by Rachel Funk

Created on: October 01, 2009

To some, combining Worcestershire sauce, Tabasco, beef bouillon and tomato juice along with several other savory ingredients such as cayenne pepper and celery salt, that the result would be a delightfully spicy soup or a bold sauce, robust with flavor. When a splash of vodka and a celery stick are added, the expectations have changed completely. Served well chilled over ice and garnished delightfully, you've just created a long standing favorite, The Bloody Mary.

Where the Bloody Mary was created is under much dispute, but the result is still the same, a spicy concoction that can be tailored to suit anyone's pallet. Renowned for it's invigorating effect, the Bloody Mary is commonly served in the morning after a night of drinking as a hangover cure. While this may be more fiction than fact, it doesn't change the refreshingly bold flavor.

The original recipe for a Bloody Mary was simple, tomato juice and vodka. It was presented by Fernand Petiot as a new "pick me up" in the 1920s. The color of the drink, a deep murky red, inspired the name, Bloody Mary. It wasn't until 1939 when George Jessel added spices to the original recipe and the Bloody Mary we recognize today was created.

From the alcohol, the type of tomato juice, the spices and even the garnish, the variations of Bloody Mary's are countless. There are Bloodless Marys (made without tomato juice), Bloody Fairies (made with Absinthe replacing the vodka), Bloody Pirate (dark rum replacing the vodka) and the Red Hammer (beer replaces the vodka and the tomato juice is substituted by clamato juice, a clam and tomato juice blend. Some variations call for beef bouillon to be added with the tomato juice, The Bloody Bull is an example of this recipe. There are even variations in the drink's presentation, blended with ice, blended with ice and a dash of milk for a margarita presentation. On some occasions it's served frozen with a shot of 151 rum floating on top, which is then lit, this presentation is called a Bloody Fire and Ice. There are fruit variations as well where orange juice replaces the tomato juice.

While the varieties are limitless, the heart of a Bloody Mary beats at the traditional recipe. With several ingredients, it can take some time to prepare, but the final result is worth the work.

In a highball glass put 1 oz of vodka, then fill the glass with tomato juice. Add a dash of each, celery salt, ground black pepper, lemon or lime juice and Tabasco. Add 3-4 dashes of Worcestershire sauce and 1/8 tsp of pure horseradish. The drink may be shaken or stirred, then garnish with a celery stalk and a wedge of lemon. Occasionally pickle spears or even shrimp can be used, but celery stalk is the traditional arrangement.

Once you've tried the original, you may be satisfied, but if your taste buds are wanting something more adventurous, or a little more tame, there are many variations and subtle changes that can be made to the recipe to suit each individual's desires. Whether for the morning after or during a night on the town, the Bloody Mary will find its way into your list of favorites!

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