Foto: Urbanfever.ro

Spirit an tomato juice, who would have thought it could go such a long way.
Although those two ingredients are being available since a few centuries ago, most people agree that this drink popped in the early 1920s at Harry's New York Bar in Paris and the guy who invented it was Fernand "Pete" Petiot.

At that time the drink was only vodka and canned tomato juice. After Prohibition was abolished Petiot moved his nest to King Cole Bar at the St. Regis Hotel in Manhattan. Over there the drink was named the Red Snapper and soon enough it was further refined with lemon juice, Tabasco sauce, horseradish and celery salt.

Foto: Urbanfever.ro

Bloody Mary:

Now there are certain statements that I want to make regarding this drink. I'll go with the technique first. I've seen it made in many ways from shakes to throws, even blended, but when you squeeze the actual tomato as I did you over dilute it if you mix with ice. Here was a "dry stir" and I poured it afterwards over ice in the precilled glass.
Second, the garnishes. I like the "fruit salad" type of garnish in drinks, especially when we talk Tiki, I like the celery stalk here and I would have used it if I had it on hand, but those burgers, sausages and any pile of food on top of a drink is just ridiculous! I find a couple of lemon slices and a celery stalk that you can chew on just perfect.

Talking of perfection, the good fellas of Liquor.com are going to show us how to mix it perfect (Having this opportunity on hand I want to say that I like the brine and dill twist!).

References: Esquire
Home Bar Basics
Liquor.com
Wikipedia
The Essential Cocktail - Dale DeGroff