Bloody Mary

The Bloody Mary is the ultimate brunch cocktail and perhaps history's most polarizing drink. Created in the 1920s by Fernand Petiot at Harry's New York Bar in Paris, the drink originally combined vodka and tomato juice. Petiot later refined it at New York's St. Regis Hotel in the 1930s, adding Worcestershire sauce, black pepper, cayenne, lemon juice, and celery salt to create the complex savory cocktail we know today. The Bloody Mary represents brunch culture, hangover remedies, and savory cocktail complexity. Served in a tall glass over ice with elaborate garnishes (celery, olives, pickles, bacon, even entire cheeseburgers), the drink straddles the line between cocktail and meal. The Bloody Mary embodies American brunch tradition, hair-of-the-dog drinking, and maximum customization. Every bartender has their secret recipe, and regional variations abound—the Red Snapper (gin instead of vodka), Bloody Maria (tequila), or Bloody Caesar (Canadian, with Clamato). The drink's savory complexity, substantial body, and low alcohol perception make it perfect for morning drinking. Quality ingredients matter: good tomato juice, fresh lemon, quality hot sauce, and proper seasoning separate masterpieces from mediocrity. Whether served at a New York brunch spot or a Las Vegas pool party, the Bloody Mary delivers savory sophistication and brunch legitimacy.