Bloody Mary (cocktail)

This article is about the drink. For other uses, see Bloody Mary.

Bloody Mary

IBA official cocktail
A Bloody Mary garnished with lemon, carrot, celery, and pitted manzanilla olives. Served with ice cubes and drinking straws in an old fashioned glass.
Type	Mixed drink
Base spirit	Vodka
Served	On the rocks: poured over ice
Standard garnish	Celery stalk or dill pickle spear
Standard drinkware	Highball glass
IBA specified ingredients†	45ml (3 parts) Vodka 90ml (6 parts) Tomato juice 15ml (1 part) Lemon juice
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 stalk 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, Peri-Peri Sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt. It has been called "the world's most complex cocktail."

History

The Bloody Mary's origin is unclear. Fernand Petiot claimed to have invented the drink in 1921 while working at the New York Bar, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates. Another tradition maintains that actor George Jessel created the drink 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."

Fernand Petiot seemed to corroborate Jessel's claim when the bartender stated to 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."

A Bloody Mary Garnished with shrimp, pickled onion, olive, and sea salt. Also referred to as a "Rick Cooper."

Origin of the name

The name "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women from folklore. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.

Preparation and serving

A Bloody Mary garnished with lemon, celery, olive, cheese, and a cold cut. Served on the rocks in a pint glass.

The Bloody Mary is sometimes used to treat hangovers when it is served in the morning. In the United States, the Bloody Mary is a popular drink choice at restaurants that serve brunch.

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.

Ingredients

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 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.

A Bloody Mary garnished with pickled beans, crab claw, and a fried Scotch egg. Served in a Mason jar. The Ramos House, Los Rios District, San Juan Capistrano. Proprietor John Cue

Variations

Variations in alcohol

Bloody Beer

Beer, usually a light beer or lager, replacing vodka. Often served with Worcestershire sauce, black pepper, hot sauce, and/or lime.

Bloody Bishop

Sherry in equal measure to vodka

Bloody Cab

Cabernet Sauvignon replacing/in addition to the vodka.

Bloody Fairy, Red Fairy

Absinthe replacing the vodka.

Bloody Geisha, Bloody Ninja

Sake replacing vodka.

Bloody Hogger

Bacon Vodka replacing vodka.

Bloody Jerry

Replace vodka with Madra Rua's Heady Veggie Vodka and add 1 pull (approximately 1/2 ounce) of Guinness

Bloody Margaret or Ruddy Mary

Gin replacing vodka

Bloody Dracula or Bloody Marghioala

Tuica (Romania) replacing vodka. Blood from the jugular of a cow replacing tomato juice.

Bloody Maria

Tequila replacing vodka.

Bloody Maro, ბლადი მარო (სისხლიანი მარო) (Translitarated

bladi maro (siskhliani maro))

Chacha replacing vodka.

Bloody Marijuana

Green Dragon replacing vodka

Bloody Maureen

Guinness replacing vodka.

Bloody Molly

Irish whiskey replacing vodka.

Bloody Murder

Gin replacing vodka, black vinegar replacing Worcestershire sauce, wasabi sauce replacing horseradish, served with a cherry tomato pierced with a plastic sword stirrer

Bloody Murray (also known as a Vampiro)

Tequila replacing vodka or Blurry Murray

Bloody Pari

Arak (Aragh-e Sagi) replacing vodka

Bloody Philip

Thailand Lao Khao (literally white liquor) 80 proof, rice distilled, replacing vodka in equal measure

Bloody Pirate, Cubanito

Dark rum replacing vodka. The latter is commonly found on menus in Havana, Cuba.

Bloody Sunshine

Pickle instead of celery, habenero sauce replacing tabasco. Originated in St. Louis, MO.

Bloody Scotsman

Scotch replacing vodka.

Brown Mary or Whiskey Mary

Whiskey replacing the vodka.

Danish Mary or Bloody Dane

Akvavit replacing the 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 made with Clamato (tomato juice with clam juice added). Usually the proportion of beer equals the tomato juice.

Red Eye, Calgary Red Eye, or Saskatchewan Red Eye

Traditionally, beer replacing vodka; now frequently, 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.

Virgin Mary, Bloody Shame, Bloody Virgin, or Bloody Barbara

Without alcohol. "Virgin Mary" is commonly used in the USA, and "Bloody Shame" is commonly used in Australia. "Bloody Barbara" refers to Barbara Castle, the British Minister of Transport who introduced tougher drink-driving laws.

Variations in mixers

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, Clam Digger, Red Wings or Clammy Mary

Clamato replacing tomato juice, much more popular in Canada than the traditional Bloody Mary.

Commander White

Pineapple juice replacing tomato juice.

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.

Bloody Eight or Eight Ball

V8 replacing tomato juice, or a mixture, usually equal parts

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.

Bloody Mariyaki

Made with teriyaki sauce instead of Worcestershire sauce.

Bloody Shogun

Same ingredients as a Bloody Mariyaki, but replacing the horseradish with wasabi paste. Created by Jay Buttel and Mike "Double Nipple" Neville.

Bloody Wilbur

Made with J. Wilbur Bloody Mary Flavoring, tomato juice and vodka, garnished with a barbecued rib.

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 for tomato juice. Served as a shot

Baja Style Bloody Mary

Another variation on the bloody mary contains vodka and/or tequila, lime juice, Clamato, hot sauce, worcestershire, salt, and vegetables. Vegetables used include onions, cilantro, olives, and celery,

Upside Down Bloody Mary : The drinker lies face up on the bar with head hanging backwards. The drink is poured into the mouth and the drinker stands mixing the drink in his mouth. This is a popular morning-after hangover cure as it also forces blood to the head.

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

Slutty Mary

Garnish with a sausage or simply with extra vodka added.

Bloody Charlie

Garnish with two olives, thus creating a Bloody Mary with balls. (Mentioned, if not created, by Jean Shepherd in In God We Trust, All Others Pay Cash.)

In popular culture

File:FGWastedTalent1.jpg

Peter Griffin consumes a Bloody Mary garnished with celery.

• In the film Mona Lisa, George's drink of choice is the Bloody Mary; he orders several in the film.
• The band Arctic Monkeys reference a "Bloody Mary's lacking in Tabasco" in the song "Fluorescent Adolescent".
• In the Family Guy episode "Wasted Talent" Peter Griffin drinks a Bloody Mary to ease the symptoms of a hangover.
• In the 14th episode of the second season of Glee: 'Blame It on the Alcohol' (2x14), Artie shares a Bloody Mary with his friends of the Glee club to get sober (quote from Artie: "It'll help your hangover").
• In episode 6 of How to Make It in America , David suggests Bloody Marys to Rachel as a hangover cure.
• In Back to the Future III, the bartender mixes up a Bloody Bull Shot (which he dubs "Wake-Up Juice") to revive an unconscious Emmett Brown in a hurry.
• In Archer, Sterling makes a habit of drinking Bloody Mary's.

External links

• [1] Heso magazine