{"id":228,"date":"2019-09-26T19:50:36","date_gmt":"2019-09-26T19:50:36","guid":{"rendered":"http:\/\/galleychef.org\/?post_type=recipe&p=228"},"modified":"2019-09-26T19:50:37","modified_gmt":"2019-09-26T19:50:37","slug":"bloody-marys-the-best-ever","status":"publish","type":"recipe","link":"https:\/\/galleychef.org\/index.php\/recipe\/bloody-marys-the-best-ever\/","title":{"rendered":"BLOODY MARY\u2019S, THE BEST EVER"},"content":{"rendered":"\n

Fernand Petiot claimed to have invented Bloody Mary\u2019s in 1921, while working at the New York Bar in Paris, which later became , a frequent Paris hangout for Ernest Hemingway. They are fabulous made with vodka or gin, although my favorite is the gin. Gin adds a little more depth of flavor. People add a myriad of garnished to bloody mary\u2019s. You can put anything in them from pickled asparagus to sushi. In this recipe, I use a slider with an olive and a carrot.<\/strong><\/p>\n\n\n\n

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