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ODE TO THE PERFECT BRUNCH DRINK!

With as many variations as there are tastes, its no wonder that the Bloody Mary is one of the most popular cocktails in the US today. It’s known as a hangover cure, an excuse to eat vegetables and of course the ideal brunch drink.  Some bars take their dedication to the ultimate level, providing over 100 ingredients for your selection.  Make sure you order it early in the day however, as it’s considered highly unsophisticated to serve a Bloody Mary after 6pm. I must admit, I’m guilty of that particular tasty indiscretion!

BACKGROUND

There are really two founders of today’s Bloody Mary.  George Jessel, a comedian, songwriter and movie producer, was credited in 1939 by a column in the New York Herald Tribune with the foundation of the drink: “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.” 

Apparently Jessel was a famous self-promoter, so many doubted his claim.  The story of American bartender Fernand “Pete” Petiot was favored instead.  In 1934 Petiot took a job at the King Cole Bar at the St. Regis Hotel in New York City (ultimately becoming head barman).  He served the cocktail there as an equal mix of tomato juice and vodka.  The cliental found the cocktail a bit bland and encouraged Fernand to add some seasoning.  After a lot of trial and error, he settled on black pepper, cayenne pepper, Worcestershire sauce, lemon, and Tabasco sauce, largely formulating the Bloody Mary we know and love today. When the drink became a national sensation in the 1950s, Petiot claimed he had invented it while working in Paris at Harry’s New York Bar during the Roaring 20s. However, he later qualified his claim to the drink’s origin. In a 1964 interview in The New Yorker, he stated  “I initiated the Bloody Mary of today…George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.” He added that he would “cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper and a layer of Worcestershire sauce.” He would then add lemon juice, two ounces each of vodka and tomato juice and some cracked ice before he would “shake, strain and pour.” The oh-so-important celery stick was added to the concoction in the 1960s, after a guest recommended it in the “Pump Room” at  Chicago’s Ambassador East Hotel.

NAME

There are several myths relating to how the drink got its name. These include being named after Queen Mary I of England who was known as Bloody Mary for her brutal prosecution of Protestants, as well as being named for the Hollywood star Mary Pickford, who earlier had a cocktail consisting of rum, grenadine and maraschino named after her. In reality, it was nothing so glamorous. Petiot relates that the drink was originally called a “Red Snapper,” but this never really caught on.  “One of the boys” at the bar suggested the name Bloody Mary instead, because the drink reminded him of a girl named Mary at the “Bucket of Blood Club” in Chicago. Exactly how a spicy red alcoholic drink reminded him of a girl is not certain, and let’s face it, we’re probably better off not knowing!

BASIC RECIPE

Here is the ‘original’ recipe, served in a long drink (highball) glass:

·         1 1/2 ounces (1 jigger) vodka

·         1/2 cup tomato juice

·         2 teaspoons fresh lemon juice

·         ½ tablespoon / 4-6 dashes Worcestershire sauce

·         3-5 drops Tabasco to taste (if you want it spicier)

·         1 celery stick for garnish

·         1 lemon wedge for garnish

Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and the lemon wedge.

VARIATIONS

When you’ve enjoyed the standard recipe and are ready to get adventurous, here are a plethora of variations to appeal to whichever direction your tastebuds want to take you!

Additions to the Original Recipe

·         Other garnishes:

o        Olives, pickles, carrots, mushrooms, capers, or other vegetables; or even meat (salami, shrimp, etc.)

·         For a sweeter drink, add a few more drops of Worcestershire sauce.

·         Try a small amount of white horse radish for a big spice and flavor kick

·         Add celery-salt or lemon-salt in the drink or around the rim

·         Add a dash of dry sherry

·         Add a splash of pickle juice

·         Add a sliced jalapeno green pepper

·         Tobasco Variations (from Tobasco’s web site)

o        TABASCO® Bloody Mary Mix (red and white label) contains only fresh frozen lime juice, Lea & Perrins Worcestershire sauce, extra thick concentrated tomato juice and TABASCO® sauce. For a great drink, add 1 part vodka to 3 or 4 parts Bloody Mary Mix, pour over ice, and stir well with a McIlhenny Farms Spicy Green Bean.

o        TABASCO® Extra Spicy Bloody Mary Mix (green and white label) adds fresh horseradish, lemon juice and more TABASCO® sauce for a stronger kick.

o        TABASCO® Bloody Mary Mix is terrific served "as is" for breakfast, or over ice as a non-alcoholic pick-me-up. Bloody Mary variations are almost limitless: add a little garlic and chili powder for a Mexican Mary, splash in soy sauce and a touch of ginger for an Asian Mary, or lace a Smoky Mary with barbecue sauce.

Variations In Alcohol

·         Bloody Bishop:  Sherry in equal measure to vodka

·         Bloody Fairy, Red Fairy:  Absinthe replacing the vodka.

·         Bloody Geisha:  Sake replacing vodka.

·         Bloody Maria:  Tequila replacing vodka, replace lime juice for the lemon juice.

·         Bloody Beach, substitute one part Malibu rum and one part vodka for the vodka.

·         Brown Mary or Whiskey Mary:  Whiskey replacing the vodka.

·         Michelada:  Mexican beer replacing vodka, usually flavored with a couple of dashes of Worcestershire sauce and Tabasco sauce

·         Ruddy Mary:  Gin replacing vodka.

·         Bloody Beer: 1/3 tomato juice and 2/3 beer - none of the other stuff.

·         Red Hammer:  In the Northeastern U.S. through the 1950s while vodka was scarce, gin instead of vodka was known as a Bloody Mary ; once vodka became readily available in those regions, the traditional vodka-based Bloody Mary was known as a Red Hammer for a time

·         Virgin Mary, Bloody Shame, or Bloody Virgin:  Without alcohol; the second term is commonly used in Australia.

Variations In Mixers

·         Bloody Bull or Bull Shot:  Beef bouillon and tomato juice. The drink originated at Brennan's restaurant in New Orleans and is served at Commander's Palace as well as other Brennan Family Restaurants.

·         Caesar, Bloody Caesar, or Clammy Mary:  Clamato replacing tomato juice, much more popular in Canada than the traditional Bloody Mary.

·         Bloody Eight or Eight Ball:  V8 replacing tomato juice, or a mixture, usually equal parts

Variation In Drink Format

·         Frozen Bloody Mary:  Placed in a blender with ice.

·         Flaming Bloody Mary:  A small amount of 151 rum is floated on top and a string hangs outside the glass and is ignited for a cold weather drink.

·         Flaming, Frozen Bloody Mary:  A frozen Bloody Mary is topped with 151 rum and ignited. Also called "Bloody Fire and Ice". (Note: be sure to use a ceramic mug to avoid shattered glass)

·         Upside Down Bloody Mary:  The drinker lies face up on the bar with head hanging backwards. The drink is poured into the mouth and the drinker stands mixing the drink in her mouth. This is a popular morning-after hangover cure as it also forces blood to the head.

NOW DO IT YOURSELF!

Now you have the background and can cover the basics!  You may not want to match the 100 ingredients at those truly dedicated bars, but there’s no reason why you shouldn’t have a fully stocked Bloody Mary bar at your next brunch!  Enjoy your veggies!