The epithet"Bloody Mary" is associated with a number of historical (particularly Queen Mary I of England) and fictional women, especially from folklore. It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford who earlier had a similar cocktail consisting of rum, Grenadine and Maraschino named after her.
In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petriot was hired at the time. It was here that tabasco sauce was added to the drink, and the name "Bloody Mary" eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.
The name likely refers to the blood-like color of the cocktail.
Preparation and serving
Bloody Mary with multiple garnishes
Bloody Marys, as well as the non-alcoholic Virgin Mary, are frequently served in the morning (as are mimosas and Screwdrivers).
While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this varies from region to region.
Bloody Mary recipe courtesy of the New York School of Bartending:
- 1 oz. to 1 1/2 oz.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 (salam, shrimp, etc.) and cheese (see photos). Occasionally, pickled asparagus spears or pickled beans are also used.
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