The original cocktail, containing just vodka and tomato juice, was created in 1920 in Harry’s Bar in Paris by a young bartender called Fernand Petiot. He later refined this when

working in the King Cole Bar in Manhattan by adding salt, pepper, lemon juice and Worcestershire sauce, creating the drink most people know today.

Over the years many ingredients have been added: Tabasco sauce, celery salt, horseradish, sherry, port or sometimes even a good Shiraz to name a few. Generally it’s garnished with a celery stalk, although, some bartenders go to extraordinary lengths with the decoration. I have on one occasion tried one that appears to be served as a salad. Thank god for the straw that allowed me to fight through the dense foliage to get to the drink!

Other more exotic additions do enhance the overall experience. I particularly enjoy drinking a Bloody Mary served with oysters – in some establishments the oysters come in the drink. The addition of wasabi, ginger and soy sauce create a distinctly oriental cocktail, whilst swapping the vodka for tequila gives you the Mexican version – the Bloody Maria. And if you want a real fiery version try using chilli or wasabi vodka as the base.