Virgin Mary
Tomato, lemon, horseradish and savory sauces provide a substantial nonalcoholic profile with adjustable salt and pepper heat.
Named source specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| tomato juice | 147.87 | 5 | 5 ounces tomato juice |
| lemon juice | 14.79 | 0.5 | 1/2 ounce lemon juice |
| 8 drops hot pepper sauce | — | — | 8 drops hot pepper sauce |
| 4 dashes Worcestershire sauce | — | — | 4 dashes Worcestershire sauce |
| 1/2 barspoon horseradish sauce | — | — | 1/2 barspoon horseradish sauce |
| 2 pinches celery salt | — | — | 2 pinches celery salt |
| 2 grinds black pepper | — | — | 2 grinds black pepper |
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
Roll the mixture gently between mixing vessels with ice, then fine-strain over fresh cubes.
Glass: Collins glass. Ice: Fresh cubes. Garnish: Celery stick.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Spicy (Heat) (dominant): Ginger or pepper seasoning supplies heat distinct from ethanol warmth.
- Umami (Savory) (dominant): Tomato, clam or savory sauce drives the savory character; inspect the actual ingredients.
- 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: moderate. 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
No spirit-style ingredient match is required by this recipe. Nonalcoholic and wine-based drinks remain in the cocktail library even when no distilled-spirit entry applies.
Recipe notes & variations
Verify the actual sauces and ingredients for a strict zero-alcohol request. The source’s broad alcohol-free definition is not a guarantee that every possible product combination is exactly 0.0%.
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.
Sources & further reading
- Difford’s Guide — checked 2026-09-18. Recipe identity and published ingredient specification; editorial sensory and workload assessments are not source tasting results.