"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.