The Kitchen Project | History Project | Contact Us | About Us | Free Food History Course | Food History Search

 

 

 

Bloody Mary Cocktail
|Recipes Down through Time

The History of the Bloody Mary

1934? or so

Galley of Bloody Mary Pictures

 

Pete Petoit's original recipe from
the King Cole Bar at St Regis Hotel, in New York.


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.

Later on when Vincent took over the St. Regis Hotel he thought the name Bloody Mary was too vulgar so they changed it to Red Snapper.

This is the recipe from the Queen Cole's Household book, obviously a recipe book marketed by the hotel.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1946

 

  The Stork Club Bar Book )

1946

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1951

 

Ted Saucier's Bottoms Up [With Illustrations by Twelve of America's Most Distinguished Artists]  

 

This recipe is from Ted Saucier's Bottoms up book that was published in 1948.

This is getting to be more of what the standard is today, with the celery salt.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2006

i This is from Harry's Bar where The creator first worked.

This is interesting the only difference in 70 years seems to be the tobasco sauce and lemon.

Also so many folks use celery salt , it's interesting that Petoit doesn't like it at all .

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Present Day Recipe

Bloody Mary
The International Bar Association

1.5 oz. (45 ml) vodka
3 oz. (90 ml) tomato juice
.5 oz. (15 ml) lemon juice
2 to 3 dashes of Worcestershire Sauce
Tabasco Sauce
Celery Salt
Pepper
Stir gently, pour all ingredients into a highball glass. Garnish with celery and a lemon wedge (optional).

Other recipes add a bit of grated horseradish.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Creative Bloody Mary's and Bloody Mary Bars

   

i

This is our Heiloom Tomato Mary with thick Cut Bacon

This is a nice wide mouth glass and makes a nice holder
for the appetizer Buffet that goes with it.

This Pitcher of Bloody Mary has a whole fried chicken, along with skewered appetizers.

to the left , These Bloody's had melted Cheese.

Ready for the ball game. Got my sliders and pickles

You would call this a Rib Mary. , Nice pork rib and smoked salt to rim the glass.

 

Another Slider Mary that you wonder how it keeps it's balance.

 

A Bloody Mary Bar

   

 

 

 

 


Links

 

Search for Food History Articles

Would love to hear your comments on our
Facebook site

Demitri's Bloody Mary Mixes 8 oz Variety Pack - Set of 4  

Our Favorite Bloody Mary Mix

The Bloody Mary  

 
 
 
 

 

 

 

 

 

 

 

Other Recomended Books
Google
 
Web www.kitchenproject.com

Food History Course
5 free E-Lessons

Come Explore with me..
The History of Food

Have you ever wondered as I have.....

Who invented the first "Caesar Salad"?

How about the first salad or what was the first salad dressing?

How did Salad get the name Salad?

We explore different topics like famous restaurant dishes, famous fun foods like popcorn, famous Menus like Elvis's wedding reception, and popular food dishes that were invented by accident. Also tools and resources, that you can use to find information on different food and their origins

Just sign up here and you will get your first lesson instantly.

Click here to sign up

  ( We keep your address private )

 The Kitchen Project | History Project | Contact Us | About Us | Free Food History Course | Food History Search

 

Food History Newsletter

Get weekly updates in your mail box with new interesting food history articles

Just sign your name and email address and click the submit button


Full Name :
Email :