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Bloody Mary is the most talked-about cocktail of all time. It's a mixed drink with vodka, tomato juice, and various seasonings. Allegedly, it came into existence as an antidote to alcohol hangovers. What a paradoxical situation, right? Though this boozy libation sounds like quite a ferocious character, it is just the opposite. As and when it demanded, Bloody Mary bowed down to changes. It has as many names, incarnations, and backstories as its constituents do varieties of flavourings and preparation methods. Other variations include the red snapper, Bloody Margaret, the Caesar, and the Michelada. Let's discover why Bloody Mary is called by such a dreadful name and more about this intriguing cocktail.
Why it's called Bloody Mary?
The moniker "Bloody Mary" is linked with several historical persons, including Queen Mary I of England, who was given the epithet "Bloody Mary" in Foxe's Book of Martyrs for her attempts to rebuild the Catholic Church in England. The name also suggests references to numerous characters from the bygone eras. Drink connoisseurs may argue that it was christened in honour of the iconic Mary Pickford of the silver screen. Some say it was named after Mary, a waitress at a tavern in Chicago called the Bucket of Blood. According to an interview the said bar's manager shared, the name "Bloody Mary" was coined in 1921. The story goes like this, once a customer who got a specially made boozy drink was thrilled by it. He was overwhelmed and said the cocktail was like he met his girlfriend in a cabaret. The said patron's bae's name was Mary, and the cabaret was called Bucket of Blood. That's how he and the bartender unanimously consented to naming the drink "Bloody Mary."
A girl holding Bloody Mary cocktail, Image Source: Pexels
Complicating the initial two ingredients with numerous
There are only two essential components to a Bloody Mary, and they're both easy to get by vodka and tomato juice. But looks like everyone wanted to take Mary for a Bloody ride. That's how salt, cracked pepper, Tabasco sauce, citrus juices (mainly lime), Worcestershire sauce, celery seed, horseradish, clam juice or olive brine, brown sugar or molasses, and bitters are just some of the more typical additions to the liquid base. Bloody Mary can be made from raw ingredients or a pre-blended mix that includes all of the above except the vodka and tomato juice.
Excellent range of Bloody Mary garnishes
Some eateries' Bloody Mary preparations are meant to double as a drink and a meal. Bloody Mary in this setting typically features enormous garnishes on skewers put into the glass, such as ribs, sliders, grilled or fried shrimp, kebabs, sandwich wedges, fruit slices, and even sushi.
Bloody Mary with different garnishing, Image Source: Shutterstock
The evolution of Bloody Mary's alcohol content
Bloody Mary can be made with bourbon, rye, tequila, or gin as the base liquor. The bull shot, a renowned derivative in the 1950s and 1960s, swaps out tomato juice for beef bouillon or consommé. A Bloody Maria is what this drink is commonly referred to as when tequila is used. The red snapper or ruddy Mary is a standard cocktail in the United Kingdom that features gin. Other iterations of the Bloody Mary are named after different types of spirits, such as a Bloody Fairy when muddled with absinthe, a Bloody Geisha when created with sake, a Bloody Miriam when made with anise-flavoured Arak, and so on.
Bloody Mary drink in a tall glass, Image Source: Pexels
Glassware for Bloody Mary
The Bloody Mary is typically served in a highball, flared pint, or hurricane glass, all tall and allowing ice to be layered on top. Depending on custom or availability, it can be served in anything from wine glasses to schooners or beer steins. Bloody Marys are often accompanied by a bit of beer in the upper Midwest, specifically in Wisconsin.
