The Bloody Mary

The Bloody Mary is not an evening drink—those who consume it after the sun has set possess personality defects and are to be avoided. It is a known antidote to the common hangover, and those who drink it in the morning are to be regarded as people of great knowledge: In the morning after getting super wasted, when there still is a bit of vodka running through your veins, there’s only one way to attack the evil forces of last night, the only way to get out of this alive is to have a bloody drink!


The roots

The Bloody Mary is an extremely famous cocktail and needs little introduction. It is often the go-to hangover “cure”, and is generally consumed early in the morning for that purpose.  While most people attribute the creation of the drink to a restaurateur in the early 1900s, some people have come up with a much more fanciful explanation. Apparently some people attribute at least the name of the drink to Mary Tudor, the queen of England, who, by executing so many Protestants, became known by her adversaries as “Bloody Mary”… Thus, the tomato juice symbolizes the blood baths she caused, while the vodka stands for the way in which she brutally executed the martyrs.

During the 1950s this drink was known under the name of ‘Red Snapper’ because Bloody Mary seemed a bit too racy for people. It became popular among drinkers and it is said that Hemingway, Marilyn Monroe, Joe DiMaggio or Dali were all fans of the super drink (no surprise here).

Using a celery stick to garnish a Bloody Mary originated in the 1960s at Chicago’s Ambassador East Hotel. An unnamed celebrity got a Bloody Mary, but no swizzle stick. He grabbed a stalk of celery from the relish tray to stir his Bloody Mary and history was made!


The makin’smary
2 parts Vodka
4 parts Tomato Juice
2 dashes Tabasco Sauce
2 tsp Prepared horseradish
2 dashes Worcestershire sauce
1 pinch salt
1 pinch Ground black pepper

The drill
Rub lemon or lime around rim of glass
Add ice to glass
Mix Vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, Pepper and horseradish (if using) and pour in glass
Garnish with lemon or lime wedge, celery stalk

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