Bloody Mary (drink)

Bloody Mary

IBA Official Cocktail
A Bloody Mary garnished with celery served with ice cubes in an Highball glass
Type	Mixed drink
Primary alcohol by volume	Vodka
Served	On the rocks; poured over ice
Standard garnish	Celery stalk and lemon wedge (optional)
Standard drinkware	Highball glass
IBA specified ingredients	4.5 cl (3 parts) Vodka 9 cl (6 parts) Tomato juice 1.5 cl (1 part) Lemon juice 2 to 3 dashes of Worcestershire Sauce Tabasco Celery salt Pepper
Preparation	Stirring gently, pour all ingredients into highball glass. Garnish.
Bloody Mary recipe at International Bartenders Association

A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, Hot Sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt.

The Bloody Mary's origin is unclear, and there are multiple conflicting claims of who invented the Bloody Mary.

Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims. 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 expatriates. 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 York one 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".