The New Bloody Mary More Than 75 Classics, Riffs &

Contemporary Recipes for the Modern Bar

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Copyright © 2017 by Vincenzo Marianella and James O. Fraioli
Photographs copyright © 2017 by Jessica Nicosia-Nadler, except for pages 5, 53, 68, 85, 92, 110, and
118.

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10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data

Names: Marianella, Vincenzo, author. | Fraioli, James O. (Cookbook author), author.

Title: The New Bloody Mary: more than 75 classics, riffs & contemporary recipes for the modern bar
/ Vincenzo Marianella and James O. Fraioli; Creative Consultant Christina Kindwall; Photography
by Jessica Nicosia Nadler; Styling by Le Cordon Bleu College of Culinary Arts, Sacramento,
California.
Description: New York : Skyhorse Publishing, 2017. | Includes index.
Identifiers: LCCN 2016047555| ISBN 9781510716681 (hardback) | ISBN 9781510716698 (ebook)
Subjects: LCSH: Bloody Marys (Cocktails) | BISAC: COOKING / Beverages / Wine & Spirits. |
COOKING / Beverages / Bartending. | COOKING / Specific Ingredients / Herbs, Spices,
Condiments. | LCGFT: Cookbooks.
Classification: LCC TX951 .M2637 2017 | DDC 641.87/4–dc23
LC record available at https://lccn.loc.gov/2016047555

Cover design by Brian Peterson

Cover photo credit by Jessica Nicosia-Nadler

Printed in China
 ACKNOWLEDGMENTS
The authors would like to greatly acknowledge the following people for their
generous support and assistance with this book:

All of the contributing bartenders, mixologists, bloggers, bars, and

restaurants. Without your unbelievable support and assistance, this book
would not be possible;

Christina Kindwall for your countless hours of research, persistence, and

dedication;

Photographer Jessica Nicosia Nadler;

The extraordinary culinary team at Le Cordon Bleu College of Culinary

Arts, Sacramento, California: Chef John Hall M. Ed; Chef Vincent Paul;
Alexander C.E.C., Chef Adrian Day; Murchison, Meghan Leeman, D. W.
Herold, David Nadler, Gary Flora, Raymond Cordell;
The editorial team at Skyhorse Publishing;

Agent Sharlene Martin of Martin Literary & Media Management.

