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Bloody Mary, the not-so-secret weapon against the dreaded hangover. With its so-called magical healing properties, it's pretty much the closest thing to a cure-all potion, promising to resurrect our sorry selves from the depths of our post-party misery. Has this cocktail always been the breakfast of champions, or has it just recently become the ultimate hangover remedy?
I felt compelled to delve into its history and find out.
In the 1920s, during Prohibition in the United States, people flocked to Europe where alcohol was still enjoyed freely. French bartender Fernand Petiot found himself working in a New York-style bar in Paris, which was popular among Americans craving a taste of home. At the same time, Russian immigrants escaping the revolution arrived, bringing with them vodka and caviar. Despite finding vodka's taste bland, Petiot experimented, combining American tomato juice, Russian vodka, spices, and lemon juice. Initially called the “Bucket of Blood,” after its return to the U.S., it briefly went by the name “Red Snapper,” before ultimately becoming known as the Bloody Mary.
How the Bloody Mary name came to be is a mystery. I think the most likely explanation is linked to the Queen Mary Tudor of England, known for her tumultuous reign marked by brutality and bloodshed in the 16th century. While I don’t condone violence, having a drink named in one’s honor does hold some allure. We could call it, Bitter Jill, or Jill’s Wrath, it would start sweet but pack a mean punch at the end!
In recent years, bars and restaurants have been trying to outdo each other with their elaborate Bloody Mary creations. Every new version seems to be crazier than the last. The days of a basic garnish with green olives, a lemon slice, and celery are long gone. One of my favorite local summertime Sunday spots is the Hideaway Marina. They make a killer Bloody Mary, loaded to the brim with an array of delicious fried goodies. Making one at home? Grab your vodka, favorite tomato juice base, a skewer loaded with kitchen cupboard treasures, and you’re all set. Cheers to the opportunity for redemption, with the unwavering support of the Bloody Mary.
Bloody Mary
2 oz Vodka
4 oz Tomato Juice Base
1 tsp Horseradish
2 dashes Tabasco
2 dashes Worcestershire
Lemon
Lime
Olives
Celery
In a pint glass rimmed with Tajin, pour in your vodka and tomato base (I like Zing Zang) over ice, squeeze in a lemon and lime wedge, add the rest of the ingredients and stir. Throw your garnishes on a skewer and enjoy!
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