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The bloody mary is an icon in the cocktail world. Created in the 1920s, this vodka-spiked tomato cocktail developed into a favorite brunch drink and became well-known as a hangover remedy. It’s also excellent on a chilly day and is the drink to enjoy on New Year’s Day, which also happens to be National Bloody Mary Day.
Who Created the Bloody Mary?
The popular story of the bloody mary’s origin gives credit to bartender Fernand “Pete” Petiot around 1924 at Harry’s New York Bar in Paris. Petiot brought it to the U.S. after Prohibition’s repeal in the ’30s when he was hired on at the St. Regis Hotel in New York City. For a few years, it was called the red snapper (not to be confused with the cranberry-whiskey shot drink), particularly when made with gin instead of vodka.
What Ingredients Are in a Bloody Mary?
Quick to make, the bloody mary is a simple drink when you break it down: a shot of vodka over ice topped with tomato juice, lemon juice, Worcestershire and hot sauces, and a few common kitchen spices like celery salt and black pepper.
The Secret Ingredients for the Best Bloody Mary
The two secrets to a spectacular bloody mary are the ice and lemon juice. Tomato juice is thick and best when diluted, so fill your glass all the way to the rim with ice cubes and mix the drink very well to lighten it up. The lemon juice marries the vodka and tomato juice. It does a better job than lime juice because lime juice has additional flavor notes that can distract from the tomato. Fresh lemon juice is highly recommended as bottled lemon juice can have a flat flavor.
How to Customize Your Bloody Mary
Use this basic bloody mary recipe as a starting point, then get creative. Make it extra spicy, switch out the liquor, or get wild with the edible garnishes. You can even make a pink-hued bloody mary with beets. It’s also easy to make a pitcher of bloody mary mix and store it in the fridge for entertaining, tailgating, or a quick single drink, and you can skip the alcohol entirely for a virgin mary.
Tips for Making Your Best Bloody Mary
- The bloody mary is such a strongly flavored drink that the choice in vodka is not critical. However, you will get a better-tasting bloody mary with mid-range vodkas or a budget-friendly brand that you wouldn’t mind drinking straight. Save the top-shelf vodka for martinis and other transparent cocktails.
- If using store-bought tomato juice, read the label; choose a juice free of unnecessary additives or sodium, and skip cans of tomato juice as they tend to be of lower quality. Good tomato juice comes in a bottle with a tight seal.
- Try the bloody mary with fresh tomato juice. If you have an electric juicer, run a few ripe tomatoes through it. Or, make tomato juice in the blender: puree ripe tomatoes, then strain out the skins and seeds using a sieve or fine-mesh strainer.
- Use a good hot sauce; the spiciness of the drink will depend on the kind and amount you use. Tabasco and Cholula are favorites but experiment with different brands, intensities, and flavors. As with any spicy cocktail, start with less and add more to suit your taste.
- A great bloody mary needs a few good garnishes that you can nibble on as you drink. Go with the classic celery stalk (it doubles as a stir stick), or add a pickle to infuse the tomato juice with more flavor. Use the lemon wedge to squeeze a bit more juice into the drink when needed, or rub it around the rim of the glass to perk up your taste buds before each drink. Skewer slices of hot or sweet peppers, green olives, cocktail onions, cubed cheese, or cooked shrimp to rest on the rim. Crisp bacon is a favorite option, and a sprig of fresh basil or parsley or even a whole scallion is a nice touch.
