#41 Cocktail: Bloody Mary

 One story about the birth of the Bloody Mary has it that the owner of a New York speakeasy created it as the Bloody Meyer, during Prohibition. But the more popular , and certainly true, tale is that it was first concocted at Harry's New York Bar in Paris, circa 1924, by bartender Fernand "Pete" Petiot.
    In 1934, Fernand was hired by john Astor, the owner of New York Regis Hotel, and there he presided over the King Cole Room, introducing New Yorkers to his creation. At some point, Bloody Mary was known as the Red Snapper, one story has it that Astor objected to the Bloody Mary name and insisted to be changed.
     The main  difference between today's and yesterday's versions is that the later contained as much vodka as tomato juice and it was served straight up as a cocktail. as opposed to being presented on the rocks in a highball glass.

2 ounces vodka

4 ounces tomato juice

fresh lemon juice to taste

black pepper to taste

salt or celery salt to taste

prepared horseradish to taste

Worcestershire sauce 

hot sauce to taste