April 12, 2017 • 32 mins
History is as unsure about where the Bloody Mary came from and how it came to be named as science is about its status as a hangover cure. Anney and Lauren uncover the fascinating possibilities in this FoodStuff: Cocktail Hour.
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Episode Transcript
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Speaker 1 (00:08):
Hello, and welcome to food Stuff. I'm Annie Reef and
I'm Lauren Vogelbaum. Today we're trying out a new segment,
hopefully recurring, called Cocktail Hour. Cocktail Hour, this one might
be a little bit less than an hour's true. Maybe
we probably shouldn't actually say that, because that means we'll
start talking and we just will never stop. It'll be
like a three hour long episode. Although, as you have
pointed out to me, I am an editor and I
(00:30):
can edit things. You edit things all the time, in fact, yeah,
and somehow my brain I just never I never think
to do it. We're going to start with the Blood
and Mary. Yeah, as you might start your morning with.
That is the cocktail you're starting Cocktail Hour with. We
thought that it would be fun to do because it
(00:51):
is so unlike so many other cocktails. That's true. It's
very polarizing as well. I find do you I do
people not like Bloody Mary's? Oh my gosh, yes, really,
I've never met these people. I can introduce you to some.
I could probably walk out the door and take a
pull right now. I mean I suppose so. But it's
(01:13):
just it's a it's a breakfast salad. That. Why Why
wouldn't you give Why wouldn't it sound so healthy? That's
like a positive spin. I guess of the cocktails, Bloody
Mary is up there in health content. I'm sure um
ish once you add those to anything, honestly, it's no
longer it doesn't count. Um. But speaking of hey, um,
(01:36):
drink responsibly and uh, don't do it if you're underage
or shouldn't. Obligatory disclaimer out of the way. Done. So,
Bloody Mary, what is it? That's a great question. In general,
bartenders really like Bloody Mary's because they're so easy to customize. Really,
the only ingredient you absolutely have to use is tomato juice.
(02:00):
And this is key because if you use a good
quality tomato juice, you're gonna have a good quality body Mary.
But if you don't, it's gonna be watery and gross.
Trust me on this, I've had one, not fun, terrible.
Once you've got the tomato juice part down, though, um,
you can add basically anything you want in there, and
people do. But there there is a classic kind of yes,
(02:25):
ingredients sets yes. It was gesturing at the table towards
like a list that doesn't exist. Okay, here we go. Yes,
that classic list is vodka most just your sauce. I
have a funny story about worce just your sauce that
I want to add in here. Okay, if I say
this coat, I want to know if you know where
(02:47):
it's from. All right, wors just your sauce. I hate
what's just your sauce? No, okay, I always say that,
ever wishes your sauce comes up, I say that it's
from a Scooby Doo eisode. If anybody got that, phonus
points to you anyway, moving on, Usually people will like
to add lemon or lime juice, salt or celery salt, pepper,
(03:12):
and a celery stick for garnish. Uh and some people
A lot of people probably like to spice it up
with hot sauce or horseshadish or both. I certainly do. UM.
Variations include the Bloody Caesar, in which clam juice is
added along with the tomato juice. Apparently big in Canada.
Apparently any Canadians out there can confirm that for us. UM,
(03:37):
then there's the Bloody Bull, but you add beef broth
to the tomato juice. I've never done this, but I
want that right now. Yeah, that sounds like it's a
very hearty bloody Mary. We're moving into breakfast soup territory.
That's that's great. Um. The Bloody Maria uses tequila as
the base spirit um rather than vodka. That's my personal
(03:59):
favorite thing to do, because vodka is not my favorite. Um.
Apparently some Bloody Maria's use pineapple or orange juice, like
instead of the tomato juice. I think they use it
along with Okay, I've never had that personally, I guess
I guess it would be. I'm giving a side eye
to the orange part. But the pineapple sounds good. If
I could eat pineapple, which I cannot. It doesn't sound
(04:23):
very good. It sounds delicious. I will try it in
your stead. I'll tell you how it is excellent. Thank you,
thank you Annie. Uh. And no list of bloody Mary
types would be complete without the so called legendary bloody Mary's.
