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DAQUIRI

INGREDIENTS: 4.5cl (9 parts) White rum 2cl (4 parts) lime juice 0.5cl (1 part) Gomme syrup

PROCEDURE:

Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail glass.

HISTORY

(pronounced /ˈdækəriː/, Spanish: daiquirí [daikiˈɾi]) is a family of cocktails whose main ingredients are rum, lime juice, and sugar or other sweetener. There are several versions, but those that gained international fame are the ones made in the El Floridita bar in Havana, Cuba.

The name Daiquirí is also the name of a beach near Santiago, Cuba, and an iron mine in that area, and it is a word of Taíno origin. The cocktail was supposedly invented about 1900 in a bar named Venus in Santiago, about 23 miles east of the mine, by a group of American mining engineers. Among the engineers present were Jennings Cox, General Manager of the Spanish American Iron Co., J. Francis Linthicum, C. Manning Combs, George W. Pfeiffer, De Berneire Whitaker, C. Merritt Holmes and Proctor O. Persing. Although stories persist that Cox invented the drink when he ran out of gin while entertaining American guests, the drink evolved naturally due to the prevalence of lime and sugar.

Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the Daiquirí evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled flute glass. An article in the March 14, 1937 edition of the Miami Herald as well as private correspondence of J.F. Linthicum confirm the recipe and early history.Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, D.C., and drinkers of the daiquirí increased over the space of a few decades. The daiquirí was one of the favorite drinks of writer Ernest Hemingway and president John F. Kennedy.The drink became popular in the 1940s.Wartime rationing made whiskey, vodka, etc., hard to come by, yet because of Roosevelt's Good Neighbor policy (which opened up trade and travel relations with Latin America, Cuba and the Caribbean), rum was easily obtainable. The Good Neighbor Policy (also known as 'The Pan-American program'), helped make Latin America seem fashionable. As a consequence, rum-based drinks (once frowned upon as being the domain of sailors and down-and-outs), also became fashionable, and the Daiquirí saw a tremendous rise in popularity in the US.

The basic recipe for a Daiquirí is also similar to the grog British sailors drank aboard ship from the 1740s onwards. By 1795 the Royal Navy daily grog ration contained rum, water, ¾ ounce of lemon or limejuice, and 2 ounces of sugar. This was a common drink across the Caribbean, and as soon as ice became available this was included instead of the water. Jennings Cox's story is certainly a popular one and maybe he was responsible for the naming of the drink, but as far as creating it he was about 150 years late.

GIBSON

INGREDIENTS:

6cl (6 parts) gin 1cl (1 part) dry vermouth

PROCEDURE:

Stir well in a shaker with ice, then strain into glass. Garnish and serve.

HISTORY

Although Charles Dana Gibson is often said to be responsible for the creation of the Gibson (where a pickled onion serves as the garnish), the details are debated and several alternate stories exist. In one story, Gibson challenged Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive and named the drink after the patron. Other stories involve different Gibsons, such as an apocryphal American diplomat who served in Europe during Prohibition. Although he was a teetotaller, he often had to attend receptions where cocktails were served. To avoid an awkward situation, Gibson would ask the staff to fill his martini glass with cold water and garnish it with a small onion so that he could pick it out among the gin drinks. A similar story postulates a savvy investment banker named Gibson, who would take his clients out for the proverbial three-martini business lunches. He purportedly had the bartender serve him cold water, permitting him to remain sober while his clients became intoxicated; the cocktail onion garnish served to distinguish his beverage from those of his clients.

Another version now considered more probable of the origin story given by Charles McCabe of the San Francisco Chronicle states it is from San Francisco. In 1968 he interviewed Allan P Gibson (1923–2005) and included the story in his Dec.9 1968 column as well as in his book The Good Man's Weakness by Charles McCabe. A.P. Gibson remembered that when he was a boy his great-uncle prominent San Francisco businessman Walter D. K. Gibson (1864–1938) was said to have created it at the Bohemian Club in the 1890s. Charles Clegg, when asked about it by Herb Caen, also said it was from San Francisco [10] Eric Felton, writing in the Wall Street Journal, May 30, 2009 "A Thoroughly Western Cocktail" considers this version correct, citing Ward Thompson, a Bohemian Club member whose mention of it in 1898 as the first recorded in print. Although bartenders' guides sometimes gave the recipe as 50/50 gin and vermouth, Gibsons in the early days were much drier than other martinis.

