Happy Soul Sunday everyone! I hope you all had a wonderful weekend full of fun, fashion, and festivities. I’m sure some of you are waking up feeling everything you did last night. How about a Bloody Mary? Before we get into how to make the perfect hair of the dog, let’s explore the history of the Bloody Mary…
It all started in 1920s Pairs when Harry’s New York bartender, Fernand Petiot concocted a mixture of tomato juice and vodka. A patron in the bar suggested the drink be called “Bloody Mary,” because it reminded him of some chick he knew named Mary from the Bucket of Blood Club in Chicago. In 1934, Petiot moved to New York City and started working at the King Cole Bar at the St. Regis Hotel. And of course, he didn’t forget to bring the Bloody Mary recipe. The hotel managers tried to change the name to Red Snapper, but that was stupid. Classy New Yorkers didn’t like it so much at first. They called it bland and needed a little kick! He added black pepper, cayenne pepper, Worcestershire sauce, lemon and–for those who wanted more spirit–a generous splash of hot sauce. And voila! That is how the American classic was born.
Courtesy of Liquor.com and Karlsson’s Gold Vodka, here is a recipe to make the perfect Bloody Mary:
2 oz Karlsson’s Gold Vodka
4 oz Tomato juice
1 oz Lemon juice
1 tsp Prepared horseradish
2 dashes Hot sauce
2 dashes Worcestershire sauce
1 pinch Celery salt
Warning: these instructions are very complicated so you have to read very carefully.
Add all the ingredients to a glass filled with ice and stir to combine. Garnish with a celery stalk and an olive. If you’re feeling a little adventurous, add a slice of bacon.
Phew! Now that that’s over. Enjoy your perfect Bloody Mary!
Have a wonderful week!