Phyliss, A recent Cleveland Bartending School grad working a private event at Chancellor University in Independence, Ohio  Saturday night!

Marshay & Shawnee showing their skills and smiles Tuesday afternoon at The One2 Lounge in Euclid,Oh

Check out this award-winning Manhattan that our instructor Rob Turek won for Best Manhattan in Cleveland and fourth best in a NYC national contest sponsored by Woodford Reserve Bourbon and Esquire Magazine!

The Delancey Street cocktail featured at The Fairmount Martini and Wine Bar.                             

Vodka
Fresh Dill, Cucumber and Pickle Brine
Muddled and Served with Ice

Rob Turek. Cleveland Bartending School Instructor, and defending Best Bartender in Barland, just won Scene Magazine's annual Best of Cleveland Award. You guessed it, Best Bartender. He's having a banner year. Way to go Rob, you make us very proud!

Cleveland Bartending School staff keeping it real by staying sharp over the weekend. Milton in between comedy gigs and teaching working a private event at The College Club. Beth working martini party in Solon, Ohio. Way to represent CBS.

It was a working weekend for Margaret W. & Lauren Y. They were serving it up at a wedding reception in Vermillion, OH!

The Fernand Petiot Story

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.

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.

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.

The Mary Tudor Story

Mary Tudor, or Mary I of England, was a fascinating woman. As the daughter of Henry VIII, she saw much in her relatively short life. Henry's first wife, Catherine of Aragon, gave birth to the Princess Mary on February 18, 1516; she was heir to the throne of England. However, Mary was declared illegitimate when Henry divorced her mother in 1532 to marry Anne Boleyn, mother of Elizabeth I. She watched her father treat her mother as a whore, make a mockery of her beloved church, and virtually slap her and her mother in the face for all of England to see.

Mary is remembered for the hundreds of Protestants she murdered in the name of Catholicism. This is how she got her nickname "Bloody Mary." She died on November 17, 1558.

It also believed that the Bloody Mary drink is named for her--although this is a less plausible story.
No matter what the name, the Bloody Mary has been declared one of the defining drinks of the 20th century by the U.S. Bartenders Guide.   Hail Bloody Mary!

The Bloody Mary Timeline

1926: Fernand Petiot, an American bartender at Harry's New York Bar in Paris mixes equal parts tomato juice and vodka. Petiot says: "One of the boys suggested we call the drink 'Bloody Mary' because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary."

1927: This is the year that George Jessel claims to have invented the Bloody Mary in his Palm Beach home. He claims the name happened when his friend Mary spilled some of the concoction on her shirt and she said, "Now, you can call me Bloody Mary, George!"

1934: Petiot moves to the King Cole Bar at the St. Regis in New York. His drink becomes popular with New Yorkers but something is missing. The hotel asks him to change the name to the Red Snapper, but it doesn't catch on and it is again called the Bloody Mary. His patrons encourage him to make the drink spicy, so he adds cayenne pepper, black pepper, Worcestershire sauce, lemon, and a big dash of Tabasco ® sauce. The recipe is a hit.

March 30, 1956: George Jessel takes out an ad in Collier's that reads: I think I invented The Bloody Mary, Red Snapper, Tomato Pickup or Morning Glory. It happened on a Night before a Day and I felt I should take some good, nourishing tomato juice, but what I really wanted was some of your good Smirnoff Vodka. So I mixed them together, the juice for body and the vodka for spirit, and if I wasn't the first ever, I was the happiest ever.

Aug. 15, 1956: The Bloody Mary is mentioned in Punch magazine: "Those two ... are eating raw steaks and drinking Bloody Marys.

July 18, 1964: Petiot tells the New Yorker: "I initiated the Bloody Mary of today. George Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour. We serve a hundred to a hundred and fifty Bloody Marys a day here in the King Cole Room and in the other restaurants and the banquet rooms."

Jan. 8, 1975: Petiot dies in San Francisco.

1976: The McIlhenny Company introduces Tabasco ® Bloody Mary Mix.

Information collected by Lesa Beaupry, Instructor at the Toledo Bartending School

Will is in da House! Cleveland Bartending School Director Wiil C seen here Saturday evening  bartending at College Club  on CWRU campus award banquet. You still got skills...lol