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This article refers to the drink. For other uses see Bloody Mary

This drink is designated as an IBA Official Cocktail
Bloody Mary
A Bloody Mary with lots of vegetable garnishes.
Type:	Mixed drink
Primary alcohol by volume:	Vodka
Served:	"On the rocks"; poured over ice
Standard garnish:	Celery salt
Standard drinkware:	Highball glass
IBA specified ingredients†:	4.5 cl (3 parts) Vodka 9.0 cl (6 parts) Tomato juice 1.5 cl (1 part) Lemon juice
Preparation:	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 Salt and lemon wedge (optional).
†Bloody Mary recipe at International Bartenders Association }}

A Bloody Mary is a cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery or celery salt, salt, black pepper, cayenne pepper, and lemon juice. It is the official alcoholic beverage of the Preppy lifestyle according to Lisa Birnbach's Official Preppy Handbook from the 1980s.

Contents 1 History of the Bloody Mary 2 Origin of the term 3 Preparation and serving 3.1 Ingredients 4 Variations 4.1 Variations in alcohol 4.2 Variations in mixers 4.3 Variation in drink format 4.4 Miscellaneous

The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. Lucius Beebe, in his gossip column "This New York" (New York Herald Tribune, December 2, 1939, page 9), printed what is believed to be the first reference 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."^{[citation needed]}

Frenchman 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. From the New Yorker Magazine, July 1964:

“I initiated the Bloody Mary of today,” he told us. “Steve Clayson 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.”

The epithet "Bloody Mary" is associated with a number of historical and fictional women, most notably Queen Mary I of England (see Bloody Mary (person) for others). It is believed that inspiration for the cocktail was the Hollywood star Mary Pickford who earlier had a similar cocktail consisting of rum, Grenadine and Maraschino named after her.

In 1934, the cocktail was called "Red Snapper" at the St. Regis Hotel, where Petriot 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.

Bloody Marys, and the non-alcoholic Virgin Mary, are frequently served in the morning (as are Mimosas and Screwdrivers), although they are a popular drink later in the day as well. (Traditionally, a Bloody Mary should not be served after six PM.)

While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice. A beer chaser may also be served with the Bloody Mary, although this often depends on the region you are in.

• 3 parts vodka
• 6 parts tomato juice
• Ground salt and pepper
• 1 to 2 tsp. horseradish (pure, never creamed)
• 6 dashes of Worcestershire sauce
• 5 drops Tabasco (optional)
• 1 tsp. celery salt

• Dash of lemon or lime juice
• Dash of orange juice (optional)

May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese (see photos). Occasionally, pickled asparagus spears or pickled beans are also used.

Canned Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.

Bloody Philip 

Thailand Lao Khao (literally white liquor} 80 proof, rice distilled, replacing vodka in equal measure

Bloody Bishop 

Sherry in equal measure to vodka

Bloody Fairy, Red Fairy 

Absinthe replacing the vodka.

Bloody Geisha 

Sake replacing vodka.

Bloody Maria 

Tequila replacing vodka.

Brown Mary or Whiskey Mary 

Whiskey replacing the vodka.

Bloody Pirate 

Dark rum replacing vodka.

Bloody Scotsman 

Scotch replacing vodka.

Michelada Clementina 

Mexican beer replacing vodka, usually flavored with a couple of dashes of Worcestershire sauce and Maggi Sauce and Tabasco sauceUsually the proportion of beer equals the tomato juice.

Ruddy Mary 

Gin replacing vodka.

Red Eye, Calgary Red Eye, or Saskatchewan Red Eye 

Beer replacing vodka, usually in a 50/50 mixture with the tomato (or Clamato in Canada) juice.

Red Hammer 

In the Northeastern U.S. through the 1950s while vodka was scarce, gin instead of vodka was known as a Bloody Mary ; once vodka became readily available in those regions, the traditional vodka-based Bloody Mary was known as a Red Hammer for a time

Virgin Mary, Bloody Shame, or Bloody Virgin 

Without alcohol; the second term is commonly used in Australia.

Bloody Bull 

Beef bouillon and tomato juice. The drink originated at Brennan's restaurant in New Orleans and is served at Commander's Palace as well as other Brennan Family Restaurants.

Bull Shot 

Beef bouillon or beef consomme in place of tomato juice. It may also contain salt, pepper, lemon juice, Tabasco sauce and Worcestershire sauce.

Caesar, Bloody Caesar, or Clammy Mary 

Clamato replacing tomato juice, much more popular in Canada than the traditional Bloody Mary.

Bloody Eight or Eight Ball 

V8 replacing tomato juice, or a mixture, usually equal parts

Frozen Bloody Mary 

Placed in a blender with ice.

Flaming Bloody Mary 

A small amount of 151 rum is floated on top and a string hangs outside the glass and is ignited for a cold weather drink.

Flaming, Frozen Bloody Mary 

A frozen Bloody Mary is topped with 151 rum and ignited. Also called "Bloody Fire and Ice". (Note be sure to use a ceramic mug to avoid shattered glass)

Upside Down Bloody Mary 

The drinker lies face up on the bar with head hanging backwards. The drink is poured into the mouth and the drinker stands mixing the drink in his mouth. This is a popular morning-after hangover cure as it also forces blood to the head.

Bloodless Mary 

Without tomato juice

Bleeding Mary 

Without tomato juice, 1:1 tabasco to vodka.

Screaming Emo 

Traditional Bloody Mary, but with a habanero pepper added to it for more heat.