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Birth of a Cocktail
When Fernand Petiot, an American bartender at Harry's New York Bar in Paris during the 1920's, mixed equal parts tomato juice and vodka, he had no idea his concoction would become world famous. According to Petiot, "one of the boys suggested we call the drink 'Bloody Mary' because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary."
In 1934, when Petiot moved to the King Cole Bar at the St.Regis
in New York, he brought the recipe with him. The hotel tried
to change the name to Red Snapper, but it didn't stick. Sophisticated
New Yorkers urged Petiot to spice up the drink because it
was too bland. He added black pepper, cayenne pepper, Worcestershire
sauce, lemon, and a generous splash of
TABASCO brand Pepper Sauce
for patrons who liked it even more spirited. Thus, an American
classic was born.
In 1972, McIlhenny Company introduced
TABASCO
Bloody Mary Mix - not the first mix, by any means,
but one true to Petiot's original. A spicier version was
added later. The mixes, which come in 10-ounce and 32-ounce
glass bottles, have no preservatives, stabilizers or extraneous
flavorings...just the fresh essentials.
 TABASCO
Bloody Mary Mix (red and white label) contains
only fresh frozen lime juice, Lea & Perrins Worcestershire
sauce, extra thick concentrated tomato juice and TABASCO
Sauce. For a great drink, add 1 part vodka to 3
or 4 parts Bloody Mary Mix, pour over ice, and stir well with
a McIlhenny
Farms Spicy Green Bean.
TABASCO
Extra Spicy Bloody Mary Mix (green and white label)
adds fresh horseradish, lemon juice and more TABASCO®
Sauce for a stronger kick.
TABASCO
Bloody Mary Mix is terrific served "as is"
for breakfast, or over ice as a non-alcoholic pick-me-up.
Bloody Mary variations are almost limitless: add a little
garlic and chili powder for a Mexican Mary, splash in soy
sauce and a touch of ginger for an Asian Mary, or lace a
Smoky Mary with barbecue sauce.
Bloody Mary recipes:
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