Beverage & Bar Features
Bloody Marys with Tito's Vodka
Steve's Bloody MarysBloody Mary Recipes
Sometimes the work of running a website overshadows the fact that cooking is fun and enjoyable. I know some people who find preparing a large meal for dinner to be therapeutic. Even the simply daily habit of cooking can create a much needed time to relax and spend time with friends and relatives, or even alone to enjoy the sincere pleasure of having created something.
This is the first of a series of Beverage and Bar columns about cocktails and party drinks where we discuss the finer points of mixing cocktails, all to show that taking a little extra time to add the correct touches makes a real difference.
First of all, if your particular county still exercises Prohibition, move on!
A great, flavorful drink to serve is the legendary Bloody Mary, which when served in the Texas Summer heat becomes all the more refreshing. Served with cool tomato juice and vodka, it makes a spicy, flavorful treat. Before we get to our Bloody Mary recipes, let's look at the cocktail's history.
Like many cocktails, the Bloody Mary has an allegedly complicated one. Fernand Petiot, an American bartender at Harry's New York Bar in Paris, first invented the drink in the 1920's. He mixed up equal parts of tomato juice and vodka. He had no idea that his concoction would become world famous when he agreed with the guy in the bar who suggested he call the drink "Bloody Mary." The patron said it reminded him of the Bucket of Blood Club in Chicago, and a girl he knew there named Mary.
In 1934, Petiot moved to the King Cole Bar at the St. Regis Hotel in New York City, and brought the recipe with him. The hotel managers tried to change the name to Red Snapper, but it didn't stick.
Sophisticated New Yorkers weren't too impressed at first. They said the drink tasted a bit bland, and they asked Petiot to spice it up. At this time Petiot added black pepper, cayenne pepper, Worcestershire sauce, lemon and a splash of Tabasco pepper sauce.
How to Make a Bloody MaryFor vodka, we use Austin's own Tito's Vodka. True vodka lovers may insist on Absolut or Stoli, or any of the plethora of high-end vodkas for sale now. The debate over the best vodka continues to rage in some circles. Whatever you settle upon, it is easy to serve up darn good Bloody Marys.
A proper Bloody Mary is also served with a stalk of celery inside the glass, and perhaps celery salt around the rim.
Another way to make Bloody Marys is to use a special mix, which is available at any grocery store or liquor store. These are fine, however if you want to really impress your friends and guests make your own bloody mary mix. Included below is the special mix recipe from Reata Restaurant in Fort Worth, Texas. This recipe is from Cowboy Cocktails: Boot Scootin' Beverages and Tasty Vittles from the Wild West - which is one of the best books around on the subject of Texas-style bar drinks.
Make sure that you spice the drink to your taste. We like them spicy-flavorful, not necessarily spicy-hot.
Steve's Bloody MaryIngredients:
Reata's Famous Bloody Mary MixIngredients:
In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated.
Yield: 5 cups
This recipe is from the famous Reata Restaurant in Fort Worth, Texas.
Reata's owner, Grady Spears, includes it in his excellent
Cowboy Cocktails: Boot Scootin' Beverages and Tasty Vittles
from the Wild West
Steve's Bloody Marys by Lucas Everidge is licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.
Permissions beyond the scope of this license may be available at http://www.texascooking.com/terms-of-service.htm.
Online Since 1997
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr
Recipe Exchange, Chat
Texas Wines & Wineries
Texas Cooking readers save on
Recipes AlphabeticalA - B C D - F G - J
K - N O - P Q - S T - Z