Few cocktails boast a legacy as colorful—or as garnished—as the Bloody Mary. Born nearly a century ago, this bold brunch staple has grown from a hangover cure into a culinary canvas for bartenders worldwide.
Its origins date back to the 1920s or early 1930s, likely at Harry’s New York Bar in Paris. American bartender Fernand “Pete” Petiot is often credited with mixing tomato juice and vodka for homesick US expats. The name “Bloody Mary” came later, possibly referencing Queen Mary I or a Chicago waitress named Mary. Like any great cocktail, the details are fuzzy—but the impact is lasting.
Once a simple mix, the Bloody Mary has evolved into a full-blown ritual. Today’s versions include infused vodkas, smoky spices, and toppings from kimchi to bacon. In many restaurants, it’s more than a drink—it’s a head-turning experience.
Its savory flavor makes it a standout for late mornings and lazy weekends. Endlessly customizable—fiery, tangy, smoky, or with a seafood twist—the Bloody Mary has become the unofficial centerpiece of brunch.
Turn Up the Heat
A dash of Frank’s RedHot Cayenne Pepper Sauce (274944) adds a spicy twist to your favorite Bloody Mary recipe, but why stop there? Here are some fiery garnish ideas to ignite your creativity.
- Minh Buffalo Chicken Egg Roll (787551)
- Anchor Spicy Battered Pickle Fries (706030)
- Louisa’s Toasted Ravioli (762012)
- Louisa’s Jalapeno Mac and Cheese Bite (762080)
- Water’s Edge Ghost Pepper Beer Batter Cheese Curds (624399)
- Klements Hot Beef & Pork Sticks (584264)
- Shishito Peppers, blistered (129449)
- Deviled Egg
