All of that talk about the Bloody Mary in Sarah’s article gave me a craving for one…
But first: a bit of history.
The Bloody Mary was invented in the 1920s by an American bartender, Fernand Petiot. The original recipe, by the way, called for equal parts of vodka and tomato juice!
In 1934, Petiot added black and cayenne pepper, Worcestershire sauce, Tabasco sauce and lemon juice to spice up the drink for New Yorkers when he moved back to the States and worked at the King Cole Bar, St. Regis.
According to Petiot, “one of the boys suggested we call the drink Bloody Mary because it reminded him of the Bucket of Bloody Club in Chicago, and a girl there named Mary.”
Here’s the recipe…
- 2 oz vodka- 3 oz Tomato Juice- 1/2 oz Lemon Juice
- Black Pepper & Salt
- 3 dashes Worcestershire
- 2 drops tabasco sauce
- Garnish: Lemon Wedge, Celery
- Glassware: Highball Glass
Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lemon wedge.
Just so you know, in honor of the creation of the Bloody Mary cocktail over 75 years ago, each hotel and resort within the St. Regis portfolio has crafted its own unique, local interpretation of the original classic recipe. Mescal adds a touch of agave in Mexico city; okra juice highlights the southern comfort of Atlanta…
The names have also been slightly adapted in order to suit each destination; Downhill Snapper (The St. Regis Aspen Resort), Aloha Mary (The St. Princeville Resort), Capitol Mary (The St. Regis Washington) and (this one is Sarah G.’s favorite) Mary Terranean (The St. Regis Grand Hotel, Rome). Talk about the perfect way to experience a classic cocktail!
Anyway, back to Petiot. He moved from Paris to New York, so if you are a true Bloody Mary fan – or if this recipe turns you into one! – you might want to do a pilgrimage to one (or both) of those cities…
In case your pilgrimage takes you to New York City, here are a few hotels you might want to check out (other than the St. Regis, of course!):