The Bloody Mary combines vodka, tomato juice, lemon juice, Worcestershire sauce and hot sauce.
It is usually seasoned with salt and pepper, and may include celery salt, horseradish or other savory ingredients. Unlike many cocktails, it is commonly served over ice in a tall glass and garnished with a celery stalk or other substantial foods.
Fernand Petiot is often credited with developing the modern Bloody Mary while working at Harry’s New York Bar in Paris. The drink’s exact early history is disputed, and earlier vodka-and-tomato combinations have also been proposed.
The cocktail is frequently confused with the Virgin Mary, which omits alcohol, and the Red Snapper, a name sometimes used for a gin-based version. In Canada, the related Caesar uses clamato juice rather than ordinary tomato juice.