The Bloody Mary was invented in 1920, the American bartender, Fernand Petiot claimed to have invented the cocktail of equal parts vodka and tomato juice at Harry’s New York Bar in Paris. On returning to America in 1934, Petiot started working at the King Cole Bar, St. Regis where he decided to add black and cayenne pepper, Worcestershire sauce, Tabasco sauce and lemon juice to his Bloody Mary.
“Bloody Mary” is associated with many historical and fictional women, for example Queen Mary I of England, however, there is no association between the name of the cocktail and any of these people. Instead it has been suggested that the name simply refers to the blood-like colour of the cocktail. In contrast, however, Petiot states, “one of the boys suggested we call the drink Bloody Mary because it reminded him of the bucket of Bloody Club in Chicago, and a girl there named Mary”.
The Recipe
This recipe serves 1
- 1 measure vodka
- 3 measures tomato juice
- Ground salt and pepper
- 2 dashes Worcestershire sauce
- 2 dashes of Tabasco sauce
- 1 dash of fresh lemon juice
- 1 teaspoon of horseradish (optional)
- Garnish: skewered olives, celery stick, slice of lemon, or sprig of mint
Add all the ingredients plus into a cocktail shaker, add ice and shake well. Strain into a highball glass filled with ice and choose your desired garnish.
Variations
- A Bloody Mary served without vodka can be preffered to as a Virgin Mary, a Bloody Shame or a Bloody Virgin.
- Tequila can replace the vodka to make a Bloody Maria.
- When beer is used instead of vodka, this is known as a Michelada.
- When beef bouillon is used instead of tomato juice, it is known as a Bullshot.