Entertaining: Signature Cocktails – Feisty Bloody Marys
The Bloody Mary was created in 1921 by a bartender named Pete Petiot (thanks, Pete!) at Harry’s New York Bar in Paris. When he skipped over the pond to the United States in 1933, he brought his Concoction-That-Helps-Us-Hang-On with him to his new position as head barman at the Saint Regis Hotel’s King Cole Bar. It’s rumored that the name “Bloody Mary” referred to Mary Tudor, Queen of England and Ireland, for her notoriously bloody persecution of Protestants. But don’t let that stop you from sipping on this popular brunch staple and vegetative restorative for those in need of relief from the pangs of the night before.
Initially a simple blend of vodka and tomato juice, today, you’ll find Bloody Marys made with everything from rum to gin to tequila that also include other additions like beef stock, clam juice and anchovy paste.
I like my Bloody Mary with a little kick, a tall piece of celery or two (make sure to string the celery, though. No one likes to drink and floss at the same time), a few olives and a seasoned salted rim.
They’re bloody fantastic!
In a pitcher, combine the following:
- 46 ounces tomato juice
- 1 tablespoon Worcestershire sauce, preferably organic
- 1-1/2 teaspoons drained bottle horseradish, like all-natural Boar’s Head
- several dashes hot sauce, like Frank’s, or more to taste for heat seekers
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon lime zest
- 1/4 cup lime juice
- 1 teaspoon celery salt
- 1/2 teaspoon celery seed
- 1/8 teaspoon freshly ground black pepper
- pinch of sugar
- 2 cups cold vodka*
Stir to mix the ingredients well. Refrigerate for an hour or so to allow the flavors to meld. Fill your glasses with ice, pour in the Bloody Mary mix and garnish with a celery stalk and a skewer of olives.
*Whip up a batch of Virgin Marys by eliminating the vodka.
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