Bloody Mary – A truly American Drink
There are as many tales associated with Bloody Mary as there are drinks. But the one that is most famous is the one associated with a French bartender by the name of Fernand Petiot. It is said that in the 1920s he was an American bartender working in Paris in a bar called Harry’s New York Bar where he mixed an equal quantity of vodka and tomato juice. He served it to a customer who advised him to call it “Bloody Mary” as it reminded him of a club in Chicago by the name Bucket of Blood Club and a girl/waitress there by the name of Mary. And as they say the rest is history, this drink with some twists in it became famous the world over. In 1934 Fernand Petiot moved to New York City to a bar at the St. Regis hotel going by the name of King Cole Bar where he introduced his recipe to the hotel manager who tried to change its name to Red Snapper, but this did not pick on. To the taste bud of the sophisticated New Yorkers the drink was a bit bland and Petiot was asked to spice the drink up a little. He gave in to the taste of the New Yorkers and added to it some Worcestershire sauce, cayenne pepper, black pepper and a bit of lemon and for those who wanted some more sprite to the drink he added Tabasco pepper sauce and a drink in the trend of a true American classic was thus born. McIlhenny Co. In 1976 introduced the Tabasco Bloody Mary Mix, which though was not the first of its kind on the shelves of stores, but was the only one close to the recipe of its originator Fernand Petiot. A version which was more spicier was added a few years later.
Bloody Mary is one of the best drinks with its spicy tomato flavour that one can have as cocktail for brunch or to ease the symptoms of a hangover or on a really cold day. You can customize the drink as like making it more or less spicy as per your taste buds and it is so much easier on the pocket then buying a premixed packet and much better than the commercial products.. You can use the below recipe as a soup or as a non-alcoholic beverage if you do not add the vodka to it. You just have to taste it to take pleasure from it without even the alcohol content in it.
Preparation Time: This takes roughly ten minutes to prepare
Total Time: the preparation time is the total time too i.e. 10 minutes
Nutritional Value: The serving size is one twelfth of the full recipe prepared and it has total caloric content of 27 which includes 0.1 gram or 1% of total fat, there is no cholesterol in it, sodium content is 31% or 774 milligram, potassium is 308 milligram or 9%, total carbohydrates are 6.1 gram or 2% and protein is 1.5 grams or 3%. The percentage value is based on 2000 caloric intake per day which might differ from person to person.
- Vodka – One and a half ounces or as per your choice
- One ten ounce canned beef bouillon
- Two cans or 46 oz. of tomato juice
- Lemon juice – Four ounces
- Worcestershire sauce – One five ounce bottle
- Tabasco sauce – Three drops or as per your taste
- Coarsely grounded fresh black pepper – One tsp
- Celery Salt – One tsp
- One-fourth teaspoon celery salt
- Half tablespoon horseradish (optional) prepared
Preparation or Method:
Incorporate the beef bouillon, lemon juice, tomato juice, Worcestershire sauce, ground black pepper, Tabasco sauce, celery salt, horseradish (if you are using) in a pitcher and mix well all the ingredients. Put the pitcher in a refrigerator to chill.
Any Possible Variations:
There are three kinds of variations to this drink viz. with alcohol, or the mixers or the drink format. You can use many forms of alcoholic drinks to it and the name changes. If you add beer instead of vodka it turns into Bloody Beer, put sherry in it and its called Bloody Bishop, add black rum instead of vodka and its called Bloody Pirate or Cubanito and adding whiskey in lieu of vodka makes it a Brown Mary or Whiskey Mary. So the spirit of choice transfers the drink into something different.
As for the mixers that go into it if you replace V8 with tomato juice its called a Eight Ball or Bloody Eight, Bloody Mariyaki is made replacing Worcestershire sauce with teriyaki sauce, just without the tomato juice makes it a Bloodless Mary, and a Screw Mary is made with an equal proportion of orange juice, vodka and tomato juice or V8 with the spices to taste and so on and so forth make a change in the mixes and give it a new name.
Any change the drink format is made and a new variation to the Bloody Mary is created. Blend it well in a blender with ice and you get a Frozen Bloody Mary, a Flaming Frozen Bloody Mary is made with a topping of ‘151’ rum and ignited which also makes it a Bloody Fire and Ice but, make sure that you use a ceramic mug instead of a glass to avoid shattering.
How to Garnish and Serve:
In the recipe for Bloody Mary also called as a Bull Shot as given above you can serve it chilled from the refrigerator with the desired quantity of ice and vodka in it per serving. You can place in it a celery stalk and a lemon or lime wedge on the rim. Moreover you can after layering the rim with a little vodka dip it in some celery salt and black pepper.
How to Store:
No one would want to store the Bloody Mary mix for long because when the cans are opened and mixed one refrigerates it just to chill it before serving by adding the vodka and ice in it.
If you do not want to use the canned stuff for the beef bouillon used in the recipe, then you could make it at home as it is easy to make but it takes almost a whole day to prepare, but it’s worth the time taken for it. It outstretches any canned stuff that you get off the shelf store and the longer you take to reduce it the tastier it becomes. It takes 15 minutes of preparation time and eight hours of cooking time; in all eight hours fifteen minutes.
- Diced lean beef from shank – 4 lbs
- Beef bones – 2 lbs
- Cloves – 4 whole
- Cold water – 2 quarts
- Salt as per taste
- Celery diced – half cup
- Carrots diced – half cup
- Turnips diced – half cup
- Onions diced – half cup
- Take a large stockpot and ut in it the beef, bones and cloves.
- Cover with cold water and bring it slowly to a boil.
- Cover the stockpot with a lid lowering the heat and letting it simmer for five to six hours.
- Now you can taste the broth.
- Season with salt as per taste.
- Add the rest of the ingredients i.e. carrots, celery, onions and turnips.
- Simmer the whole thing for an hour.
- Now you will have to strain the entire broth into another stockpot with cheesecloth.
- Throw away the solids that remains.
- Now simmer the strained broth further, uncovered, till the broth has reduced to the required strength.
- Cool it to room temperature outside and then refrigerate it.
- Skim the fat off and throw it away.
This beef bouillon can be made use of as a clear soup or beef stock in other recipes or in the recipe of the Bloody Mary given above.
You can serve your Bloody Mary with crushed ice and for that you should put the ice cubes in a heavy plastic or jute bag and pound it with something heavy.
You can serve your Bloody Mary in unusually shaped glasses though it is traditionally served in a highball glass. You can also serve it on colourful coasters.