How to Make a Classic Bloody Mary - Queen Mary's Cocktail

The origins of the Bloody Mary can be traced back to the early 1920s, and its creation is often attributed to Fernand Petiot, a bartender at Harry's New York Bar in Paris. According to legend, Petiot mixed equal parts of vodka and tomato juice, creating the base for what would become the Bloody Mary. This simple mixture was said to be a hit among American expatriates in Paris, who were seeking a cure for their hangovers. The cocktail made its way to the United States during the Prohibition era and gained further popularity. In the 1930s, Petiot moved to the King Cole Bar at the St. Regis Hotel in New York City, where he refined and enhanced the recipe by adding various spices and seasonings. The result was the modern Bloody Mary, a complex blend of vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The drink quickly became a staple at the St. Regis and beyond. The origin of the name "Bloody Mary" is shrouded in mystery, with several theories circulating. One popular story suggests that the cocktail was named after Queen Mary I of England, also known as "Bloody Mary" due to her persecution of Protestants. Another theory posits that the drink was named after a waitress named Mary who worked at a bar called the Bucket of Blood in Chicago. Despite the uncertainty surrounding its name, the Bloody Mary has secured its place in cocktail history.