Bloody Mary - How the Cocktail Got Its Name

The Origin of the Bloody Mary

One legend suggests that actor George Jessel mixed the drink from a bottle of vodka, tomato juice, Worcestershire sauce, and lemon juice in 1927 after a night of heavy drinking to alleviate the hangover of those present. When his friend Mary Brown Warburton appeared shortly after and stained her white dress with the cocktail, she allegedly exclaimed, "Now you can call me bloody Mary, George!" This exclamation is said to have become the drink's namesake.

Another theory traces the name back to the English Queen Mary I Tudor, who was referred to as "Bloody Mary" in the 16th century due to her bloody persecution of Protestants.

Bartender Fernand Petiot also claimed to have invented the cocktail. He allegedly mixed it as early as 1921 at Harry's New York Bar in Paris - initially only with vodka and tomato juice. However, the classic seasoning with Worcestershire sauce, Tabasco, salt, and pepper was his creation, according to Petiot. From 1934, he served the drink in the King Cole Room of the St. Regis Hotel in New York.

Preparation of the Bloody Mary

A Bloody Mary is traditionally prepared with vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, celery salt, and pepper. Due to the tomato juice, the drink should only be mixed gently and not shaken. It is often garnished with celery sticks and lemon slices.

Popularity of the Bloody Mary

Since the 1950s, the cocktail has enjoyed great popularity worldwide - not least due to the clever marketing of the vodka brand Smirnoff. Bloody Marys are considered popular "hangover drinks" and are often enjoyed at brunch or breakfast. The non-alcoholic version is known as a "Virgin Mary".

Regardless of which origin story is true, the Bloody Mary remains one of the most well-known and beloved cocktail classics, thriving on its fascinating blend of savory, spicy, and refreshing flavors.