A revitalizing Bloody Mary variation, dubbed the Bloody Massimo, is presented by Chef Massimo Riccioli of Rome’s Trattoria La Rosetta.

NAPLES, Italy, Dec. 14, 2024 —The “Red Gold Tomatoes from Europe” project, spearheaded by ANICAV (the Italian Association of Canned Vegetables Industries), offers a unique take on the Bloody Mary: the “Bloody Massimo”. This international initiative, co-funded by the European Union, promotes Italian organic preserved tomatoes in Sweden. This cocktail, featuring tomato juice, vodka, spices, and inspired by one of the most famous cocktails, is officially recognized by the IBA (International Bartenders Association).

The Bloody Mary’s history. The cocktail’s origins trace back to the early 1900s. Some believe Fernand Petiot, bartender at Paris’s Harry’s Bar, drew inspiration from Ernest Hemingway. The initial recipe was simple: equal parts vodka and tomato juice with spices. Petiot refined it at New York’s St. Regis Hotel, adding more spice. Lucius Beebe‘s 1939 New York Herald Tribune column boosted its popularity.

Petiot claimed to have created the recipe in 1934: 6 cl vodka, 6 cl tomato juice, Worcestershire sauce, horseradish (later Tabasco), salt, pepper, cayenne, lemon juice, and crushed ice. Its name’s origin is debated. One theory links it to Mary Pickford, another to England’s Bloody Mary I.

Experience the “Bloody Massimo,” courtesy of the Red Gold Tomatoes from Europe project.

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