Ice. 1 1/2 ounces vodka. 8 ounces chilled tomato juice. 1/4 ounce fresh lemon juice. 1/2 teaspoon Worcestershire sauce, plus more to taste. 1/2 teaspoon Tabasco, plus more to taste ...

The best way to turn a Bloody Mary into a delicious side dish is to emphasize the classic garnishes and pair them with pasta.

Playing with your food has been a favorite thing for chefs to do in the past 15 years or so. By this, I mean playing with received ideas, even cliches, about established dishes. Much of this comes ...

The Bloody Mary is made with a zesty tomato juice mix and is garnished with a cucumber, stalk of celery, cherry tomato, and a slice of lime. Served in a 15-ounce glass for $9 each.

“The more options, the better,” Majerle says. The first Bloody Mary was made in 1921 by Pete Petiot, a bartender at Harry’s New York Bar in Paris.

Central Food’s bloody mary is made with V8 Original juice and house-made mix featuring Worcestershire and Tobasco sauces, lemon, black pepper and celery salt. 1335 W. Summit Parkway. (509) 315-8036.