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The “Original” Bloody Mary

Bartels_Barbecue-Bloody-Mary_recipeOld Mr. Boston’s De Luxe Official Bartender’s Guide, 1953
GARNISH none

Every great hero needs an origin story, right? Yet if you go hunting for the Bloody Mary creator you’ll end up with limbs tucked into multiple rabbit holes. One thing is certain, though, and that is when this great drink came into the world. Around the end of Prohibition, not only did tomato juice become available, but also, crazy as it may sound, vodka became a thing. Pairing the two seems such an afterthought today, doesn’t it?

To begin our fantastic voyage for the first Bloody Mary, let’s keep it simple. This recipe celebrates the tomato juice cocktail and how vodka decided to crash the party.

— Brian Bartels

ON-DEMAND: Listen to Faith and Brian talk about this recipe, as well as other Bloody Mary recipes from the book.

Bartels_The-Bloody-MaryReprinted with permission from The Bloody Mary, copyright © 2017 by Brian Bartels. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2017 by Eric Medsker

Bartels_Original Bloody Mary recipe
The "Original" Bloody Mary
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • Coursebrunch, cocktail
Servings
1 person
Servings
1 person
Bartels_Original Bloody Mary recipe
The "Original" Bloody Mary
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • Coursebrunch, cocktail
Servings
1 person
Servings
1 person
Ingredients
  • 1-1/2 ounces vodka
  • 1-1/2 ounces tomato juice
  • 1 dash freshly squeezed lemon juice
Servings: person
Instructions
  1. Combine all of the ingredients in an old-fashioned glass filled with ice. Stir until chilled and serve.

Reader Interactions

Comments

  1. Anthony DeSerio says

    May 22, 2020 at 11:02 pm

    😉 every rabbit hole on this one actually finds it’s way back to pre prohibition at Harry’s New York bar in Paris where Fernand Petoit first made his simpler concoction of vodka, tomato juice and spice. 1934 he made his way to NY where heading up the bar at the St Regis hotel in Manhattan. However back then Vincent Astor bought the hotel and changed the name to the Red Snapper as he found Bloody Mary to be vulgar. He also, due to the limited supply of vodka in the US, switched the base to gin. (Vodka was not readily imported to the US until 1940 when the Hublin family purchased Smirnoff)

    Reply »
  2. Kate says

    May 23, 2020 at 6:03 pm

    If someone served that as a Bloody Mary today there would be complaints.

    Reply »
    • Robyn Doyon-Aitken says

      May 25, 2020 at 11:47 pm

      You mean people would be like, “Where’s my candied bacon, and celery stick, and lettuce leaves, and olives. . .” I’ve seen some very fancy Marys that look like a meal!

      Reply »

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