top of page
  • Jennifer Coatanroch

Sunday Bloody Mary

Updated: Apr 5, 2020

Recipe by Ludovic Coatanroch, Behind the Bar

Bloody Mary's bring back memories of my childhood, when my mom and stepfather would have family and friends over for Bloody Mary's...oh, and food too I'm sure.

To me as a kid, they seemed gross. Yuck, tomato juice?! Which is funny because that's how my son looks at them. Things always come full circle, because now I love them, and he's giving us the same gross look I gave my parents!

My first waitress job at The Elms in Ridgefield, we made them from scratch, and that's when I got hooked. And then my current bar tending job at Luc's Cafe in Ridgefield, we make them from scratch too, and they are amazing! My husband bar tended there for many years, and he has adapted this recipe that we love at our house.

So now that we are spending more time at home with the current quarantine, Ludovic and I thought we'd share some of our favorite bar recipes (since you aren't able to visit some of your favorite restaurants right now...).

So for our first video, the Bloody Mary! It's a little rusty since it's our first, but I'm hoping we'll improve with practice, lol.



Sunday Bloody Mary

Recipe by Ludovic Coatanroch, Behind the Bar PRINT RECIPE


Prep time: 2 minutes

Yield: 1 drink _________________________________________


  • 1 tsp lemon/lime juice

  • Couple dashes of bitters

  • 1 tsp Worcestershire sauce

  • ½ tsp horseradish (to taste)

  • ½ tsp dijon mustard (optional)

  • Tomato juice

  • 1-1 ½ ounces vodka

  • Splash of sherry (optional)

Garnish ideas: black pepper, celery, lemon or lime wedge, green olives


  1. Fill glass with ice

  2. Add lemon/lime juice, bitters, Worcestershire sauce, horseradish and dijon mustard.

  3. Add tomato juice, filling the glass a little more than half way.

  4. Add vodka and a splash of sherry.

  5. Stir well and add garnish if desired.


113 views0 comments

Recent Posts

See All


bottom of page