There's a quote which goes, "When we drink alcohol, we are borrowing happiness from tomorrow." This has always seemed like a particularly comforting thought each time I'm suffering from a especially awful hangover. Interestingly, until recently, I incorrectly credited this saying to Albert Einstein, simply because I read it in cursive text over a black-and-white photo of a well-known figure. Quite awkward! I've also heard it recounted by the TV host, so who actually uttered it originally? It's anyone's guess.
In any case, since the warm season is finished, most of us feel that the year's big drinking is securely behind us. Autumn is like the morning after of the calendar year. The spring season is the pre-drinks, summer the major celebration, and the cold season the enormous, restorative comfort food. Moreover, whenever I consider hangovers, I frequently think of the tomato-based cocktail. This is one of those drinks whose origins are not entirely clear, but the widely accepted tale is that it was invented by Fernand Petiot in the 1920s, while he was working at Harry's New York Bar in the French capital.
The Classic Bloody Mary Formula
According to the International Bartenders Association, the cocktail is defined as a mix of vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, celery salt, and spice. That is how strict fans would enjoy it—and I count myself as one of them. When you're making a bloody mary from the beginning, you are told to stir all the components over ice, then pour them into a tall glass loaded with fresh ice. This means it's passed through ice twice before consuming, but I like my tomato cocktails for their, ahem, blood-like viscosity, so I stir only minimally.
Beyond Traditional Spirits: The Emergence of Bloody Marias
Bloody mary purists, look away at this point: I have also noticed a increase of popularity in tequila-based versions, or tomato drinks made with tequila, smoky liquor, or another agave spirit. So I inquired of a creative director why this is happening: "Good quality agave spirits inherently have differing bright and vegetal flavors that pair well with tomato juice," he says. "Mezcal, in particular, catches the current trend for smoky tastes and, with the continued 'premiumisation' in spirits, those from specific origins are eroding the vodka market, that's probably why we're seeing this change."
And, if your body doesn't mind additional assault, getting back on the proverbial saddle with a few bloody marys could be as good a salve as anything else—though I'm not entirely certain of the science supporting this claim, apologies.
Four Bloody Mary Ready-to-Drink Options for Sore Heads
- A brand traditional bloody mary – £3.50 (Single serve), 6.3%. One individual can of a consistently excellent bloody mary. The dash of umami flavor truly enhances it.
- The Pickle House tomato preparation – Reasonable cost (Large bottle), 0%. Mix in your liquor of choice, or serve as is over cubes for a virgin mary.
- Bottle Bar Shop spicy bloody mary – £14.92 (500ml), 10%. Tabasco not spicy enough for you? Try this one on for a test.
- The brand classic bloody maria – £26 (Six cans), 6.1%. Not suitable for traditionalists, but definitely one for fans of smoky spirits, with the inclusion of spicy pickle juice.
