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Bloody Mary

The Bloody Mary, originating in the 1920s, has become a classic hangover drink and weekend brunch favorite. French bartender Fernand Petiot claims to have invented this recipe in 1921 at a bar in Paris using just vodka and tomato juice, which he dubbed the  “Bucket of Blood.” However, there are others that claim to have invented this modern favorite. 

In the 1930s, Henry Zbikiewicz of the 21 Bar in New York states that he prepared this concoction, and in 1939 we see the first publication of the recipe in the Floridita Cocktails booklet under the name “Mary Rose.” The name Bloody Mary also has ambiguous origins, with some believing the cocktail to be named after Queen Mary I of England, and others believing it to be named after the Hollywood star Mary Pickford. 

The recipe of this cocktail has also evolved over the years with the base of tomato juice, vodka, and salt evolving to include more flavors from ingredients like hot sauce and worcestershire. The garnishes of Bloody Marys are also notably outlandish, sometimes including everything from celery and bacon to cheeseburgers and doughnuts. At AMASS though, we like to keep things fairly simple and focus on flavor. Try our classic Bloody Mary with Botanic Vodka here:

Bloody Mary


1.5 oz Botanic Vodka
0.5 c tomato juice
2 tsp lemon juice
1-3 dashes hot sauce
4-6 dashes worcestershire
1 pinch each of salt and pepper
1 tsp celery salt
For the rim: Old Bay seasoning and kosher salt
For garnish: celery stalk, lemon wedge, olive, cocktail onion, pickle spears

Chill vodka and tomato juice beforehand. Coat the rim of a tall glass with juice from lemon then dip the rim in Old Bay and salt mixture. Add vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce , horseradish, celery salt and black pepper to the glass. Stir to combine, then add ice and stir again. Garnish with celery, lemon, olives, onions, pickles and any other fun add ons.

Bloody Mary
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