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The Bloody Mary. It’s been around since the 1920s or 1930s, and there are many theories as to its origin and name. Plus there are several variants, like The Red Snapper, The Virgin Mary, The Caesar and the Michelada. Personally, I prefer the regular Bloody Mary with a few added eatable ingredients. The typical Bloody Mary will contain vodka, tomato juice, and other spices or flavorings which can include, worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and celery salt. And of course there are the Surf and Turf versions with shrimp and bacon as a garnish. Here in the states most Bloody Mary’s are consumed in the morning or early afternoon, and are often used as a hangover cure.

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