A third, and likely version, supported by Kazuo Uyeda in "Cocktail Techniques," states that Gibsons started as very dry martinis garnished with a cocktail onion to distinguish them from traditional martinis, but as the fondness for drier martinis became popular the onion became the only difference.

MARTINI

INGREDIENTS:

5.5 cl gin 1.5 cl dry vermouth

PROCEDURE:

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.

HISTORY

The generally accepted origin of the Martini begins in San Francisco in 1862. A cocktail named after nearby the town of Martinez was served at the Occidental Hotel. People drank at the hotel before taking the evening ferry to Martinez

across the bay. Another less accepted theory states the origin of the martini to be at the Knickerbocker Hotel in New York City in 1911. According to this theory, the bartender who created it was named Martini.

The original cocktail consisted of two ounces of Italian Martini & Rossi sweet vermouth, one ounce Old Tom sweet gin, two dashes maraschino cherry liquid, one dash bitters, shaken, and served with a twist of lemon. By the end of the 19th century, the Martini had morphed into a simpler form. Two dashes of Orange bitters were mixed with half a jigger of dry French vermouth, and half a jigger of dry English gin, stirred and served with an olive. But it was Prohibition and the relative ease of illegal gin manufacture that led to the Martini's rise as the predominant cocktail of the mid 20th century. With the repeal of Prohibition, and the ready availability of quality gin, the drink became progressively dryer, with less vermouth being added. The first reference to vodka being used in a Martini was in the 1950s but it was the James Bond novels by Ian Fleming and subsequent films that raised the profile of the vodka martini in the 1960s. In the novel Casino Royale, Bond's recipe for his "vespa martini" was three parts Gordon's gin, one part Russian vodka, a half measure of Kina Lillet aperitif, shaken until ice-cold, served with a slice of lemon. By the second Bond novel, Live and Let Die, Bond was drinking conventional vodka Martinis. In the seventies and eighties the martini was seen as old fashioned and was replaced by more intricate cocktails and wine spritzers. But the mid 1990s saw a resurgence in the drink and an explosion of new versions. These new specialty martinis can be made with combinations of fresh fruit juices, splashes of cream, and brightly colored liqueurs. Instead of the traditional olive, cocktail onion, or lemon twist, new garnishes such as marinated capers, fresh herbs, coffee beans or sun-dried tomatoes are being used. Today, the Martini in all its versions has returned to its position as the world's preeminent cocktail

W Somerset Maugham declared "martinis should always be stirred, not shaken, so that the molecules lie sensuously one on top of the other", James Bond ordered his "shaken, not stirred", a departure from the default and properly called a Bradford.

In some places, a shaken martini is referred to as a "martini James Bond" or a "007" - Fleming actually named one of Bond's drink the "Vesper", after the hero of the first novel Casino Royale, though it is a specific recipe using gin, vodka, and Lillet or its modern equivalent Cocchi Americano.

Some references also cite a classic difference in the fundamental recipe of the drink.

MANHATTAN

INGREDIENTS:

5cl Rye or Canadian whiskey 2cl Sweet red vermouth Dash Angostura bitters Maraschino cherry (Garnish)

PROCEDURE:

Stirred over ice, strained into a chilled glass, garnished, and served straight up.

HISTORY

A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Iain Marshall for a

banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—"the Manhattan cocktail." However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction. The original "Manhattan cocktail" was a mix of "American Whiskey, Italian Vermouth and Angostura bitters".

However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.

An early record of the cocktail can be found in William Schmidt's "The Flowing Bowl", published in 1891. In it, he details a drink containing 2 dashes of gum, 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey and 1/3 portion of vermouth.

One urban legend suggests that the drink was named "manhattan" after the city's sewage and water system, which ran brown at the time.

HIGHBALL

INGREDIENTS:

1 1/2 oz anejo rum1/2 oz Orange Curacao liqueur2 oz ginger beer1/4 oz fresh lime juice2 dashes Angostura® bitters\

PROCEDURE:

Build in a highball glass and fill with ginger beer. Garnish with a lime wheel and an orange slice, and serve.

HISTORY

Highball is the name for a family of mixed drinks that are composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer. Originally, the most common highball was made with Scotch whisky and carbonated water,[1] which is today called a "Scotch and Soda".

