Ferdinand Petiot claimed to have invented the bloody mary in 1921, well before any of the later claims. He was working at the New York Bar in Paris at the time, a frequent hangout for Ernest Hemingway and other American migrants.

Around 1920, émigrés escaping the Russian Revolution began arriving in Paris, bringing with them vodka and caviar. So Petiot decided to have some fun with it, and began experimenting with the new spirit since he found it tasteless. It was around this time that Petiot was introduced to American canned tomato juice.

He mixed them, and the drink caught on — particularly as a supposed cure for hangovers. Back in the dry days of Prohibition, the drink was called a “tomato juice cocktail” on menus, but more frequently known as the “Red Snapper.”

As a throwback, we present the Red Snapper original recipe followed with today’s most popular bloody mary recipe. Enjoy!

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Red Snapper

1 ounce Stolichnaya vodka

2 ounces tomato juice

1 dash lemon juice

2 dashes salt

2 dashes black pepper

2 dashes cayenne pepper

3 dashes of Worcestershire sauce

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Bloody Mary

1 lemon wedge

1 lime wedge

8 ounces tomato juice

2 dashes Tabasco

2 dashes Worcestershire sauce

Pinch of sea salt

Pinch of celery salt

Pinch of coarsely ground pepper

¼ teaspoon horseradish

2 ounces unflavored vodka

For the garnish:

Celery stalks

Pitted green olives

Lemon wedges

Black pepper (pepper too finely ground will bring more heat and less flavor)

Squeeze lemon and lime into a shaker.

Pour vodka into the shaker. Add ice cubes, and shake.

Fill a 16-ounce glass halfway with ice and strain the shaker contents over it.

Spear the pitted green olive with a toothpick and stick it through the rind of the lemon wedge. Place the wedge on the rim of the glass. Add celery stalk to use as a stirrer and crack freshly ground pepper on top.

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