Bloody Mary cocktail

According to Wikipedia, there are at least three theories as to the origin of the name of the Bloody Mary cocktail drink. The first is that it was named after Mary, Queen of England (1516-1558). The second is that it was inspired by actress Mary Pickford. And the third is that the name is from a “waitress named Mary who worked at a Chicago bar called the Bucket of Blood.”

For me, there is only one Bloody Mary — a large woman who sang Bali Ha’i, traded with American sailors and the mother of the enchanting Liat in Rogers and Hammerstein’s musical based on James A. Michener’s Tales of the South Pacific. It wasn’t until recently that I’d learned that Bloody Mary figures in Western folklore. A kind of twisted game that children play, actually. I remember seeing an episode of Supernatural with this theme.


But, anyway… the cocktail drink Bloody Mary has got to be one of the weirdest with its strange ingredients — tomato juice, Worcestershire sauce, Tabasco, salt and ground pepper, among others. I can’t drink tomato juice straight up (too sour for me) but made into a Bloody Mary cocktail, I like it.

Based on the recipe from Drink Nation.

To mix a Bloody Mary, you will need:

1 1/2 oz. of vodka
1/2 oz. of lemon juice
3 oz. of tomato juice
a dash of Tabasco sauce
a dash of Worcestershire sauce

Pour everything into a glass (a highball glass is traditional). Add a dash of salt and a dash of ground black pepper. Add ice. Take a celery stick and use it to mix the ingredients gently. Serve with the celery stick as a stirrer.

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