Over the years, there have been many cocktails that claim to aid in one’s overall health. Out of all these magical creations, the Bloody Mary is perhaps the most well-known. The origins of the Bloody Mary date back to the late 19th century. At the Manhattan Club in New York City, the Oyster Cocktail was touted as a libation that would alleviate suicidal ideations. This mix of oyster juice, tomato juice, Tabasco, Mexican chili sauce, horseradish, black and green pepper sauces, ketchup, lemon juice, and salt was served warm with the oysters that provided the oyster juice. At the beginning of the 20th century, the Oyster Cocktail slowly evolved into a simpler and more approachable drink known as the Tomato Juice cocktail, which like its predecessor, still did not contain alcohol.

At the French Lick Springs Hotel in Indiana, the chef for the resort, Louis Perrin, ran out of orange juice one day in 1917, and decided to serve fresh squeezed tomato juice instead. Perrin’s off-the-cuff decision was so successful that within three years, multiple companies started to produce canned tomato juice for the first time in the US. A decade later in Palm Beach, Florida, the addition of vodka was added to the Tomato Juice cocktail by a Broadway and movie star named George Jessel. After a long night of drinking with friends, Jessel found himself at La Maze’s at 8am with a terrible hangover. Unable to cure the pain, the bartender suggested that Jessel try some vodka to help ease his suffering. After smelling the vodka, Jessel requested some Worcestershire sauce, tomato juice, and lemon juice to help tamper down on the rotten potato smell, thus creating the first Bloody Mary.

Reading time: 4 Minutes

Author: Steven Dragun

Date: 08/05/2023

Category: Cocktails

It’s that time of year again, when the cold starts to break and warmer weather gradually begins to grace us with its presence.As the seasons change, we often seek out and welcome food and drink that reflects our surroundings.When things start to heat up, our desire for beverages that quench our thirst and cool us off grows exponentially with the increase in temperature.In a world filled with slushies and punches, there is one classic cocktail that has been helping us usher in Spring and Summer for centuries: Sangria

<strong>Tiempo de lectura:</strong> 6 Minutos<strong>Autor:</strong> Steven Dragun<strong>Fecha:</strong> 03/24/2023<strong>Categoría:</strong> Cócteles


Full Ingredients list

  • 2oz Lustau Amontillado Los Arcos Sherry
  • 4oz Tomato Juice
  • .5oz Lemon Juice
  • 4 Dashes Worcestershire Sauce
  • 1 Dash Hot Pepper Sauce
  • 1 Pinch of Black Pepper
  • 1 Pinch of Celery Salt
  • Garnish: Celery Stick and Salt & Pepper Rim

Recipe author: Steven Dragun


The origins of the name Bloody Mary are attributed to a famed bartender Fernand ‘Pete’ Petiot, who worked at Harry’s New York Bar in Paris, and later at the St. Regis Hotel in New York City. Although most attribute the name to Queen “Bloody” Mary Tudor of England for killing many protestants due to the Heresy Acts of 1554, Petiot said that a patron visited him while he was bartending in Paris and told Petiot to name the cocktail after a server named Mary from the pre-prohibition era Chicago bar called the Bucket of Blood. Nowadays, there are endless recipes and variations for a Bloody Mary. Our take on this timeless classic uses dry sherry in place of vodka, which we like to call the Sherry Mary.


Although any dry sherry will work well in our Sherry Mary, we decided to use Lustau Amontillado Los Arcos. This perfectly balanced amontillado brings the right amount of umami flavor when paired with the tomato juice. The slight salinity and nuttiness provide a complex yet approachable flavor profile that anyone can appreciate.


Amontillado Los Arcos is the perfect textbook amontillado from Jerez. Thanks to its 4 years of aging under the ”flor”, as a fino and another 4 years in direct contact with the air, its complexity and perfect balance between umami, nutty notes is great for a rich, fresh and salty flavor such a Sherry Mary.


  1. Add all ingredients to a shaking tin.
  2. Add ice, shake, and strain into a salt and pepper rimmed Collins glass filled with ice.
  3. Garnish with the celery stick.


Try experimenting with different dry sherry wines to experience the amount of flavor diversity this drink can offer. Additionally, feel free to change up the garnish with other vegetables that you would like to munch on as you drink the Sherry Mary.


Extra Spicy Sherry Mary

  1. 2oz Lustau Palo Cortado Sherry
  2. 4oz Tomato Juice
  3. .5oz Lemon Juice
  4. 4 Dashes Worcestershire Sauce
  5. 2 Dashes Hot Pepper Sauce
  6. 1 Pinch of Black Pepper
  7. 1 Pinch of Celery Salt
  8. Garnish: Pickled Jalapeno & Olive

Bloody Caesar with Sherry

  1. 2oz Lustau Fino del Puerto Sherry
  2. 4oz Clamato Juice
  3. 5oz Lemon Juice
  4. 4 Dashes Worcestershire Sauce
  5. 1 Dash Hot Pepper Sauce
  6. 1 Pinch of Black Pepper
  7. 1 Pinch of Celery Salt
  8. Garnish: Shucked Oyster

Virgin Mary

  1. 6oz Tomato Juice
  2. .5oz Lemon Juice
  3. 4 Dashes Worcestershire Sauce
  4. 2 Dashes Hot Pepper Sauce
  5. 1 Pinch of Black Pepper
  6. 1 Pinch of Celery Salt
  7. Garnish: Carrot and Celery Stick


Who invented the Bloody Mary?

The Bloody Mary was invented by George Jessel.

When was the bloody mary invented?

The Bloody Mary was created sometime in the year of 1927 in Palm Beach, Florida.

What is the best sherry for a bloody mary?

Any dry sherry will work well in our Sherry Mary, but we believe the Amontillado Sherry is best due to the balance of salty and umami flavors.

What’s the difference between a Bloody Mary and a Bloody Caesar?

The only difference between a Bloody Mary and a Bloody Caesar is the Bloody Caesar uses clamato juice (half tomato juice and half clam juice) instead of tomato juice.