Purportedly, the World’s famous brunch cocktail was created by Fernand Petiot, while he was a bartender at Harry’s New York Bar in Paris. He crossed the Atlantic in 1934 and brought the drink, which is named – for no apparent reason, we must add – after Mary Tudor, who became Queen of England in 1553 and established a reputation while hunting protestants, to the United States. It originally was nothing more than just vodka with tomato juice and developed overtime to a more sophisticated concoction including spices and the signature celery stick.
Bloody Mary:
- 2 ounces vodka
- 4 ounces tomato juice
- 0.5 ounce fresh lemon juice
- 0.25 teaspoon freshly grated horseradish
- 2-3 dashes Tabasco sauce
- 2-3 dashes Worcestershire sauce
- Celery stick and lemon wedge
The Steps:
Combine all liquid ingredients and horseradish in shaker, add ice, and shake well. Strain into ice-filled highball glass, squeeze out lemon wedge over drink and drop it in. Use celery for garnish.
Variations:
A Bloody Ceasar, or Clamdigger, is a variation of the traditional Bloody Mary. Simply substitute Clamato for tomato juice. A Bloody Mary without the vodka is called a Virgin Mary.
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