Bloody Mary
Origin
Fernand Petiot · New York Bar (later Harry's New York Bar), Paris · 1921
Petiot's claim is the most documented; competing US claims (most notably comedian George Jessel in the 1920s-30s) are contested but persistent. Petiot later refined the drink with spices at the St. Regis in New York, where it was renamed Red Snapper.
Variations
- Bloody CaesarUse Clamato juice instead of tomato juice
- Red SnapperSwap vodka for gin
The ultimate brunch cocktail — savory, spicy, and customizable.
Ingredients
- 2 oz Vodka
- 4 oz Tomato Juice
- ½ oz fresh Lemon juice
- 2 dashes Tabasco
- 2 dashes Worcestershire Sauce
- Pinch of Celery Salt
- Pinch of Black Pepper
Instructions
- Combine all ingredients in a tall glass.
- Fill with ice and roll gently between two glasses to mix (don't shake).
- Garnish with a celery stalk, lemon wedge, and whatever else you like.
Tips
- Rolling (instead of shaking) preserves the texture.
- Customize the heat level to your preference.
Related guides
Bitters and Modifiers
The small bottles that turn liquor into a cocktail — what each bitter and modifier does, and what to buy.
Food Pairing — What to Drink With What
How to pair cocktails the way wine people pair wine. Match weight, mirror sweetness, use bitterness as palate eraser, and the combos that actually work.
Garnish Like You Mean It
Twists, wedges, rims, and cherries — what each garnish actually does, when to use it, and what to skip.
Shake or Stir?
The actual rule for when to shake and when to stir, plus how long, how hard, and why Bond is wrong.