Bloody Mary (cocktail)
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| IBA Official Cocktail | |
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| A Bloody Mary garnished with lemon, carrot, celery, and pitted manzanilla olives. Served with ice cubes and drinking straws in a lowball glass. | |
| Type | Mixed drink |
| Primary alcohol by volume | |
| Served | On the rocks; poured over ice |
| Standard garnish | Celery stalk |
| Standard drinkware |
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| IBA specified ingredients† | |
| Preparation | Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with Celery Salt and lemon wedge (optional). |
| †Bloody Mary recipe at International Bartenders Association | |
A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt.
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[edit] History
The origin of the Bloody Mary is disputed. Fernand Petiot is said to have invented the drink in 1920 while working at Harry's Bar in Paris, France, a frequent hangout for Ernest Hemingway and other American expatriates. Another story is that it was originally created by George Jessel around 1939. In 1939, Lucius Beebe printed in his gossip column "This New York" one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."[1][citation needed]
Some[who?] claim that Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink, based on a quote from The New Yorker magazine in July 1964:
“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
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[edit] Origin of the term
The epithet "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women, especially from folklore. It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford;[citation needed] previously, a similarly red cocktail consisting of rum, grenadine, and Maraschino had been named after her.[citation needed] Other sources trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.[2]
In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petiot was hired at the time. 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.
The name likely refers to the blood-like color of the cocktail.
[edit] Preparation and serving
The Bloody Mary is intended to cure hangovers[3] and so is generally served in the morning.
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. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this varies from region to region.
[edit] Ingredients
Bloody Mary recipe courtesy of the New York School of Bartending:
- 1 oz. to 1 1/2 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
- 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.
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.
Packaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.
[edit] Variations
[edit] Variations in alcohol
- Bloody Pari[citation needed]
- Arak (Aragh-e Sagi) replacing vodka
- Bloody Philip
- Thailand Lao Khao (literally white liquor) 80 proof, rice distilled, replacing vodka in equal measure
- Bloody Bishop
- Sherry in equal measure to vodka
- Bloody Fairy, Red Fairy
- Absinthe replacing the vodka.
- Bloody Geisha
- Sake replacing vodka.
- Bloody Maro, ბლადი მარო (სისხლიანი მარო)
- Chacha replacing vodka.
- Bloody Maria
- Tequila replacing vodka.
- Brown Mary or Whiskey Mary
- Whiskey replacing the vodka.
- Bloody Pirate
- Dark rum replacing vodka.
- Bloody Scotsman
- Scotch replacing vodka.
- Bloody Molly
- Irish whiskey replacing vodka.
- Bloody Maureen
- Guinness replacing vodka.
- Bloody Cab
- Cabernet Sauvignon replacing/in addition to the vodka.
- Bloody Marghioala
- Tuica (Romania) replacing vodka
- Michelada Clementina (or simply "Chelada")
- Mexican beer replacing vodka, usually flavored with a couple of dashes of Worcestershire sauce and Maggi Sauce and Tabasco sauce. Usually the proportion of beer equals the tomato juice.
- Ruddy Mary
- Gin replacing vodka.
- Red Eye, Calgary Red Eye, or Saskatchewan Red Eye
- Beer replacing vodka, usually in a 50/50 mixture with Clamato in place of the tomato juice.
- Red Hammer
- Through the 1950s in the Northeastern U.S., while vodka was scarce, gin instead of vodka was known as a Bloody Mary; once vodka became readily available in those regions, the traditional vodka-based Bloody Mary was known as a Red Hammer for a time
- Snowball, Bloodball, Bloody Snowball
- Bourbon replacing the vodka, not to be confused with the Advocaat Snowball. Named for the novel Snowball's Chance.
- Virgin Mary, Bloody Shame, or Bloody Virgin
- Without alcohol; the second term is commonly used in Australia.
[edit] Variations in mixers
- Bloody Bull
- Beef bouillon and tomato juice. The drink originated at Brennan's restaurant in New Orleans and is served at Commander's Palace as well as other Brennan Family Restaurants.
- Bull Shot
- Beef bouillon or beef consomme in place of tomato juice. It may also contain salt, pepper, lemon juice, Tabasco sauce and Worcestershire sauce.
- Caesar, Bloody Caesar, Bloody Clam, Red Wings or Clammy Mary
- Clamato replacing tomato juice, much more popular in Canada than the traditional Bloody Mary.
- Bloody Eight or Eight Ball
- V8 replacing tomato juice, or a mixture, usually equal parts
- Bloody Jane
- LSD blended into tomato juice. Served with cucumber.
- Bloody LeRoy
- Barbecue sauce replacing tomato juice. Invented by the Reverend Horton Heat and Gibby Haynes during the recording of The Full Custom Gospel Sounds of the Reverend Horton Heat, which Haynes was producing.[citation needed]
[edit] Variation in drink format
- Frozen Bloody Mary
- Placed in a blender with ice.
- Bloody Margaret
- Similar to a Frozen Bloody Mary, but including milk or cream and served like a margarita, with a celery stick and/or a shrimp. A Virgin Margaret is a summertime drink inspired by the Orange Julius.
- Flaming Bloody Mary
- A small amount of 151 rum is floated on top and a string hangs outside the glass and is ignited for a cold weather drink.
- Flaming, Frozen Bloody Mary
- A frozen Bloody Mary is topped with 151 rum and ignited. Also called "Bloody Fire and Ice". A ceramic mug is used to avoid shattered glass.
- Bloody Marynara
- Same ingredients as a traditional Bloody Mary, only substituting generic, grocery store-bought marinara (preferably Prego) for tomato juice. Served as a shot.
Tatum bloody mary: Same ingredients as a traditional Bloody Mary, only substituting a celery stalk in your mouth to act as a funnel; pouring the vodka directly onto the celery stalk and taking a healthy bite of a ripe tomato. An efficient take an all-time classic.
[edit] Variations in garnishes
There are a wide variety[4] of Bloody Mary garnishes. In Wisconsin, and especially Green Bay, Bloody Mary drinks are often garnished with pickles, mushrooms, olives, and brussels sprouts.[5]
A bar near Stevens Point, WI, named Rusty's Backwater Saloon, serves Bloody Mary drinks with a sausage stick as a garnish.
Bars in Wisconsin typically serve their Bloody Mary's with a "chaser" this chaser is usually a draft (tap) beer of choice from what the bar has of selection. Being in Wisconsin the draft of choice is usually Pabst's Blue Ribbon or an indigenous microbrew.
[edit] Miscellaneous
- Bloodless Mary
- Without tomato juice
- Screw Mary
- Equal parts vodka, orange juice, and tomato juice or V8, spiced to taste.
- Bloody Mary-land, or Crabby Mary
- Substitute 2 dashes Old Bay Seasoning for celery salt
[edit] References
- ^ New York Herald Tribune, December 2, 1939, page 9
- ^ Bloody Marys at 1933 prices just the tonic for NYC Reuters, 2 December 2008
- ^ Shoffner, Robert (2008-07-01). "Here's to the Bloody Mary". The Washingtonian. http://www.washingtonian.com/articles/restaurants/8837.html. Retrieved on 2009-06-09.
- ^ http://miocibo.com/2009/06/19/bloody-mary-recipe/
- ^ CuisineCapers
