The Bloody Mary is probably THE classic cocktail – vying for the title with the fantastic Martini.  It is a bloody mess, to be honest – as the drink has so many different recipes and variants as part of the legacy that the original drink has lost all meaning.  Some re-named variants include the Bloody Bull (with beef consommé), Bloody Joseph (with Scotch), Bloody Maria (with Tequila) and the Bloody Shame (no alcohol!).

The original Bloody Mary is wonderful – bearing little resemblance to what is usually served up nowadays in bars all over the world.  As is the case with many cocktails, the origins are unclear – but the most widely accepted story is that the Bloody Mary was created in 1921 by Fernand Petiot, bartender at The New York Bar, a favourite celebrity haunt at the time.  The name likely derives not from the tyrannical Queen Mary I of England but from waitress known to one of Petiot’s regulars; the drink apparently reminded them of this waitress (called Mary, in case you were wondering).

♦ Method

The original recipe was very similar to the following; it packs a lot more punch than modern derivatives; it is not garnished with celery as it is likely a later addition, plucked from a bartender’s observation of a woman stirring a random drink with a stick of celery. Enjoy! (in moderation).

2 shots overproof (100 proof) vodka.  The most readily available is the menacing Absolut 100 (black label).

2 shots tomato juice (thick)

0.25 shot lemon juice

5 dashes Worcestershire Sauce

4 pinches salt

2 pinches Cayenne pepper

1 pinch black pepper (ground)

Combine all the ingredients into a cocktail shaker and gently stir or roll to mix.  Strain into an ice-filled Old Fashioned glass, rimmed with salt and pepper.  No other garnish is needed.

Reference:
1. Bloody Mary (cocktail)
2. Classic Bloody Mary Recipe – Liquor.com

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