Not sure what to put in a Bloody Mary? Neither is Carol Bradley, and her grandfather invented it.
“I really haven’t made them myself, but I do have his original recipe at home,” she said.
So to celebrate the cocktail’s 75th anniversary, Bradley dug out the recipe from her Massillon, Ohio, home, and mixed one up for The Post.
Bradley’s grandfather, Fernand Petiot, concocted the cocktail in Paris in the 1920s. But it wasn’t perfected until he came to New York’s St. Regis Hotel in the 1930s. “That’ss when he added Tabasco,” she said.
Bartenders throughout the city have added their own twists to the classic cocktail. Verlaine on the Lower East Side adds a Vietnamese spin with ginger, coriander and chili paste. And Prune in the East Village serves up a wild mix of pickled Brussels sprouts, radishes, green beans and turnips.
“That way you get all your vegetables in the glass and it’s perfect for brunch,” said bartender Mariyam Nayeri.
In honor of the cocktail’s anniversary, the Times Square TGI Friday’s location at 1552 Broadway in New York City will sell Bloody Marys tomorrow at 1933 prices – 99 cents.