Bloody Mary
The Bloody Mary cocktail is claimed to have been invented by Fernand Petiot, a bartender in the New York Bar in Paris in 1921. The reason for its name involves various myths depending on where it is being mixed. In Britain the drink is associated with Queen Mary I who was referred to as ‘Bloody Mary’ for her cruel martyrdom of protestants as she re-established Catholicism in England. In Hollywood it is believed that the inspiration was Mary Pickford while in Chicago it is thought to have been named after a waitress called Mary who worked in the Bucket of Blood Bar. However, Petiot’s grand-daughter stated that he created a drink comprised of vodka and tomato juice only and called it a ‘Bucket of Blood’ and any associations with any Mary were invented by those who drank it. It’s use as a hangover cure involves the ‘hair of the dog’ shot of vodka with the stomach soothing tomato juice and the kick to the system of the tabasco, Worcestershire sauce and horseradish.
Equipment
Measuring jug
Large glass jug
2 glass tumblers
Preparation method
Place the ice in the large jug.
Measure the vodka, tomato juice and lemon juice and pour it straight onto the ice.
Add the Worcestershire sauce and Tabasco to your taste and then the grated horseradish, celery salt and pepper.
Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
Add a splash of fino sherry to each glass and add a celery stick and slice of lemon or lime.
