by Kimberly Smith

Created on: August 26, 2009   Last Updated: August 27, 2009

According to information found in Wikipedia.com (1) where the first Bloody Mary came from is an issue in dispute. It has been claimed to be invented in 1920 at Harry's Bar in Paris. Another story has it being born in 1039 and the story ran in the New York Times. The Bloody Mary is intended to cure hangovers and that is why it is generally served in the mornings.

The name has been linked to the Queen Mary I of England and other folklore women. Some sources have traced the name to a waitress that worked at a Chicago bar call the Bucket of Blood. No matter where its origins or for whom it is named this drink has been around for some time.

The secret to making a good Bloody Mary is not to get carried away. Keeping it simple is the beauty of the drink. Many people add too many extras and flavors that just simply should not be in the drink. Another no, no is switching the original recipe which calls for Vodka to Gin. I would never recommend a Bloody Mary made of Gin. The following is a recipe that is tried and true and will produce a terrific Bloody Mary:

Ingredients
46 ounce can of high quality tomato juice
1 cup high quality Vodka (I suggest Grey Goose)
2 tablespoons Worcestershire sauce
2 tablespoons horseradish
1/3 cup fresh squeezed lemon juice
1 teaspoon hot sauce (whatever your favorite sauce may be)
2 teaspoons salt
1 teaspoon fresh ground black pepper
Lemon wedges for garnish
Mix all ingredients (except lemon wedges) in a large pitcher. Add lots of ice cubes and mix well. Set in the refrigerator for about 10 -15 minutes. Serve in Highball Glasses with a garnish of lemon wedge on each.

This recipe will serve about 6 -8 people.

(1)Wikipedia.com

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