History and origin of the Bloody Mary
The Bloody Mary is a classic cocktail whose creation is attributed to the 1920s or 1930s. It is said to have been invented by Fernand Petiot at the famous King Cole Bar in New York. Its mixture of vodka and tomato juice, along with a variety of spices and sauces, makes it a popular drink for brunch and for recovering from a night of partying.
In Latin America, although the Bloody Mary keeps its original name, in some countries it is also known as "Bloody María" when prepared with tequila instead of vodka, thus adapting the flavors to local traditions. In other places, the variation may include native ingredients that give it a regional touch.
This cocktail has transcended borders thanks to its versatility and the characteristic balanced flavor between spicy and fresh, becoming an icon of international mixology.
How to prepare a Bloody Mary II
Ingredients:
Vodka, Tomato Juice, Worcestershire Sauce, Horseradish Sauce, Celery Salt, Tabasco Sauce, Celery, Lemon Juice.
Combine all the ingredients.
Shake or stir.
Add a celery stalk as a stirrer garnish.
