The Best Bloody Mary Ever Made (Seriously)

"Hair of the dog that bit you". If you're like me, you've heard this saying more times than an E.D. ad on Fox News. When someone utters that to you, you're suppose to ignore your hangover and continue drinking from the night before. I for one am not that guy. The only thing that I can order or make after a night of heavy drinking is a Bloody Mary. It's the perfect drink that doesn't taste like booze, has vitamins, minerals, lots of salt, relishes, and the only drink you can order where your friends wont call you a pussy. That being said, here is the go to recipe for the ultimate bloody Mary that you can enjoy morning, noon, and night. Don't forget, if you need help stocking your bar, we've got you covered there too.

- 64 oz tomato vegetable juice
- 3 Tbsp Worcestershire sauce
- 2 Tbsp horseradish
- 2 Tbsp hot sauce (Tabasco or Frank's Red Hot)
- 2.5 oz lemon juice
- 1.5 oz lime juice
- 2 Tbsp olive brine
- 1 tsp celery seed
- 2 tsp ground black pepper
- 2 tsp kosher or sea salt
- Vodka is optional (We prefer Ketle One or Grey Goose)

Note: You can drink a virgin bloody Mary and just tell your pals there is 2 shots of vodka in it. Back up off me bro.

We call this one the "attention seeking asshole blend". Good for a laugh I guess. If you have disposable income and no friends by all means drink up.

Mix all of the ingredients together except the tomato juice. We recommend starting with about 1/2 cup of mix for every quart of juice. Add alcohol, or drink it as a Virgin Mary.

- We've got you covered there too. 
- ¼ cups Kosher Salt
- 1 tablespoon Celery Salt
- 1 tablespoon Cumin
- 1 tablespoon Granulated Garlic (not Garlic Salt)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Black Pepper

Besides the amazing taste, you want it to look sexy as well. Get creative! Here is some ideas to get you started. 

- pickle spears
- tomato slices
- olives
- cooked bacon
- beef jerky
- small onions
- cheese cubes
- asparagus
- jalapenos 
- salt & pepper
- red pepper flakes
- celery
- pepperoni
- shrimp
- hard boiled egg
- you get the idea

Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his grand-daughter. He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American migrants. The original cocktail is said to have been created on the spur-of-the-moment, according to the bar's own traditions, consisting only of vodka and tomato juice.Harry's Bar also claims to have created numerous other classic cocktails, including the White Lady and the Side Car.

New York's 21 Club has two claims associated with it. One is that it was invented in the 1930s by a bartender named Henry Zbikiewicz, who was charged with mixing Bloody Marys. Another attributes its invention to the comedian George Jessel, who frequented the 21 Club. 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".

Fernand Petiot later claimed to have invented the modern Bloody Mary in 1934 as a refinement to Jessel's drink, at the King Cole Room in New York's St. Regis Hotel, according to the hotel's own history. When Petiot spoke to The New Yorker magazine in July 1964, he said:

"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."

The cocktail was claimed as a new cocktail under the name "Red Hammer" in Life magazine in 1942, consisting of tomato juice, vodka, and lemon juice. Less than a month later in the same magazine, an advertisement for French's Worcestershire Sauce suggested that it be added to a virgin "Tomato Juice Cocktail" along with tomato juice, salt, and pepper. The addition of salt to the alcoholic beverage was suggested that same year in a story in Hearst's International Combined with Cosmopolitan.

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