Bloody Mary Cocktail Recipe And History
The Bloody Mary cocktail was invented in the 1920′s by an American bartender. At Harry’s New York Bar in Paris, a man named Fernand Petiot apparently came up with the concoction. This tomato based drink was originally only a cocktail of vodka and tomato juice in equal parts. Back in the 1930′s. Petiot wanted to remove some of that blandness and added black and cayenne pepper. Pepper just wasn’t enough though, so he also incorporated some Worcestershire sauce, and Tabasco sauce. A squirt of lemon juice also rounded out the cocktail.
The beverage gained popularity, mainly because of the added complexity over only tomato juice and vodka. It was at the King Coole Bar in St. Regis that Fernand was quoted as saying “One of the boys from the establishment said that they should call it a Bloody Mary because it reminded him of a bucket of blood he saw at a club in Chicago.” It wasn’t just that nasty bucket, but also a woman there he remembered with the name Mary.
Ingredients to Make a Bloody Mary:
- 2 oz Vodka
- 3 oz Tomato Juice
- 1/2 oz Lemon Juice
- Salt, or sea salt
- Black Pepper
- 3 Dashes Of Worcestershire sauce
- 2 drops of Tabasco sauce
- Lemon Wedge
- Celery Stick
- Highball Glass (Tall Glass)
- Take a tall glass and rim it with your lemon wedge
- Rim the glass with salt
- Fill highball glass with ice about two-thirds of the way.
- Add your Worcestershire, tabasco to the glass
- Add your vodka
- Top with tomato
- Strain into highball glass with ice
- Garnish And Enjoy.
For Tequila Lovers… The Bloody Maria
The Bloody Maria the southern-style hermana of the Bloody Mary, the only difference being that in Maria you use tequila instead of vodka. I really like this recipe from The Bartender’s Black Book as the optional ingredients add a little kick, especially the clam juice and dijon mustard.
What Goes in your Bloody Maria
- 2 oz tequila
- 1 tsp horseradish
- 3 dashes of Tabasco sauce
- 3 dashes of Worcestershire sauce
- dash of lime juice
- 3 dashes celery salt, maybe with a little cayenne
- 3 dashes pepper
- tomato juice
- celery stalk for garnish
- lemon and/or lime wedge for garnish
- cucumber and/or cocktail shrimp for garnish (optional)
- Dampen the rim of your glass with the lemon wedge
- Rim the glass with celery salt, with a dash of something spicy like cayenne
- Add ice to your tall glass
- Add your tabasco, Worcestershire, lime and horseradish to the glass
- Pour in your tequila
- Top with tomato juice
- Give 2 or 3 stirs
- Garnish with your citrus wedge, some freshly cracked black pepper, then serve
Garnishes for both of these drinks can get a little crazy. In Canada, our super-popular version of the above two cocktails is what we call the Bloody Caesar, or just the Caesar, for short. We rim our glasses with celery salt, garnish with a lime and instead of tomato juice we use Clamato.