Bloody Mary (cocktail) cocktail, generally using the same ingredients and garnish as a Bloody Mary (according to local custom), but with the spirits replaced by additional tomato juice or prepared mix. 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
Prawn cocktail, steak and Black Forest gateau meal had a pleasantly sophisticated ring: "cocktail", the use of prawns which was not common, "steak garni" rather just steak, and "Black Forest gâteau" rather than just cake; all slightly foreign but easy enough to learn for next time, and allowing the diner to feel that they were enjoying a "continental" (European) eating experience. The meal eventually became unfashionable as British dining tastes became more sophisticated from the 1980s onwards and the Gallup survey conducted by the trade magazine "Caterer and Hotelkeeper" in 1989 confirmed that Black Forest gâteau had suddenly become less popular. Simon Hopkinson and Lindsey Bareham coined