There are many rivals for the fame of mixing the first highball, including the Adams House in Boston.[2] New York barman Patrick Duffy claimed the highball was brought to the U.S. in 1894 from England by actor E. J. Ratcliffe.[3]

The Online Etymology Dictionary suggests that the name originated around 1898 and probably derives from ball meaning a "drink of whiskey" and high because it is served in a tall glass. Or the name may have come from the railroad signal meaning "clear track ahead."[4]

Well-known examples of highballs include Jack and Coke, Rum and Coke, Cuba Libre, Scotch and Soda, Seven and Seven, the Moscow Mule, and gin and tonic. A highball is typically served in large straight-sided glass, for example, a highball glass or a Collins glass, with ice.

GIMLET

INGREDIENTS: Four parts gin One part sweetened lime juice

PROCEDURE: Mix and serve. Garnish with a slice of lime.

HISTORY

The gimlet is a cocktail made of gin and lime juice. A 1928 description of the drink was: "gin, a spot of lime, and soda" (D. B. Wesson, I'll Never be Cured III).

A 1953 description was: "a real gimlet is half gin and half Rose's lime juice and nothing else" (Terry Lennox in Raymond Chandler's The Long Goodbye).

For the vodka gimlet, replace gin with vodka. As of the 1990s, maybe earlier, bartenders often answer requests for the gimlet with a vodka gimlet. Vodka gimlets were popularized by renowned proposition gambler and raconteur "Hong Kong" Freddie Wong, whose spirit of choice is quadruple-distilled Belvedere. As the gimlet was director Edward D. Wood, Jr.'s favorite cocktail, he often used the pseudonyms "Telmig Akdov" or "Akdov Telmig" (Vodka Gimlet spelled backwards) for his adult novels.

The word "gimlet" used in this sense is first attested in 1928. The most obvious derivation is from the tool for drilling small holes, whose name is also used figuratively to describe something as sharp or piercing. Thus, the cocktail may have been named for its "penetrating" effects on the drinker. Another theory is that the drink was named after British Royal Navy Surgeon General Sir Thomas D. Gimlette, KCB (served 1879 to 1913), who allegedly introduced this drink as a means of inducing his messmates to take lime juice as an anti-scurvy medication. (Limes and other citrus fruit have been used by the Royal Navy for the treatment of scurvy since the mid-18th century.

MARGARITA

INGREDIENTS:

3.5 cl (seven parts) tequila 2.0 cl (four parts) Cointreau or Triple Sec 1.5 cl (three parts) lemon or lime juice

PROCEDURE:Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.

HISTORY

Barman "Willie" from Mexico City, 1934 in the employ of the Melguizo FamilyMarguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.

Danny Negrete, 1936According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David's marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice.

Danny Herrera, 1938In Ensenada, Mexico, Danny Herrera, a renowned Mexican bartender who worked at the Riviera del Pacifico Hotel and Casino was completely in love with Marjorie King, an American actress who hated taking tequila pure. Tequila was also the only liquor that her body could tolerate. Thus, with the intention of wooing her, Herrera used his ingenuity to bring together flavors to meet Marjorie's tastes, until he finally found one of the world's most famous drinks.

October, 1941 by bartender Don Carlos OrozcoHe concocted the perfect mixture of equal parts tequila, Damiana (Cointreau is used now) and lime, served over ice in a salt-rimmed glass for Margarita Henkel, daughter of the German Ambassador to Mexico at Hussong's Cantina

Enrique Bastate Gutierrez, early 1940sGutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino.Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.

Francisco "Pancho" Morales, 4 July 1942A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Ciudad Juárez bar named Tommy's Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit.

ZOMBIE

INGREDIENTS:

1 part white rum 1 part golden rum 1 part dark rum 1 part apricot brandy 1 part pineapple juice 1 part papaya juice ½ part 151-proof rum Dash of grenadine or other syrup

PROCEDURE: Mix ingredients other than the 151 in a shaker with ice. Pour into glass and top with the high-proof rum.

HISTORY

Beach concocted it one afternoon for a friend who had dropped by his restaurant before flying to San Francisco. The friend left after having consumed three of them. He returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece.] According to the original recipe, there are the equivalent of 7.5 ounces (2.2 dl) of alcohol in a single Zombie; this is the same as drinking three and a half cocktails made with a fairly generous 2 ounces (0.6 dl) of alcohol

per drink. The restaurant limit of two Zombies, therefore, would be the equivalent of 7 regular cocktails such as a Manhattan or Scotch on the rocks.

Donn Beach was very cautious with the recipes of his original cocktails. His instructions for his bartenders contained coded references to ingredients such as "Donn's Mix", the contents of which were only known to him. As a result of Beach's secrecy and the enormous popularity of these drinks during the Tiki craze,[citation needed] countless variations on the Zombie emerged. Other bars, chain restaurants and individuals created their own version of it to satisfy demand, usually with poor results.

