Bloody Mary

The Bloody Mary and Prohibition

The cocktail’s story begins in the 1920s, during Prohibition, when Americans were forced to seek out alternatives to enjoy their favorite spirits. Many traveled to Europe, particularly Paris, where alcohol flowed freely. It was in this context that the Bloody Mary was born.

Fernand Petiot, a bartender at Harry’s New York Bar in Paris, is credited with creating the earliest version of the drink. American expats, many of whom were escaping the restrictive laws of Prohibition back home, frequented the bar. Petiot mixed vodka, a relatively new spirit for American drinkers, with tomato juice—an easily accessible ingredient in Europe. This simple concoction offered a unique and flavorful alternative to the bootleg liquor often found in the U.S.

While the original recipe was much milder than the spicy version we know today, it served its purpose well during Prohibition. The cocktail’s tomato juice base helped mask the taste of subpar alcohol, a common necessity during that era. This made it a favorite for those looking to enjoy a drink without drawing too much attention.

The Evolution After Prohibition

After the end of Prohibition in 1933, the Bloody Mary made its way back to the United States, where it underwent a transformation. When Petiot took a bartending position at New York City’s King Cole Bar at the St. Regis Hotel, the cocktail was reintroduced with added flair. New ingredients like Worcestershire sauce, lemon juice, black pepper, and Tabasco were incorporated, enhancing the flavor profile and giving it the spicy, robust taste that remains a hallmark of the drink.

It’s fitting that the Bloody Mary became popular in post-Prohibition America, a time when people were eager to celebrate the return of legal drinking. The cocktail’s complexity allowed it to stand out as more than just a quick drink; it became an experience. With alcohol back on the menu, bartenders could focus on quality, and the Bloody Mary emerged as a drink that masked any lingering memory of rough, illegal liquor.

Why the Cocktail Was Named Bloody Mary

The origin of the name “Bloody Mary” has sparked much debate and several colorful theories. One popular belief is that it was named after Queen Mary I of England, infamously known as “Bloody Mary” for her persecution of Protestants during her reign in the 16th century. The cocktail’s deep red hue could have been a nod to her violent legacy.

Another theory suggests a connection to a woman named Mary, a waitress at the Bucket of Blood Club in Chicago, which might have inspired the name. Some even speculate that it was simply a reference to the cocktail’s striking red appearance, akin to “blood,” which lent itself to the catchy and slightly ominous name.

Regardless of its exact origin, the name Bloody Mary has become just as iconic as the drink itself, further adding to the allure and mystery of this classic cocktail.

House Of Applejay’s “Appalachian Mary”

At House Of Applejay Distillery, the classic Bloody Mary has been reimagined with a unique twist that reflects the spirit of the Appalachian region. Their version, called the Appalachian Mary, swaps traditional vodka for their locally crafted Mt Grassy Knob Sweet Grass Vodka and adds an extra layer of complexity with Mt Wildcat Old Style Juniper Liqueur.

This combination brings a rich, earthy flavor to the cocktail. The sweet, grassy notes of the vodka pair beautifully with the bold, spicy undertones of the juniper liqueur, enhancing the savory tomato juice base. A dash of classic spices and a touch of Tabasco give it the familiar kick that fans of the Bloody Mary love, but with a distinctive House Of Applejay twist.

Whether enjoyed at brunch or as a bold start to the evening, the Appalachian Mary offers a flavorful journey through the North Georgia mountains, blending tradition with modern craft distilling.