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Bloody Mary (cocktail)
Bloody Mary (cocktail)
Bloody Mary (cocktail)
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Bloody Mary
A Bloody Mary garnished with celery served with ice cubes
TypeMixed drink
Ingredients
Standard drinkwareHighball glass
Standard garnishCelery and lemon wedge (optional)
ServedOn the rocks: poured over ice
PreparationStir gently all the ingredients in a mixing glass with ice, pour into rocks glass.
Bloody Mary

A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n' turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure.

The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. It has many variants, most notably the Red Snapper, Bloody Maria (made with tequila blanco), and the Virgin Mary.

History

[edit]
Seafood Bloody Mary

The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his granddaughter.[1][failed verification] He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American migrants.[2] The cocktail is said to have been created on the spur of the moment, according to the bar's own traditions, consisting only of vodka and tomato juice.[3] It was originally referred to as a "Bucket of Blood."[4] Harry's Bar also claims to have created numerous other classic cocktails, including the White Lady and the Side Car.[5]

New York's 21 Club has two claims associated with it. One is that it was invented in the 1930s by bartender Henry Zbikiewicz, who was charged with mixing Bloody Marys. Another attributes its invention to the comedian George Jessel, who frequented the 21 Club.[6] In 1939, Lucius Beebe printed in his gossip column This New York one of the earliest U.S. references 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."[7][verification needed][8]

In a 1939 publication by El Floridita called Floridita Cocktails a recipe called "Mary Rose" lists the main ingredients of a modern Bloody Mary.[9] This booklet may be one of the earliest publications depicting the name Mary, while using the same ingredients in today's Bloody Mary.[10]

Fernand Petiot claimed to have invented the modern Bloody Mary in 1934 as a refinement to George Jessel's drink, at the King Cole Room in New York's St. Regis Hotel, according to the hotel's own history.[11] Petiot told The New Yorker in July 1964:

I initiated the Bloody Mary of today. 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."[12]

The cocktail was claimed as a new cocktail under the name "red hammer" in Life magazine in 1942, consisting of tomato juice, vodka, and lemon juice.[13] Less than a month later, a Life advertisement for French's Worcestershire Sauce suggested that it be added to a virgin "Tomato Juice Cocktail" along with tomato juice, salt, and pepper.[14] The addition of salt to the alcoholic beverage was suggested that same year in a story in Hearst's International Combined with Cosmopolitan.[15]

Origin of the name

[edit]

Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford.[16] Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.[17] The tradition at Harry's New York Bar in Paris, according to manager Alain Da Silva in a 2011 interview, is that one of the patrons for whom the cocktail was first mixed in 1920 or 1921 declared, "It looks like my girlfriend who I met in a cabaret"; the cabaret's name was the Bucket of Blood and the girlfriend's name was Mary, so the patrons and bartender Petiot agreed to call it a "Bloody Mary".[3]

Alternatively, the name may have arisen from "a failure to pronounce the Slav syllables of a drink called Vladimir" in English.[18] This gains some credibility from the anecdotal observation that the customer at the New York Bar for whom Petiot prepared the drink in 1920/21 was Vladimir Smirnov, of the Smirnoff vodka family.[19]

The name "Bloody Mary" is associated with a number of historical figures, particularly Queen Mary I of England, who was nicknamed "Bloody Mary" due to the executions of Protestants during her reign.[20]

Preparation and serving

[edit]

In the United States, the Bloody Mary is a common "hair of the dog" drink, reputed to cure hangovers with its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes), and alcohol (to relieve head and body aches). Bloody Mary enthusiasts enjoy some relief from the numbing effects of the alcohol, as well as the placebo effect.[21][22][23][24][25] Its reputation as a restorative beverage contributes to the popularity of the Bloody Mary in the morning and early afternoon, especially at brunches.[26]

The Bloody Mary is traditionally served over ice in a tall glass, such as a highball, flared pint or hurricane glass. The two critical ingredients, vodka and tomato juice, are relatively simple; however, the drink almost never consists of these two ingredients alone. Among the more common additions to the juice base are salt or celery salt (either mixed in or as a salted rim), cracked pepper, hot sauce (such as Tabasco), citrus juices (especially lemon or lime), Worcestershire sauce, celery seed, horseradish, clam juice or olive brine, brown sugar or molasses, or bitters. Some or all of these ingredients can come pre-mixed with the tomato juice as a single "Bloody Mary mix" to which the vodka is added, or the drink may be hand-constructed by the bartender from raw ingredients according to the patron's preference. A common garnish is a celery stalk when served in a tall glass; other common garnishes include olives, cheese cubes, a dill pickle spear, lemon wedges, dried sausage, bacon, and shrimp (as the taste of the drink is often reminiscent of shrimp cocktail sauce).

