The origins of the Bloody Mary like many cocktails are open to debate. It is said that French bartender Fernand Petiot claimed that he invented the drink while working at the famed Harry’s New York Bar. The drink started out as a potent mix of half vodka and half tomato juice, the drink was then further developed by Petiot with seasonings such as tobasco, horseradish, celery salt and lemon juice. The cocktail was at one point called the ‘Red Snapper’ before being renamed the Bloody Mary.

Bloody Mary Cocktail

The Tobacco used in a bloody mary to give its signature kick is named after the chilli variety, which is used to produce it, known as Capsicum Frutescens or the tabasco pepper.

  • 50 ml Vodka (Kettle One)
  • 90 ml Tomato Juice
  • 15 ml Sherry
  • 15 ml Lemon Juice
  • 7.5 ml Grenadine
  • 2 Pinches Celery Salt
  • 5 Drops Tabasco
  • 4 Dashes Worcestershire Sauce
  • 1 Gherkin (For Garnish)
  • 1 Celery (For Garnish)
  1. Gather a cocktail shaker, a muddler and ingredients listed on the right

  2. Add your chopped yellow pepper to the base of your shaker and muddle

  3. Add ice to your shaker and all other ingredients, then shake

  4. Find a glass (preferably a Collins glass), and rim the edge off the glass with salt and pepper

  5. Strain the contents of your shaker to the rimmed glass

  6. Garnish with a piece of celery stick and a small gherkin