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Cover: Shaken and stirred

28Mar 12

Bloody Mary

Bloody MaryBloody Mary. What a strange drink with an eery name! This tipple supposedly is the cure to all hangovers, but prescribing a cocktail to battle against the effects of the rest seems contradictory, to say the least.

Whether a Bloody Mary is good for hangovers is matter of much discussion. Most scientists claim that more alcohol (on top of a lot of it) cannot be good for you. However, many of my friends vow that tomato juice contains fructose, a type of sugar that helps your body metabolize alcohol more quickly, and that this is probably why the morning-after Bloody Mary seems to help with hangovers.

In my case, eating lots of carbohydrates also helps beat a bad hangover. So, if carbs and tomatoes are the cure, then both together in this clams linguine will get you feeling better in no time!

As to how it got its title, one theory indicates that the drink’s haunting name makes reference to Queen Mary via a lonely regular often found drinking at Harry’s American Bar in Paris in the early 1920s. Sitting alone, sipping on her drink, she reminded regulars of an imprisoned Queen Mary, who was also known as Bloody Mary.

The bartender at the place, Fernand “Pete” Petiot is credited with inventing the cocktail, mixing just vodka and tomato juice in equal parts to start with. Vodka was a drink brought over by the Russian refugees while canned tomato juice was an American invention fresh off the boats from the United States after World War 1.

In 1936, Petiot moved to New York to be the head barman at the St. Regis Hotel’s King Cole Bar, where he finished creating the legendary cocktail by adding pepper, lemon, Worcestershire Sauce and Tabasco to the original mix.

My personal experience is that a Bloody Mary on a difficult morning is a blessing. It tastes very much like a straight tomato juice, and the most distinct flavour in the palate is the Tabasco sauce mixed up with the Worcestershire sauce. To make an extra good one, I always insist on loads of pepper.

Needed:

  • 4.5cl vodka
  • 9cl tomato juice
  • 1.5cl lemon juice
  • 2 drops of Tabasco sauce
  • 1 pinch of pepper

How it’s made:
1. Rub lemon or lime around rim of highball glass
2. Add ice to glass.
3. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, salt, pepper and celery salt. Pour in glass.
4. Garnish with lemon or lime wedge, celery stalk, and a green olive.

Time: 5 minutes

Makes: 1 serving

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2 comments

  1. I will have to keep this in mind.

    Reply
  2. […] shine through – tomato, pepper, garlic and vinegar. Just think of this as a summer version of the Bloody Mary. And you can serve up the remaining gazpacho for lunch or as an aperitif before […]

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