Bloody Mary

Gets you back on your feet after a night of drinking (not)
Bloody Mary Cocktail Rezept
leicht (bis 10%)
Post-Prohibition (1934 - 1979)
Created by:
Fernand Petoit
Bloody Mary

The Bloody Mary is one of the classic hangover drinks, also called Corpse Reviver. Essentially, the long drink consists of vodka and tomato juice, although the mixing ratio of the two components can vary. The cocktail was invented by Fernand Petoit at Harry’s New York Bar (Paris) where he is said to have mixed the drink for celebrities such as Ernest Hemingway or F. Scott Fitzgerald (The Great Gatsby).

How exactly the name of the cocktail originated, is not proven beyond doubt. One variant points to the English Queen Mary I Tudor (1516 to 1558), who entered the history of England as the bloody Mary. Another version was told by Petoit’s granddaughter, Carol Bradley. So the name is said to be based on a pretty bartender from the Bucket of Blood bar (Chicago) and was suggested by one of Petoit’s customers. Be that as it may, the Bloody Mary is and remains the drink for a hungover morning.

  • Prep Time1 min
  • Cook Time2 min
  • Total Time3 min
  • Yield1 jar
  • Serving Size145 ml
  • Energy124 cal
  • Cuisine
    • amerikanisch
  • Course
    • Getränk
  • Cooking Method
    • Shaken


For the Bloody Mary

  • 90 ml tomato juice
  • 45 ml vodka*
  • 15 tsp lemon juice
  • 2-3 dashes Worcestershire sauce
  • Tabasco
  • Celery salt
  • Pepper
  • 1 piece of celery
  • 3-4 ice cubes



Put all ingredients except the tomato juice in a shaker* and shake vigorously for a few seconds. Then pour the tomato juice into the shaker and stir again gently.
Transfer to a highball glass and sprinkle with a little celery salt and pepper.
Garnish with a stalk of celery and serve. Ready is your homemade Bloody Mary!

Never shake the tomato juice. When shaken, the delicate juice would come into contact with a lot of oxygen, which would harm it. In the worst case, this gives it a sharp metallic taste.

  • Nährwerte

  • 1 servings per container
  • Serving Size145 ml
  • Amount per serving
  • Calories124
  • % Daily Value*Standard DV
  • Total Fat0.3 g78 g0.38%
  • Total Carbohydrate5.8 g275 g2.11%
  • Dietary Fiber0.1 g28 g0.36%
  • Total Sugars4.1 g
  • Protein1.2 g50 g2.4%
  • Calcium1.7 mg1300 mg0.13%
  • Iron0.1 mg18 mg0.56%
  • Potassium20.7 mg4700 mg0.44%
  • Vitamin A0.072 mcg900 mcg0.01%
  • Vitamin C (Ascorbic Acid)21.5 mg90 mg23.89%
  • Vitamin E (Tocopherol)0.4 IU33 IU1.21%
  • Vitamin B1 (Thiamin)0.06 mg1.2 mg5%
  • Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
  • Phosphorus1.7 mg1250 mg0.14%
  • Iodine0.225 mcg150 mcg0.15%
  • Magnesium3 mg420 mg0.71%
  • Chloride0.6 mg2300 mg0.03%
  • Alkohol15.8 g

Bloody Mary – Not a Good Morning Cocktail

As a Corpse Reviver, the Bloody Mary is supposed to help alleviate the after-effects of too much alcohol after a night of drinking. Since it relies on further alcohol for this purpose, it is comparable to the well-known counter beer. However, as a real remedy for a hangover is suitable only in its non-alcoholic form – Virgin Bloody Mary. To do this, omit the vodka and replace it with more tomato juice.

The numerous variants of the Bloody Mary

If you prepare the long drink with gin instead of vodka*, you get a Red Snapper. This was also invented by the father of the Bloody Mary, the bartender Fernand Petoit. When he returned to the U.S. after Prohibition was repealed, vodka was not yet available in the States and Petoit had to turn to gin when he found employment in the King Cole Room of New York’s St. Regis Hotel.

If you take clamato juice instead of tomato juice, you get a Bloody Ceaser. Clamato juice is a mixture of tomato juice and clam broth, available mainly on the American market.

Another version is the Bloody Maria. Sounds quite similar, but is prepared with tequila* and finished with honey mustard. And if you order a Bloody Geisha, you get sake in your tomato juice instead of vodka and usually some fresh wasabi as a garnish. Even for whiskey lovers exists a variant of the Bloody Mary – the Bloody Scotsman. Scotch is used as the base for this one, which gives the drink a slightly smoky note that goes well with the fruity tomato.

If you look even further, you’ll find an uncountable variety of Bloody Mary descendants, not all of which can be covered here.

Make it your own!

Almost every bar has its own recipe for the drink. Adapted to the regional style of cuisine, they can be found in almost every country in the world. In Japan, for example, fresh wasabi is added to the drink, while in Mexico one finds variants with cayenne pepper. There are almost no limits to creativity. The Bloody Mary is one of the drinks that you can prepare quite freely, without immediately getting questionable looks from inveterate bartenders.

Other ingredients that can spice up your bloody mary include

Sure, sometimes you like it classic. But every now and then, the inner urge to experiment takes hold. For the latter, here’s a list of components you can use to make your own variation. How you work the ingredients into your drink and how much of them you put in is up to your own taste.

Other ingredients for your very own creation:

  • Basil
  • Smoked salt
  • smoked paprika powder
  • fresh oregano
  • fresh tomato juice (from panicle cocktail tomatoes)
  • Port wine
  • Rum*
  • Horseradish
  • flavored vodka variants
  • Sake
  • Soy sauce
  • Ginger
  • real wasabi
  • Dill
  • Paprika
  • Olives
  • Coriander
  • Orange juice
  • Cucumber & Cucumber Water
  • BBQ sauce
  • Bacon
  • pickled cucumbers

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