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Bloody Mary

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Bloody Mary
about the cocktail
Created in 1921 by Fernand Petiot at Harrys New York bar in Paris, this was originally called a bucket of blood. A few years later, when Fernand became the head of cocktails at the King Cole bar in New York, he pepped up his cocktail, adding spices and Worcestershire sauce to create a new Bloody Mary. He seems to have named it in honor of Mary Pickford, the screen goddess, though some think that it refers to Queen Mary -1, whose relentless persecution of protestants earned her the nickname 'bloody mary'. The celery stick garnish dates back to 1960 when a lady at the Ambassador hotel in Chicago used a stick of celery to stir her drink. The bartender noticed and started the fashion.
ingredients in the cocktail
  • 60 ml Vodka
  • 150 ml Tomato Juice
  • 10 ml Fresh Lemon Juice
  • 3-4 drops Worcestershire Sauce
  • 8-10 drops Tabasco Sauce
how to make the cocktail
    Preparation
    1. Rim the glass with salt. Add a few cubes of ice. Then add tabasco, lime juice, worcestershire sauce, and vodka. Stir gently, fill the remaining glass with ice and top with tomato juice.
    Garnishing
    1. Salt Rim
    2. Lime Slice
    3. Celery Stick

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