In addition to the aforementioned more traditional ingredients, practically anything can be added to the drink itself or as a garnish according to the drinker's wishes or the bartender's or establishment's traditions. Some variations of the Bloody Mary served by restaurants are designed to be a meal as well as a drink, coming with massive "garnishes" on skewers inserted into the glass, including ribs, miniature hamburgers called "sliders", grilled or fried shrimp, kebabs, sandwich wedges, fruit slices, and even sashimi. The drink itself can be served in any of a variety of glasses, from wine glasses to schooners or beer steins, according to tradition or availability. It is a tradition in the upper Midwest, particularly in Wisconsin, to serve a Bloody Mary with a small beer chaser.[27]

Variations

[edit]

There is a considerable amount of variation available in the drink's construction and presentation including the use of different base spirits like bourbon, rye, tequila, or gin. With tequila, it is often called a Bloody Maria. Similar variations exist: with absinthe the drink is called a Bloody Fairy, with sake it's a Bloody Geisha, with the anise-flavored Arak it's the Bloody Miriam, and so forth.[28][29]

Another notable variation is the Bull Shot, popular in the late '50s and '60s, which replaces tomato juice with beef bouillon or consommé.[30][31]

Bloody Margaret

[edit]
A plain Bloody Margaret, served in a highball glass with a celery stick

Bloody Margaret is a variation on the cocktail Bloody Mary, made with gin instead of vodka; it is also more often known as a Red Snapper or Bloody Gary in the United States.[32][33] Ruddy Mary is an alternative name.[34][35] According to web site FoodRepublic.com, the Red Snapper originated in post-Prohibition New York City. A French barman named Fernand “Pete” Petiot left Harry's New York Bar in Paris to work at the King Cole Room at the St. Regis Hotel in NYC. Petiot had been known in Paris for the tomato-juice-and-vodka cocktail, the Bloody Mary. Vodka was scarce then in New York, so Petiot swapped it for gin. The Astors, owners of the St. Regis, didn't like the name Bloody Mary, and thus Red Snapper (originally a fish) was chosen instead.[33]

Virgin Mary

[edit]

A "Virgin Mary", also known as a "Bloody Virgin", a "Virgin Bloody Mary", or "Bloody Shame", is a non-alcoholic cocktail, generally using the same ingredients and garnish as a Bloody Mary (according to local custom), but with the spirits replaced by additional tomato juice or prepared mix.[36][35]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Bloody Mary (cocktail)

View on Grokipedia
from Grokipedia
The Bloody Mary is a vodka-based made with and a savory blend of seasonings, typically including juice, , such as , , , and sometimes , often garnished with a stalk, wedge, or olives. Known for its spicy, tangy profile, it has become a staple beverage and reputed remedy in the United States and beyond. The drink's origins trace back to early 20th-century tomato juice cocktails, with nonalcoholic precursors like the 1892 Oyster Cocktail featuring , , and lemon. was added in the 1920s, and entertainer George Jessel is credited with creating an early version around 1927 in , mixing equal parts and to combat a . In 1934, bartender Fernand Petiot refined the recipe at the King Cole Bar in New York's St. Regis Hotel, incorporating the classic seasonings and initially naming it the "Bloody Mary," which was changed to the "" to appeal to the upscale clientele before it reverted to "Bloody Mary." The name's remains debated, with possible references to Queen Mary I of , a server named Mary, or other figures like Mary Brown Warburton. By the mid-20th century, the Bloody Mary had evolved into a global icon, with the celery stalk garnish emerging in the and commercial mixes like Mr. & Mrs. T's Bloody Mary Mix standardizing preparation in the 1960s. It inspired numerous variations, such as the tequila-based Bloody Maria, the gin-infused , and the Canadian Bloody Caesar with juice. Modern renditions often feature elaborate garnishes, including , , or cheese, transforming it into a customizable, meal-like drink at brunches and bars worldwide. The St. Regis continues to uphold it as a signature ritual, adapting local flavors in its international properties.

