Bloody Margaret

Bloody Margaret is a variant of the popular cocktail Bloody Mary. The primary difference between the two drinks is the type of alcohol used. While a Bloody Mary is traditionally made with vodka, a Bloody Margaret uses Scotch as its base spirit.

History

The Bloody Margaret, like its counterpart the Bloody Mary, has a somewhat murky history. The Bloody Mary is believed to have been invented in the early 20th century, and the Bloody Margaret likely followed soon after as a variation for those who preferred the smoky flavor of Scotch to the clean taste of vodka.

Preparation

To prepare a Bloody Margaret, combine 1.5 ounces of Scotch, 3 ounces of tomato juice, 0.5 ounces of lemon juice, a dash of Worcestershire sauce, a dash of Tabasco sauce, a pinch of salt, and a pinch of pepper in a shaker with ice. Shake well and strain into a glass filled with ice. Garnish with a celery stalk and a lemon wedge.

Variations

There are many variations of the Bloody Margaret, just as there are with the Bloody Mary. Some recipes call for the addition of horseradish, garlic, or other spices to add more flavor. Others suggest using a flavored Scotch or adding a splash of beer for a different twist.

See also

• List of cocktails
• Bloody Mary (cocktail)
• Cocktail garnish
• Scotch whisky