Bloody Mary är en drink bestående av vodka, tomatjuice och kryddor (vanligen salt, peppar, tabasco, worcestershiresås och pressad citron), ofta dekorerad med en stjälk selleri.
Den är uppkallad efter katoliken Maria I av England, som fick öknamnet Bloody Mary, då hon lät avrätta cirka 300 protestantiska ledare.
Drinken finns också som alkoholfri variant, det vill säga utan vodka, och kallas då Virgin Mary.
A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt.
The origin of the Bloody Mary is disputed. Fernand Petiot is said to have invented the drink in 1921 while working at the New York Bar, which later became Harry's New York Bar, a frequent hangout for Ernest Hemingway and other American expatriates, in Paris, France.[1] Another story is that it was originally created by George Jessel around 1939. In 1939, Lucius Beebe printed in his gossip column "This New York" one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.
The epithet "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women, especially from folklore. It is believed [by whom?] that inspiration for the cocktail was the Hollywood star Mary Pickford previously, a similarly red cocktail consisting of rum, grenadine, and Maraschino had been named after her. Other sources [who?] trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.
In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petiot was hired at the time. It was here that Tabasco sauce was added to the drink, [citation needed] and the name "Bloody Mary" eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.
The name likely refers to the blood-like color of the cocktail.
The Bloody Mary is sometimes used to treat hangovers when it is served in the morning.
While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this varies from region to region.
Bloody Mary recipe courtesy of the New York School of Bartending:
1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco sauce
2-4 dashes of Lea & Perrin's Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
Garnish with celery stalk.
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.
Packaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.
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