tomato juice, 15 ml fresh lemon juice, 5 ml prepared horseradish, 3 ml Worcestershire-style sauce, 2 ml hot sauce and ⅛ tsp celery salt in a mixing glass. Stir until the horseradish is dispersed. Pour over cubed ice in a highball glass. Garnish with a celery stalk and lemon wedge; serve cold.
Glassware
Highball glass over cubed ice
Garnish
1 celery stalk and 1 lemon wedge
History
The Virgin Mary adapts the Bloody Mary by omitting vodka while retaining tomato, citrus and savoury seasonings. The International Bartenders Association's alcoholic Bloody Mary lists vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco and seasonings. That specification does not establish who first served a Virgin Mary, and competing Bloody Mary origin accounts remain unresolved.
Mixology View
Horseradish and celery salt give this spirit-free tomato drink its savoury structure. Choose sauces after checking current product labels for allergens and any alcohol-containing ingredients; the flavour assessment is an editorial estimate, not a tasted result.
Ingredient note
Worcestershire-style sauces may contain fish, soy or barley (gluten). Prepared horseradish may contain egg, mustard or sulphites. Check the current labels for the exact horseradish, Worcestershire and hot sauce used; formulations vary.