History

Origins and Invention

The Bloody Mary cocktail is widely credited to French bartender Fernand "Pete" Petiot, who created it in the early 1920s while working at Harry's New York Bar in Paris. Petiot mixed equal parts of vodka—smuggled in by Russian émigrés fleeing the Revolution—and canned tomato juice, a popular American import among expats, to appeal to the bar's Prohibition-weary clientele seeking a disguised alcoholic beverage. Initially simple, the drink consisted primarily of these two ingredients with minimal seasoning, reflecting the era's resourceful bartending amid alcohol restrictions. Competing claims emerged, notably from American entertainer George Jessel, who asserted in his 1975 autobiography that he invented the cocktail in 1927 at La Maze restaurant in , after a night of heavy drinking. Jessel's version combined , , lemon juice, and but omitted , positioning it as a remedy for his social circle. Earlier precursors existed, such as the non-alcoholic Oyster Cocktail documented in 1892, which blended with , lemon juice, and oysters as a savory appetizer drink. By the , had gained traction in the U.S. as a mixer, boosted by its health claims and availability in canned form, setting the stage for pairings during the 1920s smuggling boom. In 1934, following the repeal of , Petiot relocated to the King Cole Bar at the St. Regis Hotel in , where he refined his creation and introduced it as the "Red Snapper" to avoid the profane connotations of its original Paris moniker. There, he enhanced the recipe by incorporating lemon juice, , , salt, and pepper, transforming the basic into a more complex, spiced savory that quickly gained popularity among hotel patrons. By the late 1930s, this evolved version appeared in print, such as in Crosby Gaige's guide, solidifying its place in American bar culture as a bold, restorative .

Etymology of the Name

The etymology of the Bloody Mary cocktail's name remains a subject of debate among historians and cocktail experts, with multiple theories emerging from its early 20th-century development in and New York. One persistent but largely unsupported explanation links the name to Queen Mary I of England, known as "Bloody Mary" for her persecution of Protestants during the , a nickname first recorded in John Foxe's Acts and Monuments in 1563. This association gained traction in the mid-20th century, particularly in the 1960s through popular cocktail literature and media, despite predating the drink's invention by centuries and lacking direct evidence tying the two. Alternative attributions point to real individuals from the cocktail's formative years. Entertainer George Jessel, who claimed partial credit for popularizing the drink in the United States during the , stated in a 1939 Smirnoff vodka advertisement that he named it after his friend, actress and socialite Mary Geraghty, evoking the drink's bold, red hue. Another variant of this theory involves Hollywood actress , a prominent figure in the and , with some accounts suggesting the name honored her influence in promoting vodka-based drinks among American expatriates in . A less substantiated story credits a waitress named Mary from the saloon, whose fiery personality allegedly inspired Jessel's version during Prohibition-era escapades. French bartender Fernand Petiot, widely credited with refining the recipe at in around 1921 before introducing it to New York's St. Regis Hotel in 1934, offered little clarity on the name's origin. In interviews, Petiot recalled that American patrons at the St. Regis suggested the provocative "Bloody Mary" moniker to replace the more neutral "," which the hotel had adopted post-Prohibition to avoid vulgarity amid the upscale clientele. He denied personal knowledge of its precise source, attributing it instead to the drink's vivid color and the era's taste for edgy nomenclature. The name first appeared in print in 1939, referenced in Beebe's column as Jessel's creation, marking its transition from European obscurity to American staple. This shift from "Red Snapper" to "Bloody Mary" reflected broader cultural changes after Prohibition's end in , when bartenders and marketers embraced bolder, irreverent names to appeal to a liberated U.S. audience seeking sophisticated yet risqué libations. Ties to ghost-summoning , a separate 19th-century involving a spectral "Bloody Mary" apparition, emerged only in modern pop culture and have no historical connection to the cocktail, dismissed by researchers as coincidental .

Composition and Preparation

Core Ingredients

The core ingredients of the classic Bloody Mary cocktail form a balanced profile of savory, acidic, and spicy elements, with serving as the neutral base spirit in quantities of 1.5 to 2 ounces (45 to 60 ml) per serving. 's rise in post-Prohibition America, where it transitioned from an obscure import to a widely accessible mixer due to its neutral flavor and push in and , made it the standard choice for this drink. The primary mixer is tomato juice, typically 4 to 6 ounces (120 to 180 ml), which provides the cocktail's signature viscous texture, savory tomato depth, and inherent acidity that anchors the overall flavor. Fresh lemon juice, about 0.5 ounce (15 ml), adds brightness and additional acidity to cut through the richness and enhance freshness. Flavor enhancers include 2 to 3 dashes of , which contributes and a tangy complexity to balance the tomato's sweetness and spice. , such as , in 2 to 4 dashes, introduces heat and a sharp, vinegary kick for depth. and freshly ground , added to taste (typically a pinch each), provide essential seasoning with , salty, and peppery notes that tie the components together. For a standard 8- to 10-ounce serving, these proportions ensure the remains dominant without overpowering the other elements, creating a harmonious savory profile. Integral garnishes that contribute to the flavor include a stalk for crunch and mild bitterness, a wedge for zest, and occasionally olives or pickles for added brininess.

