Loretta’s Bloody Mary
Invented by bartender Fernand Petiot at Harry’s New York Bar in Paris in the 1920s, the bloody mary began as a simple blend of vodka and tomato juice. Petiot brought it with him when he returned to the States, added the drink’s signature spiciness, and since then it has soared in popularity, spawning numerous variations. This one came from Loretta’s Restaurant in Mobile, Alabama, where bloody marys are a Mardi Gras tradition.
- 1 qt. tomato juice, Clamato, Beefamato, or V-8
- Strained juice of 1 lemon
- 1 tbsp. Worcestershire
- 1 tsp. Tabasco sauce
- 1 tbsp. prepared horseradish
- 1⁄4 tsp. garlic salt
- 1⁄4 tsp. celery salt
- Freshly ground white pepper
- 12 oz. (1 1/2 cups) pepper-flavored or plain vodka
- Combine tomato juice with lemon juice in a 2-quart pitcher. Add worcestershire, Tabasco sauce, horseradish, garlic salt, celery salt, white pepper to taste, and vodka. Stir until well mixed, pour into ice-filled glasses, and garnish with a wedge of lime or lemon and skewered raw vegetables such as radishes or zucchini.