BLOODY MARY [IBA]

The savory brunch cocktail we all know and love has quite a bit of history, born originally in the year 1934 at the hands of Fernand Petiot, head bartender of King Cole Bar at The St. Regis New York.

The vodka and tomato juice combo masqueraded as the “Red Snapper” after its original moniker was deemed too risqué, but as fate would have it, the Bloody Mary ultimately returned to its intended nomenclature and the rest is history.

The name “Bloody Mary” is associated with a number of historical figures – particularly Queen Mary I of England, who was nicknamed “Bloody Mary” in Foxe’s Book of Martyrs for attempting to re-establish the Catholic Church in England—and fictional women from folklore.

In the United States, the Bloody Mary is a common “hair of the dog” drink, reputed to cure hangovers with its combination of a heavy vegetable base (to settle the stomach), salt (to replenish lost electrolytes), and alcohol (to relieve head and body aches).

Bloody Mary enthusiasts enjoy some relief from the numbing effects of the alcohol, as well as the placebo effect. Its reputation as a restorative beverage contributes to the popularity of the Bloody Mary in the morning and early afternoon, especially at brunches.

Recipe for ‘Bloody Mary’

• 3cl of Vodka
• 2cl of Lemon Juice (freshly squeezed)
• 3 dashes of Worcestershire Sauce
• 1 dash of Tabasco Sauce
• 1 pinch of Salt
• 1 pinch of Black Pepper
• Garnish: Celery Stalk
• Topping: Tomato Juice

Combine tomato juice, vodka, lemon juice, tabasco sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled glass.