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Bloody Mary

Today in Cocktail Culture the history of the Bloody Mary.

The Bloody Mary was invented in the 1920s or 1930s; there are various theories as to the origin of the drink, as well as the origin of its name.

The name "Bloody Mary" is associated with a number of historical figures particularly Queen Mary I of England, who was nicknamed as such in Foxe's Book of Martyrs for attempting to re-establish the Catholic Church in England and fictional women from folklore.

Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. The tradition at Harry's New York Bar in Paris, according to manager Alain Da Silva in a 2011 interview, is that one of the patrons for whom the cocktail was first mixed in 1920 or 1921 declared, "It looks like my girlfriend who I met in a cabaret"; the cabaret's name was the Bucket of Blood and the girlfriend's name was Mary, so the patrons and bartender "Pete" Petiot agreed to call it a "Bloody Mary".


  • 2 oz Premium Vodka

  • 1/2oz Lemon

  • 1/2oz Lime

  • 4 oz Tomato juice

  • 2 dashes of Tabasco Sauce

  • 2 dashes of Worcestershire sauce

  • 1 pinch of salt

  • 1 pinch of Ground black pepper

(Optionals: bitters, horseradish, celery salt, olive brine, paprika as many different garnishes).


Poor all the ingredients in the cocktail shaker fill with ice and shake hard, strain in a highball glass full of ice and garnish with a celery stick.

Pdt: I like to add Angostura bitters and the olive brine on my recipe and sometimes, like on Tanuki as is an Asian cuisine restaurant I add some wasabi to the mix and to the garnish add cilantro stem.

Cheers! 💀☠

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