This is the tequila variation of the Bloody Mary and I will apologize in advance for this but I’m not the biggest fan of Bloody Marys. I only like the ones I make. Therefore I am keeping this strictly historical. I have no idea what the origin of this specific cocktail is, nor was I able to find anything solidly historic in books or online.
The story of the original Bloody Mary goes that it was invented in 1920s by Fernand Petiot, a French bartender working at The New York Bar in Paris, France. The bar was later renamed Harry’s New York Bar after it was bought by Harry MacElhone. Fernand came up with the cocktail as a kind of a hair of the dog drink to cure hangovers and the popular myth states it was none other than the famous drunk Ernest Hemingway first ordered it. While that most likely is not true, its still a fun to imagine.
After prohibition ended Fernand Petiot immigrated to the New York in the 1930s and served his signature cocktail at The King Cole Bar in the St. Regis Hotel. In France the Bloody Mary was still just tomato juice and vodka but upper class New Yorkers were not impressed and found the drink 2 demential and too tomato-y. He was asked to spice it up a bit. English being his second language, he took it quite literally. He added hot sauce, salt and pepper, and Worcestershire sauce. The hot and spiced up remake was a hit. The very fancy St. Regis Hotel found the name Bloody Mary to be too vulgar for it’s wealthier/stuffier guest and tried to change the name to The Red Snapper, but it was too late. The cocktail had expanded beyond its walls and the public continued to call it the Bloody Mary. The Bloody Maria is a Mexican variation of that drink. In this you are substituting vodka for tequila and Tabasco for a Mexican hot sauce. So spice it up and go wild.
Bloody Maria ingredients:
- 60 mls (2 oz) Silver Tequila
- 30 mls (1 oz) Lime Juice
- 150 mls (5 oz) Tomato Juice
- Spices: Salt, Black pepper, Worcestershire sauce, Hot Sauce, Horse Radish
Combine all ingredients in the shaker. Add ice to the shaker. Vigorously shake till the shaker is ice cold and frosted. Strain into glass to remove ice shards.
ABV = 10%
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