Bloody Mary

Today in #CocktailCulture the history of the Bloody Mary.
The Bloody Mary was invented in the 1920s or 1930s; there are various theories as to the origin of the drink, as well as the origin of its name.
The name “Bloody Mary” is associated with a number of historical figures particularly Queen Mary I of England, who was nicknamed as such in Foxe’s Book of Martyrs for attempting to re-establish the Catholic Church in 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. The tradition at Harry’s New York Bar in Paris, according to manager Alain Da Silva in a 2011 interview, is that one of the patrons for whom the cocktail was first mixed in 1920 or 1921 declared, “It looks like my girlfriend who I met in a cabaret”; the cabaret’s name was the Bucket of Blood and the girlfriend’s name was Mary, so the patrons and bartender “Pete” Petiot agreed to call it a “Bloody Mary”.



Today in #CocktailCulture the recipe of the Bloody Mary.
2 oz Premium Vodka
1/2oz Lemon
1/2oz Lime
4 oz Tomato juice
2 dashes of Tabasco Sauce
2 dashes of Worcestershire sauce
1 pinch of salt
1 pinch of Ground black pepper
(Optionals: bitters, horseradish, celery salt, olive brine, paprika as many different garnishes).
Poor all the ingredients in the cocktail shaker fill with ice and shake hard, strain in a highball glass full of ice and garnish with a celery stick.
Pdt: I like to add Angostura bitters and the olive brine on my recipe and sometimes, like on Tanuki as is an Asian cuisine restaurant I add some wasabi to the mix and to the garnish add cilantro stem.