We admit it. On occasion we have been known to drink our lunch – particularly when it’s a Bloody Mary. After all, with all the tomatoes and celery garnish, it’s actually a salad, right?
Both the origin and name of the Bloody Mary are somewhat disputed. The most widely recognized source was a bartender, Fernand Petiot, of the King Cole Bar at the St. Regis Hotel in New York. (A bar these Saucy Sisters know all too well. Our father’s family owned the flower shop at the St. Regis from the 40s until the early 70s.) In 1934 Fernand arrived from France and mixed just tomato juice and vodka. One of the bar’s patrons called it Bloody Mary because it reminded him of the Bucket of Blood Club in Chicago and a girl there named Mary. The hotel wanted to call it a Red Snapper, but the name didn’t stick. Nor did the cocktail’s blandness. New Yorkers demanded more spice. And over the years, the recipe evolved.
We mix ours with V8 juice, Tabasco sauce, Worcestershire sauce, beef bouillon, celery salt, lemon juice and black pepper. There are almost endless recipes, some of which include horseradish, onion, peppers, olives and various spices. We’ve even known people who substitute rum for the vodka.
On a recent chilly day, Barbara had the brilliant notion to heat the ingredients and serve the cocktail warm with all the trimmings. The elixir quickly ignited our insides, just like any hot toddy should do.
Whether you serve yours over ice or warm, the Bloody Mary is a healthy, filling lunch – or well, cocktail.
Saucy Sisters Bloody Mary
Makes two cocktails
1 cup V8
3 oz. Vodka
Worcestershire Sauce – To Taste
Tabasco – To Taste
¼ cup Beef Bouillon
Fresh Lemon Juice – To Taste
Celery Stick for Garnish
Barbara and Beverly