Bloody Mary
March 25th, 2008
The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. Lucius Beebe, in his gossip column "This New York" (New York Herald Tribune, December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."
Frenchman Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink. From the New Yorker Magazine, July 1964: “I initiated the Bloody Mary of today,” he told us. “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.”
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.
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.
Ingredients
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'sWorcestershire 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 (see photos). Occasionally, pickled asparagus spears or pickled beans are also used.
Prepackaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.