Beach's original recipes for the Zombie and other Tiki drink have been published in Sippin' Safari by Jeff "Beachbum" Berry. Berry researched the origins of many Tiki cocktails, interviewing bartenders from Don the Beachcomber's and other original Tiki places and digging up other original sources. Mostly notably, Sippin' Safari details Beach's development of the Zombie with three different recipes dating from 1934 to 1956. Today, many variations of the cocktail exist and there is no definitive information on the original recipe.

SINGAPORE SLING

INGREDIENTS:

4.0 cl (8 parts) Gin 2.0 cl (4 parts) Heering Cherry Liqueur (cherry brandy) 0.5 cl (1 part) Cointreau 0.5 cl (1 part) DOM Bénédictine 1.0 cl (2 parts) Grenadine 8.0 cl (16 parts) Pineapple juice 3.0 cl (6 parts) Fresh lemon juice 1 dash Angostura bitters

PROCEDURE:

Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into Poco Grande glass. Garnish with pineapple and maraschino cherry.

HISTORY

The Singapore Sling is a cocktail that was developed sometime before 1915 by Ngiam Tong Boon (嚴崇文), a bartender working at the Long Bar in Raffles Hotel Singapore. The original recipe used gin, Cherry Heering, Bénédictine, and fresh pineapple juice, primarily from Sarawak pineapples which enhance the flavour and create a foamy top.

Most recipes substitute bottled pineapple juice for fresh juice; soda water has to be added for foam. The hotel's recipe was recreated based on the memories of

former bartenders and written notes that they were able to discover regarding the original recipe. One of the scribbled recipes is still on display at the Raffles Hotel Museum.

Recipes published in articles about Raffles Hotel prior to the 1970s are significantly different from current recipes, and "Singapore Slings" drunk elsewhere in Singapore differ from the recipe used at Raffles Hotel.

The current Raffles Hotel recipe is a heavily modified version of the original, most likely changed sometime in the 1970s by Ngiam Tong Boon's nephew. Today, many of the "Singapore Slings" served at Raffles Hotel have been pre-mixed and are dispensed using an automatic dispenser that combines both alcohol and pineapple juice to pre-set volumes. They are then blended instead of shaken to create a nice foamy top as well as to save time because of the large number of orders. However, it is still possible to request a shaken version from bartenders.

IRISH COFFEE

INGREDIENTS:

4cl (2 parts) Irish Whiskey 8cl (4 parts) Hot coffee 3cl (1½ parts) Fresh cream 1tsp brown sugar

PROCEDURE:Heat the coffee, whiskey and sugar; do not boil. Pour into glass and top with cream; serve hot.HISTORY

The origin of the Irish coffee is highly disputed. According to certain sources the original Irish coffee was invented by Joseph Sheridan, a head chef at Foynes, County Limerick but originally from Castlederg, County Tyrone. Foynes' port was the precursor to Shannon International Airport in the west of Ireland; the coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was Irish coffee.

Stanton Delaplane, a travel writer for the San Francisco Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport, when he worked with the Buena Vista Cafe in San Francisco to start serving it on November 10,

1952, and worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method for floating the cream on top of the coffee, sampling the drink one night until he nearly passed out. The group also sought help from the city's then mayor, George Christopher, who owned a dairy and suggested that cream aged at least 48 hours would be more apt to float. Delaplane popularized the drink by mentioning it frequently in his travel column, which was widely read throughout America. In later years, after the Buena Vista had served, by its count, more than 30 million of the drinks, Delaplane and the owners grew tired of the drink. A friend commented that the problem with Irish coffee is that it ruins three good drinks: coffee, cream, and whiskey.

Tom Bergin's Tavern in Los Angeles, also claims to have been the originator[ and has had a large sign in place reading "House of Irish Coffee" since the early 1950s.

In Spain a "Café Irlandés" ("Irish Coffee") is sometimes served with a bottom layer of whiskey, a separate coffee layer, and a layer of cream on top.Special devices are sold for making Café Irlandés.

Other sources claim that Joe Jackon perfected the recipe at Jacksons Hotel, Ballybofey, Co. Donegal.

HARVEY WALLBANGER

INGREDIENTS:

4.5cl (3 parts) Vodka

1.5cl (1 part) Galliano

9cl (6 parts) fresh orange juice

PROCEDURE:

Preparation Stir the vodka and orange juice with ice in the glass, then float the Galliano on top. Garnish and serve.

