The name “Bloody Mary” is associated with a number of historical figures. Was it named after Queen Mary I of England or Hollywood star Mary Pickford? There are a few more alternative theories as to the origin of this cocktail.
The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before the New York’s 21 Club who declared they had invented it twice in 1930 and 1939.
The most important thing about this cocktail is that it only contains a few ingredients, it’s quick and easy to make and it is refreshing and delicious. Some say it is the perfect cure for hangovers, but we will leave that up to you to decide.
If you live in a hot climate or if your summers get really hot like in Shanghai, consider buying a sphere ice mold tray. It looks fancier, the ice sphere will last much longer and keep your cocktail cool while you enjoy without diluting it too much.
Classic Bloody Mary
- ½ L tomato juice
- 12 cl vodka
- Worcestershire sauce
- Salt and pepper
- Prepare a long drink glass or tumbler and pour the juice and vodka over the ice.
- Give a quick stir and serve with a dash of tabasco, Worcestershire sauce, salt and pepper.
- Garnish with a cherry tomato and some celery.
- Celery salt is not readily available everywhere, but it’s a fine substitute to regular salt.
- We like guests to decide how ‘spicy’ they want their Bloody Mary and serve the Tabasco and Worcestershire on the side.