Bloody Mary Cocktail

Categoria : Long Drink

Mise en place : Bicchiere Highball, Ghiaccio, Stir, Vodka, Succo di Pomodoro, Succo di Limone, Worcestershire Sauce, Tabasco, Pepe, Sale di Sedano, Sedano. 

In grammi

45 gr. di Vodka

9o gr. di Succo di Pomodoro

15 gr. di Succo di Limone

2 to 3 dashes of Worcestershire Sauce

Tabasco, Pepe, Sale di Sedano

In cl

4.5 cl di Vodka

9 cl di Succo di Pomodoro

1.5 cl di Succo di Limone

2 to 3 dashes of Worcestershire Sauce

Tabasco, Pepe, Sale di Sedano

In once

1 1/2 oz. di Vodka

3 oz. di Succo di Pomodoro

1/2 oz. di Succo di Limone

2 to 3 dashes of Worcestershire Sauce

Tabasco, Pepe, Sale di Sedano

Vecchia ricetta From "The Stork Club Bar Book" di Lucius Beebe del 1946

Bloody Mary 

3 oz. Vodka 

6 oz. Tomato Juice 

2 Dashes of Angostura bitters 

Juice of half a lemon 

Shake together with ice or mix in Waring mixer and serve cold in highball glass

Guarnizione : gambo di sedano, fetta di limone (optional)

Tecnica di procedimento : (Build) si prepara direttamente nel bicchiere.

Procedimento : mettere il ghiaccio nel bicchiere Highball e versare gli ingredienti.

Mescolare e guarnire con gambo di sedano e fettina di limone (optional) e servire.

Nel primo ricettario Iba del 1961 con la codifica :

Bloody Mary

40 g di Wodka 50° ghiacciata

2 gocce di Worchestershire Sauce

60 g di succo di pomodoro ghiacciato

1/2 limone spremuto

Sale o sale di sedano,pepe o gocce di Tabasco Q.B.

Si prepara direttamente nel bicchiere tumbler, ben rimestando con apposito cucchiaio.

Nel secondo ricettario Iba del 1987 con la codifica :

Bloody Mary

Tumbler

Salt,pepper, celery salt

One dash tabasco

Two dashes Worcester sauce

1/10 Lemon juice

3/10 Vodka

6/10 Tomato Juice

Build over ice

Nel terzo ricettario Iba del 1993 con la codifica :

Bloody Mary

3/10 Vodka

6/10 Succo di pomodoro

1/10 Succo di limone

Worcester sauce, Tabasco sauce,

sale di sedano e pepe a gusto.

Si prepara nel mixing glass, shakerandolo o

direttamente in un bicchiere tumbler.

Nel quarto ricettario Iba del 2004 (categoria "Long Drink Style") con la codifica :

Bloody Mary

4.5 cl Vodka

9 cl Tomato Juice

1.5 cl Lemon Juice

Method : Add Worcestershire sauce, Tabasco sauce, salt & pepper to taste

Glass : Highball

Garnish : Celery Stick, lemon wedge (optiona)

Nel quinto ricettario Iba del 2011 (categoria "Contemporary Classics") con la codifica :

BLOODY MARY 

Long drink

4.5 cl Vodka

9 cl Tomato juice

1.5 cl Lemon juice

2 to 3 dashes of Worcestershire Sauce

Tabasco

Celery salt

Pepper

Stir gently, pour all ingredients into highball glass. 

Garnish with celery and lemon wedge (optional).

Storia

Un grande classico della miscelazione è senza dubbio il "Bloody Mary"; un cocktail che nonostante sia una recente creazione ; se si può considerare prendendolo in confronto ad altre realtà ben più datate e di cui abbiamo referenze ben più concrete; ha una storia che vede dei contrasti tra i vari e probabili creatori.

I protagonisti di questa storia sono due; due personaggi di due mondi distinti, uno è Fernand "Pete" Petiot, Barman di origine Francese e l'altro è George Jessel, uomo dello spettacolo nato negli Stati Uniti d'America.

