Bloody Mary (cocktail) Bloody Mary (cocktail) A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s; there are various theories as to the origin of the drink, as well as the origin of its name. It has many variants, most notably the Red Snapper, the
Stinger (cocktail) de menthe. The mixture was originally stirred, although modern recipes call for it to be shaken with cracked ice. Early recipes required that the Stinger be served straight, but since the end of Prohibition in the United States it became more common for it to be served over crushed ice. Cognac, a type of brandy, was the identified as the basis for the Stinger as early as William "Cocktail" Boothby's 1905 supplement to his 1900 book, "American Bar-Tender". In the 21st century, cognac was the most commonly used brandy cited by recipes for the Stinger's base liquor. Cocktail guides recommend