Sure basically a meal. Yeah, they could include things like burgers, bacon,
(04:46):
grilled cheese, sandwiches. Uh, like skewered with these heavy toothpicks
that are garnished, garnish, garnish and like heavy scare quotes garnish.
Sure you've you've probably seen these around. Yes, there's least
place in Atlanta where they have one that has like
tater tots and steak and eggs and bacon. I think
(05:09):
we're gonna go on a field trip and maybe check
that one out. Yeah, totally. The place is called the
Nook if you're ever in town. Um there's one in
Chicago that has a wagou beef and soft shell crab
as topping options. That sounds very fancy. Indeed, and we
can't leave out Wisconsin restaurant Syllableman's and they take on
(05:29):
it is a jug topped with a pound of fried chicken, cheeseburger, sliders, sausages,
and jalapeno poppers. See, I'm in for the hall opinion poppers.
I feel like nothing else. I feel like the pound
of fried chicken is I mean, actually, the thing that
made me grimace the most was just the idea of
a jug of bloody mary. Is I never that's not
that's a lot of bloody mary. Yeah, that is. I
(05:51):
do believe this was a special, a fundraiser type bloody marry.
I don't think they make this all the time. And
I will say, when I was in Wisconsin, bloody mary
seem to be a popular drink. Third and every time
I ordered one, it came with a beer. It Okay,
(06:12):
that's sure, cool, it was cool, Yeah, it was nice,
all right. Um it's it's also despite the fact that
you kind of need to use good quality tomato juice,
it's actually one of the cocktails that that experts recommend
low if not like bottom shelf liquor for um. And
now I'm a firm believer in getting what you pay
(06:33):
for the next day, which we will talk about later,
because bloody Marys, of course, are are touted as this
amazing hangover here. Um. But but it's true that you
will not notice the rough burn of low quality liquor
and a bloody mary because basically, the burn of alcohol
happens because it triggers one of the pain channels in
the human nervous system. Um. The stuff in hot peppers
(06:54):
that makes them spicy capt sace and triggers the same
pain channel horse red which you might have in their
triggers a slightly different one. But point being that with
all that going on, you're just not going to notice
the burn of cheap alcohol. So and there's actually a
reason for that that will come back to in a minute. Yeah,
so let's look at the history of the bloody marry
(07:18):
and this is so fun. Um yes, First, first off,
I want to point out that like, spicy tomato concoctions
are as old as tomatoes as we know them. Central
Americans were growing tomatl and using them in sauces with
with spicy chili peppers like Ahi long before Europeans showed
up round about the fifteen hundreds and started sending tomatoes
back over to Spain and Italy and from there to
(07:39):
the rest of Europe. Just just saying we didn't make
this up, and actually we don't know who made this up. No,
there are a couple of versions of how the cocktail
we know as the bloody mare came to be. And
depending on which one you're talking about, you could be
talking of about gunfire, bloody queens from the past. There's
(08:07):
some there's some great tall tales involved in in this
and in a lot of cocktail culture. Like like basically
it's that thing where similar ideas tend to pop up
in different places because people are really great at coming
up with good ideas, especially where food and drink are concerned. Um.
But but yeah, okay, so so getting getting into this one, yes,
(08:30):
this one being one of the most popular versions of
how the Bloody Mary originated. And it originated from a
place you might not expect or I didn't anyway, Paris,
Paris in the twenties. Yes, the United States in the
midst Prohibition, which, in case you didn't know, was a
ban on the making, distributing, importing, transport and sale of
(08:53):
alcohol in the US that lasted from Bartenders of the
serious type are fleeing the United States and droves so
they continue honing their craft, and a lot of them
resettled in Paris, and with them they were bringing their
American made canned juices, which were very popular in American
(09:14):
cocktails at the time to cover up the terrible taste
and burn of Prohibition era liquor because it was all
like white whiskey and bathtub gin exactly. And at the
same time, a decent amount of Russians were resettling in
Paris to escape the prospect of marks and linen and
the Russian Revolution. And guess what they brought with them?