Fernand "Pete" Petiot, nasce a Parigi il 18 Febbraio del 1900 e inizio la sua carriera aiutando i propri genitori nella gestione di una pensione di 60 camere, in particolare in cucina al fianco della madre.

Successivamente all'età di 16 anni approdò al New York Bar di Parigi con un impiego da sguattero; da apprendista che negli anni lo portò nel dirigere importanti bar di altrettanti rilevanti Hotels. 

Dopo diversi anni nel 1934 e dopo esperienze come il bar del "Savoy Hotel", Fernand Petiot approdò al "King Cole Bar del Saint Regis Hotel"; restando a dirigerlo per oltre 30 anni; ritirandosi dall'attività da professionista nel 1966.

Trasferitosi a Canton in Ohio morirà all'età di 74 anni nei primi di gennaio del 1975.

George Jessel (1898 - 1981) fu Attore, Cantante e Intrattenitore; spesso noto sotto il nome di "Toastmaster General of the United States", per il suo ruolo come Maestro di Cerimonia nelle riunioni politiche e di intrattenimento.

Nato il 3 aprile del 1898 nella zona di Harlem di Manhattan in New York da una famiglia di origine Ebrea; inizio subito dopo la morte del padre a lavorare a Broadway, entrando così negli anni nel mondo dello spettacolo.

Purtroppo morì all'età di 83 anni a Los Angeles.

Ritornando da Fernand "Pete" Petiot, sembrerebbe che la data della creazione del "Bloody Mary" cade nei primi anni della seconda decade del ventesimo secolo, più precisamente nel 1921, anno spesso citato come periodo chiave della creazione del barman di origine Francese.

Luogo? il celebre "New York Bar" di Parigi ancora di proprietà dell' ex fantino Americano Ted Sloan.

Successivamente questo locale passo nelle mani di Harry MacElhone noto barman che sostituì il nome del locale aggiungendo il proprio; "Harry's New York Bar" e facendo così conoscere negli anni le sue competenze dietro il banco bar.

Un punto interessante di questo collegamento è il perché Harry MacElhone nei suoi primi ricettari, non abbia trascritto un mix così accattivante, visto che molti delle ricette all'interno dei suoi primi lavori hanno indicazioni anche di altri Professionisti.

Ma come ebbe origine il nome del cocktail o per lo più Fernand "Pete" Petiot da che cosa fu ispirato?

Sono molte le supposizioni e tra queste viene raccontato che il nome fu preso dalla regina Maria Tudor d'Inghilterra e sopratutto dalle sue azioni sanguinose che appunto diedero la nomea di Queen "Bloody" Mary.

Altra ipotesi è legato "Bucket of Blood" Saloon di Chicago in Illinois; luogo frequentato o di cui ci lavorava una donna di nome Maria; musa ispiratrice Fernand "Pete" Petiot.

Un interessante particolare sulla creazione del drink, avviene intorno al 1935, anno in cui Fernand "Pete" Petiot svolse la sua professione al "King Cole Bar del St. Regis Hotel".

Luogo di un importante eleganza; dove il proprietario Vincet Astor contesto il nome del cocktail al Barman Francese.

Troppo inadeguato per quel tipo di clientela; portandolo così al cambiamento del nome in "Red Snapper".

Drink presente anche nel ricettario di Crosby Gaige "Crosby Gaige's Cocktail Guide and Ladies' Companion" del 1941; importante traccia sul "Red Snapper" e il suo collegamento con il "King Cole Bar".

Alcune fonti sostengono che in questa occasione lo spirito di base del drink cambiò; dalla vodka si passo al gin, questo per il difficile reperimento della vodka negli Stati Uniti d'America; che solo dopo anni di promozione dal 1940 da parte della Heublein Company e quindi della Smirnoff Vodka, il distillato prese piede per tutto il continente.

George Jessel nella sua autobiografia dal titolo "The World I lived In!" del 1975 ; racconta di aver così creato il mix  tra vodka e succo di pomodoro nel lontano 1927 a Palm Beach.

