As happens every summer, the seasonal swell of visitors in the Hamptons and on the North Fork brings all sorts of opinions ...

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

A classic bloody Mary recipe includes tomato juice, vodka, lemon juice, Worcestershire sauce, tabasco sauce, and is seasoned ...

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 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.

IN 1934, the King Cole Bar in the St. Regis hotel introduced the Red Snapper — which many people believe to be the standard-bearer of that most classic of American cocktails, the Bloody Mary ...

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.

It wasn’t long ago that a bacon Bloody Mary was considered a novel thing, with its bacon fat-washed vodka and bacon strip garnish. And they certainly seem to be plentiful at spots like The Green Pig, ...