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The Bloody Mary, with its bold flavors and unmistakable appearance, is more than just a cocktail—it's a story of invention, cultural shifts, and endless variations. Over the years, this iconic drink has secured a special place in the hearts of cocktail enthusiasts and brunch lovers alike. Its versatility as a hangover cure, a healthy alcohol-optional choice, and a vehicle for garnishes galore have made it ubiquitous on menus.
Far from being a stodgy old thing of the past, according to Datassential, the Bloody Mary has 28% menu penetration, and with the rise of mocktails, increased consumption of better-for-you alcohol beverages, and consumers’ desire for premiumization, the future looks bright for Mary – especially when it is menued with these needs in mind.
But where did it all begin? Let’s dive into the intriguing history of the Bloody Mary, exploring its origins, evolution, and the many ways people have enjoyed it around the world. Then let’s take a look at Mary’s current status as the fourth most sought after cocktail and as an important element on your menu today.
The Way-Back Story
The earliest mentions of a drink that resembles the Bloody Mary come from the 19th century, when London’s Hospital Gazette provided a recipe from the Manhattan Club in New York:
“Seven small oysters are dropped into a tumbler, to which must be added a pinch of salt, three drops of fiery Tobasco (sic) sauce, three drops of Mexican Chili sauce, and a spoonful of lemon juice. To this mixture add a little horseradish, and green pepper sauce, African pepper ketchup, black pepper, and fill up with tomato juice. This should be stirred with a spoon, every slightly crushing the oysters, which are then lifted out and eaten, the liquid following as a cocktail.”
This oyster cocktail certainly sounds like a Mary, with a little more shellfish and a little less alcohol.
The Origins: A Tale of Two Cities
The oyster-free Bloody Mary we know and love has somewhat contested origins, with two cities—Paris and New York—both claiming to be its birthplace. The most widely accepted story begins in Paris in the 1920s. At Harry’s New York Bar, a popular hangout for American expatriates, a bartender named Fernand “Pete” Petiot reportedly mixed equal parts of vodka and tomato juice, adding a few simple seasonings. The drink quickly gained popularity, especially among American tourists, initially referred to as a "Red Snapper” or a "Bucket of Blood." (The name “Bucket of Blood” coincidentally appears again as the name of a bar in a conflicting story of the drink’s origins.)
However, another story credits the cocktail’s invention to the famed American actor George Jessel. According to Jessel, he created the Bloody Mary in New York around the same time, simply by mixing vodka and tomato juice to cure his hangover. This version of the story, while less elaborate, also holds some weight. Jessel had a reputation for a fondness for vodka and an innovative spirit when it came to cocktails.
The Evolution: From Simple to Sophisticated
Regardless of its true origin, Petiot generally receives credit for refining the Bloody Mary into the drink we recognize today. When he moved to New York in the 1930s and began working at the King Cole Bar at the St. Regis Hotel, Petiot brought his Bloody Mary recipe with him. Until the end of Prohibition in 1933, vodka’s popularity in the US had been limited to immigrant communities. With the repeal of the 18th Amendment, though, Americans wanted to explore new flavors and spirits, and vodka’s versatility meant bartenders and mixologists reached for it more and more. At the St Regis, the timing was perfect, and the Bloody Mary cocktail underwent significant changes.
American patrons found the original mixture of vodka and tomato juice a bit too plain, so Petiot began experimenting with additional ingredients. He added Worcestershire sauce, black pepper, cayenne pepper, lemon juice, and a pinch of salt, creating the complex, savory flavor profile that defines the Bloody Mary. The drink became an instant hit and a staple of the King Cole Bar, solidifying its place in cocktail history.
The name "Bloody Mary" also evolved during this period. While there is no definitive answer to who or what the drink was named after, several theories abound. Some suggest it was named after Queen Mary I of England, known as "Bloody Mary" for her persecution of Protestants. Others believe it could have been named after a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. Another theory points to a Hollywood starlet of the time. Regardless of the true origin of the name, it has certainly added an air of mystery and intrigue to the cocktail.
The Rise of the Brunch Staple
As the Bloody Mary grew in popularity, it became more than just a cocktail; today, it’s a cultural phenomenon. By the 1950s, brunch had entered popular culture with the expanding middle class, and the Bloody Mary’s popularity grew with it.
From the indulgent buffets of the 1980s to the health-conscious midday meals of today, the Bloody Mary has appeared as a brunch menu must-have across the United States. Its appeal has always been twofold: as a cure for hangovers and a sophisticated accompaniment to breakfast fare. (Note that the Longbottom & Co. Virgin Mary contains lots of vitamins and nutrients to help you recover from your hangover and feel better. The “hair of the dog that bit you” vodka, not so much.)
Bartenders and home mixologists alike have experimented with different ingredients and garnishes, creating a wide range of Bloody Mary variations. From the return of shellfish to the cocktail, with clam juice added to create the "Bloody Caesar," to the use of gin instead of vodka in the "Red Snapper," the Bloody Mary provides a perfect canvas for creativity.
Garnishes, in particular, have become a signature aspect of the Bloody Mary experience. What started as a simple celery stick has evolved into an art form, with elaborate garnishes including everything from pickles, olives, and bacon strips to shrimp, sliders, and even entire meals perched atop the glass. This trend has only amplified the drink’s popularity, making it a favorite not just for its taste but also for its Insta-worthy visual appeal.
The Global Influence and Modern Interpretations
While the Bloody Mary is most closely associated with American culture, its influence has spread worldwide. In Canada, for example, the Bloody Caesar is even more popular than the original. In Japan, a version of the Bloody Mary called "Red Eye" is made with beer instead of vodka and is often enjoyed as a refreshing morning drink.
In recent years, the craft cocktail movement has also embraced the Bloody Mary, leading to new interpretations and a resurgence in its popularity. Mixologists around the world have experimented with different base spirits, homemade mixes, and unique garnishes, offering fresh takes on the classic drink. Some modern twists include using tequila instead of vodka (creating a Bloody Maria), incorporating fresh herbs like cilantro, or infusing the drink with smoked flavors.
The Bloody Mary’s versatility and continued popularity mean there’s a version for every generation, every occasion and every application. It answers needs from:
As consumers seek deeper, richer experiences from beverages, quality mixers move to the forefront. The Longbottom & Co. Virgin Mary rises to the occasion, whether standing alone as a non-alcoholic cocktail, combined with vodka as a Bloody Mary, or mixed with other alcohols and garnishes to evoke the tastes of different cultures.
The Bloody Mary’s Living Legacy
From its humble beginnings in the bars of Paris and New York to its status as a brunch icon and a global phenomenon, the Bloody Mary has certainly made its mark on the world of cocktails. Its rich history is a testament to the creativity and ingenuity of bartenders and cocktail enthusiasts over the years.
Whether enjoyed as a simple mix of vodka and Longbottom & Co. Virgin Mary or dressed up with extravagant garnishes, the Bloody Mary remains a symbol of hospitality, innovation, and the enduring appeal of a well-crafted drink.
Contact us at info@servelongbottom.com for more information, recipe inspirations, and samples, or explore our foodservice page at servelongbottom.com.
And next time you raise a glass of our favorite savory cocktail, remember you're not just enjoying a cocktail—you're savoring a piece of history. Cheers!
