Best Bloody Mary

It cannot be contested that one of the most loved drinks at any bush breakfast is the world famous “Bloody Mary”, a spicy tomato drink garnished traditionally with celery. Supposedly invented by a barman known as Fernand Petiot in Paris in the 1920’s, many arguments surrounded the origins of the name of this drink. Some contend it was named after Queen Mary, but a more likely explanation is that the name rose out of the failure to pronounce the Slav word Vladimir, aka Vladimir Smirnov, of the Smirnoff vodka fame, a gentleman who the drink was reportedly invented for!

Everyone seems to have their own favourite version or twist to this drink, but at Tanda Tula we try to stick to the original recipe as much as possible without overdoing the heat or spice!


2 ice cubes

Vodka, double shot

½ lemon, juice only

6 dashes Worcestershire sauce 

3 dashes Tabasco sauce

1/2 tsp whole peppercorn mustard

150ml/5fl oz tomato juice

celery salt and freshly ground black pepper

1. Place the lemon juice, Worcestershire sauce, Tabasco sauce and mustard into a tall glass. Stir well.

2. Add the ice and the vodka, stir again. Add the tomato juice.

3. Adjust the seasoning, to taste, with salt and pepper and serve straightaway.

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