January 1st is National Bloody Mary Day, which comes as no surprise since Bloody Marys are the perfect hangover cure and we just know that some of us overindulged on New Year’s Eve. Other than being the go-to drink for those needing to recover from the revelry of the previous evening, the Bloody Mary is also just a darn good cocktail. It is the perfect accompaniment for brunch, a tailgating staple, a welcome addition at super bowl parties–the list goes on. Unfortunately, as with so many of our favorite foods and drinks, the history behind the Bloody Mary is uncertain, full of many possible origins, nicknames and variations. One theory traces its roots back to Paris in the 1920s, while another story claims that it was created by George Jessel at the 21 Club in New York. Whatever its true beginnings, the Bloody Mary is a tasty cocktail and a key ingredient in any cocktail connoisseur’s repertoire.
Vodka and tomato juice are the foundation of the Bloody Mary but when you add Worcesterhire sauce, cracked black pepper, horseradish, hot sauce and lemon juice, this concoction goes from humdrum to sublime. You can substitute Clamato for the tomato juice, for a bit more zing (commonly known as a Bloody Caesar), switch the vodka with gin for a Red Snapper, or try making it New Orleans style with a mix of beef broth and tomato juice. The Bloody Mary can stand up to endless variations in spirits and mixers, so have fun, but remember sometimes it’s nice to stick with the tried and true classic.
Classic Bloody Mary
From TLP Editor’s Desk
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