The Booze Cabinet needs to focus on booze every now and then, and this column from the Tribune’s “Vice Adviser,” WCKG’s Steve Dahl, includes the origins of three very important cocktails, including our fav, the Bloody Mary:
The bloody Mary was invented in the 1920s by bartender Ferdinand Petiot at Harry’s New York Bar in Paris. The first tins of canned tomato juice arrived from the United States at about the same time the vodka got there. Bartenders in Paris were discovering that vodka mixed with just about anything works. At the St. Regis Hotel in New York in the 1930s, where Petiot had moved, they called it a Red Snapper, since the word “bloody” was offensive to his employers.
Not that informative, actually. Perhaps I should give you my famous secret recipe for the greatest Bloody Mary you’ll ever have…but then, it wouldn’t be secret anymore, would it? Let’s just say, don’t skip out on the BBQ sauce or the soy. Don’t be afraid of garlic either. It helps to have a Guinness on tap if at all possible. And oh, the mozzerella!