Ingredients
- 4 parts tomato juice
- 2 parts vodka
- 1 part lemon juice
- Worcestershire sauce to taste
- Tabasco sauce to taste
- salt or celery salt
- black pepper
- Ice
Garnish
Directions
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Background
The Bloody Mary is a popular cocktail that is believed to have originated in the early 1920s. There are a few different stories about how it came to be, but the most commonly cited one involves a bartender named Fernand Petiot who worked at Harry’s New York Bar in Paris.
Petiot created a drink that he called the “Bucket of Blood” which was made with vodka and tomato juice. When he moved to the King Cole Bar at the St. Regis Hotel in New York City in the 1930s, he tweaked the recipe by adding Worcestershire sauce, lemon juice, Tabasco sauce, and celery salt.
The drink was an instant hit and soon became known as the Bloody Mary, although some people still referred to it as the Red Snapper. Over the years, different variations of the cocktail have emerged, with some people adding other ingredients like horseradish, clam juice, or even bacon.
The Bloody Mary has become a classic brunch cocktail and is often served with a celery stalk or other garnishes like olives, pickles, or even a slice of bacon. It is known for its bold, savory flavor and is often thought of as a hangover cure due to its tomato juice base and spicy kick.
