“From Paris to New York — now reborn in Andalusia.”
A Short History
First poured in Paris during the 1920s by bartender Fernand Petiot, the Bloody Mary began as a simple mix of vodka and tomato juice before being refined in New York with lemon, Worcestershire, and spice. Its exact namesake remains a mystery — Queen Mary I of England to some, a Chicago barmaid to others — yet the drink quickly claimed its place as a brunch classic and reputed restorative. From these beginnings grew a family of variations, among them the Andalusian gazpacho-based Bloody Andaluz.
Description
A refined reimagining of the Bloody Mary. Vodka and Andalusian gazpacho blend into a chilled, aromatic cocktail with garden-fresh depth and a sun-kissed Mediterranean character.
Ingredients (per serving)
1. 50 ml vodka
2. 150–180 ml chilled gazpacho (homemade or fresh bottled)
3. 3–4 dashes (at least) Tabasco (to taste)
4. Ice cubes
5. Garnish: skewer of cherry tomato and manchego cube
Method
1. In a tall glass, add vodka and Tabasco.
2. Fill with ice cubes.
3. Top up with chilled gazpacho.
4. Stir gently to combine.
5. Garnish with the tomato–manchego skewer laid across the rim.
Character: cool, spicy, and deeply savoury — a Bloody Mary with Andalusian soul.
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A cocktail invented by me, described and polished by ChatGPT
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