The Bloody Mary cocktail would be a tribute to Mary the Bloody and, if the history of this classic remains a frightening mystery, the recipe for Bloody Mary is surprisingly simple.
The Bloody Mary: The story of a cocktail
A mixture of vodka and tomato juice with spices, the Bloody Mary cocktail remains a mystery. The cocktail, first nicknamed the “Bucket of Blood”, would have seen the light of day in 1921 in Paris at Harry’s Bar (like the Blue Lagoon cocktail!) In homage to actor Roy Barton. It was not an instant success but won the hearts of the crowds in the mid-30s, because presented – wrongly – as a remedy for the aftermath of difficult evenings. It was not until 1931 that the mixture took the name of Bloody Mary.
Several reasons for this disturbing name: some see it as a tribute to Mary Tudor, the bloodthirsty Queen of England and daughter of Henry VIII also called “Mary the Bloody” or the “Bloody Virgin”. Others link him to the writer Ernest Hemingway who is said to have asked for an undetectable smell-scented cocktail for fear of the anger of his wife Mary Welsh. Another explanation: the Bloody Mary cocktail could be a nod to the pirate Mary Read.
For 1 person
- Vodka 5 cl
- Tomato juice 10 cl
- Lemon juice 1 cl
- Worcestershire sauce 3 lines
- Tabasco 1 line
- Celery salt 1 pinch
- Pepper 1 pinch
- Celery 1 branch
- Prepare the recipe for the Bloody Mary cocktail directly in your glass.
- Fill a highball glass with ice cubes.
- Pour the lemon juice and the condiments: Worcestershire, Tabasco, pepper and celery salt.
- Add the tomato juice and vodka.
- Stir with a mixing spoon.
- Check the seasoning.
- Garnish with a celery stick.
- Your Bloody Mary cocktail is ready!