The origin of the Bloody Mary drink can be traced back to early 20th-century America. While there are several theories about its creation, the most widely accepted story attributes its invention to a French bartender named Fernand Petiot. In the early 1920s, Petiot worked at Harry's New York Bar in Paris, a popular spot for American expatriates and other international patrons.
The story goes that in 1921, Petiot started experimenting with different cocktail recipes, aiming to create a refreshing and unique drink. He combined vodka, which was becoming increasingly popular in the United States due to Prohibition, with tomato juice and a blend of spices and seasonings. The resulting concoction was a savory and spicy cocktail that stood out from the usual gin-based drinks.
Initially named the "Bucket of Blood" due to its reddish color, the drink evolved over time, and its name was eventually changed to "Bloody Mary" as a nod to Queen Mary I of England, also known as "Bloody Mary," who was notorious for her harsh reign. The cocktail's name caught on, and it gained popularity in the 1930s, becoming a staple in bars and brunch menus around the world.
Another claim credits comedian and actor George Jessel with the drink's invention. He allegedly enjoyed the cocktail at New York's 21 Club and, due to its red color, named it after his friend Mary Brown Warburton, who was known as "Bloody Mary."
Regardless of its precise origins, the Bloody Mary remains a beloved classic cocktail, with countless variations and garnishes, appealing to both cocktail enthusiasts and those seeking a hair-of-the-dog remedy after a night of indulgence.