The Bloody Mary

By Steve Kilcullen Jump to Recipe

A hangover cure? Or a brunch beverage with a spicy kick? The Bloody Mary is both.

I’ve found most cocktails that aren’t on the sweeter side of life tend to be “acquired tastes”. I love a strong Gin Martini, but the first time I ever had one it felt like I was sipping on rubbing alcohol. It could’ve been my sensitive and unrefined palate, or really cheap and rough-tasting booze was used in its making. Over the years, and with higher quality spirits, that particular cocktail has become one of my favorites, if not my all-time favorite. I’m still not that wild about dry vermouth. And, if I can be totally honest, I’m not all that crazy about tonight’s drink either.

Bloody Mary is a name we’re all familiar with. Growing up, we were all dared to look into a bathroom mirror with the lights off and say that name three times… If you tried that and survived, please comment below. History also tells us of Queen Mary I, more notoriously known as “Bloody Mary”, for having 280 religious dissenters burned at the stake. But as we grow into adulthood, the cocktail called the Bloody Mary is what most of us are thinking about when the name is mentioned.

Despite sharing a moniker with the murderous Queen Mary I, she had nothing to do with its creation, and didn’t inspire it either. In fact, most of the claims to its invention are from the 1920s and 1930s. The story that tends to be the most “official” one involves bartender Fernand “Pete” Petiot. While working at Harry’s New York Bar in Paris in 1921, Petiot is said to have concocted this recipe on the fly. Originally comprised of just vodka and tomato juice, the Bloody Mary didn’t evolve into the modern version we know today until 1934.

Hollywood star George Jessel would combine vodka and tomato juice together, which he dubbed the Bloody Mary after socialite Mary Brown Warburton spilled a drink down the front of her white dress. When Pete Petiot came to the King Cole Room at New York’s St. Regis Hotel, he took Jessel’s “invention” and added the salt, pepper, cayenne and Worcestershire sauce to the recipe. Even though that method of making the drink has been backed up by the hotel’s own historical records, the actual inspiration for the cocktail’s famous name is still under dispute. Some say it was named after movie star Mary Pickford, while others claim it was a Chicago waitress bearing the same handle.

The most plausible origin of the cocktail’s name comes again from Harry’s New York Bar. The tradition there was that the first patron served a newly created tipple had the honor of naming it. With this drink, that particular person said it reminded him of his girlfriend, Mary, who was a dancer at the Bucket of Blood cabaret.

The Bloody Mary is a spicy and robust experience. I’ve only had one in my life, and I can honestly say that I’ll never forget it.

What Is the Best Vodka to use in a Bloody Mary?

There’s a lot of spicy heat swimming around in a Bloody Mary, so you’ll want a smooth crisp vodka that will meld well with these intense flavors, adding just the right bite that’ll cut through and not get overpowered. A potato-distilled spirit finishes with a little extra heat on each sip, which complements this drink nicely.

What glassware and garnish Is Used?

A highball glass is the ideal way to have a Bloody Mary. It’ll keep your ice cooler longer and carry that tall celery stalk comfortably for garnish. You can also add a lemon slice, some salt on the rim and even try adding pickles, olives, or even bacon or shrimp. Just not all at once. Pick and choose, otherwise your glass will overflow and your cocktail will look really weird and unappetizing.

Is a Bloody Mary and a Caesar the same thing?

A Caesar is a variation on the Bloody Mary invented in Calgary, Canada. It uses Clamato juice (a blend of tomato and clam juices) instead of tomato. If you’re unsure of clam juice, try it out and let me know how it is.

Similar Drinks to the Bloody Mary

We all love a refreshing break from the toils of the day. An ice-cold beer is always nice, or a crisp and chilly Bourbon Sour maybe. But what if you’re looking for something that has a little extra oomph, something that makes you sweat as it also cools you down? Twist & Toast has a few hot and ready recipes for you to try out. So give these a chance and make your tastebuds burn a little, in a good way.

• Serrano Paloma – Serrano peppers add some fire to the grapefruit-flavored drink.
• Michelada – Like a Bloody Mary beer, this beverage is flavor-filled and spicy.
• Pineapple Jalapeño Margarita – A hot and tropical twist on the classic Margarita.
• Mezcalita – Chili powder and mezcal come together in this smoky, citrus-flavored cocktail.