Dial "BM" for Bloody Mary

Fernand Petiot, an ex-pat who bartended at Harry’s New York Bar in Paris in the 1920’s, is credited with inventing the legendary Bloody Mary.

The story goes that when he mixed tomato juice and vodka, a patron suggested that the drink be named the Bloody Mary, because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary. Another account is that the drink is named for Bloody Mary herself: Queen Mary I, famous for her persecution of the Protestants.

The drink quickly became popular in the US when Petiot began bartending at the St. Regis Hotel, and spiced it up for his classy New York clientele.

These days the Bloody Mary can be enjoyed in many manifestations – with beer instead of tomato juice, extra spicy peppers, or even yogurt. The bottom line is use your imagination. Tomato juice (or perhaps clamato juice) can stand up to a lot of experimentation, so have fun!

Source: http://www.drinksmix.net/bloody_mary_history.htm

Here's the classic Bloody Mary recipe. Enjoy!

1 1/2 ounces (1 jigger) vodka
1/2 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish

Combine vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with celery stick and lemon wedge. Serves 1.