As you may, or may not know, today is the (un)official birthday of the world famous Bloody Mary. I’m sure many of you have woken up in the morning and enjoyed one (or more) of these cocktails. I’m sure some of you have even begrudgingly made these while bartending late night in a busy bar. There should be rules against ordering bloody mary’s past a certain hour, especially when the bartender is busy. A good bloody mary takes some time to prepare and serve, but that’s for a different conversation.
Like most great cocktails, there is no lack of theories about the origins of the Bloody Mary. One claim is that the cocktail was the signature drink of a bar called the Bucket of Blood in Chicago in the 1920’s. Some stories claim it was named after a character in the Rodgers & Hammerstein musical, South Pacific. Others claim that it took its name from Mary, Queen of Scots, who certainly had a violent temperament.
http://www.bestbloodymary.com/history.php
Any way you mix it, there are certainly a thousand different ways to prepare this famous drink. Below is a recipe from the New York School of Bartending. They seem to be a pretty good authority on drink making.
Bloody Mary recipe courtesy of the New York School of Bartending:
- 1 oz. to 1 1/2 oz.vodka in a Highball glass filled with ice.
- Fill glass with tomato juice
- 1 dash celery salt
- 1 dash ground black pepper
- 1 dash Tabasco
- 2-4 dashes of Lea & Perrin’s Worcestershire sauce
- 1/8 tsp. horseradish (pure, never creamed)
- Dash of lemon or lime juice
I’m sure many of you have a secret way of making “the best” bloody mary ever. Care to share?? What’s the secret to “the best” bloody mary?
Filed under: General | Tagged: bloody mary, new york school of bartending
