BLOODY MARY

                                                                BLOODY MARY



BLOODY MARY COCKTAIL IS THE WORLDS BEST COCKTAIL
IF YOU PLAN AHEAD , INFUSE FRESH  HORSERADISH  INTO THE VODKA FOR 5-7 DAYS BEFORE HAND , OUTHERWISE USE FRESHLY GRATDE HORSERADISH OR CREMAY PREPARED HORSERADISH .

INGREDIENTS

• 2 oz. Vodka
• 4 oz. Tomato Juice
• 1/2 oz. fresh Lemon Juice
• 1/4 t freshly grated Horseradish or Creamy prepared Horseradish *see note above
• 2 pinches Celery Salt
• 3 dashes Sriracha Chili (or more to taste)
• 2 dashes worcestershire sauce
  

  directions:

  garnish - There are a ton of variations.  Go with what you prefer...  Celery Stalk, Lemon Wedge, Lime Wedge, Pickled Green Tomatoes, Cherry Tomatoes, Olives (add a little olive juice for a dirty Bloody Mary), Baby Carrots, Cocktail Onions...

  1. Combine all the ingredients into a mixing glass.  Add ice and roll the mixing glass to combine ingredients.  This is not a shaken cocktail.this is a build cocktail.

  2. Strain into an ice filled glass and garnish.
• HISTORY -:- The Bloody Mary's origin is unclear. Fernand  claimed to have invented the drink in 1921 while working at the New York Bar in Paris, which later became Harry's  Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates.^[2] Another story maintains that actorGeorge Jessel created the drink around 1939. 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."^[3]
  Fernand Petiot seemed to corroborate Jessel's claim when the bartender spoke to The New Yorker magazine in July 1964, saying:
  "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."^[4]"

  Origin of the name

  The name "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England (whose 17th-century persecution of Protestants earned her the nickname)—and fictional women from folklore. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford.Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.