(09:35):
What did they bring with them? Vodka? Yes, uh, And
vodka wasn't widespread out of outside of places like Russia,
Scandinavian poland um. But it wasn't as rare as people
make it sound. Just wasn't a super popular liquor two use.
It might not have been like a like a home thing. Yeah,
(09:56):
especially in the United States until well, I'm certainly not
during Prohibition. But but but like, I think the first major
vodka distribution like home distribution happened in the nineteen forties.
So a lot of bars didn't have it before them,
a lot of houses didn't have it before then. There
was less call for it in bars, yes, because no
one knew what to order with it. Yeah, all right,
(10:18):
So so so the end result of all of this
is that bars in Paris had this vodka and a
bunch of other stuff to use, like canned tomato juice. Yeah,
they had a bunch of shiny new ingredients to experiment with,
and they now had Russian and American clan tele to impress.
(10:41):
So one of these French cocktail experimenters, Ferdinand Lauren, wrote
down and it threw me off. It should have helped
me out. No, it's just because I wasn't expecting it.
By the name of Ferdinand Pieto of Harry's New York Bar,
(11:04):
which is apparently still open and despite the name, was
located in Paris, um and he mixed some American tomato
juice with Russian vodka about half and half to get
a cocktail that he liked. But by the way, his
nickname was Pete. Yes, very very important, because I'm not
going to keep saying his full name, although I do
love so he created this supposedly created this tomato juice
(11:29):
vodka cocktail over in Paris, right But upon the passing
of the twenty one Amendment, which ended prohibition, uh, he
headed over to the US. And we'll tell you all
about that after a short break from our sponsor. Okay,
(11:50):
and we're back now prohibition is over. Pieto or Pete
left Paris for the US as the head bartender at St.
Reach just his hotel's King Cole Room, which is a
job offered to him in part because Americans had brought
back this tomato vodka drink to the US. And one
(12:11):
day saragh Oblogsky, Oh these pronunciations, Laura, you're the best.
Who was a Russian businessman and prince? Yeah? Russian prince. Yeah.
I like how business man is first. You're the one
who wrote it. I know, clearly in my head, that's
the more that's more important. He ordered the tomato cocktail,
(12:35):
but with a caveat. He wanted something with a bit
more flourish and salt, pepper, Worcester sauce and lemon juice,
later shaken with the basse tomato juice vodka mixture, and
the bloody Mary as most of us know it today
was served. When asked about his cocktail invention by The
New Yorker in nineteen sixty four, Pieto claimed that actor
George Jessel gave him the inspiration when he mentioned a
(12:58):
drink of tomato juice and vodka in an interview, but
Pietro added that extra zing to make the more common
iteration of the bloody marry we know today. Uh, and
this is probably maybe when the name came about. But
there's a lot of contention about that. Yeah, yeah, it's
it's it's not contention. I think it's it's friendly. You're right,
(13:19):
but well, yes, yes, well we'll get we'll get onto
that in a minute. But first let's let's let's stick
with the story of this cocktail at this place in time.
Despite being the purported home or one of the purported
homes of this famous cocktail. The St Rechi's Hotels. Yes, uh,
(13:40):
it doesn't list the Bloody Marry on their website. And
that's because the then hotels owner, Vincent astor I, thought
the name Bloody Mary was too vulgar, so he went
with the red Snapper instead. Uh. And today the King
Cole Bar serves about and fifty red Snappers. And months
some people thought that the name and change meant that
(14:01):
the base liquor changed, uh, probably to jin, since it
was more common in the US at the time. You
know that batsub jin. But this wasn't true. It was
always vodka. Oh, actually it's not vodka today. No, that's
where the confusion comes from. I think modern day iterations
of the red Snapper are made with jin, but it
(14:22):
was it was made with vodka at the time. And
now we have in our timeline a quote from a
famous American author. Yes, if you had to guess who
wrote in a nine letter that his introduction of the
Bloody Mary to Hong Kong quote did more than any
(14:42):
other single factor except the Japanese army to precipitate the
fall of that crown colony. If you said arm as
hitting way Ding, congratulations, you get nothing, but because we're
a podcast and we can't give you stuff, no except
for joy and information. Yeah, I don't leave that note
(15:06):
to self, Lauren, don't tell the audience that we have
nothing to give them. It was also around this time
that written recipes of Bloody Mary's started popping up. David
Embury included it in his nineteen fifty two update of
the Fine Art of Mixing Drinks. He described it as
combining in one potion, the poison and the antidote. He
(15:29):
also called it quote the meat loaf of the cocktail world.
