Bloody Mary
Alessandro Scire CalabrisottoShare
Savoury, spiced and endlessly customisable, the Bloody Mary stands almost alone in the cocktail canon. While most drinks chase sweetness or sourness, this one revels in tomato, salt, pepper and heat — a glass that behaves more like a meal. It is the undisputed champion of the brunch table and, for many, the gentlest of cures after a long night.
History of the Bloody Mary
The Bloody Mary is most commonly traced to the 1920s and the bartender Fernand Petiot, who is widely credited with creating an early tomato-and-vodka mixture while working at Harry's New York Bar in Paris. When Petiot later moved to the St. Regis Hotel in New York, he refined the drink, adding the spices and seasonings — salt, pepper, cayenne, Worcestershire sauce and lemon — that give the modern version its signature kick.
The origin of the name is the subject of cheerful debate. Some link it to Queen Mary I of England, others to a waitress or a Chicago nightspot, and the St. Regis itself long served the drink under the name "Red Snapper." Whatever the truth, the Bloody Mary's reputation as a restorative morning drink helped cement its place at the breakfast and brunch table, a role it has held for the best part of a century.
Recipe: How to Make a Classic Bloody Mary
Ingredients:
- 45 ml (1.5 oz) vodka
- 90 ml (3 oz) tomato juice
- 15 ml (0.5 oz) fresh lemon juice
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce (such as Tabasco)
- A pinch each of celery salt, black pepper and cayenne
Instructions:
- Add the vodka, tomato juice, lemon juice, Worcestershire sauce and hot sauce to a shaker with ice.
- Add the celery salt, black pepper and cayenne.
- Rather than shaking hard, gently "roll" the drink by pouring it back and forth between the shaker and a glass to mix without over-aerating.
- Strain into a tall highball glass filled with fresh ice.
- Garnish with a celery stick and a lemon wedge.
Tips for Perfection:
- Roll the drink rather than shaking it vigorously — hard shaking makes tomato juice frothy and dilutes its rich texture.
- Taste and adjust the seasoning to suit you; the balance of salt, acid and heat is very personal.
- Use a good-quality tomato juice, as it forms the backbone of the entire drink.
Additional Recommendations
Variations:
- Bloody Maria: replace the vodka with tequila for a smoky, agave-driven twist.
- Red Snapper: the gin-based version once served at the St. Regis in New York.
- Michelada: a beer-based cousin built on similar savoury, spicy and citrus notes.
Pairings:
- Eggs in any form — the natural brunch companion.
- Smoked salmon or cured fish on toast.
- Sharp cheeses and charcuterie.
Presentation:
- Serve tall over ice and rim the glass with celery salt for extra savour.
- Pile on garnishes — celery, olives, a lemon wedge — for that signature, generous look.
Curiosity: A Fun Fact About the Bloody Mary
The Bloody Mary is one of the most heavily garnished drinks in the world, and over the years bartenders have turned that into a sport. Elaborate versions have been crowned with everything from bacon and prawns to sliders and entire fried chickens, transforming a simple savoury cocktail into a theatrical, eat-with-a-fork spectacle.