bloody mary

Bloody Mary (1920-1930)

There is not much I can say about Bloody Mary, probably the best selling drink on the planet and beyond 🙂

There are a few stories of who created the drink. I’m going with one from the 1920s, a bartender in Harry’s American Bar in Paris, Ferdinand Petiotby adding vodka to already existing Tomato cocktail, created an excellent drink. In the late 1930s, Petiot went to work at King’s Cole bar, St. Regis hotel in New York.

At that time, vodka was not well known in North America, so he introduced Red Snapper and substituted vodka with gin. Subsequently, the folks behind the Smirnoff vodka promotion campaign replaced the gin with vodka, and the rest is history.

Bloody Mary is basically liquor, spices, and tomato juice serving as a base for creativity for new drinks; drinks like Bloody Caesar and Michelada were born using different spirits, spices, and juices.

Yield: 1

Bloody Mary

Prep Time 3 minutes
Total Time 3 minutes


  • 1 1/2 oz vodka
  • 2 dashes of Worchestershire sauce
  • few dashes of Tabasco
  • Pinch of salt and pepper
  • 1/4 oz fresh lemon juice
  • 4 oz tomato juice


  1. Combine all the ingredients into an ice-filled highball or goblet glass rimmed with salt.
  2. Stir and add ice.
  3. Garnish with celery and a wedge of lemon.

My preferred method is to pour all the ingredients into a mixing glass and roll back and forth to mix it. Strain into an ice-filled and rimmed goblet glass. Garnish with celery and lemon or any other garnish you can think of.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 120Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 403mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g

This data was provided and calculated by Nutritionix.

Featured Image: “Classic Cocktails (20)” by Malmaison Hotels & Brasseries is licensed under CC BY-ND 2.0

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