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Vodka, tomato, lemon, Worcestershire, hot sauce, salt, pepper. The most heavily customized cocktail in the canon.
Typical way it's made: 1.5 oz vodka, 4 oz tomato juice, 0.5 oz lemon juice, 3 dashes Worcestershire, 3 dashes hot sauce, pinch of celery salt, pinch of black pepper, celery stalk
Two men spent decades claiming it. Fernand Petiot said he first mixed vodka and tomato juice at Harry's New York Bar in Paris in 1921; comedian George Jessel's rival claim got print support from a 1939 gossip column. What is certain: Petiot tended New York's King Cole Bar from 1934, and his peppered, spiced version set the modern template.
Did you know
The name's first known print appearance is that 1939 Lucius Beebe column, which described George Jessel's new pick-me-up as half tomato juice, half vodka; every earlier date rests on somebody's memory.
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