The Bloody Mary

The Bloody Mary is one of the most iconic cocktails in the world—instantly recognizable for its deep red color, savory flavor, and reputation as a brunch staple and hangover cure. With a complex blend of ingredients that combine spice, acidity, and umami, the drink’s history is as layered as its recipe.

A Cocktail Born of Innovation

The Bloody Mary is believed to have originated in the early 1920s. The most commonly accepted origin story credits Fernand “Pete” Petiot, a bartender at Harry’s New York Bar in Paris. At the time, vodka was a relatively new spirit to Western Europe, having been brought over by Russian émigrés fleeing the Russian Revolution. Petiot experimented with mixing vodka and tomato juice, creating an early version of the Bloody Mary. When Petiot moved to the King Cole Bar at the St. Regis Hotel in New York City in the 1930s, he refined the drink by adding spices and other ingredients like Worcestershire sauce, lemon juice, and black pepper. However, the name “Bloody Mary” was considered too racy for the American elite, so it was briefly renamed the “Red Snapper” at the St. Regis—a name that never stuck.

Who Was Mary?

The cocktail’s name has several competing origin stories. One theory suggests it was named after Queen Mary I of England, known as “Bloody Mary” for her persecution of Protestants in the 16th century. Another story ties the name to a waitress named Mary who worked at a bar called the Bucket of Blood in Chicago. A third possibility points to a customer who said the drink reminded him of his girlfriend, Mary.

Despite the uncertainty around its name, the drink’s identity solidified in mid-20th century America, especially during the brunch boom of the 1960s and ’70s.

How to Make a Classic Bloody Mary

What makes a Bloody Mary so unique is that it straddles the line between beverage and meal. While many variations exist, a classic Bloody Mary recipe includes the following:

• 2 oz vodka

• 4 oz tomato juice

• 0.5 oz lemon juice (freshly squeezed)

• 2 dashes of Worcestershire sauce

• 2 dashes of hot sauce (Tabasco is a classic choice)

• Pinch of ground black pepper

• Pinch of celery salt

• Optional: horseradish to taste

• Garnishes: celery stalk, olives, lemon wedge, pickle spear, or even bacon

  
  

Fill a shaker with ice. Add vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, black pepper, celery salt, and horseradish (if using). Shake gently (not vigorously) to mix—over-shaking can make the tomato juice frothy. Strain into a tall glass filled with fresh ice. Garnish as desired.

The Modern Twist

Today, Bloody Marys have taken on a life of their own, spawning regional variations and over-the-top garnishes that can turn the drink into a full-fledged appetizer. From adding clam juice in Canada (the Bloody Caesar) to substituting tequila (a Bloody Maria), the possibilities are endless.

No matter how you mix it, the Bloody Mary remains a timeless classic - fiery, flavorful, and full of history.