The Bloody Mary is usually served in the morning simply because it was originally made to cure hangovers. The name most likely refers to the blood red color of the drink.

The Bloody Mary is a really popular cocktail that contains basically vodka, tomato juice, and a variety of spices. It is served virtually world wide. The traditional Bloody Mary is normally vodka, tomato juice and Tabasco sauce and/or Worcestershire Sauce (in England, generally known as Worcester Sauce). These mostly are added lightly, especially the Tabasco. Often that is counted in drops. Depending on the size of the glass, you can add one drop for mild, 2-3 drops for medium spicy, 4-5 drops for a total wake-up and generally 6 or more drops destroys it, and you. If the glass is small enough, 5 to six drops could blow some people’s heads off. The Worcestershire Sauce is a milder and very decent tasting version of the Tabasco mixture which can be added. Worcestershire Sauce and Tabasco are at times used together at approximately 4 drops of Worcester to 1 drop Tabasco. The Bloody Mary is most typically served with a celery stalk, and there's a variety that might contain a pinch of celery power

The Bloody Mary is among the least complicated drink to mix, but over the years various variations have come along. For one thing, there is variety in the flavor of both Vodka and Tomato Juice. They are certainly the first basis of the flavoring of a Bloody Mary. If either of those two ingredients tastes sub-par or strange the Bloody Mary will taste sub par or strange. Generally is more unflavored or pure your vodka and tomato juice are the more pleasing your Bloody Mary will be for your private home or restaurant / bar guests.

To keep a ’true’ Bloody Mary, albeit a variation, you may also add really small levels of beef consomme or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, celery salt, plus, naturally, salt and pepper..

The Bloody Mary understandably goes back to Paris in 1921 at The New York Bar (later known as Harry’s New York Bar) in Paris frequented by Ernest Hemingway and countless American expatriates. Fernand Petiot who worked in that bar is recognized by many as the inventor of the drink. Credit is often given to George Jessel as the inventor of the Bloody Mary drink in 1939 who seems to have made it with half vodka and half tomato juice, a proportion that is way out of line with current standards. And there exists also a story that Fernand Petiot invented the drink, with no horseradish, at the Saint Regis Bar in New York City in 1934, however it was initially called ‘The Red Snapper’. Fernand Petiot seems to have said that George Jessel invented the basic vodka and tomato juice drink, but he was the one that added the spices.

In a quote from The New Yorker magazine in July 1964: “I initiated the Bloody Mary of today,” he told us. ‘Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.’” So the first Bloody Marys seem to have included equal parts vodka and tomato juice salt, pepper, cayenne, Worcestershire Sauce, and lemon juice.

The call Bloody Mary seems to be most associated with the English Queen Mary the First (often called Mary Queen of Scots) due to the fact, in the Marian Persecutions, she had nearly 300 religious dissenters burned with the stake, earning her the nickname of "Bloody Mary".

If you are a Bloody Mary aficionado such as myself, you would have tried many different types in many numerous places. My love affair with Bloody Mary began at the old Oxford Hotel Bar in Denver in the middle 1970s. After the bar had closed and also the audience gone home, the staff and performers often had Bloody Mart ‘contests’ where each person would make one round their favorite way and everyone rated their favorites. By the seventh or eighth round, we’d have voted for anything. The Bloody Mary may have been invented to cure hangovers, but it is no lightweight in creating hangovers.

The least favorite Bloody Mary I can remember was in a place where you’d expect it to be perfect, like their food, La Plage on the Beach in North Goa, India. It’s an example of someone being way too innovative. It actually had a bunch of leaves in it. I love their food, however the Bloody Mary, Ich. The famed Salish Lodge above the Snoqualmie Falls in Washington State has a really decent and slightly variable Bloody Mary called an Infused Mary using a secret recipe of herbs and spices that are cured for days in a very large jar hidden behind the bar. But ninety-five percent of the time I’m served a good Bloody Mary.

There are so many forms and variations of ‘designer’ Bloody Mary’s that most have to change their names. A version that is very popular with non-drinkers is referred to as the Virgin Mary simply because it is a Bloody Mary with no alcohol. To name just a few, there is the Bloody Maria with Tequila, the Bloody Geisha with Sake, the Bloody Pirate with Rum, the Bloody Maureen with Guinness, the Bloody Molly with Irish Whiskey, the Bloody Scotsman with Scotch, the Bloody Eight or Eight Ball with spicy V8, and the Ruddy Mary with Gin.

The classic Bloody Mary breakfast-time, hangover curing drink is a surefire winner. If it’s made right, it’s bound to please, and there is a lot of room for experimentation. That makes it one of many great drink recipes of all time. But if you are going to experiment a lot, better have a designated driver.

Where Taos Comes to Eat.An online dining and food magazine.

Author's Bio: 

J. R. Ransom is president of Taos Music & Art, Inc. (TMA). TMA’s Taos MultiMedia Studio produces