The original Bloody Mary invented in the 1920’s by Pete Petiot, an American bartender at Harry’s New York Bar in Paris, consisted of tomato juice and vodka. Today there are many versions of the drink, but no version has just tomato juice and vodka. In later versions of the drink, touted as a hangover cure by Petiot, lemon juice, pepper, Worcestershire sauce, Tabasco and horseradish were added to boost and embellish the flavors of the Bloody Mary.Today, Bloody Mary’s can have a myriad of ingredients, such as gin, tequila as the traditional vodka. Garnishes can range from the ubiquitous celery stick to seafood. A basic blank canvas, the only necessary ingredient is tomato juice. For more on the Bloody Mary’s history, read this article from Bon Appetit magazine. This is also my entry into Click, created by jugalbandi. Click is a great challenge with a specific theme every month. This month’s theme is Liquid Comforts.Creole Bloody Mary2 1/2 ounces vodka2 dashes Zatarain’s Creole seasoning2 dashes Tabasco Hot Sauce- For a bolder taste, substitute Tabasco’s Habanero Sauce2 dashes Worcestershire Sauce1 dash celery saltA good Bloody Mary mix-I used Zing Zang-recommended by Chile Pepper magazine.To garnish-pickled okra, lemon or lime wedge or boiled shrimp.In a tall glass half-filled with crushed ice, combine all ingredients to fill the glass. Give the mix a little stir. Garnish. Serves One. Recipe from Chile Pepper Magazine.Some interesting posts on the Bloody Mary:The Greasy Spoon’s version of the Bloody Mary.Zorro of 1x umrühren bitte has a great Bloody Mary SoupA yummy Bloody Mary Dipping Sauce from Sig at Live to Eat.A rocking Bloody Mary Salsa from Cathy at noteatoutinny.