Wow – today is the 75th birthday of the Bloody Mary – the drink that makes it okay to down booze in the morning! Hooray for the Bloody Mary!
According to the experts, the Bloody Mary was invented by a Frenchman, Ferdinand Petiot in 1933 in Manhattan. Today is Official Bloody Mary day in New York, and TGI Fridays will roll back Bloody Mary prices to 1933 prices – 99 cents. The cocktail was originally called the ‘Red Snapper’ because the term bloody was considered harsh for a drink in the 1930s. When Tabasco sauce was added to the drink the name ‘Bloody Mary’ became a household word. In the 1960s it became popular to serve the cocktail with celery due to a guest at the Ambassador East Hotel in Chicago.
Normally I hate it when I see people order Bloody Mary drinks any time after noon, but I’ll make an exception for today only. So, get out there people and have your Bloody Mary in honor of this brunch staple.
Bloody Mary recipe courtesy of the New York School of Bartending:
- 1 oz. to 1 1/2 oz.vodka in a Highball glass filled with ice.
- Fill glass with tomato juice
- 1 dash celery salt
- 1 dash ground black pepper
- 1 dash Tabasco
- 2-4 dashes of Lea & Perrin’s Worcestershire sauce
- 1/8 tsp. horseradish (pure, never creamed)
- Dash of lemon or lime juice
Garnish with celery stalk.
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami,shrimp, beef_jerky, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.
Or just pour a bunch of vodka in a glass and add the best pre-made mix in the world, Chicago’s own Zing Zang.
Viva the Bloody!