BLOODY MARY

History of Bloody Mary

The Bloody Mary is a cocktail with a storied past, often traced back to the 1920s or 1930s. Its exact origins are a bit murky, with several bartenders claiming credit for its creation. The most popular tale attributes its invention to Fernand Petiot, a bartender at Harry’s New York Bar in Paris, who in 1921 mixed equal parts vodka and tomato juice. The drink gained popularity in the U.S. during the Prohibition era, where its savory and spicy profile was a hit among those looking to mask the harsh flavors of bootlegged alcohol.

Named either after Queen Mary I of England, who was nicknamed “Bloody Mary” for her persecution of Protestants, or possibly after a waitress named Mary who worked at a bar in Chicago, the cocktail’s true namesake is as debated as its origin. Regardless of its beginnings, the Bloody Mary has become a brunch staple, known for its complex flavors and the ability to soothe a hangover.

Taste Profile

The Bloody Mary is renowned for its rich, savory, and slightly tangy flavor profile. The combination of vodka and tomato juice provides a smooth yet robust base, while the addition of Worcestershire sauce adds a deep umami flavor. The celery salt brings a subtle earthiness, and the Bloody Mary mix typically includes a mix of spices that can range from mild to fiery, depending on the bar. Each sip delivers a balance of spiciness, acidity, and a hint of sweetness, with the garnishes adding a fresh, crunchy contrast to the drink.

BLOODY MARY

Prep time

3

minutes

Glassware

Highball Glass

Garnish

Salt rim, celery stick and lime wheel

Ingredients

• 1½ oz. Vodka

• Tomato Juice

• Celery salt

• Worcestershire sauce

Directions

• Start by selecting a highball glass and rimming it with celery salt. To do this, run a lime wedge around the rim of the glass and then dip it into the celery salt.
• Pour 1½ oz. of vodka into the glass.
• Fill the glass with your choice of Bloody Mary mix. The mix typically includes tomato juice, lemon juice, hot sauce, black pepper, and other spices. Different bars and bartenders have their unique blend, so feel free to experiment with your mix to find the perfect balance for your taste.
• Add a dash of Worcestershire sauce for a deep, savory note. If you like your Bloody Mary with a bit of heat, add a few drops of hot sauce to taste.
• Rather than shaking, a Bloody Mary is usually rolled. To do this, pour the drink from one glass to another a few times to mix the ingredients without diluting them too much.
• Finish by garnishing your drink with a stalk of celery, a green bean, a lime wedge, and an olive. These garnishes not only add visual appeal but also provide an additional layer of flavor and texture.
• Your Bloody Mary is now ready to be enjoyed! It’s the perfect drink for brunch or any time you crave something savory with a bit of a kick.

Notes

• The specific ingredients and additives in a Bloody Mary can vary widely depending on the bar or bartender, so don’t hesitate to customize your mix to suit your preferences!