To help with tomorrow's impending hangover.
1892: The Bloody Mary begins life as the Oyster Cocktail, a recipe for a warm nonalcoholic drink containing tomato juice, Tabasco, lemon juice, and oysters.
1934: Fernand Petiot takes up his role as head bartender at the St. Regis in Manhattan. Whether he creates the drink on of his own accord or based off of Jessel's influence is unclear, but Petiot perfects the formula and propels the Bloody Mary to classic status. Today, there are many variations on the Bloody Mary available , but all of them are recognized as based upon the formulation cemented in the 1960s.Here's another funny thing about the Bloody Mary and its status as a classic cocktail: it is one of the few classics that specifically calls for vodka. In fact, Kenji even recommends using, on the assumption that the other ingredients will drown out the nuances of better spirits.
Most"hair of the dog" potions designed to combat an alcohol-induced headache with more alcohol basically seem to rely on the ability of booze to dull the pain of the hangover, without actually doing anything to restore or replenish your body. But as we've discussed, the Bloody Mary contains some ingredients not normally found in cocktails.
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