The smoothness of vodka pairs well with the bite of tomato juice and spices, and the Bloody Mary has become an almost indispensable brunch companion. CocktailTimes.com and the U.S. Bartenders Guide even named it one of the defining drinks of the 20th century. But where did it come from?
The History of the Bloody Mary
Like most great cocktails, there is no lack of theories about the origins of the Bloody Mary. One claim is that the cocktail was the signature drink of a bar called the Bucket of Blood in Chicago in the 1920's. Some stories claim it was named after a character in the Rodgers & Hammerstein musical, South Pacific. Others claim that it took its name from Mary, Queen of Scots, who certainly had a violent temperament.
There are two stories that are more likely, however. One is that the drink originated with songwriter and producer George Jessel. Jessel appeared in Smirnoff ads in the 1950s and declared himself the inventor. There's even a mention in a 1939 New York Herald Tribune column by Lucius Beebe making the claim: "George Jessel's newest pick-me-up which is receiving attention from the town's paragraphers is called a Bloody Mary: half tomato juice, half vodka."
The other most likely contender is Fernand "Pete" Petiot, an American bartender working at Harry's New York Bar in Paris in the 1920's. He also originally served the drink with equal parts vodka and tomato juice, but Petiot added the pepper, Worcestershire, Tabasco and lemon to spice things up for New Yorkers when he returned to the States in 1934. Petiot did give nod to the Bucket of Blood, saying that one of his customers suggested the name Bloody Mary because it reminded him of the club.
The Classic Bloody Mary Recipe
It's true that there are probably as many recipes as there are bartenders, but this version is the basic and classic version.
- 2 oz. vodka
- 3 oz. tomato juice
- 1/2 oz. lemon juice
- 3 dashes Worcestershire sauce
- 2 drops Tabasco sauce
- salt
- black pepper
Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with a lemon wedge and a celery stalk.
Remember, the cocktail is only as good as what goes into it. It's not necessary to buy the most expensive ingredients, but don't skimp with poor quality vodka or juice.
Variations and Ideas for Entertaining
One reason that the Bloody Mary remains popular is that it easily lends itself to any number of variations, and all of them have their fans. It's a simple matter to use different flavored vodkas, or even different base spirits. Try vegetable juice or Clamato instead of tomato juice, swap lime juice for lemon. Some fans swear by a teaspoon of horseradish in the concoction. Even non-drinkers can get in on the fun - leave out the spirits and enjoy a Virgin Mary.
When planning a holiday brunch or other get-together, why not do away with the traditional cocktail bar and set up a Bloody Mary bar instead? The guests have the fun of playing bartender and comparing concoctions, while the hosts get to relax and enjoy the fun instead of worrying about making and serving drinks.
Start with juices, such as tomato, clamato or clam, vegetable, beef bouillion, lime and lemon. Add the spirits - plain vodka, pepper vodka, lemon vodka, or even tequila, sake, or scotch. Top off with seasonings: salt, black pepper, red pepper, Worcestershire sauce, Tabasco sauce, celery salt, garlic salt, rosemary, lemon and lime wedges, celery stalks - almost anything goes!
Angie Rayfield - Angie is a self-taught beer aficionado, who cheerfully confesses, "I didn't always love beer. In fact, I hated it. I only learned to drink ...
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