By Michelle Fabio

We talked about the origins of the Bloody Mary in Part 1, but now it’s time to get down to the good stuff—the recipe.

Here is a basic Bloody Mary (and remember, you can even make your own tomato juice!):

• 3 parts top-quality tomato juice
• 3 parts top-shelf vodka, depending on strength of drink
• 1 teaspoon horseradish
• 6 shakes Tabasco Sauce
• 1 teaspoon Worcestershire Sauce
• Juice of ½ lemon or lime
• 1/8 teaspoon salt (preferably sea salt)
• 1/8 teaspoon freshly ground black pepper or cayenne pepper
• Celery stalk
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By Michelle Fabio

Now that Halloween is approaching, perhaps you’re thinking about the perfect drink to serve at your party.

Although a Bloody Mary is traditionally served in the morning, there’s no reason you can’t turn this creepily-named and colored mixture into a ghoulish evening pleasure as well.

Before we get to the recipes though, let’s talk history.

The origins of the Bloody Mary are disputed, but there are two main contenders.

The first, and the one accepted by TABASCO®, is that the drink was invented by Fernand Petoit, a bartender at Harry’s New York Bar in Paris in the 1920s. He mixed tomato juice and vodka and said that “one of the boys suggested we call the drink ‘Bloody Mary’ because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary.” Some say, though, that the rich, red cocktail was named for Bloody Mary herself, Queen Mary I, persecutor of Protestants.
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