Recently, Stillwater Bar & Restaurant on Trinity Road launched brunch at the weekends. If there is one drink that is synonymous with brunch it’s the Bloody Mary – but where does it come from? Simon Webster of Stillwater explains all...

Getting to the bottom of the origins of a classic cocktail is about as easy as trying to explain the point of fidget spinners to anyone over 16. The Bloody Mary is no different.

There are widely believed to be two people fighting it out for the honour of inventing this spicy hug in a glass – a bartender from Paris/New York and an American comedian.

Most often cited as the inventor is Fernand ‘Pete’ Petiot who was working at the famous Harry’s New York Bar in Paris in the 1920’s. It is claimed that he was serving vodka and tomato juice to American expats in 1921. However, by all accounts, this was without the spices and seasonings that epitomise the drink today. It also can’t have been much of a hit as it doesn’t appear in any of the books or articles concerning Harry’s at the time.

In steps our second protagonist George Jessel, a comedian and entertainer most notable for originating the title role in the stage production of The Jazz Singer, which was turned into the world’s first talking picture (only a dispute with Warner Brothers stopped him from being the movie’s star). In his autobiography, Jessel claimed that in 1927, still awake after a booze-filled night and starting to nurse a hangover at 8am, he came up with the drink.

However, once again, although he claims to have added Worcestershire sauce and lemon juice, it was nowhere near the finished article loved around the world. The simple fact is that a Bloody Mary is nothing without its spices and seasoning – after all you can’t claim to have invented the pizza if you didn’t add any toppings, you’ve just successfully invented dough.

So back to Petiot who, by 1934, had moved to New York and started working at the St Regis Hotel. Here the Bloody Mary as we know it took form in his hands, as did its gin sister the Red Snapper (which confusingly contained vodka for a while). By adding the flavours that the world now associates with the drink, it is Petiot who should get the accolades.

The name of the drink is equally contested, but that’s a story for another day!

At Stillwater, the Bloody Menu drinks are made with a homemade spice mix as well as a house blend tomato juice. The Bloody Mary uses horseradish infused vodka and sits alongside the Red Snapper (coriander infused gin), Bloody Maria (chilli infused tequila), Bloody Caesar (vodka & Clamato juice) and, for the brave, the Psycho Mary (ghost chilli infused vodka and Psycho drops).

And of course you can’ t have brunch without food! We serve classic American style brunch with a Cajun twist. The ‘Benedict’ menu includes home smoked ham, our chef Brett’s famous fried chicken and vegetarian artichoke options. Other favourites on offer are kedgeree, American style pancakes, shrimp or chicken burgers, house cured salt beef hash and so much more.

All of these are available with a 10% discount to Tooting Daily PRSS readers this weekend (Saturday 3oth September & Sunday 1st October). Simply say Tooting Daily PRSS when ordering. Seats can be booked in advance or you can turn up on the day.

Stillwater Bar & Restaurant is located at 206 Trinity Road, SW17 7HP. Open for brunch 11am to 4pm, Saturday & Sunday. Open 5pm to midnight, Wednesday to Saturday. Call 07375 814224 to book.

Visit their website at www.stillwaterbar.co.uk and follow them on Facebook and Twitter. Email info@stillwaterbar.co.uk