A revitalizing cocktail, presented as the Bloody Massimo, a new variation by Chef Massimo Riccioli of Trattoria La Rosetta in Rome.

NAPLES, Italy, Dec. 14, 2024 — Tomato juice, vodka, spices, and a memorable name: the Bloody Mary gets a makeover with the “Red Gold Tomatoes from Europe” project, spearheaded by ANICAV (the Italian Association of Canned Vegetables Industries). This EU-co-funded international initiative promotes Italian organic preserved tomatoes in Denmark, showcasing the “Bloody Massimo”, a twist on a classic cocktail from the International Bartenders Association’s list.

The Bloody Mary’s history. Its origins trace back to the early 1900s. Some say Fernand Petiot, bartender at Paris’s famed Harry’s Bar, drew inspiration from Ernest Hemingway, a regular. 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 propelled the cocktail to fame.

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 ice. The name’s origin is debated. One theory involves Mary Pickford, a Hollywood star who already had a red drink named after her. Another suggests it honors Mary I of England, known as “Bloody Mary” for her harsh efforts to restore Catholicism.

Now, try this “Red Gold Tomatoes from Europe” project variation: the “Bloody Massimo”.

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