 CONTENTS
ACKNOWLEDGMENTS

INTRODUCTION

TOOLS OF THE TRADE

GLASSWARE & SERVING VESSELS

TECHNIQUES

TODAY’S BLOODY MARY BAR

THE RECIPES

Classic Snappers, Bulls & Marias

Colorful Marys

Over the Top

The Vincenzo Collection

Micheladas & Shooters

ABOUT THE AUTHORS
INDEX

CONVERSION CHARTS
 INTRODUCTION

The old saying “as American as apple pie” is often used to illustrate
something familiar and something comfortable. It could also be used to
express a reflection of our societal ingenuity, independence, and our history
—and let’s face it, it also speaks to our gluttonous yet remedial nature.
Perhaps the saying should actually be “as American as a Bloody Mary,”
since this iconic cocktail really is a blend of a little bit of our history,
seasoned with a variety of regional and ethnic influences, shaken or stirred
to create the most adaptable cocktail the world has ever known, yet it
remains as American as apple pie.
Something about a Bloody Mary conjures up nostalgic feelings of
relaxation, exploration, and remediation. The Bloody Mary is something
truly remarkable. It is one of those cocktails that is time-tested yet so
unique and special that many bartenders and mixologists feel they’ve been
given a blank canvas in which to be creative, offering the consumer an
alcoholic beverage that can be modified or specifically tailor-made to suit
particular taste preferences. From an endless array of garnishes and
condiments, to a variety of spirits including vodka, gin, beer, rum, and
tequila, the Bloody Mary is as varied as the imagination allows. Virtually
endless flavor profiles are created with each new combination. Then, of
course, there are those who simply prefer the traditional Bloody Mary
without any alteration. The choice is entirely up to the individual requesting
the drink. As for the bartenders and mixologists crafting what many
consider to be the most popular cocktail in America, it is also their nature to
try and fully understand each beverage, its history, and ultimately, its
intention. To fully understand the Bloody Mary cocktail, learn of its origin,
and how it has evolved throughout the years, is really to understand a lot
about who we are as a society.
The Bloody Mary is a little more than eighty years old, yet the tales and
lore behind its origin are just as murky and mysterious as the libation itself.
There are many colorful theories, some more disputed than others, for
exactly who created the drink and when. We do know, however, that Paris,
Prohibition, the Russian Revolution, Hollywood, and Hemingway are all
key players in creating the Bloody Mary we know and admire today.
The year is 1911, and American jockey Ted Sloan appoints Scotsman
Harry MacElhone to run a bar in Paris named Harry’s New York Bar at 5
Rue Danou. Ted procured the site built around his favorite New York bar,
which he had dismantled and sent by boat to Paris to create an authentic
American bar as a way of preserving his favorite watering hole as
Prohibition loomed in the States. An authentic New York-style bar became a
novelty as liquor-deprived Americans, including servicemen and American
celebrities such as Rita Hayworth, Ernest Hemingway, and Humphrey
Bogart sought refuge at Harry’s in Paris when Prohibition went into in full
swing in the United States by 1920. As legend has it, the words Sank Roo
Doe Noo were written on Harry’s of Paris because that is what limited
French-speaking Americans would tell the Parisian taxi drivers where to
take them soon as they stepped off the plane.
At the same time, the Russian Revolution had dismantled the czarist
autocracy and was leading to the rise of the Soviet Union, which sent
émigrés fleeing Russia into France. Vladimir Smirnov, who took over his
father’s vodka company, was one of those who fled Russia, taking up
residence in France, where he popularized vodka. Meanwhile, Ferdinand
“Pete” Petiot experimented with vodka while bartending at Harry’s bar.
Back in the United States, many brands were trying to capitalize on
Prohibition by offering cocktail-deprived Americans with something to take
their place. In the 1930s, Lea & Perrin’s printed their recipe for Tomato
Juice Cocktail, which was a combination of tomato juice mixed with Lea &
Perrin’s sauce and served ice-cold. It is believed at that time, back in
France, that Petiot was introduced to this Tomato Juice Cocktail in a can
and thought it could breathe life into his vodka, which he described as “a
tasteless spirit.” Yet, when he combined vodka with tomato juice and spices,
something magical happened. That magic, many believe, resulted in the
birth of the Bloody Mary.
There are also many theories for how the name Bloody Mary came to be.
One of the most popular theories is that Petiot, who was born in England,
named the drink after Queen Mary Tudor of England. Apparently, Queen
Mary’s “Bloody Mary” moniker came from her acts as queen in support of
Catholicism, which killed hundreds of Protestants during the Marian
Persecutions due to the Heresy Acts of 1554.
Another popular theory for how the name originated is that American
entertainer Roy Barton often frequented a dark and shady Chicago bar in
the 1900s called the Bucket of Blood, named for all the blood mopped up
from the floor after fights broke out. Barton also frequented jockey Ted
Sloan’s New York bar before it was dismantled and sent to Paris. There, he
nicknamed a barmaid named Mary “Bloody Mary” since she once worked
at the Bucket of Blood Bar in Chicago. It is said that this name was attached
to the bar when it made its way to Paris, and therefore, attached to the
drink. The name was then brought back to the States when Prohibition
ended in 1933 and Vincent Astor brought over famed barman Petiot to man
his impressively upscale King Cole Bar at the St. Regis Hotel in New York,
New York, famous for its thirty-foot nursery rhyme mural by Maxfield
Parrish. Unfortunately, the name Bloody Mary was deemed too vile for the
upscale patrons of the St. Regis’s King Cole Bar. To not offend the
discerning clientele, Petiot was asked to rename his cocktail, which he did,
calling it the Red Snapper. To this day, Petiot’s Red Snapper is still served
at the St. Regis Hotel King Cole Bar, consisting of vodka, tomato juice,
Worcestershire sauce, Tabasco, salt, pepper, lemon juice, and a slim celery
stick to stir the drink.
 During World War II, and in the end of Prohibition, Vladimir Smirnov
decided to sell the rights to Smirnov Vodka to the Heublin Company,
famous for their A.1. Steak Sauce. Heublin began to market the “White
Whiskey” in America while tying it in with the surging Bloody Mary
movement. Like many products of the postwar period, the company hired a
celebrity to advertise their product. One of the actors Smirnoff hired was
famous comedian/singer/actor George Jessel, who promoted a new drink
called the Tomato Pickup or Morning Glory, claiming the cocktail was a
cure for his hangovers and could rejuvenate him prior to performances.
Regardless of who was first or who had more impact, thanks to the
combination of Petiot’s influence in popularizing the Red Snapper to the
many celebrities, socialites, and New York elite at the St. Regis Hotel, and
George Jessel’s many celebrity endorsements for the salty and savory vodka
cocktail in mainstream advertising and culture, the Bloody Mary now
seemed en vogue in prestigious circles, continuing to capture the attention
of cocktail consumers worldwide.
Further evidence that the Bloody Mary had, in fact, made its way onto
the global stage was through author Ernest Hemingway, who notably
consumed many Bloody Marys during his visits to Harry’s New York Bar in
Paris during the 1920s. He wrote in a letter in 1947 that he had introduced
the Bloody Mary to Hong Kong in 1941, which, he said, “Did more than
any other single factor except the Japanese Army to precipitate the fall of
that Crown Colony.” Hemingway had very specific instructions on how to
make the cocktail:

“To make a pitcher of Blood Marys (any smaller amount is worthless)

take a good sized pitcher and put in it as big a lump of ice as it will
hold. (This to prevent too rapid melting and watering of the product.)
Mix a pint of good Russian vodka and an equal amount of chilled
tomato juice. Add a tablespoon full of Worchester Sauce. Lea &
Perrins is usual, but can use A1 or any good beefsteak sauce. Stir, and
then add a jigger of fresh squeezed lime juice. Stir. Then add small
amounts of celery salt, cayenne pepper, and black pepper. Keep on
stirring and taste to see how it is doing. If you get it too powerful
weaken with more tomato juice. If it lacks authority add more vodka.”

Despite the many murky theories for the origin of the drink itself, one
point is clear: the Bloody Mary is tied to many historically significant
periods in history, which it still embraces today, but it has now evolved to
embrace the ingenuity and creativity of those who created it, and is so
adaptable that it can be adopted by any culture as their own. This is what
makes the Bloody Mary so iconic, classic, and timeless—and why it’s
important to never forget the original recipes that started it all while still
appreciating how the drink has metamorphosed over time, leading us to
today’s Bloody Mary, which remains as American as apple pie.
Throughout the pages of this book, bartenders, mixologists, bloggers, and
representatives of bars and restaurants, including co-author Vincenzo
Marianella himself, have proudly offered their personal recipes for the
Bloody Mary during the authors’ ultimate quest to collect some of the best
classic and contemporary recipes for the famous cocktail and share them
with others under one cover. The recipes ahead truly represent just how far
the Bloody Mary has come, and how far it will continue to go, while still
remaining true to its heritage. This book is dedicated to honoring the
Bloody Mary, and the many ways to prepare it, so that we never lose sight
of such an iconic cocktail. Let’s raise a glass and toast to the importance of
preserving the Bloody Mary, including all its glorious forms.