HISTORY

The Harvey Wallbanger is reported to have been invented in 1952 by three-time world champion mixologist Donato 'Duke' Antone (Paolantonio), the brother-in-law of New York state Senator Carlo Lanzillotti. The Harvey Wallbanger was brought to international prominence by then Galliano salesman, George Bednar. Legend has it that the drink was named after a Manhattan Beach surfer who was a regular patron of Duke's 'Blackwatch' Bar on Sunset Blvd. in Hollywood during the early 1950s. Among Duke's other cocktail creations were the Rusty Nail, the Flaming Caesar, the White Russian, the Freddie Fudpucker, and the Godfather. Duke was also known for his management of legendary world champion boxer (and childhood friend) Willie Pep, and for his many charitable projects. Duke died after a short illness in 1992 and is survived by his only son Adrian, by two

grand-children, and by five great-grandchildren. Duke is the paternal grandfather of film-maker Dan Paolantonio. A feature-length documentary film project titled 'In Search of Harvey Wallbanger', with Duke as its central subject, is in development and is due to commence production in June 2010.

MAI TAI

INGREDIENTS:

3cl (6 parts) white rum 1.5cl (3 parts) orange curaçao 1.5cl (3 parts) Orgeat syrup .5cl (1 part) rock candy syrup 1cl (2 parts) fresh lime juice 3cl (6 parts) dark rum

PROCEDURE:Shake all ingredients except the dark rum together in a mixer with ice. Strain into glass and float the dark rum onto the top. Garnish and serve with straw.

HISTORY

The Mai Tai is an alcoholic cocktail based on rum, Curaçao liqueur, and lime juice, popular in "Polynesian-style" settings.

It was purportedly invented at the Trader Vic's restaurant in Oakland, California in 1944. Trader Vic's rival, Don the Beachcomber, claimed to have created it in 1933 at his then-new eponymous bar (later a famous restaurant) in Hollywood. Don the Beachcomber's recipe is more complex than that of Vic and tastes quite different.

"Maita'i" is the Tahitian word for "good." The spelling of the drink, however, is two words.

The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti. One of those friends, Carrie Guild, tasted it and cried out: "Maita'i roa ae!" (Literally "very good!", figuratively "Out of this world! The Best!") — hence the name.

The Mai Tai became such a popular cocktail in the 1950's and 1960's that virtually every restaurant, particularly tiki-themed restaurants or bars served them. The Mai Tai was also prominently featured in the popular Elvis Presley film Blue Hawaii.

Today, the Mai Tai is synonymous with Tiki culture, both of the past and present. Virtually every modern tiki gathering centers around the Mai Tai in some fashion. Contemporary tikiphiles are quite meticulous about the Mai Tai and insist that it be prepared according the traditional Trader Vic's recipe.

As of 2008, Trader Vic's Restaurant chain has begun to open small establishments called Mai Tai Bars, that primarily serve cocktails and pupus (appetizers).

BLOODY MARY

INGREDIENTS: 4.5 cl (3 parts) Vodka 9.0 cl (6 parts) Tomato juice 1.5 cl (1 part) Lemon juice

PROCEDURE:Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with celery stalk and lemon wedge (optional).HISTORY

The drink in 1921 while working at the New York Bar, which later became Harry's New York Bar, a frequent hangout for Ernest Hemingway and other American expatriates, in Paris, France. Another story is that it was originally created by George Jessel around 1939. In 1939, Lucius Beebe printed in his gossip column "This New York" one of the earliest U.S. references to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka.

According to a bartender from the St. Regis Hotel in NYC, Fernand Petiot invented the Red Snapper which is a classy name for Bloody Mary, at the St. Regis in 1934. There is no horseradish in the recipe.

Some claim that Fernand Petiot corroborates that George Jessel first created the drink and name, and that he (Petiot) merely added the spices to the plain vodka and tomato juice drink, based on a quote from The New Yorker magazine in July 1964:

“I initiated the Bloody Mary of today,” he told us. “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms.”

A Bloody Mary Garnished with shrimp, pickled onion, olive, and sea salt.The epithet "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women, especially from folklore. It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford; previously, a similarly red cocktail consisting of rum, grenadine, and

Maraschino had been named after her. Other sources] trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petiot was hired at the time. It was here that Tabasco sauce was added to the drink, and the name "Bloody Mary" eventually won popularity. In the 1960s it became popular to serve the cocktail with celery due to a guest at The Pump Room at the Ambassador East Hotel in Chicago.The name likely refers to the blood-like color of the cocktail.