The birth of the Bloody Mary can be traced back to Harry's New York Bar in Paris in the 1920s. It is said to have originated when bartender Fernand Petiot combined vodka and tomato juice. Vodka was not common in Europe at the time; this mix was a bold and unusual experiment.
Later, when it moved to the US, the recipe was enriched with spices. Worcestershire sauce, hot sauce and black pepper were added to give it the characteristic taste it has today. It is not known for sure whether the name comes from Queen Mary I of England or a customer, but the taste is as ambitious as the name.
“Life is sometimes bitter and hard; the important thing is to drink it and move on”
Bloody Mary is not an ordinary cocktail. It is preferred as a "hangover cure" in the morning hours and is indispensable at brunch tables. It is more like an experience than a cocktail: Salty, spicy, vibrant and stimulating.
This drink reminds us of the strength to stand up even when life is not so sweet.
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Ingredients
Unit System
45 mlVodka
90 mlTomato Juice
15 mlFresh Lemon Juice
2-3drops Worcestershire Sauce
2-3drops of Hot Sauce (Tabasco etc.)
Apinch of salt
Apinch of black pepper
·Ice
Celerystalk or lemon wedge (garnish)
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Method
1
Fill the glass with ice.
2
Add all the ingredients.
3
Stir gently; do not shake too much.
4
Adjust the spice balance to taste.
5
Serve with a celery stalk or lemon.
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Bartender Tips
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Keep the spice in balance - too much is overpowering.
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Use cold tomato juice - freshness makes a difference.
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Try a salty edge - It provides a stronger flavor contrast.
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