George Jessel is considered the first author of the vodka-tomato mix. If you believe the publication in one New York newspaper, then in 1939 he offered this drink of his own preparation as … a remedy for a hangover. However, a cocktail with a female name (although sometimes the name for some reason is found in the “male” version – “Bloody Mary”) entered the bar culture thanks to another person – Fernando Petiot, who became the official author of the new mix.

Fernand Petiot

As he himself told in an interview with The New Yorker, he invented the drink in the 20s of the last century. At that time he worked as a bartender in one of the Parisian bars. Subsequently, having moved permanently to New York, Ferdinand began working at the King Cole bar, where he began to serve the mix invented by him. Without false modesty, he admitted that his brainchild had become very popular: he and his colleagues had to mix 150 servings a day.

origin of name

The name Bloody Mery was not given to the cocktail by the author himself. According to one version, he wanted to call the long drink “Bucket of Blood” because of the color of the drink, according to another – “Red Lucian”. The second option is more interesting. Lucian, aka Snapper, is a type of reef perch with pinkish-reddish scales. It is difficult to associate fish with a mix, even taking into account the similarity of color. If you do not know that the English word “snapper” has a slang meaning – “teeth knocked out in a fight.”

Bloody Mary cocktail

This is probably the meaning Petio had in mind when he proposed the name “Red Snapper”. It seemed to him that the vodka-tomato mix is a brutal male drink, given the composition of the ingredients. They can get drunk and then cure a hangover. And after unrestricted consumption of the drink, the regulars of the bar often got into a fight, which could well end with knocked out teeth, so the logic is clear.

There is also an opinion that Hemingway gave the name to his favorite mix. He was referring to his fourth wife Mary. She often and violently resented when her husband returned drunk from the Ritz, having tasted a bloody cocktail.

It is not known for certain who eventually proposed the modern name; according to legend, it was just one of the visitors to the bar in New York where Petiot worked. The British associate the name Bloody Mery with the sinister figure of Queen Mary Tudor. In 1557, she perpetrated a cruel reprisal against Protestants and went down in history as one of the most cruel women, along with Countess Bathory and Russian Saltychikha. Mary I of England received the nickname “Bloody Mary” or Bloody Mary, a photo of the monarch taken from a ceremonial portrait shows an elderly, fading woman with a bilious and domineering face.

Portrait of Mary Tudor

Interesting! In Poland, the cocktail is called “Blood Manka” and is the personification of the national flag for patriots who prefer to make it layered: juice at the bottom, vodka at the top – very similar to the stripes on the main symbol of the state.

Features of the recipe for the Bloody Mary cocktail

The drink is usually served in tall highball bar glasses. And they mix it directly in them, although sometimes they still resort to using a shaker.

The composition of the mix is simple, it includes:

vodka is the most common, not necessarily “premium” or “elite”, the main thing is that it does not smell too much alcohol and has a fairly smooth, neutral taste;
tomato juice – any juice will do, even diluted from good quality tomato paste, but still fresh with pulp will give a special chic to the drink;
lemon juice – squeezed out directly during the preparation process;
Worcester sauce;
Tabasco sauce;
celery salt.

How to make Bloody Mary at home

The cocktail is included in the list of the International Bartenders Association (section “Modern Classics”). For home cooking, it is quite possible to use the canonical recipe recorded in the annals of the IBA. According to this official version, the drink contains:

vodka – 50 ml;
tomato juice – 100 ml;
lemon fresh – 20 ml;
Worcester sauce – a couple of drops;
Tabasco sauce – a couple of drops;
celery salt – a pinch;
ground black pepper – a pinch.

The drink contains a substantial amount of alcohol, in fact, 40-degree vodka is diluted in half, so in the end the strength of the mix is about 20%. At the same time, it is easy to drink, the degree is not felt at first, so you can quickly get drunk without noticing. Therefore, it is not recommended to exceed the daily maximum of 1-2 servings.

Technology

The classic version is the simplest, because it is prepared by mixing.

Bloody Mary cocktail: homemade recipe

First, pour vodka into a glass.
Dilute with tomato juice.
Squeeze the juice from the fourth part of the citrus into a cocktail container.
We drip both sauces, salt and pepper.
Stir the liquid in a glass with a bar spoon.
Add 5-6 ice cubes (more to taste).
Decorate with a lemon circle, celery stalks, parsley and other fresh herbs as desired.

Video recipe

Bloody Mary, cooked by man’s hands and served to beautiful music – this is something!

SHOT “Bloody Mary”.

