The creation of the Bloody Mary recipe was traditionally attributed to Fernand Petiot, a bartender at Harry’s New York Bar in Paris in 1924. He named his invention the “Bucket of Blood,” but the name didn’t catch on (thank goodness). Ninety years later, the world is still crazy for Bloody Marys, and the make-your-own Bloody Mary bar has become a selling point of many brunches. If you’re considering adding a Bloody Mary bar to your restaurant brunch menu, we think that’s a bloody good idea. To help you out, we’re offering a few ideas for recipes and garnishes to get you started on the right track, as well as a primer on what you should keep in stock at your do-it-yourself Bloody Mary bar.
https://www.uncorkd.biz/wp-content/uploads/2014/02/bloody-mary-recipe-uncorkd1.jpg 683 1024 Hilary https://uncorkd1.wpengine.com/wp-content/uploads/2016/08/uncorkd-logo-vector_360.png Hilary2014-02-11 10:55:262015-10-08 16:18:02The Bloody Mary Recipe for Success