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.