In the Field

Toast of the Tailgate: Bloody Mary

By: The Local Palate

The Bloody Mary is the best friend of any bruncher, day-drinker, or people on the hunt to maximize their vegetable intake. Its origins are relatively disputed–some claim that the Prohibition-era cocktail originated in France, others say New York City. What began as simply tomato juice and vodka (yum?) gained elevation in the late 1930s. The addition of salt, pepper, cayenne, lemon juice, and Worcestershire sauce served over ice, and it became the spiced beverage we know today.

People today have coveted tweaks to their Bloody Marys or a preferred mixer. Add in the garnish possibilities (from a pickled okra spear to a miniature crabcake or even lobster claw), and the drink can almost serve as a meal.

The return of football season and tailgates put the classic daytime cocktail back at the forefront of our attention spans and (if we’re lucky) in our hands, especially before those pesky noon games.

We’ve accrued our share of Bloody Mary recipes from Southern bartenders and recipe developers over the years. If you’re heading to a tailgate this weekend, hosting a laid-back gathering at home, or simply in the mood, here are a few of our favorite ways to toast gameday.


Our Favorite Bloody Mary Recipes

The Captain Bloody Mary from The Darling Oyster Bar in Charleston

Calalloo Bloody Mary by Jessica Sanders of DrinkWell in Austin, Texas

Queen Mary Bloody Mary from Tupelo Honey Café in Asheville

Verde Mary from the Red Fish Grill in New Orleans

Creole Mary from the Acadiana in Washington, DC

Hemingway kept things simple, and you can, too. For maximum ease,  The Sun Always Rises Bloody Mary Mix by The Flavors of Ernest Hemingway + your favorite vodka and a celery stick for garnish.


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