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| Featured Cocktail - Bloody Mary |
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| By Cheri Sicard
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| Photos: Mitch Mandell |
| Posted August 6th, 2007 |
| FabulousFoods.com Recommends: The Little Black Book of Cocktails: The Essential Guide to New & Old Classics (Little Black Books) (Little Black Books (Peter Pauper Hardcover)), by Virginia Reynolds, (2003, Peter Pauper Press) |
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| The Little Black Book of Cocktails: The Essential Guide to New & Old Classics (Little Black Books) (Little Black Books (Peter Pauper Hardcover)) |
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Like many cocktails, the exact origin of the Bloody Mary is hazy. And like many cocktails, the most popular story brings us to Harry's New York bar in 1920's Paris where bartender and American expatriate Fernand Petiot claimed to invent the spicy mixture of vodka and tomato juice. When Petiot returned to the United States, he got a job at New York's St. Regis hotel, where he spread the drink's popularity to America.
Like any classic cocktail, the Bloody Mary has spawned a huge array of variations. Some of the most popular are listed below:
- Skip the vodka (or any other type of alcohol) and you have a Virgin Mary, AKA a Bloody Shame or a Bloody Virgin.
- Substitute tequila for vodka to make a Bloody Maria.
- Use Clamato (a mixture of clam juice and tomato juice) to make a Bloody Caesar.
- Use sake instead of vodka for a Bloody Geisha.
- An old fashioned cocktail rarely seen these days is the Bull Shot, which substitutes beef bouillon for the tomato juice.
- A new twist on the Bloody Mary is the Michelada which mixes beer (preferably Mexican beer) with the typical Bloody Mary tomato juice and spice mixture.
Garnishes and Special Touches Run a slice of lemon or lime around the rim and dip in salt for a pretty rim. A stalk of celery and/or a lemon slice are classic Bloody Mary garnishes but why limit yourself? Try a pickled green bean or asparagus stalk, or pearl onions skewered on a toothpick, or even stuffed green olives.
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