A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consommé or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt. The origin of the Bloody Mary is disputed. Fernand Petiot is said to have invented the drink in 1921 while working at Harry’s Bar in Paris, France, a frequent hangout for Ernest Hemingway and other American expatriates. Another story is that it was originally created by George Jessel around 1939. The Bloody Mary is intended to cure hangovers and so is generally served in the morning. To whom ever created this fine concoction, cheers to you!
Bloody Mary recipe courtesy of the New York School of Bartending:
1 oz. to 1 1/2 oz. (30-45 ml) vodka in a Highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco
2-4 dashes of Lea & Perrin’s Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
Garnish with celery stalk.
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.
Tags: blood mary
, hangover cures