Bloody Mary Coctail with celery stalk – Evan Swigart. The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, v8 bloody mary mix to his granddaughter.
New York’s 21 Club has two claims associated with it. One is that it was invented in the 1930s by bartender Henry Zbikiewicz, who was charged with mixing Bloody Marys. Another attributes its invention to the comedian George Jessel, who frequented the 21 Club. In a 1939 publication by El Floridita called “Floridita Cocktails” a recipe called “Mary Rose” lists the main ingredients of a modern Bloody Mary. This booklet may be one of the earliest publications depicting the name Mary, while using the same ingredients in today’s Bloody Mary.
Fernand Petiot claimed to have invented the modern Bloody Mary in 1934 as a refinement to George Jessel’s drink, at the King Cole Room in New York’s St. Regis Hotel, according to the hotel’s own history. I initiated the Bloody Mary of today. Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.
The cocktail was claimed as a new cocktail under the name “Red Hammer” in Life magazine in 1942, consisting of tomato juice, vodka, and lemon juice. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. Alternatively, the name may have arisen from “a failure to pronounce the Slav syllables of a drink called Vladimir” in English.
The Bloody Mary is traditionally served over ice in a tall glass, such as a highball, flared pint or hurricane glass. In addition to the aforementioned more traditional ingredients, practically anything can be added to the drink itself or as a garnish according to the drinker’s wishes or the bartender’s or establishment’s traditions. There is a considerable amount of variation available in the drink’s construction and presentation including the use of different base spirits like bourbon, rye, tequila, or gin. Made with absinthe it’s called a Bloody Fairy, or with the anise-flavored Arak it’s called then a “Bloody Miriam”. With sake it can be called a Bloody Geisha, and so forth. A century of Harry’s Bar in Paris”. The story is that there were a few customers, a few friends, and the bartender, Pete Petiot, made a cocktail for them with tomato juice and vodka.
The Oxford Companion to American Food and Drink. New York: Oxford University Press, Inc. George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called Bloody Mary”. King Cole Bar: The History Of The Red Snapper”. Red Hammer’ is a new Hollywood cocktail. Helene Reynolds mixes one for Bob Turner at her party.
It is part tomato juice and part vodka, with a dash of lemon. Shear the Black Sheep”, Hearst’s international combined with Cosmopolitan, vol. A glass of tomato juice, ice, a slug of vodka and some salt. The History of the Bloody Mary”.
But Does It Actually Cure Hangovers? Ask OMC: Why do Bloodys come with beer chasers? How to make the perfect bloody mary”. A Guide to the Bloody Mary and its Many Variations”. The 12 Bottle Bar: A Dozen Bottles. The Bloody Miriam: A Classic Cocktail with a Jewish Twist”. The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water.
An August 1891 article from the British weekly magazine Punch disparaging British physician Sir Morell Mackenzie noting in August 1891 that the title of the song actually was “Jim Collins” and that Mackenzie otherwise inaccurately quoted and characterized the song. The earliest publication of any Collins, as well as any Fizz recipe, are both located in the same book, Harry Johnson’s 1882 New and Improved Bartender’s Manual or How to Mix Drinks of the Present Style. The book includes a Tom Collins calling for Old Tom gin and a John Collins calling for Holland Gin, most likely what is known as Genièvre. Cocktail historian David Wondrich stated that there are several other earlier mentions of this version of the drink and that it does bear a striking resemblance to the gin punches served at London clubs like the Garrick in the first half of the 19th century. Clearly unaware of the drinks actual origins, in August 1891, British physician Sir Morell Mackenzie wrote an article in the influential 19th century magazine Fortnightly Review claiming that England was the originating country for the Tom Collins cocktail and a person named John Collins was its creator. Confusion over the cocktail’s origins continued as American writer Charles Montgomery Skinner noted in 1898 that the Tom Collins had made its way to the “American Bars” in England, France, and Germany, where the American invention stimulated curiosity in Europe and served as a reflection of American art.