Like the drink itself, the history of the Bloody Mary is opaque. Was it created at Harry's NY in Paris and imported by the Astors to the St. Regis? Was it named for a girl in Chicago or for Queen Mary I, the traumatized Tudor (her dad, Henry VIII, dumped Roman Catholicism to dump her mom, deeming her a bastard) who avengingly burned some 300 protestants at the stake?
Wherever it came from, it’s back and it’s here to stay. Forever in a popularity contest with the mimosa, the Bloody Mary is emerging as brunch’s favorite drink. “It’s part of the green market movement,” says Ryan Mills Knapp, beverage director at Colicchio and Sons. “It’s like an alcoholic salad for breakfast.” And nothing goes better with a salad than a bar, the DIY kind. Bloody Mary Bars are popping up all over town, offering everyone the chance to be bartender, without the inconvenience of pesky customers.
Read complete story on NYPost.com for three DIY bars and three Bloodys you could never DY: Bloody Brilliant!