Bloody Mary

The Bloody Mary is a Cocktail which consists of Vodka, and Spiced Tomato Juice.

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.

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.