A Scot named Harry MacElhone, was the Harry of Harry’s New York Bar, a Paris institution at 5 rue Daunou that claimed to be Europe’s first dispensary of cocktails. Harry’s has a reasonably good claim to being the first cocktail bar in Europe. It’s the birthplace of one of the great classic cocktails, the sidecar—a shaken mixture of Triple Sec, Cognac, and lemon juice strained into a cocktail glass that was created by Harry MacElhone in 1931. Also invented at Harry’s Bar was a now-familiar tall drink, served in a highball glass that was credited with having restorative powers. The Bloody Mary was created in 1921 by Harry’s bartender Pete Petiot as an “eye opener,” a type of drink concocted by bartenders to soothe hangovers. Whether Petiot’s original mixture of the juice of half a lemon, salt, cayenne pepper, black pepper, Worcestershire sauce, vodka, and tomato juice is a curative depends on the opinion of the overimbiber. What is beyond question is that a properly mixed Bloody Mary is a delicious drink. For the last 18 years Gigi and I have started our New Year’s Day off with Bloody Mary’s and Club Sandwiches. Our tradition began at the Hotel Christopher Columbus in the village of Trujillo along the coast of the Central American country of Honduras. The hotel was nearby to a small cottage we rented for the holidays when we shared our first New Years together. The next week we headed south for Nicaragua and on to the Panama Canal. SOURCE: washingtonian/articles/food-dining/heres-to-the-bloody-mary/
Posted on: Thu, 01 Jan 2015 17:08:28 +0000
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