Make it with Black Flannel White Lace Vodka
Use White Lace Vodka for the vodka, keeping the recipe quantity and method.
Our expression: White Lace Vodka · White Lace VodkaBlack Flannel Academy
Bloody Mary
Celery · Lemon · Savory · Sour · Tomato · Umami · Vodka
Tomato, citrus and savory seasoning lead; pepper heat and salinity should remain adjustable rather than obscure the tomato.
IBA published specification · 1 reference serve.
Glassware
Rocks glass or highball
Technique
Stir
Ice
Ice for mixing; fresh cubes for tall service
Garnish
Celery, lemon wedge (Optional)
Preparation effort
Low
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Vodka | 45 | 1.52 | 45 ml Vodka |
| Tomato Juice | 90 | 3.04 | 90 ml Tomato Juice |
| Fresh Lemon Juice | 15 | 0.51 | 15 ml Fresh Lemon Juice |
| 2 dashes Worcestershire Sauce | — | — | 2 dashes Worcestershire Sauce |
| Tabasco, Celery Salt, Pepper (Up to taste) | — | — | Tabasco, Celery Salt, Pepper (Up to taste) |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Stir the ingredients with ice and transfer to the chosen glass. Adjust pepper sauce, celery salt and pepper carefully to the guest’s preference.
Glass: Rocks glass or highball. Ice: Ice for mixing; fresh cubes for tall service. Garnish: Celery, lemon wedge (Optional).
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Umami (Savory) (dominant): Tomato, clam or savory sauce drives the savory character; inspect the actual ingredients.
- Spicy (Heat) (supporting): Ginger or pepper seasoning supplies heat distinct from ethanol warmth.
- Salty / Briny (supporting): Brine or savory seasoning contributes salt; strength varies substantially by product.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: low. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Ingredient checks: Fish: many Worcestershire sauces contain anchovy; check the product. These checks are not a complete allergen declaration for every brand or garnish.
Spirit & ingredient choices
Recipe notes & variations
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.
Compare: Bloody Caesar, Red Snapper, Virgin Mary.