Bloody Mary (aka Red Snapper) - Learn All the History & How to Make the Classic Brunch Drink
Тәжірибелік нұсқаулар және стиль
Learn how to make a Bloody Mary (aka Red Snapper) worthy of being called a James Bond cocktail using the Simon Ford recipe with Aylesbury Duck Vodka (of course), Tomato Juice, freshly-squeezed Lemon Juice, Tabasco, Worcestershire, Salt & Pepper and a Dry Sherry float. The series, Cocktails and Pussy Galore, shows you how to drink like 007 using the Ian Fleming books (not the movies) as the source.
The Bloody Mary is one of the most famous drinks in the world. As usual with a drink this famous, the precise origin of it is a little murky. There are a lot of claims to it's authorship, but as Brian Bartels lays out in his book, The Bloody Mary, the most likely of those stories is the following.
In the 1800's there was a drink called the Oyster Cocktail that was designed as something to start your day, which was made with an oyster, tomato, lemon, (sometimes) Worcestershire, hot sauce, salt, pepper, sometimes horseradish, in other words, the baseline flavors for a what would become the Bloody Mary. Then in 1917, at the French Lick Springs Hotel in French Lick, Indiana, they began serving freshly-squeezed tomato juice to their guests. It was a big hit and inspired two men, in particular, Ernest Byfield and George Jessel.
Byfield was a restaurateur and hotelier from Chicago who, after discovering tomato juice at French Lick, started to manufacture, bottle and sell tomato juice commercially. Then, much later, in the 1960's, after the Bloody Mary had established itself, it was one of Byfield's restaurants that plopped a celery stalk in the drink when it ran out of stir sticks, which became the drink's iconic garnish.
Back in the late 1920's George Jessel also fell in love with French Lick's tomato juice. He claims he invented the Bloody Mary near the end of the Roaring 20's and named it after his friend, Mary Brown Warburton, who after sampling the drink, spilled some on her chest and declared, "Now you can call me bloody Mary, George." The whole story was recounted in Jessel's autobiography, The World I Lived In!, so feel free to take that particular incident with a grain of celery salt.
Just after Prohibition, Fernand "Pete" Petiot also claimed to have invented the Bloody Mary. In the 20's, Petiot was a bartender at Harry's New York Bar in Paris. In 1934, he set up shop at the King Cole Bar at the St. Regis Hotel in New York. In 1935, Vincent Astor bought the hotel. He liked the Bloody Mary and wanted it on his menu, but thought the name inappropriate for the finest hotel in New York, so the drink became known as the Red Snapper. And it was the St. Regis that helped make the drink famous.
Jessel and Petiot both contended that each was the originator of the drink. However, in 1964, Petiot admitted that Jessel created the drink, but that Petiot made it the drink everyone knew. Jessel's drink was a simple 1:1 vodka to tomato juice cocktail (and sometimes he added a dash of Pernod). It was Petiot who took that concept and dressed it up with lemon, Worcestershire and spices, a la the Oyster Cocktail, to create the Bloody Mary.
That's the most plausible story. It may not be perfect, but it's probably the closest we're going to get to how this drink came to be.
There is not really a standard recipe. They all more or less contain, tomato juice, spices, Worcestershire and Vodka, but even that's not a certainty. And don't get me started on the one-upmanship with the garnish. But the recipe I like the best come from Simon Ford. It's really close to the St. Regis recipe, only it adds a masterful layer of complexity with the Dry Sherry. Ford calls for Fino, but I like it with Manzanilla. Use whatever Dry Sherry you have...or not. It's optional.
James Bond never actually drank a Bloody Mary in the books, but in Thunderball, Domino Vitalli, the bond girl, ordered a double Bloody Mary with plenty of Worcester sauce. Then shocked and impressed by Bond by referring to it as a "soft drink." Maybe she's right, it's how you get away with drinking these things for breakfast. Cheers!
Recipe:
1.5 oz vodka
3 oz tomato juice
0.5 oz lemon juice
4 dashes tabasco sauce
2 dashes Worcestershire sauce
0.25 oz float Fino Sherry (optional)
pinch Salt & Pepper
garnish Celery Stalk
Roll all ingredients except sherry with ice. Strain over ice in a Collins glass. Float Sherry. Garnish celery...and whatever else you want.
