Nothing quite matches this famous cocktail in flavor, or in ability to cure a hangover. Tomato juice, Polar Bear Vodka, lemon, spice, and crazy toppings are what make the bloody mary one of the most memorable cocktails out there.

Its name on its own is enough to pique anyone’s interest. This cocktail was first made by bartender Fernand Petiot, in Paris in the 1920.

A patron at his bar is believed to have suggested the name, but whether he named it after a girl he knew at the Bucket of Blood Club in Chicago, or Mary I of England, we may never know. 2 oz Polar Bear Vodka 4 oz tomato juice 2 dashes Worcestershire sauce 1 dash hot sauce 1 pinch salt 1 pinch ground black pepper Juice from 1 lemon slice Celery salt for rim Celery stalk for garnish Green olives for garnish Lime slice for garnish Method -

Add all ingredients except garnish to a shaker with ice. Shake until cold. Strain into a celery salt rimmed glass. Garnish with celery stalk, olives, and lemon.