A Shot of Drink: Bloody Mary Day

Today we return with a new edition of the series A SHOT OF DRINK, whose intention is to publicize general information about beverages in the world, through its ephemeris; and as we have previously said, although we are not experts or connoisseurs of the subject, we believe that the world of drinks, juices, teas, cocktails, smoothies and others is very exciting and varied, and some general culture is good for all of us.

Last Wednesday, January 1, the day of one of the most famous cocktails was celebrated: the BLOODY MARY, a drink of uncertain origin, but the most credible and accepted story places it in in Paris in 1921, where Fernand “Pete” Petiot, bartender at The New York Bar, created a cocktail based on tomato juice, vodka, with a little salt and pepper and Worcestershire sauce.

This is a cocktail that is preferably consumed in the morning, as it is believed to be an effective remedy against hangovers. Furthermore, being a relatively labor-intensive drink, it is more feasible for bartenders to prepare it properly in the morning hours.

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There are many versions of BLOODY MARY, but the most common is based on vodka, tomato juice, salt, black pepper, Worcestershire sauce, Tabasco sauce (hot sauce), lemon or lime juice , a stalk of fresh celery and crushed ice, and is prepared using a long spoon and a mixing glass, no shaker is used. It is a cocktail that is served in a tube glass, or Collins glass. It is drunk very cold.

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This cocktail is not always in the drink offering of all bars and restaurants, which indicates its cultural character. Currently there are versions of BLOODY MARY, which are accompanied by fried bacon, crab legs, French fries, etc., which makes it more of a food mix than a cocktail, however, the classic version always remains. And, do you like BLOODY MARY?