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Variations aside, the Bloody Mary is truly one of the most versatile drinks – from distinct vodka choices to dashes of horseradish or Tabasco for a spicy kick, the cocktail remains on top in the realm of flavoured tomato blends. Revered not only for its brunchtime charm but also as a refreshingly savoury drink for balmy days, the nomenclature has been highly debated through the centuries. While some link its name to Queen Mary of Englad, others attribute it to Hollywood luminaire Mary Pickford. The birth of the cocktail, which has been credited to a Fernand Petiot – a bartender from Paris, during the 1920s. The bartender blended equal parts vodka and tomato juice with a medley of seasonings that was initially christened the Bucket of Blood, for its crimson colour.
Another story details that the cocktail’s genesis took place at Harry’s New York Bar in Paris – a watering hole frequented by American expatriates and famed for birthing iconic libations. Henry Zbikiewicz or Harry MacElhone as he was better known, crafted a drink akin to the Bloody Mary, sparking the evolution of the iconic cocktail. Often lauded as a last resort remedy for hangovers, the cocktail’s supposed curative effects remain dubious. While its savoury and spicy palate surely offers a sensory awakening, it might not exactly be ideal to cure the causes of a hangover – primarily dehydration and nutritional deficiencies arising from excessive alcohol intake.
Recreate the cocktail at home using the following recipe.
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Ingredients
- 50ml vodka
- 150ml tomato juice
- 15ml fresh lemon juice
- 4 dashes Worcestershire sauce
- 3-4 dashes Tabasco
- Pinch of salt and pepper
- Celery stick, for garnish
- Lemon wedge, for garnish
- Ice
Method
- Fill a tall glass with ice cubes before pouring the vodka and tomato juice over it.
- Squeeze in some fresh lemon juice, along with the Worcestershire sauce, Tabasco, salt, and pepper.
- Stir well to combine all the ingredients and serve with a garnish of celery stick and a wedge of lemon.
