The origins of the Bloody Mary cocktail are somewhat clouded. One might remember the childhood game, Bloody Mary. It was played during slumber parties and created the ultimate 1970s urban legend. As night descended, kids gathered in a dark room in front of a mirror and chanted, “Bloody Mary,” over and over again waiting to see if her ghost would appear and ultimately scare the bejeezus out of everyone.
The chant was a reference to Mary Tudor, who murdered hundreds of Protestants during her reign as Queen of England in the 16th Century. It is thought that the cocktail was named after the former monarch.
French bartender Fernand Petiot is one of the people credited for creating the Bloody Mary in the 1920s. He mixed equal parts of tomato juice and vodka. After moving to New York, Petiot was told the drink was too bland. He added black pepper, cayenne pepper, Worcestershire sauce, lemon and a dash of Tabasco sauce – voila, the classic cocktail was born.
Comedian George Jessel claimed he created the drink in 1939 and named it after his friend Mary. Yet another story claims that the cocktail was named after a waitress, Mary, who worked at Chicago’s infamous Bucket of Blood Saloon. Although the history of the cocktail is disputed, the Bloody Mary is still being enjoyed to this day.
The basic ingredients of the traditional Bloody Mary remain constant, yet a multitude of variations have evolved in the preparation of the Sunday brunch mainstay. In Canada the cocktail is made with clamato juice — a combination of clam and tomato juice — and called a Bloody Caesar. The Bloody Maria substitutes tequila for vodka while the Bloody Bull uses beef bouillon in its preparation. If you prefer a green Bloody Mary, use green tomatoes or tomatillos and cilantro to give the drink a unique twist. V8 Vegetable Juice is often used instead of plain tomato juice. A virgin Bloody Mary is all the spice without the alcohol.
There is the great debate as to what garnishes to add to the cocktail: celery, slices of lemon or lime are the most common toppings. Olives, cocktail onions, spicy pickled green beans, pepperoncini, shrimp and bacon have all found a place on the rim of this predominately daytime cocktail.
Bloody Marys have even be used to cure hangovers. After imbibing in too much alcohol, some swear by the old adage: “A hair of the dog that bit you.” Could this be why Bloody Marys are served at many restaurants on Sunday mornings?
Where can a delicious Bloody Mary be had? Donner Lake Kitchen in Truckee serves up a delightful Bloody Mary and Sugar Bowl is famous for its Bloody Mary cocktail. According to local jeweler Molly Knickerbocker, the Bloody Marys at Moody’s in Truckee are ridiculously delicious. Hers was garnished with celery, bacon, olives, pickle slices, beets and a slice of cucumber.
Tahoe Blue Vodka and production company FNCTN hosts the best Bloody Mary Bash in South Lake Tahoe every year, with this year’s event on tap for Aug. 12.
“Fifteen bartenders from around the lake and off the hill compete for a cool trophy. The daytime pool party vibe at Hard Rock starts at noon and goes till 5. Last year, North Shore bartender Max Grulsch [currently at Brewforia] won judge’s choice for first place,” says Mike Peron of FNCTN.
If you are in the mood for a spicy tomato cocktail, you are in luck. Almost every restaurant in Tahoe prepares them.
Bloody Mary
Courtesy Truckee bartender Ganga Welch
2-3 oz. of vodka
½ of lemon juiced
1 to 11/2 oz. Worcestershire sauce
½ oz. olive juice (from a jar of olives)
1 spoonful of horseradish
Dash of Tabasco sauce
Cracked fresh pepper to taste
2-3 dashes of celery salt
Tomato juice
“It’s all about how you build it,” says Welch.
“I fill a pint glass with ice and then add the dry ingredients, followed by horseradish. I use a lot; I like it spicy. Then add the Worcestershire sauce and lemon juice. Then add the olive juice. After that, I add the vodka and the tomato juice. Shake it well and pour into a glass rimmed with black pepper.”
The Most Righteous Bloody Caesar Ever
Courtesy Tahoe Blue Vodka
1.5 oz. Tahoe Blue Vodka
5 large dashes of Worcestershire sauce
5 dashes celery salt
5 dashes black pepper
Tabasco (to your liking)
Horseradish (to your liking)
Quarter lemon wedge squeezed & dropped in the mix
4 oz (or so) of Clamato juice
Ice
Prepare a standard pint glass. Take a lemon wedge and circle the rim. Roll rim in Montreal Steak Seasoning (or similar).
Dump all ingredients into shaker. Shake. Pour into prepped pint glass. Garnish with as many treats that you can fit in the drink.
