Bloody Mary with celery and olives outside

The History of the Bloody Mary

Have you ever wondered where one of brunch’s favorite cocktails comes from? There’s history related to just about everything, and the Bloody Mary is no exception. Bloody Marys are loved for several different reasons. One, you can customize them to your liking. Do you like it spicy? No problem! Prefer lemons and limes instead of olives? We can do that! Another reason why they’re loved is they’re used to cure a night of drinking and reduce the feeling of a hangover, otherwise known as “hair of the dog.” Whatever the reason, it’s no secret this cocktail will be around for a while and continue to be enjoyed. Read our blog post below to learn more about this cocktail and how it came to be so popular.

There’s a National Bloody Mary Day?

Of course there is!  And no wonder it falls on January 1st !  After a long night out on New Year’s Eve, there’s nothing better to cure those hangovers than a perfectly made Bloody Mary.  Whether you like it spicy with Tabasco or a little pickle juice to freshen it up, there’s no wrong way to make this.  And that’s probably what has drawn people to the Bloody Mary for years, its unique ability to cater to the individual.

So Where Does the Bloody Mary Come From Anyways?

Depending on who you ask, there are many tales as to how the Bloody Mary came to fruition, both in name and in recipe.  Many speculate that the name “Bloody Mary” is a nod to the bloody reign of the English Queen, Mary Tudor , during the 16th century.  Others think it was named after the late entertainer George Jessel’s dear friend, Mary Geraghty, after spilling the red drink down her white gown.  As for the drink itself, it’s believed to have been created in the 1920s by Fernand Petiot during the time he spent bartending at the famed Harry’s New York Bar in Paris.  However, that drink is a far cry from the Bloody Mary that we know and love today as it was simply made by adding vodka to canned tomato juice.  Petiot made his way to America, working at the St. Regis Hotel in Manhattan where he perfected his cocktail by adding spices, such as horseradish, tabasco, lemon juice and celery salt to liven it up.  At the time, it was called a Red Snapper and most often made with gin vs. vodka, which was a rarity in America at that time.  Regardless of the story, the Bloody Mary has been turning breakfast into brunches for decades.

Enjoy Brunch’s Favorite Cocktail at Chompie’s  

Since 1979, Chompies has been the restaurant of choice for Arizonians looking for an authentic menu that serves items like latkes, matzo ball soup, knishes and so much more.  Additionally, we are known for our New York style menu serving classic deli items like bagels, mile-high sandwiches, salads and colossal Reubens.  We are proud of our long history of service and look forward to creating experiences you will not forget.  Visit one of our locations today for a traditional Bloody Mary or check out the Phoenix location for one of our specialty Bloody Marys.  No matter what your preference in Bloody Marys, we have something for everyone!