"In 1927, I was living in Palm Beach, or on a short visit, I don't remember which, where nearly every year I captained a softball team for a game against the elite of Palm Beach such as the Woolworth Donohues, the Al Vanderbilts, the Reeves, and their ilk. My team was made up of rag-tag New York cafe society. Because I had been around Broadway and baseball characters, I managed to slip in a ringer now and again. We generally won. 

"Following the game myself, and a guy named Elliott Sperver, a Philadelphia playboy, went to La Maze's and started swilling champagne. We were still going strong at 8:00am the next morning. I had a 9:30 volleyball date with Al Vanderbilt. I was feeling no pain at all. We tried everything to kill our hangovers and sober up. Then Charlie, the bartender, enjoying our plight, reached behind the bar. 

"'Here, Georgie, try this,' he said, holding up a dusty bottle I had never seen before. 'They call it vodkee. We've had it for six years and nobody has ever asked for it....' 

"I looked at it, sniffed it. It was pretty pungent and smelled like rotten potatoes. 'Hell, what have we got to lose? Get me some Worcestershire sauce, some tomato juice, and lemon; that ought to kill the smell,' I commanded Charlie. I also remembered that Constance Talmadge, destined to be my future sister-in-law, always used to drink something with tomatoes in it to clear her head the next morning and it always worked - at least for her. 

"'We've tried everything else, boys, we might as well try this,' I said as I started mixing the ingredients in a large glass. After we had taken a few quaffs, we all started to feel a little better. The mixture seemed to knock out the butterflies. 

"Just at that moment, Mary Brown Warburton walked in. A member of the Philadelphia branch of the Wanamaker department store family, she liked to be around show business people and later had a fling with Ted Healey, the comic. She had obviously been out all night because she was still dressed in a beautiful white evening dress. 'Here, Mary, take a taste of this and see what you think of it.' Just as she did, she spilled some down the front of her white evening gown, took one look at the mess, and laughed, 'Now, you can call me Bloody Mary, George!' 

"From that day to this, the concoction I put together at La Maze's has remained a Bloody Mary with very few variations. Charlie pushed it every morning when "the gang" was under the weather. Now, about a year later, the benefit for Joe E. Lewis was to be held at the Oriental Theater and I was sitting in my hotel room with Ted Healey before leaving for the theater. Ted, as usual, was slightly inebriated. He happened to pick up a copy of a Chicago paper and read an item in Winchell's column. It said that I had named the Bloody Mary after Ted's then steady girl, Mary Brown Warburton. 

"Ted turned white. 'What the hell are you doing making a pass at my girl, you son of a bitch,' he yelled. And just as he did, he pulled out a pistol and tried to shoot me. I ducked and the shot missed, but as the pistol went off within a foot of my right ear, I was completely deaf for a week. I had a hell of a job doing the benefit that night." 

Tra i due protagonisti di questa storia, alcune tracce datate 1939, darebbero come favorito George Jessel.

Due articoli di giornale di cui sempre quello datato 2 dicembre 1939 fu scritto da Lucius Beebe, stesso autore del ricettario del 1946 "The Stork Club Bar Book"; primo manuale di settore che descrive e che nomina il "Bloody Mary".

1939 - 2 December, New York (NY) Herald Tribune, "This New York" by Lucius Beebe, pg. 9, col. 2:

George Jessel's newest pick-me-up which is receiving attention from the town's paragraphers is called a Bloody Mary: half tomato juice, half vodka.

1946 - "The Stork Club Bar Book" by Lucius Beebe 

Bloody Mary 

3 oz. Vodka 

6 oz. Tomato Juice 

2 Dashes of Angostura bitters 

Juice of half a lemon 

Shake together with ice or mix in Waring mixer and serve cold in highball glass 

Sempre nello stesso anno Trader Vic pubblicherà il suo primo ricettario "Trader Vic's Book of Food and Drink" con introduzione di Lucius Beebe e una interessante traccia sul "Bloody Mary".

"I first heard of this drink on the steamer Matsonia, on my way to Honolulu before the war. It was being consumed by a big, tall, redheaded lass who soon had everyone converted. I'm not saying what she had them converted to."

