The Bloody Mary prepared at Water’s Edge in Westbrook, CT. Photo by Jacqueline Bennett

Photo & Write-Up by Jacqueline Bennett


In the spirit of starting 2020 off on a light note, let me wish everyone “Happy National Bloody Mary Day ! ” Well-known as a hangover cure, what better time to celebrate The Bloody Mary than January 1, the morning after New Year’s Eve.


The Bloody Mary “made its debut” at the Paris Ritz Hotel in 1921. It was said to be a concoction put together by bartender Ferdinand “Pete” Petiot, according to Food & Drink America: “Full Course” Encyclopedia, notes National Day Calendar. After Prohibition was lifted in America, Petiot brought his ~ now famous ~ drink to the King Cole Bar in New York.


Early on it was called a “Bucket of Blood” but eventuated to become The Bloody Mary, thought to have been named for either Petiot’s girlfriend or Queen Mary Tudor.  As well, it was dubbed a “Red Snapper” which what you need to order at the King Cole Bar, a historic gathering place which still welcomes customers. 


Exactly how the ingredients meld to settle the stomach and sooth an aching head is for a chemist to explain. For the masses, it is enough to know after having had one too many on New Year’s Eve, a remedy is at hand.


These days almost anything can be part of a Bloody Mary recipe but to be true to the original ~ it must contain vodka and tomato juice. Typically, lemon juice is added along with Worcestershire, cayenne to be topped off with one’s choice of edible garnishes.