[April] Bloody Mary Cocktail Review 2025
Bloody Mary Cocktail: A Bloody Mary is a strong and tasty drink usually made with vodka, tomato juice, and a mix of bold flavors like Worcestershire sauce, hot sauce, garlic, horseradish, herbs, celery salt, black pepper, and a little lemon or lime juice.
People often decorate it with things like a celery stick, olives, pickles, or even shrimp or bacon in special versions called “surf ’n turf.”
This drink is very popular in the United States, especially in the morning or during brunch.
Many people also enjoy it as a way to feel better after a night of drinking.
The Bloody Mary has been around since the 1920s or 1930s, but no one knows for sure where it came from or how it got its name.
That mystery makes it even more interesting.
Over the years, different versions have been made, like the Bloody Maria (with tequila), the Red Snapper (with gin), and the Virgin Mary (without alcohol).
People love this drink because it has a fun mix of spicy, tangy, and savory flavors, and it can be changed to match anyone’s taste.
Bloody Mary Cocktail Ingredients List
Vodka
Tomato juice
Lemon juice
Worcestershire sauce
Hot sauce (like Tabasco)
Celery salt
Horseradish (optional)
Ice cubes
Celery stick (for garnish)
Lemon wedge (for garnish)
Bloody Mary Cocktail (Origin)
The name “Bloody Mary” has many interesting stories behind it. Some people think it was named after the famous actress Mary Pickford.
Others believe it came from a woman named Mary who worked as a waitress in a bar in Chicago called the Bucket of Blood.
At a bar in Paris called Harry’s New York Bar, there’s another story.
In 1920 or 1921, a man tried a new drink and said it reminded him of his girlfriend, who was a dancer at a cabaret also named the Bucket of Blood.
Her name was Mary, so the bartender, Fernand Petiot, and others started calling the drink “Bloody Mary.”
Another idea is that the name came from someone mispronouncing the name “Vladimir,” maybe inspired by Vladimir Smirnov from the Smirnoff vodka family, who visited the bar during that time.
There’s also a link to history. Queen Mary I of England was called “Bloody Mary” because of how harshly she treated Protestants.
So, the name “Bloody Mary” may come from a mix of movie stars, bar stories, language mix-ups, and old history.
All of these things give the drink a special story, not just a name.
Bloody Mary Cocktail (Preparation and Serving)
In the United States, the Bloody Mary is known as a popular drink to help with hangovers.
People believe it helps because of its mix of ingredients. The tomato juice is gentle on the stomach, the salt helps replace lost minerals, and the vodka gives short-term relief from headaches or body aches.
Some say this is because of the alcohol itself, while others think it works more because they believe it will.
The Bloody Mary is often enjoyed during morning brunch or in the early afternoon.
Even though the base of the drink is just vodka and tomato juice, it’s usually made with much more.
Bartenders often add things like celery salt, black pepper, horseradish, lemon or lime juice, Worcestershire sauce, hot sauce, olive juice, or bitters.
You can also find pre-made Bloody Mary mixes with many of these flavors already included.
It’s usually served over ice in a tall glass like a highball or hurricane glass.
It’s common to see it garnished with a celery stick, but many people also add olives, cheese cubes, pickles, shrimp, bacon, or sausage.
In some places, restaurants get really creative and serve it with mini burgers, ribs, kebabs, fruit, sandwiches, or even raw fish on top—making the drink feel more like a full meal.
The glass it comes in can be different too—some use wine glasses or beer mugs.
In Wisconsin, it’s common to have a small beer served next to it.
With its bold flavor, salty taste, and endless ways to make it, the Bloody Mary remains a favorite drink and a fun part of brunch culture.
Shake or Stir. Ice & Dilution
A great Bloody Mary tastes best when the tomato juice is a little thick, not too watery.
This thickness helps give the drink a better feel and flavor. If the juice is too thin, even the best mix of spices won’t taste as good.
