The Bloody Mary cocktail is believed to have originated in the 1920s at Harry’s New York Bar in Paris, where bartender Fernand Petiot mixed vodka and tomato juice for American expatriates. Its name’s origin is debated—some say it references Queen Mary I of England, while others link it to a waitress named Mary at Chicago’s Bucket of Blood bar. When Petiot brought the drink to the U.S., he refined it at the King Cole Bar in New York’s St. Regis Hotel by adding spices and lemon. Over time, the Bloody Mary became a brunch staple, celebrated for its bold flavor and supposed hangover-curing properties.
Flavor:
The Bloody Mary bursts with a bold, savory blend of tangy tomato, spicy horseradish, and zesty citrus, balanced by the smooth warmth of vodka. Its complex layers of heat, saltiness, and umami create a fiery yet refreshing experience that awakens the senses with every sip.
IBA Category:
Contemporary Classics
Ingredients:
- 2 oz vodka
- 4 oz tomato juice
- 0.5 oz fresh lemon juice
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce (such as Tabasco)
- Pinch of salt
- Pinch of black pepper
- Pinch of smoked paprika (optional)
- 1/4 tsp horseradish (optional)
- Celery stick and lemon wedge for garnish
Recipe:
- Fill a shaker or mixing glass with ice.
- Add vodka, tomato juice, fresh lemon juice, Worcestershire sauce, hot sauce, salt, black pepper, smoked paprika, and horseradish.
- Stir gently to combine all ingredients—avoid shaking to keep it smooth.
- Strain the mixture into a tall glass filled with fresh ice.
- Garnish with a celery stick and a lemon wedge.
- Serve immediately and enjoy the bold, savory kick!
