Bloody Mary Cocktail Recipe And History
The Bloody Mary cocktail was invented in the 1920′s by an American bartender. It was at the Harry’s new York Bar in Paris by a man named Fernand Petiot. It was originally vodka and tomato juice in equal parts in the 1930′s. But Petiot added black and cayenne pepper, and Worcestershire sauce, tobacco sauce and a little lemon juice. It was at the King Coole Bar, St. Regis. Fernand said one of the boys from the establishment said that they should call it a Bloody Mary because it reminded him of a bucked of Bloody Club in Chicago, and a woman there with the name Mary.
- 2 oz Vodka
- 3 oz Tomato Juice
- 1/2 oz Lemon Juice
- Black Petter & Salt (Sea Salt)
- 3 Dashes Of Worchestershire sauce
- 2 drops of Tobasco sauce
- Lemon Wedge
- Celery Stick
- Highball Glass (Tall Glass)
- Fill highball glass with ice about 2/3′s f the way.
- Add all wet ingredients into a cocktail shaker filled half way with ice and give 6-5 good shakes.
- Strain into highball glass with ice
- Garnish And Enjoy.