With summer in full swing, Sunday brunch is back in business. No matter if you are just waking from a memorable night on the town or a quiet evening in, the Bloody Mary is one of the most popular brunch drinks we know of; it’s simple to make, goes well with many dishes, and most of all, it’s a drink you can easily turn into your own unique concoction. One particular variation that we think is worth trying: the Bloody Bull.
History: The exact history of the Bloody Mary is hard to pin down, but one thing is for certain; the drink started it’s rise to fame during the roaring 1920s with a distinctly “New York” identity.
In one version of the legend, the drink was created as a “hair of the dog” solution in the famed Harry’s New York Bar in Paris. In another version, the drink quickly evolved into its fiery self at New York’s 21 Club during the 1930s. In any case, the jury is still out on the exact birthplace of this brunch classic.
Luckily, the history of the Bloody Bull is a bit clearer. Like many of the drinks we’ve featured, we can trace the origin of the Bloody Bull to New Orleans. Specifically, the general consensus is that the Bloody Bull was the work of the now closed Brennan’s, a fixture in the New Orleans culinary world.
How to Make a Bloody Bull
Tip: The first three ingredients create a base for your drink; if your drink becomes to potent in some way, adding more base ingredients (in the right ratio) is a great way to save the drink.
- Brian David Joyner