There is more than one version of how the Bloody Mary got stated but we like this one: 

Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his grand-daughter. He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American expatriates.

“When people ask me if Dean Martin drank, let me put it this way. If Dracula bit Dean in the neck, he’d get a Bloody Mary!”

- Red Buttons

The original cocktail is said to have been created on the spur-of-the-moment, according to the bar's own traditions, consisting only of vodka and tomato juice. "I initiated the Bloody Mary of today," he told The New Yorker magazine in 1964. “Another said he created it, but it was really nothing but vodka and tomato juice when I took it over. I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour.” 

We love the story but why so much darn work? John Willard’s Bloody Mary seasoning has all the good stuff in it, Just pour vodka over ice, add seasoning to taste and top off with tomato juice. Its perfect for a bartender at a crowded bar, still able to make “scratch” Bloody Marys quickly, for every customer’s taste. Throwing a party or tailgate – easy peasy. Or simply enjoy the best Bloody Mary over brunch at home.