What`s your exact recipe for a Bloody Mary?
l prefer Russian Vodka,
5 cl Vodka
15 cl Tomatojus
Homemade Spicy Crusta
Chilli extract – not tabasco (too much vinegar)
Which technique are You using to make it and why is it the best way in your opinion?I throw my Bloody Mary over Ice for more taste. The air extract all the flavours. Try it out if you don’t believe
You said You serve it without ice and We`ve had a nice chat about it. Could You tell me in depth what stands behind this way of serving it?
l serve it without ice because the melting ice water floats on the surface and keeps the flavours away.
The product – vodka. Does it matter which one You choose for this cocktail? Which one is your favourite and why?
A nice Russian Vodka, why? I don’t know 😉
But l also prefer a red snapper but with a regular London Dry Gin
Do You make any special kind of “Bloody Mary Premix”? If yes then what is it?
if you have the chance to get clamato jus, buy it. Just amazing. You can also make it with some Sauce Bolonaise or some bacon. You can also make Sellerie chips or work with wasabi soja and Oyster Sauce
A short history of Bloody Mary (according to Wikipedia)
Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his grand-daughter. He was working at the New York Bar in Paris at the time, which later became Harry’s New York Bar, a frequent Paris hangout for Ernest Hemingway and other American migrants. The original cocktail is said to have been created on the spur-of-the-moment, according to the bar’s own traditions, consisting only of vodka and tomato juice. Harry’s Bar also claims to have created numerous other classic cocktails, including the White Lady and the Side Car.
New York’s 21 Club has two claims associated with it. One is that it was invented in the 1930s by a bartender named Henry Zbikiewicz, who was charged with mixing Bloody Marys. Another attributes its invention to the comedian George Jessel, who frequented the 21 Club. In 1939, Lucius Beebe printed in his gossip column This New Yorkone of the earliest U.S. references to this drink, along with the original recipe: “George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka”.[verification needed]
Fernand Petiot later claimed to have invented the modern Bloody Mary in 1934 as a refinement to Jessel’s drink, at the King Cole Room in New York’s St. Regis Hotel, according to the hotel’s own history. When Petiot spoke to The New Yorker magazine in July 1964, he said:
“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”
The cocktail was claimed as a new cocktail under the name “Red Hammer” in Life magazine in 1942, consisting of tomato juice, vodka, and lemon juice. Less than a month later in the same magazine, an advertisement for French’s Worcestershire Sauce suggested that it be added to a virgin “Tomato Juice Cocktail” along with tomato juice, salt, and pepper. The addition of salt to the alcoholic beverage was suggested that same year in a story in Hearst’s International Combined with Cosmopolitan.