I apologize I said meat loaf weird, but apparently this
meant it was super customizable. I'm not sure what that's about.
That's I don't know. I'm not sure what. I'm not
sure what meat loaf meant to people in ninety two.
(15:49):
That's the future episode. Yeah, oh yeah, oh man, I
would love to man. I already crave meat loaf like
every other day. Is that a weird craving? It's a
nostalgia thing. I'm sure it feels like a strange grave
to me, but I'm not going to judge you. Thank you.
You can't control your craving. I appreciate that. In the
nineteen sixties, the first Bloody Mary Mix hit American shelves.
(16:10):
UM Mr and Mrs t s Bloody Mary Mix, named
for its creators, Herb and June Taylor. Another brand name
that's based on an actual human name. Persons about to
ask if that was still around. It sounds familiar. Yeah, yeah, yeah,
I think I think it's still sold sold in stores. Um. So,
speaking of names, what about that name thing? It gets
(16:32):
kind of messy trying to figure out where the name
came from. Yeah, and and a lot of the information
that we have about this comes from interviews that were
done decades later, and uh, a lot of those interviews.
At the end, the author would be like, the human
memory is a funny thing. It can get fuzzy and
(16:53):
we don't really know. Uh. Nineteen seventy two interview with
Cleveland Press, Pieto, the guy from Paris who's supposedly maybe
helped the inventor of it UM said the name was
suggested by patron and American entertainer Roy Barton, who wanted
(17:16):
to name the drake after his favorite waitress Mary. At
Chicago nightclub Bucket of Blood, which apparently was a dive bar,
had some bar fights, mops, blood stuff like that can't
really be verified, but fun story. The first written instance
of the name bloody Mary didn't occur until nineteen thirty
nine in an article written by Walter Winchell in the
(17:37):
Chicago Tribune. And the earliest published recipe of a bloody
Mary didn't come about until in Stork Club Bar Book
written by Lucius Bibic. And this is where this is
why some people don't think Pieto truly invented the bloody
Mary is because there's no written there's no record, there's
not even at the bar that worked out. Yeah, and Paris.
(18:00):
And also there was a recipe. To complicate things further,
there was a recipe for the red Snapper that was
listed five years earlier in the Cocktail Guide and Ladies
Companion by Crosby Gage. For another popular version of how
the name bloody Mary came to be, and this is
probably my favorite version. Um, let's go back to actor,
(18:21):
comedian and quote Toastmaster General of the United States, Mr
George Jessel, Yes, the guy we mentioned earlier who supposedly
inspired Pieto to create the bloody Mary. Uh. In his autobiography,
Jessel asserted he invented the Bloody mary in and in
his version of the story, he and his friends would
(18:42):
get drunk and stay drunk well until the next morning.
And one of these mornings, the bartender took pity on
the hungover George Jessel and pulled out a dusty bottle
of vodka, suggesting Jesse will give it a whirl, and
the bartender was like, was like, no one has ever
drank this strange thing before. Perhaps it has medicinal qualities.
(19:02):
Try it. I'm not sure why. My version of the
bartenders British. I think they were in like Palm Beach
or something they were, but I love it. He could
have been a transplant. Yeah you don't know, yeah you.
George gave this vodka a whiff, and he was assaulted
by what he described the smell of bad a rotten
potatoes um. But apparently the state of affairs was bad
(19:26):
enough that he figured he had nothing left to lose
and he asked for Worcester sauce, lemon and tomato juice
to cover the smell, and according to Jessel, it worked.