Bloody Mary

1 1/2 ounces vodka

Chilled tomato juice

Slice of lime

Pour vodka in chilled champagne glass, fill with chilled tomato juice, and add slice of lime.

Precedentemente a questi riferimenti il primo ricettario che darà una traccia su un drink con la presenza del succo di pomodoro e vodka, sarà il ricettario di Crosby Gaige del 1941 "Crosby Gaige's Cocktail Guide and Ladies' Companion".

Al suo interno avremo il "Red Snapper", ricetta del "Old King Cole"; dove Fernand "Pete" Petiot svolse la sua professione da Bartender.

Ecco l'intervista del barman di origine Francese del 1964; con un interessante conclusione.

1964 - 18 July, The New Yorker, "The Talk of the Town: Barman (M. Ferdinand Petiot) pp. 19-20:

Petiot came to the St. Regis from the Savoy in London.

Pg. 20, col. 1:

"I initiated the Bloody Mary of today," he told us. "George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms."

Probabilmente potremmo definire entrambi i creatori del "Bloody Mary" o comunque i precursori; uno del Mix di Succo di Pomodoro e Vodka e l'altro del Cocktail che noi oggi conosciamo.

Nonostante tutto alcune fonti dichiarano che il "Bloody Mary" o comunque molti dei suoi ingredienti erano già elementi presenti in altri cocktails già precedentemente esistenti.

Come ad esempio "l'Oyster Cocktail" che negli anni si è evoluto nel "The Tomato Juice Cocktail".

Timeline

1929 - From "HERE'S HOW AGAIN!", By Judge Jr., The John Day Company

The Tomato Cocktail

(Non-alcoholic) This very simple concoction is guaranteed to pick you up no matter how low you have fallen.

Take a can of tomato soup and place in a shaker full of ice. Add a few dashes of Worcestershire Sauce and shake well.

1930 - From "The art of drinking" by Dexter Mason

1930 - From "The Savoy Cocktail Book" by Harry Craddock

1930 - From "Noble Experiments" (3rd volume in the Hereʼs How Series), By Judge Jr., John Day Company

The Tomato Juice Cocktail

Strain a can of Delford tomatoes, add salt and shake with 2 or 3 cubes of ice. Worcestershire, tobasco or pepper may be added if desired.

1931 - From "Tipple And Snack" by Dexter Mason

1934 - From "Gordon's Cocktail and Food Recipes" by Harry Jerrold Gordon

1934 - From "The Official Mixer's Manual" by Patrick Gavin Duffy

1936 - 23 August, Sunday Times-Advertiser (Trenton, NJ), "Books and Authors," pt. 4, pg. 2, col. 1:

It is also pointed out that there is a connection between the Spanish Inquisition and interior decorators, and that a mixture of vodka and tomato juice will have a most extraordinary effect upon learned professors.

(A Place in the Country, by Dwight Farnham -- ed.)

1936 - From "The Artistry of Mixing Drinks" by Frank Meier

1937 - From "Cafe Royal Cocktail Book" by William J. Tarling

1939 - 3 April, Burlington (NC) Daily Times-News, "On Broadway" by Walter Winchell, pg. 4, col. 3:

The cast of the Hasty Pudding show have a new form of Mickey which doesn't make them "ick"... It is vodka with tomato juice.

1939 - 22 November, Trenton (NJ) Evening Times, "The Voice of Broadway" by Dorothy Kilgallen, pg. 6, col. 3:

Newest hangover cure to entrance the headholders at "21" is called a "Bloody Mary" -- tomato juice and vodka.

1939 - 2 December, New York (NY) Herald Tribune, "This New York" by Lucius Beebe, pg. 9, col. 2:

George Jessel's newest pick-me-up which is receiving attention from the town's paragraphers is called a Bloody Mary: half tomato juice, half vodka.

1940 - 27 July, New York (NY) Herald Tribune, ""Personal Preferences of Personages" by Lucius Beebe, pg. 7, col. 2: 

George Jessel thrives on an arrangement of half vodka and half tomato juice, known as a Bloody Mary. 

