Bloody Mary is famous for being the ultimate Sunday brunch cocktail and is even said to be a hangover cure. But like so many other cocktails, the origins tend to be not without controversy as to how it actually got started and why it was named Bloody Mary. According to most theories, it was invented in the 1920’s or 30s. Fernand Petiot, a French bartender claims to have invented it in 1921 at New York Bar in Paris which later became Harry’s New York Bar, a frequent hangout of Ernest Hemingway. The original version consisted of only vodka and tomato juice and was originally called “Bucket of Blood.” He later claimed to have refined it in 1934 into the modern version using the spices as well as the vodka and tomato juice. New York’s 21 Club claims to have invented it in the 1930’s as well by either a bartender or comedian George Jessel. It was also named numerous things before Bloody Mary such as Mary Rose and Red Hammer. Why it was eventually named Bloody Mary is also just as controversial. It’s rumored to be either named after Queen Mary I of England who was referred to as Bloody Mary because of her bloody reign, Mary Pickford a popular silent screen star at the time or a waitress named Mary who worked at a cabaret bar. Bloody Mary also refers to a ghost story in which you look in a mirror and chant her name repeatedly and she supposedly appears (this particularly terrified me a child). But whatever the true history of this cocktail is, it is a classic. According to IBA (International Bartenders Association) its official ingredients are vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, celery salt and black pepper. There are also many versions such as Bloody Maria (using Tequila instead of vodka), Red Snapper (Gin), Bloody Caeser (Canadian version with Clamato) and the Michelada (Mexican beer) to name a few. The recipe I’m featuring is the best classic. It’s like an appetizer in a glass! Enjoy!
Ingredients-Serves 4
2 cups tomato juice, chilled
1/3 cup lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish (make sure it is the grated horseradish with vinegar not the sauce)
1/2 teaspoon Tabasco sauce
1/4 teaspoon celery salt
1/8 teaspoon black pepper
8 oz (1 cup) vodka, chilled
Ice
Old Bay seasoning (or celery salt) and kosher salt for glass rim
Garnishes (this is the fun part) – celery stalk (required, can also double as a stir stick), lemon, olives, cocktail onion, tomato, radish, pickle, shrimp and bacon (adds a smoky flavor). The shrimp and bacon garnish in this version turns it into the Surf and Turf but you can use anything you want. I’ve even heard of some restaurants making extreme versions with cheeseburgers or a whole rotisserie chicken on top!
Instructions
Prepare by chilling the vodka and tomato juice first.
In a cocktail shaker or jar (without ice) add tomato juice (shaken), lemon juice, Worcestershire sauce, horseradish, Tabasco, celery salt and black pepper. Shake well and strain (to remove any excess horseradish) into a pitcher or separate container. Chill in fridge to combine flavors.
On a small plate, mix equal amounts Old Bay seasoning (or celery salt) and kosher salt. Using a hurricane or tall glass, slice a lemon wedge in the middle and run it around the edge of glass gently squeezing the lemon to moisten. Roll the outer edge only in the salt mixture to rim the glass. Shake off any extra that falls in glass.
Add 2 oz of chilled vodka to each glass and 1/2 cup Bloody Mary mixture. Stir to combine and add the ice. You can add additional mix if using a larger glass. Refrigerate any leftovers.
Add your garnishes (use cocktail picks) and a straw. Cheers!
This recipe is Gluten Free.
Please drink responsibly and please don’t drink and drive.
