The Morning Cocktail: The Bloody Mary
- jsurm75
- Jan 30, 2016
- 2 min read
One of the most Iconic morning cockatails...The Bloody Mary
I look down upon no man that wants to wake up and have a cold drink. In fact, it gives you a little pepper in your step, a little swag to your style, and is a refreshing way to start the day.
The Bloody Mary's origins date back to the early 1920's in Paris. At the time, escaping Russian imigrants from the Russian Revolution were coming westward arriving in Paris, bringing with them Vodka. During this time, Whiskey was king of the bar.
Many bartenders found Vodka to be a tasteless spirit and had trouble concocting cocktails with the spirit.
During the time of prohibition, canned tomato juice was seen on many bar menu's listed as "Tomato Juice Cocktail". It wasn't until a bartender named, Ferdinand Petiot, working at Harry's bar in Paris, mixed vodka and tomato juice together calling it, The Bucket of Blood.
There is some debate as to where the actual name, The Bloody Mary, came from. Some say it is from Mary I of Englands hatred and blood spilt fights against the Protestants, and others say that the creator of Smirnoff Vodka, named the drink after his friend Mary.
Today, a huge phenomenon is the garnish of The Bloody Mary. Everythign from celery sticks, to pickels, shrimp, olives, limes, lemons, pepperchinis, bacon, cocktail onions, and yes I have even seenasparagus.
How I make my Bloody Mary:
I like to use the 2:4 ratio for this recipe.
I use 4oz of Tobasco Sauce Blood Mary Mix. (I prefer this Bloody Mary mix to others because it has a nice kick to it. You can use tomato juice and spike it with some seasonings but I always find this way a tad on the weak side).
2 oz of Vodka
Sprinkle of celery salt
Sprinkle of black pepper
Dash of Worcestershire sauce
Dash of Tobasco sauce
Stir in a pint glass with ice and garnish with whatever fancies you
~ Shaman J.
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