Bloody Mary
Vodka, tomato juice, Worcestershire, and hot sauce — Petiot's 1921 Harry's Bar Paris combination completed at the King Cole Bar of New York's St. Regis in 1934.
- 2 ozvodka
- 4 oztomato juice
- ½ ozfresh lemon juice
- 2 dashworcestershire sauce
- 2 dashhot sauce(such as Tabasco)
- 1 pinchcelery salt and black pepper
- celery stalk and lemon wedgegarnish
- 1Fill a highball glass with ice.
- 2Add vodka and tomato juice.
- 3Add lemon juice and worcestershire sauce and hot sauce.
- 4Season with celery salt and black pepper.
- 5Stir well to combine.
- 6Garnish with a celery stalk and lemon wedge.
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The Bloody Mary has one of the most contested origin stories in cocktail history. Fernand Petiot, a bartender at Harry's New York Bar in Paris, is most widely credited with creating the drink around 1921 by combining equal parts vodka and tomato juice — though the name and spicing were reportedly added when he brought the recipe to the King Cole Bar at the St. Regis Hotel in New York in 1934. The name itself may reference Mary I of England, known as Bloody Mary for her persecution of Protestant heretics, or actress Mary Pickford, or a waitress named Mary at a Chicago bar. Regardless of origins, the Bloody Mary's combination of savory tomato, spice, citrus, and vodka established an entirely new cocktail category and became one of the most customizable drinks in bar history, with each bartender adding their own spice signature.
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