While I don’t think I’ve ever made two Bloody Marys exactly the same, they all follow this basic recipe, and then get a little more of "this" or "that" depending on how I’m feeling or who I’m making it for. And that’s exactly where the beauty of this drink lies: you can truly make it your own, as you will read below.
Standard Bloody Mary Recipe
4 oz tomato juice(I like to make my own by blending and straining roasted canned tomatoes, but off-the-shelf works just fine.)
2 oz vodka
4–5 dashes Worcestershire sauce
6 shakes Louisiana-style hot sauce (I’m partial to Melinda’s.)
Juice of half a lemon
1 tsp horseradish
A healthy sprinkle of fresh black pepper
Today’s variation:
I also added a pinch of both blackening and Creole seasoning for a little extra depth.
Build
We’re keeping it simple here, and build it right in the glass you’re going to serve it in.
1. Rim your glass.
Today, I went with a chili salt rim, but feel free to use Tajín, plain salt, lemon pepper, etc. or skip it altogether.
2. Add all ingredients to the glass and mix well. Top with ice and give it a good stir to bring everything together.
3. Garnish to your heart’s content (we certainly did).
4. Enjoy!
What truly sets the Bloody Mary apart from its cocktail contemporaries is its endless adaptability. From smoked salts and infused vodkas to extravagant garnishes that range from pickled vegetables to entire sliders, it has become far more than just a drink, it’s an experience. This remarkable customizability is no accident; it reflects the very spirit of its creator, Fernand “Pete” Petiot. An innovator behind the bar, Petiot didn’t just mix ingredients; he listened, adjusted, and transformed a modest tomato and vodka concoction into a bold, savory classic. The Bloody Mary stands today not only as a brunch staple, but as a testament to the power of creativity, experimentation, and a well-placed dash of hot sauce.
While the origin of its name remains shrouded in speculation (as murky as a well made Bloody Mary) the creation of the drink itself is clear. Credit belongs to Fernand "Pete" Petiot, a skilled bartender working in 1920s Paris, at the famed Harry’s New York Bar, a gathering place for American expatriates and European bohemians alike.
Petiot’s original concoction was a simple mixture: equal parts vodka and tomato juice, which proved to be a novel and refreshing mix. However, it wasn’t until the early 1930s, after Petiot’s move to New York, that the Bloody Mary began to take on its modern form. At the King Cole Bar in the St. Regis Hotel, he found the original version lacking appeal among American patrons.
To suit their tastes, Petiot began enhancing the drink with a blend of Worcestershire sauce, lemon juice, black pepper, hot sauce, and horseradish, creating a more robust and savory cocktail. This reimagined version, bold, complex, and distinctly American, soon became the standard bearer of the Bloody Mary, securing its place in cocktail history and on brunch menus for generations to come.