Bloody Mary – step-by-step recipe
Bloody Mary is one of the most iconic cocktails of the 20th century, but its origins are shrouded in mystery. The most common theory is that it was invented at Harry's New York Bar in Paris, a popular haunt for American expats during Prohibition. It was there that bartender Fernand Petiot was the first to mix vodka with tomato juice around 1921. The drink was simple but refreshing—and quickly gained popularity. When Petiot moved to New York in the 1930s and worked at the St. Regis Hotel, he began to gradually improve the Bloody Mary. He added pepper, Tabasco, and Worcestershire sauce - and thus created the version we know today. He added pepper, Tabasco, and Worcestershire sauce – and thus created the version we know today. Americans especially liked the drink as a "cure" after a sleepless night, and it became an integral part of brunch culture.
The origin of the name itself is not entirely clear. One theory claims that the cocktail is named after Queen Mary I Tudor, known by the nickname "Bloody Mary" because of her cruel reign. Another version says that it was named after a bartender named Mary from the Chicago bar "Bucket of Blood." And according to some guests in Paris, the color of the cocktail was reminiscent of the bloody face of their friend named Mary.
Since the mid-20th century, the Bloody Mary has become an icon of bar culture and is still considered a "breakfast cocktail." It is often served not only with the classic garnish of celery stalk and lemon, but also with creative additions such as bacon, shrimp, or even mini sandwiches. Thanks to its versatility and distinctive taste, the Bloody Mary remains one of the most popular mixed drinks in the world.
We bring you a recipe, tips, and variations on how to easily prepare it at home.
Ingredients:
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50 ml Mamont vodka
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90 ml tomato juice (preferably thick)
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15 ml lemon juice
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2–3 dashes Worcestershire sauce
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2–3 dashes Tabasco (or to taste)
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A pinch of salt and black pepper
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Optional: a pinch of horseradish or celery salt
Discover other popular vodka brands: Absolut, Russian Standard, Finlandia.
How to prepare Bloody Mary
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Add ice into a shaker and pour in all the ingredients.
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Shake gently (or stir in a glass if you don’t want foam).
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Pour into a tall glass with ice.
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Garnish with a celery stalk, a lemon slice, or a cherry tomato on a skewer.
Tips & variations
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Extra twist with Mamont vodka: with its subtle “bread-like” note and slightly sweet finish, it pairs perfectly with a splash of pickle brine or a pinch of smoked paprika.
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Spicier version: add more Tabasco or freshly grated horseradish.
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Virgin Mary: skip the vodka completely – a great non-alcoholic option.
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Change of base spirit: try Bloody Mary with gin or tequila for a different character.
You can find all ingredients for Bloody Mary and other cocktails in our Vodka category and in the Mix at Home – Recipes section.
