Bloody Mary
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M. Ferdinand Petiot was profiled in The New Yorker, “The Talk of the Town: Barman,” 18 July 1964, pp. 19-20. Petiot came to the St. Regis from the Savoy in London. On pg. 20, col. 1, Petoit explains: | M. Ferdinand Petiot was profiled in The New Yorker, “The Talk of the Town: Barman,” 18 July 1964, pp. 19-20. Petiot came to the St. Regis from the Savoy in London. On pg. 20, col. 1, Petoit explains: | ||
| − | “I initiated the Bloody Mary of today,” he told us. | + | “I initiated the Bloody Mary of today,” he told us. “'''George Jessel''' said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.” |
==Red Snapper== | ==Red Snapper== | ||
Revision as of 19:20, 10 April 2006
The Bloody Mary is a Cocktail which consists of Vodka, and Spiced Tomato Juice.
Contents |
History of the Bloody Mary
"The Bloody Mary, created by a Frenchman, Fernand "Pete" Petiot, who held forth from behind the stick at Harry's New York Bar in Paris in the 1920s, was introduced to the United States when John Astor, then owner of the St. Regis, lured Petiot to New York in 1934. The name was changed to the Red Snapper for at least a decade, until Astor decided that the public could probably cope with the name, Bloody Mary." - Gary Regan, SF Chronicle, March 20, 2003.
M. Ferdinand Petiot was profiled in The New Yorker, “The Talk of the Town: Barman,” 18 July 1964, pp. 19-20. Petiot came to the St. Regis from the Savoy in London. On pg. 20, col. 1, Petoit explains:
“I initiated the Bloody Mary of today,” he told us. “George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
Red Snapper
'Crosby Gaige's Cocktail Guide and Ladies' Companion.' (1945)
- 1 1/2 ounces tomato juice
- 1 1/2 ounces vodka
- 2 dashes Worcestershire sauce
- 2 dashes fresh lemon juice
- Salt to taste
- Cayenne pepper to taste
Combine all ingredients. Shake, then strain into a chilled cocktail glass.
Common Bloody Mary Recipes
Recipe#1: Dale DeGroff, King Cocktail.
- 1 1/2 oz. Vodka
- 2 Dashes Worcestershire
- 4 Dashes Tabasco
- Pinch of Salt and Pepper
- 1/4 oz. Fresh Lemon Juice
- 4 oz. Tomato Juice
Combine all ingredients in mixing glass and roll back and forth to mix. Strain into an iced goblet. Garnish with wedge of lemon and lime on a side plate. Dash of celery salt is a nice touch and New Yorkers traditionally add horseradish. Bloody Marys offer rich ground for improvisation both in garnish and ingredients. Have fun.
Recipe#2: Cocktaildb.com
- Build
- 1 1/2 oz vodka
- 2 dashes Worcestershire sauce
- Sprinkle salt, pepper, celery salt
- Fill with tomato juice, ice
- Serve in a double rocks glass
Bloody Mary Quotes
"Don't destroy the heart of the drink, which is the sweetness of the tomato juice. Too much Worcestershire or hot sauce will make the drink muddy and too spicy. Lemon juice is a must with tomato juice, and so the Bloody Mary should always have a squeeze of lemon juice." - Dale DeGroff.
