A BLOODY MARY A DAY...The brunch-time cure for everything gets all dressed up
Written by Donna Brousseau
Photographed by Kyle Ripley, Haigwood Studios
Most of us have had a bloody mary once or twice in our lifetime, often as a little “hair of the dog” that bit us the night before. What does that even mean? Well, in ancient times, it was thought that if a dog bit you, you should grab a tuft of its hair and shove it into the wound to cure it—“like cures like.”
Although we can’t speak to the curative qualities of dog hair, there is something about a killer bloody mary that seems to put everything back in its rightful place. That is, if we don’t get carried away and order a second or third and end up back where we started.
BIRTH OF THE BLOODY MARY
The most probable story of this cocktail’s creation is that Fernand Petiot, a barkeep who slung drinks at The New York Bar in Paris, invented it in the early 1920s, during America’s prohibition era and shortly after the Russian Revolution had dismantled the czarist autocracy.
Russians, including Vladimir Smirnov who had taken over his father’s vodka company, were fleeing their homeland and heading for France with their beloved vodka tucked under their arms.
In trying to appease the Russians and American who frequented The New York Bar, Petiot created a cocktail using, in his opinion, this tasteless liquor. Originally his idea was to mix the spirit half and half with tomato juice to make it palatable. Later, he came up with the idea of adding spices into the mix-black pepper, cayenne pepper, lemon juice and ice.
Whether you’re up to making your own bloody mary or sitting back and letting a creative bartender do all the work, one thing is for sure, after a few sips, you might even forget about that ornery old dog that bit you!
Excerpt is from an article featured in the FALL issue of Flavors Magazine, subscribe today and don't miss a single issue!
Yield: 1 drink
2 ounces Garner Creek American Dry Gin
4 ounces tomato juice
1/2 cucumber, peeled and juiced
1 ounce lemon juice
1 teaspoon white balsamic vinegar
1 teaspoon Worcestershire sauce
3 dashes celery salt
3 dashes black pepper
In a cocktail shaker filled with ice, combine all ingredients. Strain cocktail mixture into large cocktail glass filled with ice. Garnish as you like. Try cucumber slices, celery stalks, a sprig of rosemary or lemon slice.
HOPE SPRINGS DISTILLERY
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