If you are a mixology enthusiast, you have probably dabbled enough with tomato juice, vodka and other spicy seasonings to make a sweet and savoury cocktail which literally becomes an explosion of flavour for the taste buds. Just as the Bloody Mary enjoys an enduring popularity for being a rich drink recognised for its fiery red colour, the non-alcoholic mocktail version, or the Virgin Mary has also become a favoured alternative for those brunches and lunches when one has to drive oneself home!

The history of the Bloody Mary can be traced as far back as the 16th century for it is believed that it was a drink named after Mary Tudor, the Queen of England. In fact, some legends suggest that the cocktail was named ‘Bloody’ Mary after the queen who ordered the persecution of Protestants. Another narrative around the origin of the tomato and vodka cocktail follows the story of comedian and actor George Jessel, who claimed to have invented the Bloody Mary in The King Cole Bar at the St. Regis Hotel in New York.

However, the most known story around the invention of the Bloody Mary attributes its creation to bartender Fernand Petiot who concocted it in the decades following the 1920s at Harry’s New York Bar in Paris. This version of the cocktail contained equal parts tomato juice and vodka along with Worcestershire sauce and lemon juice.

Over time, the non-alcoholic variation has become just as popular making for a perfectly spicy drink with a distinct aftertaste suitable for hot summer afternoons and cool winter evenings. The mocktail consists of the tang of tomato juice infused with the spiciness of Tabasco sauce and a sprinkling of black pepper which adds a layer of flavour to the mocktail. You can also add a pinch of salt to the drink to bring together these rather strong flavours and tone down the overpowering effect of Worcestershire sauce and tomato.

While a celery stick and salt rimmed glasses are the classic garnishes for serving Virgin Mary, contemporary spins on the mocktail involve adding olives, bacon or pickles as titillating adornments. You can make a concoction of the Virgin Mary mocktail as a drink for a leisurely brunch and pair it with salads and tacos to whip up a sumptuous meal.

Read on below to follow a simple recipe for stirring and shaking a Virgin Mary mocktail complete with the zest of lime, the tang of tomatoes and the spice of Tabasco. Don’t forget to stock up on celery stalks to garnish your salt rimmed glasses: