A Bloody Good Bloody Mary

The Bloody Mary, a cocktail as iconic as it is versatile, has long been a staple of brunch menus and cocktail parties alike. Known for its bold flavor and nourishing qualities, it has been hailed as the cure for everything from a hangover to a lackluster gathering. But where did this savory sensation originate, and how has it evolved into the beloved beverage it is today? Let’s explore the history, variations, and enduring appeal of the Bloody Mary.

The Classic Bloody Mary Recipe

At its core, the Bloody Mary is a straightforward cocktail, but its simplicity belies the complexity of its flavors. The very first variation was simply a mixture of tomato juice and vodka. Often, Hemingway is credited with creating the spicier version many of us know and love today. Here’s how to make the classic version:

Ingredients

2 oz Vodka
4 oz Tomato Juice
1/2 oz Lemon Juice
2 dashes of Tabasco Sauce
2 tsp Worcestershire Sauce
Pinch of Salt and Pepper
Celery stalk and lemon wedge for garnish

Instructions

Combine the ingredients in a shaker filled with ice.
Shake until the mixture is well chilled.
Strain into a large glass filled with ice. Garnish with a celery stalk and a lemon wedge.

Variations on a Theme

The Bloody Mary is a cocktail that invites creativity. Bartenders around the world have put their unique spin on this classic, introducing a wide array of variations.

Add Clamato Juice for the Bloody Caesar;
Include smoky mezcal in the Bloody Maria;
Don’t forget a NY favorite, the Bloody Bull, which includes beef bouillon.

Some of the more adventurous renditions include ingredients like bacon, horseradish (a must in our world), pickled vegetables, and pickled hot peppers, transforming the drink into a meal in a glass. The garnish, too, can range from the traditional celery stalk to elaborate skewers of cheese, olives, shrimp, and more.

The Origin Story: A Cocktail Shrouded in Mystery

The Bloody Mary’s past is as murky as its spicy tomato base. While several theories abound, one of the most popular credits Fernand Petiot, a bartender at the New York Bar in Paris, which later became the famous Harry’s New York Bar in the 1920s. If you’ve heard of Harry’s, it’s probably because the bar was frequented by Papa Hemingway and a few other American expats trying to escape prohibition. Later on, Petiot brought the drink to the King Cole Bar at the St. Regis Hotel in New York City, where it gained popularity among the social elite.

The 21 Club in NY also has a claim to the drink. They have two, actually. One claim is that the bartender Henry Zbikiewicz created the drink. Another claim attributes the drink’s creation to a comedian named George Jessel, but Fernand Petiot dismissed Jessel’s drink as nothing more than tomato juice and vodka. Not to be outdone or less confusing, El Floridita, the legendary birthplace of the daiquiri and another Hemingway haunt, first listed a cocktail called the “Mary Rose” in 1939.

Where Does the Name Come From?

Bucket of Blood was the Bloody Mary’s first name, and probably its worst. The cocktail also had names such as the “Red Hammer,” the “Red Snapper,” “Vladimir” and, at the height of its creativity, the “Tomato Juice Cocktail.”

One origin story is that the name stems from a waitress named Mary who worked at a bar called the Bucket of Blood. Another legend, this one tied to Harry’s Bar, was that of a girlfriend named Mary who was met at a cabaret called the Bucket of Blood. Finally, another theory suggests that the Bloody Mary was named after Queen Mary I of England, notorious for her bloody reign. However, most cocktail historians dismiss this as a mere coincidence, focusing instead on the drink’s Prohibition-era roots and its evolution in the hands of talented mixologists who drank a ton of booze.

Why the Bloody Mary Endures

The Bloody Mary has remained a beloved cocktail for decades, thanks to its unique flavor profile and its reputation as a restorative tonic. Its savory taste makes it a refreshing alternative to the sweetness of many other cocktails, while its rich array of ingredients offers a complex tasting experience. The endless possibilities for variation and customization make it a favorite among both bartenders and the hungover patrons crowding the restaurant at Sunday brunch.