BLOODY MARY
In days gone by used to be Sunday mornings best friend, the Bloody Mary cocktail has been a favourite of many. Originally a half and half mix of Vodka and Tomato Juice, Fernand Pentiot a visiting American bartender at Harry’s Bar in Paris remade it into the Bloody Mary by adding salt, black pepper, cayenne pepper, Worcestershire sauceand lemon juice to the mix then giving it a shake before serving.
The history of the name is somewhat less clear. Pentiot has been quoted as saying it referes to a girl called Mary at the Bucket of Blood club in Chicago, so called because in the evenings it got so violent that they had to throw a bucket of blood on the street every night after they finished cleaning up!
Like the Caipirovska and the Collins, the Bloody Mary is easily adapted according to personal preference or what is in the cupboard! Mine goes something like this:
1 3/4 oz Ketel One Vodka
1/2 bar spoon La Chinata Paprika
4 dashes Tobasco
1/2 oz Port
3/4 oz Lemon juice
1 bar spoon Olive Brine
Sambal Paste
Cracked Pepper
1/3 bar spoon Horse Raddish
150 ml Tomato Juice
Pinch of chopped Basil
In a mixing glass combine all ingredients and add ice. Shake vigorously. Strain ingredients into Collins glass and Garnish with fresh a cucumber slice and a pinch of rock salt!
Jay x