BLOODY MARY
The Bloody Mary: A Disputed Origin Story
The Bloody Mary's creation is heavily disputed between two bartenders. Fernand Petiot claimed he invented the drink in the 1920s at Harry's New York Bar in Paris, originally calling it the "Bucket of Blood."
He later brought the recipe to New York's St. Regis Hotel in 1934, where it was renamed the Red Snapper, according to Liquor.com. Comedian George Jessel also claimed to have created the Bloody Mary in the 1920s, naming it after a friend. However, Petiot's account is more widely accepted by cocktail historians, as noted in Difford's Guide.
The cocktail combines vodka with tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. This savory formula creates a complex, spicy drink that's become synonymous with brunch culture, according to Punch.
The Bloody Mary gained popularity as a hangover cure and morning cocktail during the mid-20th century. The drink's highly customizable nature led to countless variations and elaborate garnishes, from celery stalks to entire meals perched atop the glass. Today the Bloody Mary remains one of the most popular brunch cocktails worldwide.
RECIPE:
2 oz vodka
4 oz tomato juice
1/2 oz fresh lemon juice
2-3 dashes Worcestershire sauce
2-3 dashes hot sauce (Tabasco)
Pinch of salt and black pepper
Celery salt for rim (optional)
Celery stalk, lemon wedge, olives for garnish
Method:
Rim a highball glass with celery salt if desired.
Fill with ice.
Add all ingredients to the glass and stir well to combine.
Garnish elaborately with celery stalk, lemon wedge, olives, or other garnishes as preferred.