Tommorrow is the first day of the New Year. This you know but did you also know that it is National Bloody Mary Day? Probably because it is New Years Day. LOL.
I thought we could celebrate by preparing the perfect Bloody Mary and learning a little about the day. From the National Day Calender I got the following...
When the Russian Revolution pressed fleeing men into Paris and to Harry’s Bar at The Ritz Hotel, bartender Ferdinand “Pete” Petiot mixed up a cocktail that eventually made its way to post-prohibition America.
According to Food and Drink in American History: “Full Course” Encyclopedia by Andrew F. Smith, the Bloody Mary made its debut in Paris at The Ritz Hotel in 1921. Originally named the Bucket of Blood, it also went by the name Red Snapper. Petiot later left Paris and introduced the vodka, tomato juice, lemon juice, Worcestershire, cayenne and salt cocktail to the New York King Cole Bar scene when prohibition ended.
Some attribute the name to notorious Queen Mary Tudor who executed hundreds of Protestants in the name of Catholicism during her short five-year reign from 1553 to 1558. Others claim Petiot’s girlfriend of the same name receives the credit.
Now for the Recipe: created by Eben Freeman, bartender of Tailor restaurant in New York City
Makes 1 serving
- 1/4 cup (2 ounces) tomato juice
- 3 tablespoons (1 1/2 ounces) vodka
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon freshly grated horseradish
- 3 dashes hot pepper sauce, such as Tabasco
- 1 pinch salt
- 1 dash freshly ground black pepper
- About 1 cup ice cubes
- 1/4 teaspoon fresh lemon juice
- 1 stalk celery
- 1 lemon wedge (optional)
In 11-ounce highball glass, stir together tomato juice, vodka, Worcestershire sauce, horseradish, hot sauce, salt, and pepper. Fill glass with ice, then pour mixture into second glass. Pour back and forth 3 to 4 times to mix well, then sprinkle lemon juice over. Garnish with celery stalk and lemon wedge (if using) and serve.
Enjoy and HAPPY NEW YEAR!