In The Bar

Grey Goose Bloody Mary

We recently hosted Grey Goose Vodka and a talented group of mixologists on our campus.  One of the cocktails they made was the Grey Goose Bloody Mary.  The Bloody Mary has a fascinating history and it’s the most appropriate brunch cocktail we could think of.

Around 1920, émigrés escaping the Russian Revolution began arriving in Paris, bringing with them vodka and caviar, so Harry’s bartender, Ferdinand “Pete” Petiot, began experimenting with the new spirit, which he found tasteless. At the same time Petiot was introduced to American canned tomato juice, which back in the dry days of Prohibition was called a “tomato juice cocktail” on menus. Over a year’s time, Petiot made vodka drink after vodka drink until he mixed it with the tomato juice and some seasonings, and, voilà!, a new cocktail was born, called the Bucket of Blood, christened by visiting American entertainer Roy Barton after a West Side Chicago nightclub of the same name. – John Mariani, Esquire Magazine

In 1933 the cocktail made it’s way to the King Cole Bar at the St. Régis Hotel in New York and was served under the name “Red Snapper”(which it’s still called there today!).  Other bars in New York started calling it the “Bloody Mary” after Mary Tudor. There is also the claim by entertainer George Jessel that he named the drink after his friend Mary Geraghty.  All we know is that this is one tasty cocktail and we’re so thankful for all of the Mary’s!

Photo Credit Lori Rice, BevM0

Grey Goose Bloody Mary

Print Recipe


  • GREY GOOSE® Original 2 Parts
  • Premium Organic Tomato Juice 4 Parts
  • Fresh Lemon Juice 1 Part
  • Worcestershire Sauce ¼ Part
  • Dashes of Hot Sauce (pref Tabasco®) ¼ Part
  • Fleur De Sel Pinch
  • Black Pepper Pinch
  • Celery Garnish
  • Ground Black Pepper Garnish
  • Fresh Aromatic Herbs Garnish



Build ingredients in a Boston glass.


Top with cubed ice.


Roll the cocktail by pouring it back and fourth between Boston glass and tin.


Strain into a highball glass and garnish with fresh cut celery, ground pepper, and sprigs of aromatic herbs.


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