A Bloody Mary is a cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery or celery salt, salt, black pepper, cayenne pepper, and lemon juice.

Bloody Mary was invented in the 1920s by an American bartender, Fernand Petiot at Harry’s New York Bar in Paris. The original recipe 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. Petiot notes, “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.”

Bloody Marys, and the non-alcoholic Virgin Mary, are frequently served in the morning (as are Mimosas and Screwdrivers), although they are a popular drink later in the day as well. (Traditionally, a Bloody Mary should not be served after six PM.)

While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this often depends on the region you are in.

Preparation and serving


  • 2 oz vodka
  • 3 oz Tomoto 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.


This cocktail can be also prepared in the mixing glass or directly in the glass. In this case let the salt melt in lemon juice in the chilled glass; then add the other ingredients. Mix with the bar spoon for some seconds. The cocktail is ready. If you want, you can add some ice cubes.

There are many versions in the world. In South America this cocktail is called “Bloody Maria” and it’s made with tequila instead of vodka. In the Scandinavian countries it’s made with clam juice and corn spirit.

But everyone can vary doses according to his personal taste: more drops Worcester sauce, a little more salt. If you want, you can decorate with a thin stick of celery.

This cocktail was created by a barman in Paris; thinking about Maria Tudor, he combined tomato juice with vodka for the first time. This drink became famous in the world!

You can serve it before lunch or dinner.

Sources: Cocktail Times, The italian Taste

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