Who invented “Bloody Mary”

According to one version, the authors consider Fernanda Petiot. In the 1920s, he worked in the Parisian bar ” Harry’s New York “, a favorite place for Americans. Once he mixed equally vodka and tomato juice in a glass, and a new cocktail was obtained. Later, he began to add spices to it.

The name ” Bloody Mary ” was suggested by one of the visitors, in memory of Mary, who worked in the bar “Blood Dipper” in Chicago. In 1934 Fernand returned to New York. The owners of the King Cole bar liked the cocktail of the new bartender, but the name did not. They asked for a name change, but the customers ordered Mary anyway. And when they started talking in the city that “Bloody Mary” was a good drinker and people went to a bar for this cocktail, they immediately liked the name.

According to another version, George Jessel is called the author of “Bloody Mary”. As one New York newspaper wrote from 1939, it was invented by the author as a hangover fight. The proportions were indicated: 50% vodka and 50% tomato juice, but there were no spices, like Ferdinand’s.

There is another version that the origin of the “Bloody Mary” was the producers of tomato juice (just at that time there was a packaged juice) in order to increase their sales. At the same time, the opinion appeared that the cocktail has good anti-hangover properties. Which, in fact, is not surprising: alcohol, vitamins from juice and spices that bring the body back to life.

It is possible that they were also the authors of the legend that the cocktail got its name in honor of the English queen Mary I Tudor, who was called Bloody Mary because she mercilessly dealt with the Protestants. The version is beautiful, but somehow it does not fit at all with the composition.

Ingredients for Bloody Mary

Siberian vodka – 50 ml
Tomato juice – 120 ml
Lemon juice – 10ml
Celery – 1 sprig
Tabasco sauce – 5-7 drops
Worcester sauce – 5-7 drops
Selle – 1 g
Ground pepper of two types – 1 gr.

It was no coincidence that I chose Sibirskaya vodka. Proven quality since the times of the USSR, because we drink pure vodka in a cocktail. If you interfere, then you can take any, juice and spices “drown” the entire taste.

Worcestershire Sauce – Lea & Perrins only. This company alone owns the license for the original Worcestershire Sauce recipe (its appearance is a whole novel, but I’ll tell about it another time). Worcester is hard to find in stores these days, compared to Tabasco. No means no.

Moisten the edge of the glass with water and dip in salt to form a white streak.

Pour warm (this is essential, otherwise there will be no layers) tomato juice into a glass in a thin stream.

Add some Worcestershire and Tabasco sauce, squeeze out the lemon juice and add a little salt.

Stir the juice gently so as not to stain the walls of the glass.

Pour some pepper on the juice. It is important that the pepper should be of two grinds – large and small, large pieces will then float.

Next, the most important thing: how to pour tomato juice and vodka in layers. Vodka should be cold – viscous. We put a knife to the side of the glass.

We begin to very slowly pour the vodka over the knife. Raise the blade following the level of vodka.

That’s all, it remains only to decorate our cocktail with a sprig and a stalk of celery.

DISTINCTIVE FEATURES OF THE COCKTAIL

In Italy, “Bloody Mary” is usually drunk with an olive. And the bohemian circles of New York accentuate the sharpness of the drink and drink it with horseradish. This cocktail was a favorite of the writer Ernest Hemingway.

The cocktail recipe changed slightly, depending on the national gastronomic preferences of its admirers. And over time, and slightly simplified. So, initially “bloody” was made with Worcester sauce. Later, bartenders in the States replaced it with Tabasco sauce. And by the 60s, a glass with a “bloody” drink began to be decorated with greens: onions and a stalk of celery.

FEATURES OF COOKING

Today, there are several basic methods for making an intoxicating and slightly satiating “alcoholic sauce”.

The main composition of the cocktail includes the following components:

vodka;
tomato juice;
spice;
lemon.

It is recommended to cook it in a highball glass – a high glass (highball).

WHAT ELSE IS THE RECIPE TASTY?

The fact is that the “bloody” lady provides us with as many methods of preparation as there are alcoholic beverages in the world in general. Depending on taste and national preferences, they add sambuca, whiskey, “Guinness”, gin or sake to the recipe. In general, anything can interfere with spices and juice.

There is one more “bloody” cocktail variation. In it, instead of juice, broth is poured and called “Bull volley”. The non-alcoholic version of Mary is called “Virgin Mary”.

Option number 1

This is a cooking method that is considered to be the Russian version in bartender circles. It consists of two layers, the bottom of which is tomato juice, and the top is vodka.

So, the composition of the drink:

vodka – 50 milliliters;
tomato juice – 100 milliliters;
ordinary table salt – to taste;
ground black pepper – a pinch.

How to make a Bloody Mary at home using this method?

