Bloody Mary

Sometimes you need coffee, and sometimes you need a Bloody Mary.

Mike Dirnt

No, Tilly, this is not about that queen of yours. You remember, don’t you?

Tilly: Hm, Olive, it would be a helluva stretch for me to remember her … but yes, I do know about her. One claim is that the cocktail was named after Mary Tudor, the Queen of England, who executed so many Protestants, she became known by her adversaries as “Bloody Mary”.

So, just what is this about? Well, have a seat and enjoy the drink.

The Bloody Mary is generally served at lunch hour in restaurants.

Tilly: There are those who would dispute that and insist it is a brunch drink. A heavy-drinking friend (now deceased, sadly) was renowned after enjoying a ‘damn fine night’ for having three Bloody Marys for breakfast or brunch, then announcing he’d have a drink … I imagine it was to make sure he had three or the stipulated five fruit and vegs per day.

Where did this drink originate? There are several theories. Some food historians believe it is based on what they called the Oyster Cocktail in 1892. A drink that was served warm with tomato juice, Tabasco, lemon juice, and of course, oysters.

Tilly: That’s possible but Fernand “Pete” Petiot at Harry’s New York Bar in Paris in the 1920s, is widely credited with mixing vodka and tomato juice. So is Hollywood star and 21 Club regular, George Jessel in the 1930s. Jessel, possibly named the drink after a friend, Mary Geraghty or Mary Brown Warburton, who spilled the drink on her dress, creating a “bloody” appearance.

There’s a legend it was named after a cocktail waitress named Mary at “The Bucket of Blood Saloon” that got its name from the bucket used to mop up blood and beer in this notorious bar after fights broke out.

In the 1920’s they got rid of the oysters and created a tomato juice cocktail.

Oive: Tilly, thank heavens they got rid of those damn oysters.

Tilly: Agreed, but I’m very partial to clamato juice with all the additions apart from vodka, which makes the drink slimey, IMHO.

Back to the drink. It still did not contain alcohol but was seasoned with Tabasco, lemon, or Worcestershire.

So, when did alcohol come into play? Well, in 1927, American comedian George Jessel ordered the first Bloody Mary, which was half vodka and half tomato juice, to help him get over a hangover.

Tilly: Ah – I see I pre-empted you … except that Petiot took the drink to New York’s St. Regis Hotel. Probably where George Jessel went for his hangovers cures.

So who did make this drink so popular? A gentleman by the name of Fernand Petiot in the early 1930s became head bartender at St. Regis in Manhattan and recreated George Jessel’s drink but with a few more ingredients. Fernand Petiot also called it the “Red Snapper.” Petiot claimed he invented the drink in Paris in the 1920s. Those ingredients are what pushed the Bloody Mary to the classic it is today. Whether it was Petiot or Jessel who invented this drink, the history will always be a bit muddy. Why is it a bit muddy in its history? Enter a gentleman from Russia named Vishinski, who claimed it was a Soviet inspiration. The recipe is 3 parts vodka and one part tomato juice.

Damn, Tilly that is one strong drink.

Tilly: Probably not for a Russian … John Steinbeck later described its curative powers in terms: ‘It is an elixir, it is pretty close to a transfusion.;

The last thing to change in making this drink was in the 1960s, when a celery stalk was added as a garnish.

Tilly: Salt and pepper are required, sometimes celery in the form of celery salt.

So what are they doing with the drink today? Well, the company Lea and Perrins, they make Worcestershire sauce. In 1975, they created the Bloody Mary soup.

Bloody Mary Soup Recipe

Ingredients:

1 medium onion, diced

3 celery sticks, diced

2 tbsp butter

2 tbsp tomato purée

1 tbsp sugar

1.2 l tomato juice

1/2 tbsp salt

1/2 tbsp celery salt

2 tbsp Worcestershire sauce

1/4 tsp freshly-ground black pepper

1 tbsp lemon juice

120ml / ½ Cup vodka

Directions:

Melt the butter in a pan and use to fry the onion and celery for about 8 minutes, or until soft and golden brown.

Add the tomato purée and sugar and cook for 1 minute more, stirring constantly then pour in the tomato juice.

Bring the mixture to a simmer and cook for 8 minutes before adding all the remaining ingredients.

Take off the heat, pass through a fine-meshed sieve. Either serve immediately in warmed soup bowls or chill and serve cold.

So Tilly, would you make this for your family on a cold English winter day?

Or would any of you that are reading this? Enjoy the recipe.

Tilly: I have made it many times for many years – firm favourite with family and friends. Naturally, I mess about with the recipe: no sugar – I use a diced carrot or two for the sweetness, more lemon juice, plenty of black pepper, more vodka … and have even been known to add fresh garlic! Or leave out the vodka …

Olive and Tilly

P.S. Tilly, in the U.K. you know your home country. They love Bloody Marys, just not with Vodka. They prefer gin because you can taste the gin and you can’t taste the vodka.

Tilly: I haven’t heard that, but why not if it works for you? I love a Bloody Shame – all the ingredients except the booze. I don’t like gin or vodka, except to cook with.

Did you know that if you yell ‘Bloody Mary’ three times in front of a mirror at 3:00 a.m., your parents yell at you to go to bed?