The Holy Grail hangover cure from Harry’s New York Bar

To keep the history part short, American jockey Tod Sloan bought the bar in 1911 in order to bring the Big Apple to Paris. Fast forward a decade and ownership changed hands to namesake Harry MacElhone who turned 5 Rue Daunou (‘sank roo doe noo’ as it was advertised to American expats looking to escape Prohibition via Europe) into an institution of the Paris bar scene.

According to legend, the Bloody Mary was invented in 1921 by Fernand “Pete” Petiot during an impromptu mixology session. It was named after a cabaret dancer friend of a Harry’s Bar patron. The cocktail was designed as an ’eye opener’, the kind that revives those suffering from even the hardiest of hangovers. The original recipe called for vodka on ice topped with an equal amount of tomato juice.

Disputes over the drink’s origin reign on, but one thing is certain, vodka and tomato juice are the perfect base for a restorative cocktail. The modern-day recipe at Harry’s Bar includes dashes of tabasco and Worcestershire sauce, a hearty squeeze of lemon juice and a touch of salt and black pepper. Served in a highball glass with plenty of ice (celery stirrer optional), and you have yourself a quintessential Bloody Mary. Simplicity and possibility for reinterpretation are two qualities which make this drink so popular across the world; tomato-based favourites include the Red Snapper and the Caesar.

On a science-y level, here are some reasons why this brunch-time classic is actually good for you. Tomatoes restore much needed vitamins and antioxidants, salt helps beat the dehydration, and vodka soothes the headache. It’s that simple. This is the ultimate choice when you need hair of the dog, and a juice cleanse seems like a step too far!
Head to Harry’s New York Bar for a Bloody Mary and drink virtuously knowing you’re getting one of your 5 a day!