Pour tomato juice into a tall glass.
Add salt and pepper to it and mix.
On top again, add a little salt and pepper (there should be enough pepper so that it completely covers the surface of the juice), but now we do not mix the ingredients.
The next stage is the most difficult: we need to add vodka so that it is the top layer in the glass, and pepper and salt on top of the juice are a layer between the first and second layers. To do this, use a knife or fork handle. We do this: we take a knife in our left hand and lower the blade into the glass so that its edge touches the top of the juice at an angle. Then carefully pour the vodka along the blade of a knife and raise the end a little as the glass is filled. In principle, there is nothing difficult here, but some may need preliminary training.

If you didn’t manage to make sure that the juice and vodka did not mix with each other the first time, do not worry: the drink will not lose anything in taste at all.

That’s it, the homemade Bloody Mary cocktail is ready! It remains only to decorate the glass with a sprig of dill or parsley.

Attention: in order to preserve the layers when preparing a drink, the alcohol should be very chilled, and the juice, on the contrary, should be warm.

A similar version of the preparation of this drink consists in the fact that first vodka is poured into a glass, and then, using a knife in the above-described way, juice. At the same time, it settles to the bottom, displacing the vodka up the glass. This option is even simpler than the previous one. But it should be borne in mind that in a glass with a wide bottom, you are unlikely to be able to make a cocktail according to this recipe in layers. For this, it is better to use a wine glass.

If you have a strong sense of alcohol in your drink, you can soften its taste by adding a little lemon juice to the cocktail.

Option number 2

This homemade Bloody Mary cocktail recipe is simpler than the previous one, but contains slightly more ingredients.

What is needed to prepare it?

tomato juice with pulp – 150 milliliters;
vodka – half as much (75 milliliters);
lemon juice – 15 milliliters;
pepper and salt – 1 gram each;
Worcester and Tabasco sauces – literally a couple of drops each (as mentioned above, you can do without them);
a sprig of celery to decorate the drink.

Preparation:

Pour vodka into a glass (use a high volume highball glass).
Add pepper, salt and lemon juice, mix the ingredients well together.
Pour crushed ice into the drink.
Add tomato juice, sauces and mix well again.
Decorate the drink with a sprig of celery.
Serve with a straw.

Attention: if, when preparing most cocktails based on vodka, ice is first added to the glass, and then the rest of the components, then in the case of this cocktail, the bartenders recommend that you first pour vodka into the glass, mix it with pepper, salt and lemon juice, and only after that add ice to the drink.

The Bloody Mary cocktail, the recipe for which is not at all complicated at home, will amaze you with its piquant taste. Try to prepare it in a way convenient for you.

Non-alcoholic Bloody Mary

Cooking time: 20 min.
Servings Per Container: 4 Persons.
Calorie content: 58 kcal.
Purpose: aperitif.
Cuisine: author’s.
Complexity of preparation: medium.

Non-alcoholic Bloody Mary is also called the Bloody Maiden and differs only in the absence of alcohol. This is a great option for those who love the classic drink, but cannot drink it for individual reasons. How to make a cocktail is detailed in the recipe below. It includes thick tomato juice at room temperature and freshly squeezed lemon juice. Both ingredients, if desired, are supplemented with fresh vegetables for a thicker drink.

Ingredients:

tomatoes – 2 pcs.;
red bell pepper – 1 pc.;
onions – ½ pcs.;
tomato juice – 250 ml;
lime juice – 70 ml;
salt – 5 g;
zira – 2 g;
cayenne pepper – 2 g;
fresh cilantro – 50 g;
black pepper – 4 peas;
olive oil – 2 tablespoons l .;
lemon – ½ pc.;
sea salt – a handful.

Cooking method:

Cut the tomatoes in half, chop the onion into thick rings, pepper into large slices. Drizzle all vegetables with oil, grill for 1.5 minutes for tomatoes and 5 minutes for everything else. Remove the skin, add cilantro, grind with a blender.
Add the rest of the ingredients and cool.
Decorate the glasses with the original lemon juice and salt edging, pour in the drink, serve with a lemon wedge and cayenne pepper powder.
Garnish with olives if desired.

Nutritional and energy value:

Ready meals
kcal 280.7 kcal	proteins 0.1 g	fat 0 g	carbohydrates 11.9 g
Portions
kcal 140.4 kcal	proteins 0.1 g	fat 0 g	carbohydrates 6 g
100 g dish
kcal 62.4 kcal	proteins 0 g	fat 0 g	carbohydrates 2.6 g

Cooking in layers

Each country has developed its own traditions of making a drink. In Russia, for example, it is customary to arrange ingredients in layers. First, tomato juice is poured into a glass, and then vodka is slowly poured along the blade of a knife. The ingredients are not mixed. Spices and sauces are added only to tomato juice.