How you mix the drink also matters. Instead of shaking it hard, which can make the juice too watery, it’s better to gently swirl the shaker in circles—about 20 slow turns.
Use ice cubes straight from the freezer, not from an ice machine, because freezer ice is colder and melts slower.
Stop mixing when the outside of the shaker feels frosty.
This means your drink is cold and well-mixed without losing its texture.
When serving, always add ice. It keeps the drink cold and makes it look nice.
Again, use freezer ice, not soft, wet ice from machines, which melts too fast and waters down the drink.
For a classy look and better results, try using one long piece of ice made from a mold or carved from a big block.
It chills the drink well and melts slowly, keeping the flavor just right.
History of the Bloody Mary Cocktail
The Bloody Mary cocktail originated in 1921 when a French bartender named Fernand Petiot, working at the New York Bar in Paris (later called Harry’s New York Bar), is said to have invented it, according to his granddaughter.
The bar was a popular spot for American expats like Ernest Hemingway, and it’s believed that an early version of the drink, just vodka and tomato juice, was served there.
It was originally called the “Bucket of Blood.”
Harry’s Bar also claims to have created other famous cocktails like the White Lady and the Sidecar.
In New York, there are two different stories about who really invented the Bloody Mary.
One says it was bartender Henry Zbikiewicz in the 1930s, while the other gives credit to comedian George Jessel, who often visited the 21 Club.
A 1939 gossip column by Lucius Beebe mentioned Jessel’s drink, which was made of half vodka and half tomato juice, marking one of the first mentions of the Bloody Mary in the U.S.
That same year, a Cuban cocktail book included a recipe called “Mary Rose,” which used ingredients that are now in the modern Bloody Mary.
Petiot later improved Jessel’s recipe in 1934 at the King Cole Room in New York’s St. Regis Hotel.
In a 1964 interview, Petiot said he added salt, black pepper, cayenne pepper, Worcestershire sauce, lemon juice, and cracked ice, giving the drink its famous spicy taste.
By then, the Bloody Mary had become very popular, and the St. Regis Hotel was reportedly serving over 100 of them every day.
In 1942, Life magazine briefly introduced a similar drink called the “Red Hammer,” and ads for Worcestershire sauce encouraged adding it to tomato drinks.
Publications like Cosmopolitan even suggested adding salt to boost the flavor.
Over time, these ingredients came together to create the rich and spicy flavor that we now know as the Bloody Mary.
The Story of Fernand ‘Pete’ Petiot
Fernand Petiot was born on February 18, 1900, in Paris. He grew up helping his parents run a large house, mainly assisting his mother in the kitchen.
At 16, he started working at the New York Bar (later Harry’s New York Bar), where he began his career as a kitchen helper.
By 18, he married Ruth, who had children from previous relationships.
Petiot is widely believed to have invented the Bloody Mary at Harry’s New York Bar in the early 1920s, with 1921 being the most commonly mentioned year.
The bar, originally called the New York Bar, was founded in 1911 by Ted Sloan and later sold to Harry MacElhone in 1923.
Under MacElhone, the bar became popular with celebrities like Ernest Hemingway and Humphrey Bogart.
The name “Bloody Mary” might come from Queen Mary I of England, known for her violent reign, or from the Chicago saloon, the Bucket of Blood, where the drink may have been inspired.
Petiot said the drink was named after a waitress named Mary at a saloon.
The Bloody Mary spread to England in 1925, and after Petiot worked at the Savoy Hotel, it became well-known at the St. Regis Hotel in New York when he became head bartender in 1934.
The drink changed when Russian Prince Serge Obolensky asked for a spicier version, which led Petiot to add Tabasco sauce, a key ingredient in the drink today.
Around 1935, the drink was renamed the Red Snapper after Vincent Astor didn’t like the name Bloody Mary, and its base alcohol switched from gin to vodka.
Petiot’s reputation grew, and he served many famous people, including U.S. presidents.
He retired in 1966 but continued to bartend occasionally in Canton, Ohio, until his death in January 1975 at the age of 74.