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by Lucas Everidge

Sometimes the work of putting together a magazine overshadows the fact that cooking is fun and enjoyable. I know some people who find preparing a large meal for dinner to be therapeutic. Use cooking to create a time to relax and spend time with friends and relatives. This is the first of a new series of columns about cocktails and party drinks.

If your particular county still exercises Prohibition, move on!

A great, flavorful drink to serve is the legendary Bloody Mary. Served with cool tomato juice and vodka, it makes a spicy, flavorful treat.

Fernand Petiot, an American bartender at Harry's New York Bar in Paris, first invented the drink in the 1920's. He 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. At this time Petiot added black pepper, cayenne pepper, Worcestershire sauce, lemon and a splash of Tabasco pepper sauce.

For vodka, we use Skyy, a smooth-enough vodka for our taste. True vodka lovers may insist on Absolut or Stoli. The debate over the best vodka continues to rage in some circles. Whatever you settle upon, it is easy to serve up darn good Bloody Marys.

A proper Bloody Mary is also served with a stalk of celery inside the glass, and perhaps celery salt around the rim.

Another way to make Bloody Marys is to use a special mix, which is available at any grocery store or liquor store. These are fine, however if you want to really impress your friends and guests make your own bloody mary mix. Included below is the special mix recipe from Reata Restaurant in Fort Worth, Texas. This recipe is from Cowboy Cocktails: Boot Scootin' Beverages and Tasty Vittles from the Wild West - which is one of the best books around on the subject of Texas-style bar drinks.

Make sure that you spice the drink to your taste. We like them spicy-flavorful, not necessarily spicy-hot.

Steve's Bloody Mary

Ingredients:

• 1 oz. Premium Vodka
• 6 oz. Tomato Juice
• 1 tsp. Black pepper
• 1 tsp. Worcestershire Sauce
• 1 Squeeze of lemon
• 1 Dash of Tabasco pepper sauce (if desired)

Directions:
Mix vodka and cold tomato juice in a glass. Add spices and Worcestershire Sauce. Squeeze slice of lemon, stir, and serve. You can get fancy, and beforehand push the empty glass rim in celery salt.

Reata's Famous Bloody Mary Mix

Ingredients:

• 1 quart good-quality tomato juice
• 6 oz. Worcestershire sauce
• 1 oz. freshly squeezed lemon juice
• 2 T Tabasco sauce
• 1 T red pepper flakes
• 1 T cracked black pepper
• 1 t dried dill, or 2 t chopped fresh dill
• ¼ C grated fresh horseradish

Directions:
In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated.

Yield: 5 cups

This recipe is from the famous Reata Restaurant in Fort Worth, Texas. Reata's owner, Grady Spears, includes it in his excellent Cowboy Cocktails: Boot Scootin' Beverages and Tasty Vittles from the Wild West
(Original Texas Cooking book review)

If you have questions about this article or the recipes, visit the Texas Cooking Message Boards, a great place for advice and discussion about cooking meals, entertaining and everything Texas.

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