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| Chronicles of your favorite cocktails |
Bloody Mary
The legend of the Bloody Mary surprisingly arises not from the ghost story or the murderous Queen Mary I, but
from a bar in Paris called Harry’s New York Bar in the 1920s. Originally making the drink with equal parts of
vodka and tomato juice, bartender Fernand Petiot decided to spice up the drink with black and cayenne pepper,
Worcestershire sauce, Tabasco sauce and lemon juice for New Yorkers when he brought the drink back to the U.
S. Petiot was quoted as saying, “One of the boys suggested we call the drink Bloody Mary because it reminded
him of the Bucket of Bloody Club in Chicago, and a girl there named Mary.”
To make your own Bloody Mary, combine two ounces of vodka, three ounces of tomato juice, 1/2 ounce of lemon
juice, three dashes of Worcestershire sauce, two drops of Tabasco sauce, black pepper and salt, then garnish
with a lemon wedge and celery stick.
Mai Tai
Victor Bergron of Trader Vic’s in Oakland, CA came up with this concoction around 1944 when he and a
bartender decided to come up with a new drink. “We talked about creating a drink that would be the finest drink
we could make, using the finest ingredients we could find. And the Mai Tai is what we came up with,” Bergron
reportedly said.
To mix a Mai Tai, combine these fine ingredients and pour over shaved ice: two ounces of 17-year-old J. Wray
Nephew Jamaican Rum, 1/2 ounce of curacao, 1/2 ounce of Orgeat syrup, 1/4 ounce of rock candy syrup and
the juice of a fresh lime. To complete the drink, add one spent lime shell and a sprig of fresh mint.
Manhattan
This cocktail, invented at the Manhattan Club in the late 19th century, came about when socialite Jenny Jerome
asked a bartender to mix a special cocktail for the Governor of New York, Samuel J. Tilden.
The drink that bartender mixed up included two ounces of whiskey, 1/2 ounce of sweet Vermouth, bitters and a
maraschino cherry to top it off.
Hurricane
The Hurricane, named after the shape of the hurricane lamp, was invented during World War II at Pat O’Briens
bar in New Orleans where the original Hurricane cocktail mix is still being served.
Pat O’Briens’ Hurricane is made with two ounces of light rum, two ounces of dark rum, two ounces of passion fruit
juice, one ounce of orange juice, 1/2 ounce of fresh lime juice, one tablespoon of simple syrup, one tablespoon
of grenadine and finished off with an orange slice and a cherry for a garnish.
The legend of the Bloody Mary surprisingly arises not from the ghost story or the murderous Queen Mary I, but
from a bar in Paris called Harry’s New York Bar in the 1920s. Originally making the drink with equal parts of
vodka and tomato juice, bartender Fernand Petiot decided to spice up the drink with black and cayenne pepper,
Worcestershire sauce, Tabasco sauce and lemon juice for New Yorkers when he brought the drink back to the U.
S. Petiot was quoted as saying, “One of the boys suggested we call the drink Bloody Mary because it reminded
him of the Bucket of Bloody Club in Chicago, and a girl there named Mary.”
To make your own Bloody Mary, combine two ounces of vodka, three ounces of tomato juice, 1/2 ounce of lemon
juice, three dashes of Worcestershire sauce, two drops of Tabasco sauce, black pepper and salt, then garnish
with a lemon wedge and celery stick.
Mai Tai
Victor Bergron of Trader Vic’s in Oakland, CA came up with this concoction around 1944 when he and a
bartender decided to come up with a new drink. “We talked about creating a drink that would be the finest drink
we could make, using the finest ingredients we could find. And the Mai Tai is what we came up with,” Bergron
reportedly said.
To mix a Mai Tai, combine these fine ingredients and pour over shaved ice: two ounces of 17-year-old J. Wray
Nephew Jamaican Rum, 1/2 ounce of curacao, 1/2 ounce of Orgeat syrup, 1/4 ounce of rock candy syrup and
the juice of a fresh lime. To complete the drink, add one spent lime shell and a sprig of fresh mint.
Manhattan
This cocktail, invented at the Manhattan Club in the late 19th century, came about when socialite Jenny Jerome
asked a bartender to mix a special cocktail for the Governor of New York, Samuel J. Tilden.
The drink that bartender mixed up included two ounces of whiskey, 1/2 ounce of sweet Vermouth, bitters and a
maraschino cherry to top it off.
Hurricane
The Hurricane, named after the shape of the hurricane lamp, was invented during World War II at Pat O’Briens
bar in New Orleans where the original Hurricane cocktail mix is still being served.
Pat O’Briens’ Hurricane is made with two ounces of light rum, two ounces of dark rum, two ounces of passion fruit
juice, one ounce of orange juice, 1/2 ounce of fresh lime juice, one tablespoon of simple syrup, one tablespoon
of grenadine and finished off with an orange slice and a cherry for a garnish.
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