Wonders on the hangover sobering bit that he was going for,
and it was also at this pivotal moment um that
that the naming possibly occurred right because, according to Jessel,
(19:52):
as he was tasting this new cocktail, local sociolite Mary
Brown Warburton walked into the bar, still wearing an elegant
white dress from the night before. Gessel, being a gentleman,
offered her taste of the cocktail, and Mary promptly spilled
it onto her white dress and then said, ha ha ha,
(20:12):
you should call me Bloody Mary now. Um. But the
story does not stop there. This is where gunfire comes in.
But first let's stop for another break, for a word
from our sponsor, and we're back. Okay, gun fire, what's up?
Here's where it gets crazy. Jessel claims he was at
(20:38):
a bar with Mary Brown Warburton's ex boyfriend, Ted Healy
about a year after this apparent naming occurred. Uh Ted
was a little drunk, supposedly no one to be drunk,
and also supposedly had picked up a copy of the
Chicago Tribune with the article about George Jessel and the
(21:00):
invention of the Bloody Mary, and coincidentally or maybe not,
the author, Walter Winchell, was a friend of Jessel's. It
mentioned how Jessel had named the drink after Mary, who
died have been dating at the time, Yes, and furious
and suspecting George had made a move on his then girl,
Ted pulled out a pistol and took a shot at Jessel,
(21:22):
the bullet going right past Gessel's ere Jessel managed to
escape the altercation, but was deaf for a week. And
how can a story this good not be true? Oh? Man,
I like to believe it's true, but I just I
just have trouble. It seems like quite a stretch. And
in fact, pre autobiography slash younger George Jessel did not
(21:49):
seem nearly as confident. He said, quote, if I wasn't
the first ever, I was the happiest ever, that's a
good line. Yes, And his invention story was a much
less dramatic version, and that he basically wanted to get
a serving of vegetables in with his Smirnov vodka. I've
been known to say similar things about fruit and mimosas.
I certainly haven't been calling the drink of breakfast salad
(22:11):
this entire You and George Jessel might have something. Yeah,
I think that this guy was was. He was a
very famous actor and comedian and a very charming sounding
human person. I totally want to go get a Bloody
Mary with this dude. Um he was. He was the
writer of the Jazz Singers, you know, the first talking
(22:32):
motion picture, the first talkie, except he apparently couldn't I
couldn't be in it because he was arguing with the
Warner Brothers too hard at the time. He was probably true,
he was probably not sober um but but but there
There are other stories about the naming of the Bloody Mary. Yes.
Another popular origin story for the name Bloody Mary dates
(22:54):
back to the fifteen fifties and has to do with
England's notorious Queen Mary the First. Okay, Bloody Mary, you know,
the queen that tried to turn England back to Roman
Catholicism and in five years burned round about three people
at the stake Bloody Mary one. Yeah. Supposedly, the tomato
juice represents the blood and the vodka is symbolic of
(23:18):
the fire she used to execute folks because vodka birds,
get it. I don't. I don't really see the parallel necessarily. Uh,
most people, most people in the industry think, but this
is a total myth. Yeah, they don't see the parallel either. Apparently,
drink historians think that probably some of all of these
(23:38):
are true, except not the Queen Mary. The first thing,
and before either of these fellows made claims, like we
said at the top of the podcast, um, they were
written instances of a virgin take frequently called the tomato
juice cocktail. Oh yeah, long before this, yeah, going all
the way back to yes, the London Gazette described a
(24:01):
drink served in Manhattan very similar to a non alcoholic
bloody Mary, prefacing it with quote for the benefit of
those who may be possessed of suicidal intentions, I give
the recipe. Victorians were so intense that they were they
did not buzz their out. Okay, yeah, so so so
(24:21):
what is what is this recipe? It consisted of seven
small oysters why seven, I don't know, tabasca sauce, Mexican
chili sauce, salt, lemon, horse fadish, pepper, green pepper sauce,
African pepper, catchup and fill to the top with tomato juice.
This was called the oyster cocktail and it was served
warm because detail I did not know. Yeah. Also, my
(24:44):
personal huh moment of this episode was that Tobas Tabasco
was totally already a popular brand in the eighteen nineties. Um,
it's actually been in production since eighteen sixty eight. Like
the personal hu moment, should add that would be a thing,
pizza bonus moment, Pizza bonus. I'm sure that there's a
(25:05):
bloody Mary that's served with a with pizza. I'm sure
if you've ever had one, right right in, let us know. Um.
