Bloody Mary
The hangover cure that’s as bold as your morning-after regrets and as spicy as your last argument. It’s essentially a morning alarm clock but can ring in the evenings too.
Voila, you’ve just created the elixir of brunch champions – the Bloody Mary! Take a sip and get transported to a vegetable garden in a glass, with tomatoes, celery, and even a pickle taking a swim in vodka. You can now say you had your veggies for the day, even if they were soaked in alcohol! Cheers!
Ingredients
1 1/2 oz Vodka
3 oz Tomato juice
1/2 oz Lemon juice
1 dash Worcestershire sauce
1 dash Hot Sauce
Salt and Pepper to taste
Suggested Garnish:
Celery stick
Suggested Glass:
Highball Glass
Build all ingredients except garnish in a glass filled with ice.
Stir well and garnish with celery stalk.
Revelations:
The history and origin of the Bloody Mary are as colorful as the cocktail itself. While the exact details are debated, one popular theory credits Fernand Petiot, a bartender at Harry’s New York Bar in Paris during the 1920s, with its creation. Legend has it that Petiot mixed vodka with tomato juice and spices, naming it after Queen Mary I of England, known for her bloody reign. Another version attributes the drink’s invention to the St. Regis Hotel in New York City in the 1930s. Regardless of its precise origins, the Bloody Mary’s popularity grew steadily, becoming an iconic brunch cocktail celebrated for its bold flavors and alleged hangover-curing properties.
Interesting facts
While vodka is a key ingredient in the Bloody Mary today, the original recipe likely used gin.
Different countries put their spin on the Bloody Mary, resulting in variations like the “Bloody Caesar” in Canada (made with clamato juice), the “Michelada” in Mexico (includes beer), and the “Red Snapper” in Japan (uses gin instead of vodka).
Revelations:
The history and origin of the Bloody Mary are as colorful as the cocktail itself. While the exact details are debated, one popular theory credits Fernand Petiot, a bartender at Harry’s New York Bar in Paris during the 1920s, with its creation. Legend has it that Petiot mixed vodka with tomato juice and spices, naming it after Queen Mary I of England, known for her bloody reign. Another version attributes the drink’s invention to the St. Regis Hotel in New York City in the 1930s. Regardless of its precise origins, the Bloody Mary’s popularity grew steadily, becoming an iconic brunch cocktail celebrated for its bold flavors and alleged hangover-curing properties.
Interesting facts
While vodka is a key ingredient in the Bloody Mary today, the original recipe likely used gin.
Different countries put their spin on the Bloody Mary, resulting in variations like the “Bloody Caesar” in Canada (made with clamato juice), the “Michelada” in Mexico (includes beer), and the “Red Snapper” in Japan (uses gin instead of vodka).
