Was it George Jessel, Fernand Petiot, or Ernest Hemingway who created the Bloody Mary? The origin story is disputed. One popular account credits Fernand Petiot, who worked as a bartender at Harry’s New York Bar in Paris in the 1920s; Ernest Hemingway was a frequent patron there, which likely explains his occasional association with the drink. George Jessel later claimed to have invented the cocktail in the 1930s at the King Cole Bar in New York’s St. Regis Hotel, where Petiot also worked. According to Petiot’s own account to The New Yorker in 1964, Jessel may have thought to combine vodka and tomato juice, but Petiot was the one who added the spices that turned that simple mix into the Bloody Mary we recognize today.
The name itself has several competing explanations. Some say it refers to Queen Mary I of England, known as “Bloody Mary.” Others suggest it was meant to honor actress Mary Pickford by switching the base spirit of a popular rum drink to vodka. A Chicago tale places the name on a waitress named Mary who worked at a bar called the Bucket of Blood Club. Still another theory is that the name simply refers to the drink’s deep red color. No single origin is proven, and the ambiguity has become part of the cocktail’s lore.
Just as the name and origin are debated, recipes for the Bloody Mary vary widely. Proportions of vodka and tomato juice shift from one bartender to another; some recipes include salt while others do not. Lime or lemon, black or white pepper, celery salt, horseradish, Worcestershire and hot sauce all appear in different combinations. Because taste preferences differ, it’s best to start with a straightforward recipe and adjust seasonings to your liking.
For times when you want a Bloody Mary quickly, there are quality ready-mix options. We sampled The Murph’s Bloody Mary Mix, which closely matched a traditional flavor profile and only required adding vodka. Demitri’s Bloody Mary Seasoning is a spicier alternative that works when you want to control the tomato base yourself—just add tomato juice and vodka and adjust heat to taste.
Bloody Mary
2 ounces vodka
4 ounces tomato juice
1 teaspoon lemon juice
Twist of lime juice
Dash Worcestershire sauce
Dash Tabasco sauce (or to taste)
Pinch celery salt
Pinch white pepper (or black pepper)
Pinch salt
Combine the liquid ingredients over ice in a shaker or mixing glass and stir or gently shake to chill and blend. Taste and add celery salt, pepper and salt as needed. Strain into a chilled glass or serve over fresh ice. Garnish as you prefer—classic options include a celery stalk, lemon or lime wedge, or a skewer of olives or pickles.
Because the Bloody Mary is highly customizable, feel free to experiment: increase the horseradish for heat, add a splash of pickle brine for a savory tang, or swap vodka for gin to create a “Red Snapper.” Start with the basic proportions above and tweak seasonings until you find your ideal balance.