Thanks to a muddle of invigorating ingredients, the Bloody Mary has gained a reputation as the classic morning-after cocktail. For some, it’s a nutritious hangover breakfast packed with fresh tomato juice, chunks of celery or pepper and a spicy edge; for others, it’s a poolside staple. As for bartenders, it’s an opportunity to get creative because the “perfect recipe” makes for hot debate.
The History
In 1934, Fernand Petiot, the bartender at The St. Regis New York’s King Cole Bar, perfected the recipe for a vodka-and-tomato juice cocktail he dubbed the Bloody Mary. Deemed too racy a name for the hotel’s clientele, it was rechristened the Red Snapper. While the latter moniker may not have stood the test of time, Fernand’s spicy concoction certainly has…
