Paris to New York
The Fernand Petiot Story
-
1920s
It was back in the 1920s when Fernand Petiot, an American bartender at Harry's New York Bar in Paris, mixed up equal parts of tomato juice and vodka. He had no idea that his concoction would become world famous when he agreed with the guy in the bar who suggested he call the drink "Bloody Mary." The patron said it reminded him of the Bucket of Blood Club in Chicago, and a girl he knew there named Mary.
-
1934
In 1934, Petiot moved to the King Cole Bar at the St. Regis Hotel in New York City, and brought the recipe with him. The hotel managers tried to change the name to Red Snapper, but it didn't stick.
Sophisticated New Yorkers weren't too impressed at first. They said the drink tasted a bit bland, and they asked Petiot to spice it up. He added black pepper, cayenne pepper, Worcestershire sauce, lemon and--for those who wanted more spirit--a generous splash of TABASCO pepper sauce. And that's how an American classic was born.
-
1976
In 1976, McIlhenny Company introduced TABASCO Bloody Mary Mix. It wasn't the first mix on grocery store shelves, but it was one true to Petiot's original. A spicier version was added a few years later.