Typical Flavor

Classic Build

Glass:

Highball or Pint glass

Garnish:

Celery, olive, lemon

Typical way it's made: 4 oz tomato juice, 0.5 oz lemon juice, 2 dashes worcestershire sauce, 2 dashes hot sauce, pinch of celery salt, celery stalk garnish

Heritage

Era:

Mid-Century

Origin:

USA

The Story

The Bloody Mary is popularly credited to Fernand Petiot at Harry's New York Bar in 1920s Paris, where the first version was little more than vodka and canned tomato juice. The seasonings arrived in the 1930s at New York's St. Regis. The flavor, in other words, always lived in the tomato, spice, and Worcestershire, which the Virgin Mary keeps whole.

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