The Bloody Mary turned 80 in December 2014.
Fernand Petiot, a popular bartender at the St. Regis Hotel in New York, transformed the Red Snapper, a drink he created in Paris. Mr. Petitot in 1933 invented the Bloody Mary by adding lemon juice, salt and Tabasco to the vodka and tomato juice mixture.
We enjoy the classic cocktail often, but especially with brunch. So, I asked Lou, the master of the Bloody Mary in my book, to share his recipe and the story of its creation.
I guarantee you’ll love it.
Lou’s Bloody Mary - By the glass
Strong dash of Worcestershire sauce (gluten-free)
Weak dash of lemon juice
Healthy pinch of Old Bay Seasoning
Strong dab of horseradish
1-1/2 ounces of vodka
6 ounces of V-8 (original)
Garnish with celery stalk and olives or steamed shrimp on toothpick
By the batch - About 10 servings
2 ounces of Worcestershire sauce (gluten-free)
1 ounce lemon juice
1-1/2 teaspoons of Old Bay Seasoning
1-1/2 teaspoons (or more to taste and heat) of horseradish
1-1/3 cups of vodka
48 ounces of V-8 (original)
Of course, you can skip the vodka for a Virgin Mary. And, I encourage experimentation with the portions of Old Bay, horseradish, Worcestershire and lemon juice to suit your taste buds.
Add all of the ingredients to a pitcher and stir.
Make it Ahead
When making Bloody Marys by the batch, all of the ingredients except the vodka can be mix a day in advance. Add the vodka just before serving.