Bloody Mary - Cocktail #8

"Breakfast of Champions (Bloody Mary)", oil on panel, 15in. x 10in. SOLD

Birth date: 1920’s or 1930’s

Origin: Debated between Fernand Petiot (bartender - Harry’s New York Bar in Paris) or George Jessel (comedian – Club 21 in New York City)

The Bloody Mary, with its grocery list of ingredients, is one of the most complex cocktails. There are so many variations on the recipe, that in my opinion, the Bloody Mary appeals most to creative types. I have one friend that substitutes pickle juice for the lemon juice and another that uses Sriracha sauce instead of Tabasco. When I want a little kick, I replace the tomato juice with V8 “Hot and Spicy.” A few other suggestions are beef bouillon, horseradish, oyster sauce, oregano, coriander, soy sauce, bacon, and even beer. So what’s in your Bloody Mary?

Fernand Petiot - Bloody Mary creator

Recipe:

• 2 ½ oz. Vodka
• 5 oz. tomato juice
• ½ oz. lemon juice
• ⅛ teaspoon black pepper
• ⅛ teaspoon salt
• 1 pinch celery salt
• 2 dashes Worcestershire sauce
• 2 dashes Tabasco sauce
• 1 celery stalk
• 1 Lemon (or Lime) wedge
• 1 pickle spear
• 3 olives

In a shaker half filled with ice cubes, combine vodka, tomato juice, lemon juice, pepper, salt, celery salt, Worcestershire, and Tabasco. Shake Well. Strain into a highball glass almost filled with ice cubes. Garnish with celery stalk, lemon wedge, pickle spear, and olives.