Music:
Until the World Ends (Instrumental Version) by Martin Carlberg
via Epidemic Sound
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Featured in this Episode:
Aylesbury Duck Vodka
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Lustau Sherry
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Tomato Juice
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Tabasco
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Worcestershire
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The Bloody Mary by Brian Bartels
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Thunderball by Ian Fleming
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Пікірлер: 54
waited for this one so long! great video as always
@DistinguishedSpirits
7 жыл бұрын
Yeah, this one has been on the back burner for a minute. Thanks for waiting. Cheers!
Great video
love your channel, vary informative definitely in the top 3 cocktail shows .mai tai being my favorite. Great Job
@DistinguishedSpirits
7 жыл бұрын
Awesome. Great to hear that you dug it. Cheers!
Thank you again!
@DistinguishedSpirits
7 жыл бұрын
Thank you!
Another great video! Please continue to make more Bond drink videos, as long as there are in fact more Bond drink videos to make. Thanks!
@DistinguishedSpirits
7 жыл бұрын
There are a couple more in the tank. Glad you like them. Cheers!
Every morning is a good morning when Distinguished Spirits posts. :)
@DistinguishedSpirits
7 жыл бұрын
Haha. Cheers!
man you cannot make these new videos fast enough. great stuff!
@DistinguishedSpirits
7 жыл бұрын
Great to hear it. Cheers!
I could use one of these right now.
@DistinguishedSpirits
7 жыл бұрын
Haha. Do it!
Very nice. Thank you for this. I'd like to see you prepare a Caesar some time soon.
@RetroMyke
7 жыл бұрын
Caesar > Bloody Mary everytime.
@DistinguishedSpirits
7 жыл бұрын
Sounds like you guys would be into the Oyster Cocktail + booze. Haha.
I made a homemade tomato juice and it was perfect. You have to strain it really well and there was more than just tomatoes in there. I cooked the tomatoes via a recipe I found online, that included celery, salt, sugar, onions, etc. the only think is that from 6-8 organic tomatoes I only got 8 oz. so it can get expensive to make and the process is very time consuming. It was worth it for that one drink though.
@DistinguishedSpirits
7 жыл бұрын
Yeah, there are a couple other fresh tomato juice Bloody Mary recipes in the Bartels book. But I ran some tomatoes through a juicer and tried it with a couple recipes. It was really different. The fresh tomato juice recipes, particularly the clarified tomato juice recipe sound interesting, but I haven't gone down that road yet. I'll have to try one of the cut, cook and strain recipes. Sounds interesting. Cheers!
One of my favorite drinks!
@DistinguishedSpirits
7 жыл бұрын
Nice. Try this recipe out. It's really solid. Cheers!
I always use V8 juice and the only alcohol in it is vodka. Thanks for the alternative recipe.
@DistinguishedSpirits
3 жыл бұрын
Haha. Yours is definitely easier.
I noticed you didn't mention rimming the glass with celery salt .... or is that only for the Bloody Caesar?
@DistinguishedSpirits
7 жыл бұрын
The Simon Ford recipe called for a rim with salt and pepper. I just opted to do it without that. There are endless variations for this drink, but if you want to do the celery salt, go for it. Cheers!
