History & Heritage
“The Virgin Mary is the booze-free sibling of the Bloody Mary, a tomato cocktail refined in the 1930s at New York's St. Regis by bartender Fernand Petiot. As brunch culture grew, the spiritless version offered the same savory kick for those skipping alcohol or nursing a hangover. Modern bartenders elevate it with fresh juices and gourmet spices.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Combine all ingredients in a mixing glass with ice
Roll between glasses to mix and chill
Strain into an ice-filled glass
Garnish with celery stick and lemon wedge
Glassware
Served over ice
Garnish
Fresh
Master's Tips
Professional insights to elevate your craft
Use high-quality tomato juice for the best flavor
Roll between shakers instead of shaking to avoid excessive froth
Adjust spice levels with hot sauce and horseradish to taste
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Virgin Mary.
Extra Spicy
Adds more hot sauce and horseradish for a fiery sip.
Changes
Bloody Caesar
Canadian classic that swaps tomato juice for clam-spiked Clamato.
Changes
Bloody Maria
Adds tequila for a south-of-the-border twist.
Changes
Michelada
Mexican cerveza cocktail with tomato, lime and spice.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Bloody Caesar
Canada's take on the Bloody Mary using Clamato juice for a briny, savory brunch staple.
Bloody Mary
Vodka and tomato juice with spices. The ultimate brunch cocktail with endless garnish possibilities.
Bee's Knees
Prohibition-era gin, lemon, and honey shaken into a bright, velvety sour whose sweetness once softened rough bathtub gin.