How to make the perfect Bloody Mary

The Bloody Mary, a popular rendition of the morning ‘re-energizer’, has been named ‘the world’s most complex cocktail’ commonly served at Sunday brunch.  This traditional concoction is believed to originate back to the 1920’s when it was born during the Great Depression. However, throughout all this time the actual creator of this masterpiece is unclear. The name, ‘Bloody Mary’, is said to be associated with a number of historical figuresone but specfically Queen Mary the 1st of England. Queen Mary is remembered as ‘Bloody Mary’ for having over 280 rebels burned at the stake in the Marian Persecutions during the restoring of England and Wales. Others believe the name of the drink was the inspiration from Hollywood star, Mary Pickford. Bartender Fernand Petiot also claimed to be the creator of this cocktail; who often served it to his frequent customer at the time, Ernest Hemingway. As the history seems a little unclear, the tradition of this ‘morning pick-me up’ cocktail carries on.

Typical ingredients include:

  • 1 oz. to 1 ½ oz. vodka in highball glass filled with ice
  • 3 oz tomato juice
  • 1 dash celery salt
  • 1 dash ground black pepper
  • 1 dash Tabasco sauce
  • 2-4 dashes Worcestershire sauce
  • 1/8 tsp. Horseradish
  • Dash of lemon or lime juice

Garnish with celery stalk, olive, lemon and lime

Most Bloody Mary’s now consist of non-alcoholic mixes, which include all ingredients except the ‘extra kick’. A new mix floating around Southeastern, SC is Fat & Juicy. A locally manufactured mix that is ever so quickly sweeping the taste buds of the Lowcountry.   (Secret tip for a Bloody Mary with a real Lowcountry taste – add Old Bay, the spice used on the shrimp in Lowcountry Boil!)