Tidewater, our organic seafood seasoning, gives this Bloody Mary a savory coastal base with celery, spice, and a clean tomato finish. Mix it with tomato juice, horseradish, Worcestershire, and hot sauce, then rim the glass with Divine Bovine for an herby edge.
Why Is It Called a Bloody Mary?
The Bloody Mary has been around for about a century, and like most good drinks, its origin story is a little messy. Most food historians trace it back to the early 1920s, when vodka started showing up in Europe and bartenders began mixing it with tomato juice as an easy, savory cocktail. The name is often linked to Queen Mary I of England – nicknamed “Bloody Mary” for her brutal reign – though some say it came from a waitress named Mary or even the drink’s deep red color alone. No one knows for sure… which kind of adds to the charm. What stuck is the idea that this isn’t a sweet, party-drink kind of cocktail. It’s bold, salty, spicy, and meant to wake you up a little – whether that’s at brunch or the morning after.