I’m on a journey to find the best mixed/stirred/rolled Bloody Mary, pick up some tips on recipes and how to build the perfect cocktail. I’m going to look at the variants and review them, I’d also love to hear what your favourite bloody Mary mix is. So, by the end of the year I hope to have found the Valhalla of Bloody Mary’s.
Enter George Jessel, a comedian who also claims to be the creator of the first Bloody Mary and Henry Zbikiewicz a bar tender in New York in the 30’s who has also staked a claim. The origins of the name are somewhat sketchy too, having mentioned the romanticism of the waitress named Mary in Chicago we move closer to home and our very own Queen Mary I given the nickname by her Protestant protagonists in the 16th century. Other folklore states that the drink is named after actress Mary Pickford. What ever it’s origins or whoever mixed the first cocktail it’s legacy ensures we will always be guessing, always trying to build on messers Petiot, Jessel and Zbikiewicz creations in order to build the perfect Bloody Mary.
It seems only right to start off the recipe search with the original Fernand Petiot recipe modified in 1934 to this:
– 2 oz vodka
– 3 oz Tomoto Juice
– 1/2 oz Lemon Juice
– Black Pepper & Salt
– 3 dashes Worcestershire
– 2 drops tabasco sauce
– Garnish: Lemon Wedge, Celery
– Glassware: Highball Glass
Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lemon wedge and a stick of celery.