Articles
SEARCHING FOR BLOODY MARY
(2013)
The origin of the Bloody Mary is as murky as tomato juice. It was created in 1921 or 1926 by Fernand “Pete” Petiot at Harry’s New York Bar in Paris. Harry’s was a famous ex-pat watering hole frequented by Ernest Hemmingway and other luminaries of the era. Originally the drink was simply equal parts vodka and tomato juice.
But Petiot wasn’t satisfied with his simple two-part cocktail. Soon he was adding four dashes of salt, two dashes each of black and cayenne pepper, and a splash of Worcestershire sauce in the bottom of his cocktail shaker. Next, he’d add lemon juice and cracked ice. This was followed by vodka and tomato juice - two ounces each. Once assembled, he would shake, strain, and pour.
This new concoction became a popular morning, early afternoon or brunch refresher. Some people even proclaimed the drink as a "hair of the dog" hangover cure. Cure? Maybe not, but alcohol might just numb some of the discomfort.
In 1934, the drink crossed the Atlantic and Petiot first served it at the King Cole Bar in Manhattan’s St. Regis Hotel. To suit American sensibilities, it was temporarily renamed the Red Snapper. The first printed reference to the drink came in 1939 when Lucius Beebe mentioned it in his syndicated gossip column “This New York” in the New York Herald Tribune.
Why Bloody Mary? Here again things are murky. It may have been named for actress Mary Pickford. It may have been named by one of Harry’s patrons from Chicago for a girl he missed back home. It may have been named for Mary, a waitress, at Chicago’s Bucket of Blood Saloon or was it Mary Queen of Scots? Take your pick.
The drink spread across the country. Petiot’s recipe changed and evolved as bartenders added their own inspiration and ingredients including horseradish, celery salt, Tabasco, beef consommé or even bouillon. The drink is usually served in a tall glass over ice with a celery stalk garnish. Some establishments expand the garnish options to include asparagus, grilled shrimp, and a real crowd pleaser, bacon.