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"The Bloody Mary" by Brian Bartels (Penguin Random House)
"The Bloody Mary" by Brian Bartels (Penguin Random House)

The Bloody Mary is perhaps the most famous of brunch cocktails, especially for those looking to cure their hangover by imbibing. But despite its popularity, its origin story is as murky as the drink. Several theories abound, but most historians credit bartender Fernand "Pete" Petiot at Harry's New York Bar in 1920s Paris as its creator.

Brian Bartels explores the various origin stories of the Bloody Mary and the inspiration for its name in his book The Bloody Mary: The Lore and Legend of a Classic Cocktail (Ten Speed Press, $18.99), featuring nearly 60 recipes.

Bartels also breaks down "the roll," a blending technique that involves neither shaking nor stirring. And, of course, much is devoted to the

garnishes, from the expected bacon strips and celery sticks to shrimp and beef straws. Bartels offers a list of suggestions for creating a Bloody Mary that is a literal meal in a glass.

Beyond the classic recipes, of which Bartels includes a dozen, there are modern incarnations that call for sardine-infused tomato juice, substitute mezcal and tequila for vodka, and a few that skip the tomato juice all together.

The book closes with a dozen or so recipes to give your Marys extra oomph, such as pickle brine, flavored salts and infused vodkas.

Food on 06/21/2017

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