The Bloody Mary is a popular and classic cocktail known for its unique combination of flavors and its reputation as a morning drink or hangover cure. This iconic cocktail has a long and interesting history, tracing its origins back to the 1920s and the creative genius of French bartender Fernand Petiot. Let’s delve into the history and details of the Bloody Mary recipe.

In the 1920s, Fernand Petiot worked as a bartender at the famous Harry’s New York Bar in Paris, a popular spot frequented by both Americans and Europeans. During the Prohibition era, when the sale and consumption of alcoholic beverages were banned in the United States, many Americans flocked to bars in Europe, including Harry’s, to indulge in the pleasures of drinking. It was during this time that Petiot began experimenting with different cocktail recipes, aiming to create a unique and flavorful drink that would satisfy his customers’ palates.

Petiot’s original creation was a concoction made with equal parts of tomato juice and vodka, along with a touch of lemon juice and Worcestershire sauce. He added a few dashes of salt, pepper, and hot pepper sauce to give the drink a kick. The original recipe did not include horseradish, but this ingredient later became a popular addition to enhance the flavor profile of the cocktail.

After Prohibition ended, Petiot relocated to the King Cole Bar in the St. Regis Hotel in New York. He brought his signature cocktail with him, but it was not initially known as the Bloody Mary. Instead, it was called the “Red Snapper.” The name “Bloody Mary” emerged later and is said to have been inspired by a customer who frequented the King Cole Bar. The patron was known as Mary, and she enjoyed the drink so much that Petiot decided to name it after her. The name “Bloody Mary” stuck, and it has been associated with the cocktail ever since.

The Bloody Mary gained popularity over the years, becoming a staple in brunch menus and gaining a reputation as a morning cocktail or a remedy for hangovers. Its unique combination of flavors, including the tanginess of tomato juice, the spiciness of hot pepper sauce, and the savory notes of Worcestershire sauce, make it a refreshing and invigorating drink.

PREP/TOTAL TIME: 10 MIN

MAKES: 1 SERVING

INGREDIENTS

• 1½ to 2 cups ice cubes, divided
• 2 ounces vodka
• 1 cup tomato juice, chilled
• 1 tablespoon lemon juice
• 1½ teaspoons lime juice
• ¾ teaspoon Worcestershire sauce
• ½ teaspoon prepared horseradish (optional)
• ⅛ teaspoon celery salt
• ⅛ teaspoon pepper
• ⅛ teaspoon hot pepper sauce

GARNISHES:

• Celery rib
• Pickle spear
• Green and ripe olives
• Cucumber slice
• Cocktail shrimp

INSTRUCTIONS

1. Fill a shaker three-fourths full with ice. Place the remaining ice in a highball glass and set it aside.
2. Add the vodka, tomato juice, lemon juice, lime juice, Worcestershire sauce, horseradish (if desired), celery salt, pepper, and hot pepper sauce to the shaker.
3. Cover the shaker and shake vigorously for 10-15 seconds until condensation forms on the outside of the shaker.
4. Strain the mixture into the prepared highball glass containing ice.
5. Garnish the Bloody Mary with celery rib, pickle spear, green and ripe olives, cucumber slice, and/or cocktail shrimp according to your preference.

NOTE:

If you wish to make a larger batch of Bloody Marys, here’s a recipe for 4 servings:

• Place 1 cup of ice in a 2-qt. pitcher.
• Add 1 cup vodka, 4 cups tomato juice, ¼ cup lemon juice, 2 tablespoons lime juice, 1 tablespoon Worcestershire sauce, 2 teaspoons prepared horseradish (if desired), ½ teaspoon celery salt, ½ teaspoon pepper, and ½ teaspoon hot pepper sauce.
• Stir the mixture well to combine.
• Serve the Bloody Mary over ice.

The Bloody Mary continues to be a beloved cocktail enjoyed by many around the world. Its rich history, unique flavor profile, and versatile nature as a customizable drink make it a go-to choice for brunches, celebrations, or simply as a refreshing beverage to enjoy any time of the day.