Contemporary Classics IBA
Bloody Mary
Liquid breakfast debate
A savory, peppery kick wrapped in thick tomato richness with a vodka backbone. Breakfast in a glass, no judgment.
Ingredients
- 1 1/2 oz Vodka
- 3 oz Tomato Juice
- 1/2 oz Fresh Lemon Juice
- 2 dashes Worcestershire Sauce
- 2 dashes Tabasco
- 1 pinch Celery Salt
- 1 pinch Black Pepper
Method
Pour all ingredients into a highball glass filled with ice cubes. Stir gently. Garnish with a celery stalk and lemon wedge.
Created by George Jessel (1927, La Maze's bar, Palm Beach); refined into its modern form by Fernand Petiot (St. Regis Hotel, New York, from 1934). First published in Lucius Beebe's *Stork Club Bar Book* (1946). Per Difford's Guide #251; IBA Contemporary Classics list. Notes: Jessel's basic vodka-and-tomato formula was transformed by Petiot's careful seasoning and platform; the Red Snapper variant and naming origins remain contested.
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