Bloody Mary

The drink has gone by many names but the original recipe seems to be traced back to only a handful of places. One of which is Harry’s New York Bar in Paris, France while claims the honour of inventing the drink.
Around 1920, Harry’s bartender, Ferdinand “Pete” Petiot, started experimenting with new cocktails with vodka thanks to an influx of Russian immigrants leaving their country due to the revolution. It was at this same time that American “tomato juice cocktail” was hitting French grocery shelves.
After some mixing and adding a few extra flavors like Worcestershire, black pepper and lemon, the “first” Bloody Mary was born. According to Esquire, author Ernest Hemingway was a well-known patron at Harry’s and particularly loved the drink.

Petiot then traveled to New York City to work at the King Cole Bar at the St. Régis Hotel, where a drink called “The Red Snapper” gained popularity.
Many believe the drink was later dubbed a Bloody Mary after Queen Mary Tudor and her particularly bloody reign over England in the 16th century. However, a 1934 ad, noted by Esquire, states that entertainer George Jessel named the drink after a friend, Mary Geraghty.
While the drink is flavourful and powerful, its popularity can also be explained through how hearty it is. A mimosa, for example, is a light, effervescent sip, a Bloody Mary that’s chock-full of olives or celery (or sometimes, bacon) isn’t just a cocktail, it’s part of the meal.

INGREDIENTS IN THE BEST BLOODY MARY RECIPE
1 lemon wedge
1 lime wedge
2 ounces vodka
4 ounces tomato juice
2 dashes Tabasco sauce
2 tsp prepared horseradish
2 dashes worcestershire sauce
1 pinch celery salt
1 pinch ground black pepper
1 pinch smoked paprika
Garnish: lime wedge
Garnish: green olives
Garnish: parsley sprig
Garnish: celery stalk
BLOODY MARY DIRECTIONS
1. Pour some celery salt onto a small plate.
2. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.
3. Roll the outer edge of the glass in celery salt until fully coated.
4. Fill with ice and set aside.
5. Squeeze the lemon and lime wedges into a shaker and drop them in.
6. Add the remaining ingredients and ice and shake gently.
7. Strain into the prepared glass.
8. Garnish with a parsley sprig, 2 speared green olives and a lime wedge and a celery stalk (optional).