Virgin Mary Mocktail Recipe in Seconds

The more recognizable version of the Bloody Mary emerged in the 1920s. George Jessel is often credited with creating the cocktail in his Palm Beach home, mixing vodka, tomato juice, and seasoning. The name supposedly came about when his friend Mary spilled some of the drink on her shirt, prompting her to say, "Now, you can call me Bloody Mary, George!" Meanwhile, Fernand Petiot, a bartender at Harry’s New York Bar in Paris, claimed to have perfected the drink by adding spices, lemon juice, and seasoning. His version quickly gained popularity among American expatriates and celebrities like Humphrey Bogart, Ernest Hemingway, and Rita Hayworth. Over time, the Bloody Mary evolved into a popular brunch staple, known for its potential hangover-curing properties. Various origin stories add to its mystique, with some attributing the name to Queen Mary Tudor of England or a waitress named Mary from a Chicago bar called The Bucket of Blood. Regardless of its true origins, the Bloody Mary has become a beloved cocktail, celebrated for its unique blend of flavors and its social appeal. At the King Cole Room in New York's St. Regis Hotel, Fernand Petiot refined the drink by adding a precise mix of spices, Worcestershire sauce, lemon juice, and vodka to tomato juice. This version solidified the cocktail's status as a classic, with Petiot's detailed preparation method becoming the standard.