Which procedure is most likely used to make a Bloody Mary?

The Roll Procedure is the correct technique for making a Bloody Mary, and understanding this method sheds light on how this cocktail is traditionally prepared.

In the context of a Bloody Mary, the Roll Procedure is employed to gently mix the ingredients without losing the distinct textures or creating excessive froth. This cocktail typically contains a blend of vodka, tomato juice, and various spices and flavorings, such as Worcestershire sauce, hot sauce, and lemon juice. The rolling action helps to combine these ingredients smoothly while maintaining the integrity of each component's flavor and texture.

Using the Roll Procedure, bartenders pour the mixture back and forth between two vessels, allowing the ingredients to mix while minimizing aeration. This is especially important for a drink like the Bloody Mary, where the balance of flavors is crucial, and a frothy texture would be undesirable.

Other methods, like blending or stirring, might not achieve the same careful integration of flavors or maintain the desired consistency for a drink that should be rich and thick from the tomato juice. The layering procedure is typically reserved for cocktails where the aesthetics of distinct layers are essential, which is not the case for a Bloody Mary.