With all the buzz surrounding the return of the classic cocktail, one loyal standby has been left out — the good old Bloody Mary. Bloody Marys are like red sauce — there are as many versions as there are cooks. From its heyday in the 1940s, there are numerous tales of the origin of its name. But one thing is certain: You can't beat vodka and tomato juice, not even with a stick.

Here's a modern version of the classic Bloody Mary recipe, fresh from "Food & Wine Cocktails 2005" (American Express Publishing, $14.95).

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— Meridith Ford

1 serving

5 ounces tomato juice

1 1/2 ounces vodka

Juice of two lime wedges

1/2 teaspoon finely grated fresh horseradish

2 to 3 dashes Worcestershire sauce

3 to 4 drops

Tabasco sauce

Pinch of salt

Pinch of celery salt

Small pinch cayenne pepper

Ice

Combine the tomato juice, vodka, lime wedges, horseradish, Worcestershire, Tabasco and seasonings in a pint glass. Pour the drink back and forth between the glass and a cocktail shaker four times, then pour the Bloody Mary into a highball glass over the ice. Serve.