Mixing and Serving Methods

The standard method for preparing a Bloody Mary begins with rimming the . A or is moistened along the rim with a or lime wedge, then rolled in to create a seasoned edge. The is filled with ice cubes, followed by pouring the directly over the ice. The mixture—incorporating , , , and seasonings—is then added, and the drink is stirred gently in the glass to combine ingredients without excessive dilution or loss of the tomato juice's natural foam and viscosity. A debate exists between stirring and shaking the cocktail. Fernand Petiot's original 1934 version at the King Cole Bar was prepared by simply stirring equal parts and with added spices in a mixing over , preserving the drink's clarity and texture. Modern preparations often favor a gentle shake in a with for 10-15 seconds to better integrate the spices and without over-aerating the mixture, though aggressive shaking is discouraged as it thins the and diminishes body. The build order emphasizes layering to enhance flavor integration and maintain any subtle . is added first to the iced glass, followed by the seasonings and juice, with the poured last; if a splash of is included for , it is added sparingly at the very end to avoid dissipating bubbles during mixing. Bloody Marys are served chilled over ice to maintain a refreshing temperature, ideally prepared fresh for service. Glassware has evolved from the traditional Collins or , which provides a slender profile for the drink's height, to larger glasses or oversized mugs that accommodate elaborate garnishes without overflow. In professional bar settings, efficiency is achieved by pre-mixing a large batch of the non-alcoholic components—known as "Bloody Mary mix"—in advance, allowing for quick assembly per serving with fresh , ice, and garnishes to ensure consistency and flavor balance.

Variations

Alcoholic Variations

The Bloody Maria substitutes , typically 1.5 ounces of blanco or reposado, for the classic base, often incorporating additional lime juice to enhance its citrus profile and Mexican-inspired flavors. This variation maintains the tomato juice foundation while introducing notes that complement spicy elements like and . The Bloody Caesar, a Canadian , replaces tomato juice with —a blend of and —and features a rim seasoned with , creating a briny, seafood-infused twist on the original. Invented in 1969 by bartender Walter Chell at the Calgary Inn in , it quickly became a staple in Canadian bars for its depth. Influenced by the Mexican , some Bloody Mary hybrids incorporate lager beer, such as 4 ounces of Modelo, alongside lime juice and seasoning for a lighter, effervescent profile, though the remains a distinct beer-based without . This approach dilutes the tomato base for refreshment while preserving savory spices. Spiced and premium iterations elevate the drink with additions like prepared horseradish for heat, olive brine for salinity, or beef bouillon to evoke a "steakhouse" savoriness reminiscent of rare roast beef. Rare substitutions from mid-20th-century recipes include , as in the later Red Snapper variation (originally the name for the vodka-based drink at the St. Regis), which imparts botanical notes, or for a tropical edge in versions like the Cubanita. Regional adaptations further diversify the cocktail, such as Southern U.S. versions rimmed or seasoned with for a crab boil-inspired and kick, popular in . In , particularly , aquavit serves as the spirit base, lending herbal and undertones that harmonize with the tomato's acidity.

Non-Alcoholic and Low-Alcohol Versions

The Virgin Mary serves as the primary non-alcoholic adaptation of the Bloody Mary, prepared by omitting the vodka while retaining the core elements of , lemon juice, , , , and . The Virgin Mary emerged in as the non-alcoholic counterpart to the Bloody Mary. The Virgin Mary has long been popular in settings where non-drinkers join menus featuring its alcoholic counterpart. Low-alcohol versions of the Bloody Mary have emerged to cater to health-conscious consumers seeking reduced alcohol intake without sacrificing flavor. These adaptations often substitute the standard 1.5 to 2 ounces of with smaller measures of lower-proof ingredients, such as 0.5 ounces of for a subtle note or a splash of to introduce and dilute the overall . This trend aligns with the broader rise of low-ABV () cocktails in the , driven by wellness movements emphasizing moderation and mindful drinking. Mocktail enhancements for the Virgin Mary focus on amplifying complexity through non-alcoholic spirit alternatives and additional vegetable components. Brands like Seedlip, introduced in 2015, provide botanical distillates such as Garden 108 or Spice 94 that mimic the spirit's role, adding layered aromas of herbs, spices, or citrus when mixed into the base. For further depth, bartenders incorporate extra juices like or beet, which contribute earthy sweetness and vibrant color while boosting nutritional value—, for instance, enhances the drink's beta-carotene content. These modifications surged in popularity post-2000s, coinciding with the global wellness boom and the "sober curious" movement, which saw non-alcoholic beverage sales rise significantly as consumers prioritized health and inclusivity. The nutritional appeal of non-alcoholic and low-alcohol Bloody Mary versions lies in their reduced calorie density compared to the standard recipe. A typical Virgin Mary serving (about 8 ounces) contains approximately 40 to 100 calories, primarily from tomato juice and minimal additions like lemon, far lower than the 150 to 200 calories in an alcoholic version due to the absence of the approximately 97 calories from a typical 1.5-ounce serving of vodka. Low-alcohol variants maintain this benefit while offering slight alcohol content for those easing consumption, aligning with 2010s trends toward lighter, vegetable-forward drinks that support hydration and antioxidant intake.

