Classic Cocktail of the Week: Bloody Mary

Who doesn't have a fond memory of sipping on a fantastic Bloody Mary on a weekend morning, stirring with the celery stalk and thinking that life was good? I certainly do. Perhaps it was overlooking the harbor in Newport, RI, or brunch at a friends house. Or maybe it was your neighborhood bar where everyone knows your name. My reality sometimes blends with classic TV.

I guess this is why the Bloody Mary is one of my favorite cocktails. I'm definitely making these this weekend. Before I can get to the recipe though and in order for you to get your CEU's (cocktail education units, there will be a quiz at next week) I am obligated to give you some mildly interesting background on this drinks origin.

The Bloody Mary's origin is unclear. Have you noticed that every classic cocktail history starts this way?  I found some of this on Wikipedia:

Fernand Petiot claimed to have invented the drink in 1921 while working at the New York Bar in Paris, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates. Two other claims have some plausibility. The first is that it was invented in the 1930s at New York’s 21 Club by a bartender named Henry Zbikiewicz. A second claim attributes its invention to the comedian George Jessel, who frequented the 21 Club. In 1939, Lucius Beebe printed in his gossip column This New York one of the earliest references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka."

Origin of the 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 Britain. 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. 

Who cares? All I know is that it's delicious! Now on to the recipe...

INGREDIENTS:

• 2 oz Vodka
• 4 oz Tomato juice
• Fresh lemon juice (about 1/4 oz)
• Worcestershire sauce (3 dashes)
• Tabasco Sauce (2 dashes)
• Prepared horseradish (1/4 tsp)
• celery salt (2-3 dashes)
• Salt and pepper
• Garnish: lime wedge, celery rib, cooked U8 shrimp (or use your imagination)

The vodka and tomato juice are the blank canvas. Add both to a pint glass. Then add the remaining ingredients according to your taste—my preferences are in parentheses. Fill with ice and stir to combine. Garnish.

So why don't you join me this weekend and make a pitcher or 2 of Bloody Marys, invite some friends over, and enjoy!

That's it for this week.  Have a favorite Bloody Mary recipe that you'd like to share? Let us know.

Thanks,

Metro West Wines