Any recommendations on a book I can buy for cocktail recipes
@DistinguishedSpirits
6 жыл бұрын
Ranked in order, here are my recommendations for books for home bartenders: 12 Bottle Bar (amzn.to/2l7GpOg) Imbibe!, Updated and Revised Edition (amzn.to/2jOeUr9) Vintage Spirits and Forgotten Cocktails (amzn.to/2kDQCnD) The PDT Cocktail Book (amzn.to/2l7Pu9w) Smuggler's Cove (amzn.to/2kcHDcy) Then old school books like The Savoy Cocktail Book (amzn.to/2kDHn70) The top of that list would be my go-to, 12 Bottle Bar by Lesley and David Solmonson. It's a great intro. They have brand recommendations, classic drinks, not so classic, homemade syrups and liqueurs, punches, drinks for different occasions, history of certain drinks, etc. They're big thing is focusing on these essential 12 bottles that allow you to make 100's of great drinks. That way you're not stuck with a $40 bottle of creme de whatever, that's only really used in one drink. Instead it focuses on the essentials. They made some difficult choices on which bottles to cut, but they came up with a great list that will let you hit the ground running. It's really the best place to start. Next would be Imbibe!, Updated and Revised Edition by David Wondrich. This is a seminal book in the cocktail renaissance. Wondrich is a cocktail historian and incredible resource for understanding and uncovering classic and forgotten cocktails. This book, when originally published, was instrumental in helping to push this cocktail resurgence. He then became an invaluable resource for researching and exploring misunderstood recipes. The Updated and Revised Edition expanded on the first edition, explored more drinks, talked about certain brands and spirits that more recently became available. There is an incredible amount of history in this book, so it's sometimes a little challenging to cut through and get to the recipes, but that’s because it’s first and foremost a history of cocktail culture in the US. Not being a traditional recipe book is not ideal at times, but it’s definitely worth it if you’re interested in what you’re drinking and where it came from. After that, I’d get Vintage Spirits and Forgotten Cocktails by Ted Haigh. This was another seminal book, published a year or so after Imbibe!. It is first and foremost a recipe book, but there is a page or two of history for each drink. There are lots of classics and revived drinks in there. There are also some esoteric ones and lots of esoteric spirits, but it is pretty agnostic when it comes to bottle recommendations, which is why for me, it doesn’t edge out 12 Bottle Bar. It really focuses on the classics, just as the title suggests. Then the books start getting a little more advanced and esoteric. The PDT Cocktail Book by Jim Meehan and Smuggler's Cove by Martin & Rebecca Cate are both good books by modern bartenders who are really dedicated to the craft and making classic and modern drinks as best as they can be. The PDT gives great recommendations for each bottle to use with each recipe, so there’s never a question of, is this the right rum? or is the Scotch smoky enough? It spells all of that out for you. There’s very little history in it, not a lot of DIY syrups or liqueurs or whatever and there are plenty of esoteric and advanced drinks in there. So, this would probably be a year two book. Same with Smuggler’s Cove. It is heavy on the esoteric, but it’s a great resource for Tiki and rum drinks. It gets pretty specific when it comes to the recipes. The Cates really care about the craft and restoring some dignity to the world of the Tiki cocktail, which was sidelined, perhaps not totally unfairly, for years as an example of what not to do, particularly at the start of the craft cocktail renaissance. The organization of the drinks and particularly of the type of rums for each drink could be better. It’s tough because each drink is so specific, it may call for 3 different types of rum, not including the absinthe, falernum, pimento, etc. This book will make you some of the best Tiki drinks and provides a lot of background on the culture, tools, techniques, etc, and it has recipes for homemade syrups and ingredients, but it is pretty deep down the rabbit hole. I mean some drinks require 5 or 6 bottles, not including fresh juices and homemade syrups. It takes some serious dedication to make these things and it takes quite a love of rums to fully appreciate it. This might be a year three book. If you're interested in a Tiki drink's history, Beachbum Berry's books would be a better way to go. They go DEEP into the history of Tiki and the history of pre-Tiki. The best part about Smuggler's is that they often times have the best recipes for a given drink and make for a great intro, without going too far into the deep end of the pool on the history. After these essentials, I’d probably go with the vintage books, like The Savoy Cocktail Book by Harry Craddock or other books like that. The vintage books are great and they provide some good insight, but they often times require some translation and interpretation because so much has change between when it was written and now. Measurements could be different. For instance a recipe could call for a pony of this or a wine glass of that or it’s 2/3 one spirit, 1/6 of another, but it also includes specific amounts for other ingredients in the recipe. So, it’s a little tough to wade through those waters. That’s why something as formative as The Savoy, is ranked so low on my list. It’s full of great stuff, but it isn’t always the most accessible. Anyway, I hope that helped. Let me know if you have any questions.
@Elle9228000
6 жыл бұрын
Distinguished Spirits Thanks my friend.
@DistinguishedSpirits
6 жыл бұрын
For sure.
🤟
I want to make a whole pitcher of this for a party. What are the correct ratios to make 1 gallon?
@doctorx0079
6 жыл бұрын
Kitchn gives a dash as 1/5 of a teaspoon. Does that sound about right?
@DistinguishedSpirits
6 жыл бұрын
I've usually seen it at about 1/8 tsp per dash.
