The Bloody Mary’s origin myths are as murky as the tomato juice it’s made with. But cocktail historians generally agree that one storyline probably deviates the least from the truth.
A bartender named Fernand “Pete” Petiot, conceived of a rudimentary version of the Bloody Mary in the early 1920s while working at the famed Harry’s New York Bar in Paris. After Prohibition ended, he brought it to NYC's St. Regis Hotel Bar in the U.S. It caught on and a classic was born.
Another theory is that it was invented in the 16th Century and is named after that evil British witch, Queen Mary I. The tomato juice represents the blood she spilled and the vodka represents her preferred method of executing her enemies with firewater.
No matter who invented it, the tomato juice and vodka form a blank canvas on which one may create freehand artistry in the medium of spices—more horseradish or black pepper for some, a touch of clam juice to make it a "Bloody Caesar."
Make your own Bloody Mary today at the Bacchus Bloody Mary Bar. The options of spices and additions are vast.
One final note: the Bloody Mary is not an evening drink—those who consume it after the sun has set possess personality defects and are to be avoided. It is, however, a known antidote to the common hangover, and those who drink it in the morning are to be regarded as people of great knowledge and unerring discernment. Our Bloody Mary Bar is available 12pm - 5pm.