Bloody Mary Cocktail

Long before savoury and umami became the “trend” for all things on menus, the Bloody Mary cocktail was delivering these notes. Even today, it remains one of the most popular savoury cocktails, considered by many as a classic brunch drink. Combining vodka with tomato juice, along with a variety of sauces, seasonings, and garnishes, the Bloody Mary cocktail has not just spawned variations but popularised a whole new flavour category in alcoholic drinks. Before it, savoury drinks were few and far between. 

The Bloody Mary cocktail was invented in the 1920s, with most records stating French bartender Fernand Petiot as its inventor. The cocktail was invented at the New York Bar in Paris, a popular hangout that later became Harry’s New York Bar. It was frequented by writers such as Ernest Hemingway and is known as the birthplace of numerous other classic cocktails, including the Sidecar. While Petiot’s claim is the earliest, a conflicting claim attributes the drink’s origin to the 1930s, at New York's 21 Club. 

The drink originally only contained two ingredients – vodka and tomato juice. It was only later that other ingredients were added to the mix. Today, its variations include the Red Snapper (made with gin) and Bloody Maria (made with blanco tequila). A “surf” version includes shrimp and bacon as garnishes. The Bloody Mary mocktail version, made without alcohol, is also extremely popular in beachside bars, brunch venues, etc.  

Apart from its flavour, there is another reason for the popularity of the Bloody Mary recipe. It’s the ease of batching when making the drink for large crowds. The vodka and tomato juice can be mixed in advance and stored. Storing it in the fridge overnight also lets the flavours blend better; the spices meld into the tomato juice as it sits. And guests can customise their own glasses with garnishes like celery, bacon, or shrimp. This balance between large-scale prep and customisation is also why the drink finds favour among hosts. 

How to make the Bloody Mary cocktails for a big batch? 

Here are a few simple tips you can keep in mind when batching the Bloody Mary recipe: 

- Mix everything but the ice: This isn’t just for this one recipe but a good rule of thumb when batching drinks, cocktails or mocktails. Add all your ingredients to a large container, but don’t add ice until you pour it into individual glasses. Ice melts and waters down the mix, impacting the final taste. 

- Keep garnishes separate: Keep your garnishes in little bowls. And always keep extras! In fact, the best approach is to keep a good mix between classic garnishes (lemons, cucumber spirals, etc.) and those used in a drink (like a celery stalk for Bloody Mary). 

- Leave out the alcohol: Sounds confusing? It’s actually a simple yet strategic approach to hosting. If some guests do not drink, you can batch the tomato mix (juice and spices) without vodka. The guests who wish to make the drink alcoholic can add vodka later. It also allows them to experiment with other variations and the spirit of their choice, like gin, blanco tequila, or something new altogether.