Origin of the Bloody Mary Recipe

Even our health-conscious, politically correct way of looking at things today can't quite dull the old-fashioned glamor of a classic cocktail. And for those who might occasionally imbibe a bit too much, there is a classic cure---the Bloody Mary. Whether you prefer the simplest original version or one of the more complicated variations, few things are more welcome on a blurry morning than this cool dose of vitamin C, hair of the dog and a little crisp greenery.

Identification

The most basic cocktail of this name is made with tomato juice and vodka. It is believed to cure a hangover and so is usually served in the late morning or early afternoon.

Who Is the Bloody Named For?

As with most legends, there are many different versions and no way to verify which one is the truth. Some say the drink was named for Queen Mary I of England, whose mass burning at the stake of 300 religious dissenters earned her the name "Bloody Mary." Others say that it was named for the silent film star Mary Pickford, and still others claim the drink was named for a waitress at a Chicago bar called "Bucket of Blood" who was named Mary. Whichever may be true, it is certain that the name also refers to the deep red color of the tomato juice.

Who Invented the Bloody Mary?

One version is that the cocktail was created by the singer, actor and Academy Award-winning movie producer George Jessel, and there is some basis for that claim. A 1939 gossip column called "This New York," written by Lucius Beebe states that: "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."
Another version is that the drink was created in 1920, by Fernand Petiot, a bartender at Harry's Bar in Paris, France. Harry's Bar was famous for being the bar of choice for expatriate writers like Ernest Hemingway.
A third possibility is that while George Jessel created the original drink and the name, it was Petiot who later spiced it up with Tabasco, Worcestershire sauce and lemon juice, and that it was Petiot who added the celery stalk.

Classic Bloody Mary Recipes

The recipe credited to George Jessel was simply one part vodka and one part tomato juice.
Fernand Petiot's recipe as printed in a 1964 issue of "The New Yorker" magazine was more complicated: "I 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; I then add a dash of lemon juice and some cracked ice, put in 2 oz. of vodka and 2 oz. of thick tomato juice, shake, strain, and pour."
The International Bartenders Association Recipe calls for: thee parts vodka, six parts tomato juice, one part lemon juice. Add dashes of Worcestershire sauce, Tabasco, salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with celery salt and lemon wedge (optional).

Popular Variations

People add all sorts of things to Bloody Marys, including protein, like salami or shrimp. Many variations have their own names such as an alcohol-free version called a Virgin Mary, or---in Australia---a Bloody Shame.

References

• New York Herald Tribune; December 2, 1939; page 9
• International Bartenders Association
• IBA: Bloody Mary

Resources

• Drinksmix.net: Site Devoted to Bloody Marys