Our ongoing mission to review all of the Bloody Mary outlets in London continues as we add further snippets to our collection of opinions. This week we were reviewing two. The fashionable and fast-moving Fallow and the Swan Theatre on South Bank. See what you make of our opinions and perhaps fire us a comment with where we should be going next!
The Bloody Mary is one of the world’s most famous and recognizable cocktails, known for its distinctive savory and spicy flavor.
What is a Bloody Mary?
The Bloody Mary is a cocktail made primarily of vodka and tomato juice, along with a unique blend of spices and flavorings.
Key Ingredients
The standard recipe is highly customizable, but typically includes:
- Vodka (The base alcohol)
- Tomato Juice
- Worcestershire Sauce (for savory, umami flavor)
- Hot Sauce (like Tabasco, for heat)
- Lemon Juice
- Celery Salt and Black Pepper
Serving and Garnish
It is traditionally built and gently stirred in a highball glass over ice. The garnish is a critical part of the experience, with a celery stalk and lemon wedge being the classics. However, modern variations are often topped with elaborate additions like olives, pickled vegetables, shrimp, bacon, and even mini-burgers, turning the drink into a meal!
Popular Uses
- Brunch Staple: It is arguably the most popular cocktail consumed at brunch or in the morning/early afternoon.
- “Hair of the Dog” Hangover Cure: It has a long-standing reputation as a remedy for hangovers, thanks to the combination of hydrating tomato juice, salt (for electrolytes), and the alcohol (to dull the aches).
A Bit of History
The creation of the Bloody Mary is somewhat debated, but the most widely accepted story credits Fernand “Pete” Petiot, a bartender, in the 1920s at Harry’s New York Bar in Paris.
- The Refinement: While another figure, George Jessel, is sometimes credited with simply mixing vodka and tomato juice, Petiot is credited with adding the array of spices and seasonings (Worcestershire, pepper, etc.) that created the savory, complex drink we know today.
- The Name: The name has several colorful origin theories, including being named after Queen Mary I of England (known as “Bloody Mary” for her persecution of Protestants) or a waitress named Mary at a Chicago bar called the “Bucket of Blood.”
It is a tomato juice benedict.
The connection between the Bloody Mary and a Benedict is spot-on when you think about their structure and role in brunch:
- Bloody Mary (The Drink):
- Base: Tomato Juice (The bread/muffin)
- Main Ingredient: Vodka (The poached egg)
- Rich, Savory Topping: Worcestershire, spices, hot sauce (The hollandaise sauce)
- Garnish: Celery, olives, etc. (The ham/spinach/garnish)
- Eggs Benedict (The Dish):
- Base: English Muffin
- Main Ingredient: Poached Egg
- Rich, Savory Topping: Hollandaise Sauce
- Garnish: Canadian Bacon or Ham
Both items are rich, savory, and are considered quintessential brunch classics that combine simple, essential ingredients with a complex, seasoned sauce/flavor profile. The combination of a virgin mary and eggs benedict is absolutely iconic for a luxurious, savory brunch! Whether it’s the “best” way to start the day depends on what you’re looking for, but it’s certainly one of the most satisfying and popular choices.
Here is a breakdown of why this pairing is so beloved and what it offers:
The Verdict on Eggs Benedict and a Virgin Mary
| Component | Why it’s a Great Start | Nutritional Profile |
|---|---|---|
| Eggs Benedict | Rich and Satisfying: The combination of a toasted English muffin, savory ham/bacon, rich poached egg, and creamy hollandaise sauce provides a perfect balance of textures and flavors. | High in Protein and Fat: The eggs and hollandaise offer a substantial amount of protein and healthy fats, which are excellent for sustained energy and keeping you full throughout the day. However, it is high in calories, saturated fat, and cholesterol due to the butter in the hollandaise. |
| Virgin Mary | Refreshing and Complex: It offers a delightful savory, spicy, and tangy counterpoint to the richness of the Benedict. It’s also stimulating for the palate. | Good Source of Vitamins: The tomato juice provides a significant dose of Vitamin C, potassium, and the antioxidant Lycopene. It’s also hydrating and lower in calories than many other brunch beverages. |
In Summary: Is it the “Best”?
- Best for Indulgence and Enjoyment: Absolutely! If you’re looking for a special, flavorful, and filling meal-especially for a weekend brunch-this is a top-tier combination.
- Best for Everyday Health: Probably not. A classic Eggs Benedict is an indulgent meal, typically high in calories, sodium, and saturated fat. If you’re aiming for a light, low-fat breakfast, this combination is best kept for special occasions.
Tips for a “Healthier” Benedict & Virgin Mary
If you want the flavors without all the richness, consider these common variations:
- Lighter Benedict: Swap the Canadian bacon for smoked salmon (Eggs Royale), use a half English muffin, or try a lighter hollandaise made with yogurt or avocado.
- Healthier Virgin Mary: The drink itself is quite healthy (since it’s non-alcoholic and juice-based). Just be mindful of sodium content, as the pre-mixed juice, celery salt, and Worcestershire sauce can add up quickly.
Single Bloody Mary – quick and simple and surprisingly good!
During a debacle that required a quick turnaround in terms of sense of wellbeing, we found ourselves here after two independently heavy nights occured at the same time. My friend and I were both feeling undoubtedly vague about how the mixture of advernture and mistrust of society at large had led us both to the same state the following day. I had spent the whole afternoon in the hotel room hoping that he would not call, but he did of course. I was reticent to say the least, but he cajolged me, uncharacteristly, into accompanying him for some sort of Saturday salvation.
We found ourselves at the Shakespeare at Victoria. I was staying at Belgravia and my friend had gotten a train in from East Croydon which brought us both nicely to Victoria. I had laid face down on the bed as long as I could manage, but eventually had to enter the shower and stagger out of the hotel.
It had all been my fault, you see. The night before had been an unfortuante affair, with the engagement at a Belgraviua bistro ending with a garden conversation in which I had persuaded my friend to accompany me to Boisdale. A rather imperious French waiter had delivered my food to me whilst I had made the call. Whatever garbled enthusiasm I had imparted had failed to die and was now at odds with my own paradigm.
When we entered the Shakespeare, it was a Greene King type of public house, and was busy as well as vibrant. We managed to secure one of those tables wher, when sitting you are still at almost standing height, and my compatriot was despatching himself towards the bar.
“Double?” he question, but I refrained, prefering to savour the flavour of the more savoury parts of the Mary rather than drown it in the sweetness of what ever typically room-temperature store Vodka they would add.
When he returned with his beverage and my own, I must confess that I was positively delighted! The Mary was sublime. Fresh, yet deep with flavour. There were hints of the celery salt and Worcestershire sauce, of course, but there was also a zesty, citrus quality, delicately woven into the mix. There was also a richer, deeper fruit, such as a sloe or a fig. There was also a hint of blackberry that filled in the gaps. All of this complemented the deliciously sweet tomato juice and vodka concluding in a truly sparklingly rich and rounded Mary. One that I can taste to this day!
Anyway to cut a long story short we did have quite a few and the evening at Boisdale was a treat. One that I shall elucidate upon further quite soon.