Bloody Mary | George Jessel and/or Fernand “The Frog” Petiot, Paris/NYC/Palm Beach, 1920s

Master the Master Recipes at link in bio

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Bloody Mary
George Jessel and/or Fernand “The Frog” Petiot, Paris/NYC/Palm Beach, 1920s

60 ml vodka
120 ml tomato juice
15 ml lemon juice
pinch of salt
pinch of black pepper
3 dashes Worcestershire sauce
3 dashes Tabasco sauce

roll/fine strain/collins/cube ice/celery stalk

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An excerpt from Chapter VI of THIS IS A COCKTAIL BOOK:
“The history is, no surprise, as opaque as the drink. We do know that tomato juice, plain and spiced, was being advertised as a hangover cure in the early 1920s (Prohibition moonshine did not a good morning make). A non-alcoholic ‘Tomato Juice Cocktail,’ made with salt, lemon, Tabasco and Worcestershire sauce, was being advertised as early as 1927, possibly the creation of Chicago hotelier, Ernest Byfield (we likely also have him to thank for the celery stalk garnish). Whether or not the alcoholic version(s) evolved alongside, or subsequent to, is anyone’s guess. However, American entertainer, George Jessel, claims he first started combining vodka and tomato juice in Palm Beach, Florida in 1927. Purportedly, French bartender, Fernand ‘The Frog’ Petiot, was doing the same thing at Harry’s New York Bar in Paris right around the same time, but with aforementioned spices. In 1934, he brought the mixture with him to New York’s St. Regis Hotel, where he traded the vodka for gin and called it a Red Snapper. In 1964, Petiot would give Jessel credit for both the base combination and the name, but insist that he was the one who added the spices. Unfortunately, there’s no existing evidence from the Prohibition years to support either of their claims, but by the middle of the 1930s, both were strongly associated with the drink. Though not without detractors, the cocktail has remained a household name since the end of WWII (in concert with the Moscow Mule, it contributed to the large scale embrace of vodka in 1950s America).” -pg. 35

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