With egg

The egg cocktail has some peculiarities in its preparation.

How to do:

Gently break the egg into a glass so that the yolk does not spread. Add pre-mixed base ingredients (juices, sauces, seasonings).
Pour vodka along the edge of the knife. You can also add it using a teaspoon.

With celery

The classic Bloody Mary options aren’t the only ones. Throughout the history of this drink, bartenders have experimented and continue to experiment with the addition of additional ingredients.

One of the cocktail options is with celery. The main ingredients are taken in a standard amount.

Additional components:

some celery juice;
salt mixed with celery powder;
fresh celery twigs – 2 pcs.

Cooking process:

Pour vodka and tomato juice into a glass. This is the basic blend of the drink. Add celery juice to it. Salt with celery powder will enhance the flavor of this vegetable.
Put the rest of the ingredients in the mixture – lemon juice, sauces, black pepper. Decorate the glass with celery sprigs before serving.

Non-alcoholic “Bloody Mary”

For those who do not drink alcoholic beverages, the non-alcoholic “Bloody Mary” was invented. The cocktail has 2 options – complicated and simple.

To prepare the first, you need the following ingredients:

tomatoes – 2 pcs.;
red bell pepper – 1 pc.;
freshly squeezed tomato juice – 250 ml;
lemon juice – 70 ml;
small onion – 1 pc.;
salt to taste;
ground cayenne pepper – 1 pinch;
black pepper – 2 peas;
zira – 1 pinch;
fresh cilantro leaves – 4 pcs.;
olive oil – 20 ml.

Preparation:

Cut the tomatoes into halves and chop the onion into half rings. Sprinkle vegetables with olive oil and place on the grill. Add bell pepper. You do not need to cut it.
Bake the tomatoes for 4 minutes. You will need to turn them over once. Onions and peppers – 5 minutes on all sides.
Cool the prepared vegetables. Remove the peel from the tomatoes. Do the same with pepper. Additionally, you will need to remove seeds from it.
Place the vegetables in a blender and add the remaining ingredients. Grind the mass until smooth.
Put the cocktail in the refrigerator for 30 minutes.
Pour the chilled drink into glasses, decorate with lemon slices.

The simpler version of the Blood Maiden requires a few ingredients:

thick tomato juice – 100 ml;
juice squeezed from lemon – 15 ml;
English Worcestershire sauce – 2 drops;
Tabasco sauce – 2 drops;
allspice and salt – on the tip of a knife.

How to do:

Stir the tomato juice with salt. Add pepper.
Pour the mixture into a shaker and add all the other ingredients. Shake the container for 30 seconds.
Fill the prepared glass with the ready cocktail. Add a couple of ice cubes.

How to drink Bloody Mary

The drink belongs to the group of longdrinks – refreshing large-volume cocktails that are drunk through a straw in small sips. If “Bloody Mary” is prepared in layers, then the glass is served with two tubes at once, so that the drinker can regulate the flow of vodka and tomato juice into his body. Snack on Bloody Mary with celery.

Another interesting fact is that this cocktail is good for relieving hangovers and headaches in the morning after a hectic party.

Lifehacks

The traditional recipe allows for some changes that are considered permissible without violating the canon. But they help to make the taste of the drink more interesting and richer.

Those who like it spicier can add other seasonings in addition to pepper and salt – wasabi and horseradish, literally on the tip of a teaspoon.
You can use a shaker if you find it inconvenient to mix a cocktail in a glass. We put all the ingredients in it and shake it a couple of times.
You can put as much ice in the drink as you like, but the bartenders advise using it in an unconventional way: first pour the drink into the glass, and only then put the ice cubes.
If the taste of the mix seemed too strong to you, then the degree can be masked by increasing the dose of lemon juice – add an additional teaspoon.

Bloody Mary mixed in a shaker

Sources used and useful links on the topic: https://vinohobby.ru/cocktail/krovavaya-meri.html https://vsvoemdome.ru/eda/recepty/napitki/koktejl-krovavaya-mehri https://cultura.menu/ retsepty / napitki / algogolnye / pravilno-kak-prigotovit-krovavuyu-meri / https://SamogonMan.com/koktejli/krovavaya-meri-koktejl.html https://www.povarenok.ru/recipes/show/162126/ https: //AlkoPeregon.ru/kak-sdelat-krovavuyu-meri.html https://beerhead-bar.ru/koktejli/kak-prigotovit-krovavuyu-meri.html https://alcofan.com/krovavaya-meri-bolshe -chem-prosto-vodka-s-tomatnym-sokom.html

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