Last week I tricked you into the Zombie. If you’re still stuck with it… The Classic Bloody Mary might be your life aid!
Some say the name “Bloody Mary” is associated Queen Mary I of England. Others refer to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. The name likely refers to the blood-like color of the cocktail.
In 1934, the cocktail was called “Red Snapper” at the St. Regis Hotel. It was here that Tabasco sauce was added to the drink, and the name “Bloody Mary” eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.
While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them.
Bloody Mary recipe as taught by the New York School of Bartending:
- 1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice.
- Fill glass with tomato juice
- 1 dash celery salt
- 1 dash ground black pepper
- 1 dash Tabasco sauce
- 2-4 dashes of Lea & Perrin’s Worcestershire sauce
- 1/8 tsp. horseradish (pure, never creamed)
- Dash of lemon or lime juice
Garnish with celery stalk.