@DistinguishedSpirits
6 жыл бұрын
It would be basically this: 36 oz Vodka 72 oz Tomato Juice 12 oz Lemon Juice 2 oz Tabasco 1 oz Worcestershire (salt and pepper to taste) That is a little shy of a gallon, but that allows for easy measurement and for the sherry float, which I would do separately. I would probably batch the non-alcoholic stuff and serve each one at a ratio of 5:2 Mary Mix (3.5 oz) to Vodka (1.5 oz), then float the 0.25 oz sherry on each one. If you wanna make it easier, on yourself or your designated Bloody Bartender, mix the Vodka into the Mary Mix, that way it's just a roughly 5 oz pour of Bloody into an ice filled glass, garnish, 0.25 oz float of sherry. This is easier, but the other way-with the vodka out-you can have more control over the rowdiness level of the party.
@doctorx0079
6 жыл бұрын
Here is the Kitchn article where you can see the reasoning behind 1/5 tsp: www.thekitchn.com/when-it-comes-to-cocktails-whats-in-a-dash-behind-the-bar-218109 However there are apparently measuring spoons that have a dash as 1/8 tsp.
@doctorx0079
6 жыл бұрын
If you want to do 1/5 tsp for a dash then that comes out to 3 oz. 1 dash of tabasco and 1 oz. 3 dashes Worcestershire by my calculations. But if you keep it 2 oz. to 1 oz. then it keeps the same ratio as when it is made a la minute.
A Bloody Mary with a dry sherry float? That's another on the 'to do' list. BTW Aylesbury Duck has almost disappeared from the UK - there are only 2 or 3 farms left breeding them - but is a must try if you ever visit the London area.
@DistinguishedSpirits
7 жыл бұрын
Yeah, it's great. Let me know how your Bloody Sherry turns out. Interesting to hear about the duck shortage. I had no idea. en.wikipedia.org/wiki/Aylesbury_duck#Decline
@Alan_Mac
7 жыл бұрын
I guess I serve BMs every 2 months (and you need some horseradish) , Fino sherry maybe 2x a year and have bought and roasted an Aylesbury Duck every December since my big girl was aged 10. This coming birthday I may combine all three...thanks to you ;)
I guess I need to taste someone else's. I am not willing to make or buy one on my own! LOL!
@DistinguishedSpirits
6 жыл бұрын
Yeah. If you don't like tomato juice, it's going to be a hard sell. But this recipe is really good. It's worth making at home. Cheers!
No celery salt?
@DistinguishedSpirits
7 жыл бұрын
Not in this one. But feel free to add it. Horseradish is another common ingredient that wasn't in this one. Cheers!
For all my love of all things mixology, I just cannot love this drink. In fact, I loath it. To me, you may as well throw a shot of vodka in a bowl of soup, which is what it tastes like to me. I think my initial experiences with this drink have further tarnished my appreciation for savoury cocktails in general, which I for the most part just cannot get on with. That just might be my sweet tooth though. As ever, you make it look appetising in the extreme and I love the history, but I opt to sit this one out. *sips another negroni*
@DistinguishedSpirits
7 жыл бұрын
Haha. Yeah, I wasn't always the biggest fan of this drink. A lot of my friends are though, but for me, it was always about trying to find a good balance with the bold, savory flavors. I dug through a lot of recipes and didn't even get into the other spirits or Clamatos or whatever. Some of them were pretty good, but this recipe finally did it for me. Anyway, I agree. Totally acquired taste.
@DavidCollinsRivera
7 жыл бұрын
Same here. I actively dislike tomato juice. Also, I know a lot of people prepare this drink with Clamato, which makes me gag just thinking about it. Great history, though. Another fine episode!
@DistinguishedSpirits
7 жыл бұрын
Haha. I gotcha. Well, at least you got something out of it.
@fumoffupanik
6 жыл бұрын
You might find some appreciation for the Mary after trying bullshot.
red snapper is made with gin o_o
@DistinguishedSpirits
7 жыл бұрын
Actually, the original Red Snapper, in the 1930's, was made with Vodka because it was just the Bloody Mary rebranded to spare the delicate sensibilities of the guests at the St. Regis. The Gin version of the Red Snapper is theorized to have come about when pre-made Bloody Mary mix came on to the scene in the 1960's. The Red Snapper has become a shorthand for the Gin version of this drink, but originally it was the Vodka version. Cheers!
@spiffinz
7 жыл бұрын
Distinguished Spirits hey thanks for the info! great channel by the way you really know your stuff. love the tiki drinks
@DistinguishedSpirits
7 жыл бұрын
Thanks. Glad you dig the channel.