One of the few alcoholic drinks acceptable to drink before noon, both the origins and the name of the Bloody Mary are contested. Whichever story you buy into try the premium Scottish version using super premium Arbikie Chilli Vodka.
Petiot’s Red Snapper
One story is the Bloody Mary was an invention of Fernand Petiot, a bartender at Harry’s New York Bar in Paris. Bought by Scotsman Harry MacElhone in 1923 the bar was patronised by Americans and Russian émigrés who had escaped the Russian Revolution. Petiot realised making cocktails with Russian vodka would be profitable due to the clientele and began to experiment with a variety of ingredients and the canned tomatoes juice cocktail was born. Russians, Americans and French patrons loved the drink and it soon found its way to the USA. In 1934 Petiot was offered a job in the St Regis Hotel in New York and became one of the city’s most famous barkeeps until he retired in 1966. We know that when Petiot started serving his drink in New York, he wasn’t calling it the “Bloody Mary.” He was calling it the “Red Snapper.”
Jessels Bloody Mary
George Jessel, an actor, comedian and master of ceremonies as well as a vaudeville star also claims to have invented the drink. In 1927, after an all night session in Palm Beach he and a friend were trying to sober up. The bartender suggested they try ‘vodkee’. They tried to offset the rotten smell of the vodka with Worcestershire sauce, tomato juice, and lemon and ended up with a concoction which was palatable and seemed to do the job. Mary Brown Warburton, a friend and heiress stopped by the bar returning from a very late evening and while tasting the drink spilt it down her white evening dress. ‘Now you can call me Bloody Mary George!
Super Premium Arbikie Red Snapper
Chilli Vodka adds extra bite to this classic pick-me-up. Easy on the Worcestershire, the chipotle chilli’s in the vodka add a smokiness which doesn’t need to be messed with!
- 2 shots of Arbikie Chilli vodka
- 3 dashes of Tabasco,
- 2/3 dashes of Worcestershire sauce
- Squeeze of lemon juice
- Pinch of Malden salt
- Fresh black pepper
- Tomato juice
- Celery stick