The origins of Bloody Mary: The Drink
This one has quite a murky past and myths related to its origins, though cocktail historians have one plot that thickens right.
So the tale speaks of a bartender named Fernand Pete Petiot, who made a simplified version of it in the 1920’s working at the famed Harry’s New York Bar in Paris, bought it to Manhattan post-prohibition period. This was at a time he was at the King Cole Bar at the St. Regis Hotel. The cocktail came to be known as the Red Snapper to go down well with American sensibilities during that while. Petitot, added to the cocktail, seasonings such as horseradish, Tabasco Sauce, lemon juice and celery salt, whilst still maintaining its tomato juice body.
And there, the cocktail was born.
Other theories date the drink to the mid-1550s era, a time when the cruel Queen Mary I of England reigned over the country. The Weekly World News made references to the drink, with tomato juice representing blood spilt, while, vodka, on the other hand, represented firewater - reminiscent of the way the queen brutally executed martyrs. Comedian George Jessel also said held claims that he invented the drink in 1939.
The Bloody Mary isn’t essentially about the spirits that go into it - which makes it a freehand canvas for bartenders to experiment on - with spices or horseradish or black pepper or a hint of clam juice. It also doesn’t quite require a jigger, and one just needs to play by some instincts.
Final thoughts: This is not your evening go-to drink so you wouldn’t want to have one unless you possess severe personality problems. It is regarded, as a known antidote for hangovers and people who enjoy their Bloody Mary in the morning are regarded to be people of great knowledge or impeccable judgement powers.