1941 - From "Crosby Gaige's Cocktail Guide and Ladies' Companion" by Crosby Gaige

1941 - 5 January, Oakland (CA) Tribune, "Beebe rallies after attack of hospitality at Palm Springs" by Lucius Beebe, pg. B-11, col. 7:

Eddie Sutherland's bar invention "The Squat," an arrangement of vodka and tomato juice closely allied to George Jessel's "Bloody Mary."

1941 - 23 March, Cleveland (OH) Plain Dealer, "New York Speaking" by Lucius Beebe, pg. 16-B, col. 5:

The modern-version boulevardiers waste little or no time sleeping, gobble and guzzle what they please, from pressed duck at the Café Arnold to George Jessel's arrangement of vodka and tomato juice, called "virgin's blood," at Jack and Charlie's, and don't know the meaning of the word collapse.

1941 - 18 July, Lowell (MA) Sun and Citizen-Leader, "Tales from Times Square" by Dorothy Kilgallen, pg. 2, col. 7

Grace Moore goes for a "red snapper," a drink that's popular in Europe. It's ingredients include vodka, tomato juice, lemon juice and Worcestershire sauce.

1946 - From "The Stork Club Bar Book" by Lucius Morris Beebe

1946 - From "Trader Vic's Book of Food and Drink" by Victor Bergeron with an introduction by Lucius Beebe

1947 - From "Sunday Times" Sunday 26 October 1947

1948 - From "Bartender's Guide" by Trader Vic

1951 - From "The Bartender's Book" by Jack Townsend and Tom Moore McBride

1951 - From "Ted Saucier's Bottoms Up" by Ted Saucier

1956 - 30 March, Collier's, pg. 65 ad:

"I, GEORGE JESSEL, INVENTED THE BLOODY MARY" "I think I invented The Bloody Mary, Red Snapper, Tomato Pickup or Morning Glory," reports George Jessel. "It happened on a Night before a Day and I felt I should take some good, nourishing tomato juice, but what I really wanted was some of your good Smirnoff Vodka. So I mixed them together, the juice for body and the vodka for spirit, and if I wasn't the first ever, I was the happiest ever." 

1958 - From "The Fine Art Of Mixing Drinks" by David A. Embury

1959 - From "The Savoy Cocktail Book" by Harry Craddock & Johnny Johnson

1961 - From "Cocktail and Wine Digest the Barmen's Bible" by Oscar Haimo

1964 - 18 July, The New Yorker, "The Talk of the Town: Barman (M. Ferdinand Petiot) pp. 19-20:

Petiot came to the St. Regis from the Savoy in London.

Pg. 20, col. 1:

"I initiated the Bloody Mary of today," he told us. "George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms."

1971 - From "The Bartenders Standard Manual" by Fred Powell

1975 - 8 January, San Francisco Chronicle, pg. 44, col. 1:

Inventor of

The Bloody

Mary Dies 

Fernand Petiot, the former Paris bartender credited with inventing the tomato juice and vodka cocktail known as the Bloody Mary, has died at the age of 74.

Petiot was said to have been experimenting with vodka after having been introduced to it in Paris in 1920.

He settled on a mix of half vodka and half tomato juice and introduced the drink where he worked, Harry's New York Bar, which was frequented by American newspaper corrrespondents and bankers. An American entertainer, Roy Barton, provided the name, saying it reminded him of a Chicago Club, the Bucket of Blood.

In 1934, the drink which didn't do well in Paris, caught on in New York. Petiot, then bartending for Hotel St. Regis, revived it as the Red Snapper because the hotel felt the original name was too vulgar.

Other bars, however, preferred the original title, and its use continued as the drink's popularity spread. The revived drink's mix was changed toinclude Worcester sauce and black and cayenne pepper.

Petiot died Monday at a local hospital. 

2006 - From N.E. 1919 - "Harry's ABC of mixing cocktails" by Harry MacElhone with new material by Andrew & Ducan MacElhone

1975 - From "Raleigh Register" - 8 January 1975