Worcestershire Sauce

Good luck pronouncing it, but every bartender knows how to pour it. Worcestershire sauce — typically Lea & Perrins — is a Bloody Mary requirement, adding that deep umami-tangy funk that ties the whole drink together. A few dashes is all you need; too much and it takes over. It’s also key in a Prairie Oyster (the hangover “cure” with a raw egg yolk) and some Caesar variations. The sauce is actually fermented for 18 months before bottling, which explains that complex savory depth. Pairs with Tabasco like they were made for each other.

Last modified on October 15, 2026