Cultural Significance

Popularity and Traditions

The Bloody Mary gained prominence during the 1950s as a morning cocktail and brunch staple, aligning with the post-World War II rise in leisure culture and social dining. Its popularity surged thanks to promotional efforts by companies like , which marketed vodka pairings, establishing the drink as a standard in American bars and restaurants. By the 1960s, commercial mixes such as Mr. & Mrs. T, launched in the early part of the decade by Herb and June Taylor, made preparation accessible and boosted its adoption, including on airlines where an executive popularized it. In the , the evolved into a visual spectacle with "loaded" versions featuring extravagant garnishes like skewers of , , cheese, pickled , and even mini burgers, a trend originating in Midwest U.S. bars such as Sobelman's in , . These over-the-top presentations turned the Bloody Mary into a shareable phenomenon, reflecting a broader garnish in American bar culture. The drink's global spread has led to unique traditions and adaptations. In the , pub versions often include a float of stout for a creamy, malty twist on the classic recipe. In , venues like Bloody Mary's in host themed events and brunches centered around the cocktail, including build-your-own stations and special promotions on National Bloody Mary Day. Annual festivals, such as the Bloody Mary Festival in New Orleans, which began in 2017, celebrate regional variations with tastings from local bars and restaurants, drawing crowds for competitive showcases. Media portrayals have reinforced the Bloody Mary's status as a , often depicted in films and as a quintessential or recovery drink, while sales data underscores its enduring appeal—ranking among the top 15 most popular cocktails worldwide and comprising a significant portion of U.S. bar orders in recent years. further propelled its accessibility, with branded mixes like from the and Zing Zang, introduced in 1997, simplifying home and bar preparation and dominating the market.

As a Hangover Remedy

The Bloody Mary has long been regarded as a remedy, with its reputation dating back to the 1940s as a variant of the "" approach, where a small amount of alcohol is consumed to alleviate symptoms from the previous day's excess. This lore attributes relief to the drink's hydrating liquids, electrolytes from —such as and sodium—and mild stimulation from spices like and , which purportedly counteract , , and . The cocktail's savory profile, combining with , was popularized in American bar culture during this period as a morning restorative, often served at to ease post-celebration . Proponents highlight specific ingredient-based mechanisms for recovery, including from lemon juice and tomatoes, which may support immune function and antioxidant activity during recovery; in , known to trigger endorphin release and potentially distract from discomfort; and sodium from or , which helps replenish electrolytes lost through alcohol-induced . Literary figure endorsed a simple version of the drink in , describing it in correspondence as an effective morning pick-me-up after heavy drinking, contributing to its cultural cachet as a remedy. In modern adaptations, additions like or ginger have been incorporated for their properties, aiming to further mitigate nausea and inflammation associated with hangovers. Scientific evidence, however, casts doubt on the Bloody Mary's efficacy beyond basic rehydration and effects, with indicating that its alcohol content may prolong and exacerbate symptoms rather than resolve them. A 2020 editorial in the from the Alcohol Hangover Research Group reviewed interventions and found no compelling data supporting alcoholic remedies like the "," emphasizing that time, fluids, and rest remain the most reliable approaches. While provides some nutrients like , which preliminary studies link to reduced severity, overall trials show limited benefits from such cocktails compared to non-alcoholic alternatives. Consumption as a remedy should be limited to a single serving paired with to aid absorption and minimize risks, given the drink's high sodium content—typically 800-1200 mg per standard serving—which can strain hydration efforts if overconsumed. Over-reliance is discouraged, as it may mask underlying issues and promote problematic drinking patterns.

References

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