But so, this oyster cocktail would later evolve into the
tomato juice cocktail, which actually helped popular popularized tomato juice
in the United States because it wasn't super big until
people started putting Tabasco in it. And a fella out
(25:26):
of Chicago, which is a town that seems to have
a lot to do with bloody Mary named Ernest Byfield
tasted one of these tomato cocktails in nineteen seventeen after
French chef Louis Well I'd probably be Louis. Louis supposedly
started a trend when his Indiana resort ran out of
(25:48):
orange juice and he served tomato juice to the guests instead.
All right, um by Byfield was credited in a nineteen
thirty four edition of Time magazine with putting tomato juice
on the American Consumers Map, writing that the quote rise
in tomato juice sales had been the most spectacular of
any food during the depression, And it did experience a
(26:10):
pretty insane increase in sales from not even warranting being
counted before to five million cases sold for about eight
point five million. And don't forget that was even bigger
books at the time in ninety three, which purportedly is
why American bartenders brought can tomato juice with them as
(26:31):
they high tailed it out of Prohibition era United States
to France. Yes, if the bloody berry was in fact
invented in France, Yeah. Ernest Bifield went on to open
The Pump Room, which he hailed as the most famous
restaurant in America. That's it's nice to think nice things
(26:52):
about yourself. Yeah, I guess it was popular. It attracted
the likes of Frank Sinatra, Dean Martin, Elizabeth's tailor, the
big movers and shakers at the time. Yeah, I think
I'm not entirely sure what a mover and shaker is.
You know, it's more of a gesture than that you're
moving and you're shaking. It's like it's like a little
(27:13):
like it's like a little shoulder oh, shoulder shimmy. So
anybody could be a mover and shaker. No, no, it's
I mean, I don't know, m m if different, different
show if I ever more in depth later I ever
get that that etymology show off the ground then Okay,
first episode Movers and Shakers. The pump room is thought
(27:34):
to be where the celery stick garnish originated. Supposedly, one
of these movers and shakers asked for a celery stick
to start his or her drink after the restaurant ran
out of swizzle sticks. And this brings us to our
hangover segment of the show. I got really excited about
this part because because okay, so you know, like like,
(27:56):
what's what's George jessel right, is this the best thing
to Cara hangover? That's a great question. I think we'd
all like to know that. Okay, So the thing is
is that hangovers are pretty great. I mean, scientifically speaking,
they're they're they're not good when you have them. Um.
The metal term for a hangover is vestalgia uh, supposedly
(28:17):
from the Norwegian word for uneasiness. Following debauchery, which is
a great word um and the Greek word for pain,
and a hangover is basically dehydration plus nutrient deficiency. That's
because alcohol suppresses the creation of a hormone that helps
control water absorption throughout your body, and without it, your
(28:38):
kidneys send water straight to your bladder like do not
pass go, do not hydrate the cells and organs in
your body. A single drink of alcohol will make your
body expel three to four times that much water through
your nation, and eventually your body will try to keep
certain organs going despite this by by stealing water from
other organs like your brain. Um. Great plan body. A
(29:03):
loss of water from the brain causes it to shrink
enough to pull on the membranes that connected to your skull,
which is why you get a headache during a hangover.
But that's not all. Along with water, your body is
also expelling salts and potassium, which plays havoc with your
nervous system and results in feeling nauseated and sort of
like achy like tired. Achy. Yeah, and alcohol breaks down
(29:24):
um glycogen in the liver, which is a source of energy.
You wind up expelling glucose through your through your urine,
which is why you feel kind of like weak and
tired and clumsy. Um. Plus, buses contain a few things,
a few chemical compounds that your body just really doesn't
deal with will and your liver has to work over
time to break them down and get them out just
(29:46):
when you've deprived your liver of the water and nutrients
and energy source that it needs to do. Stuff. This
this is why you feel like crap when you have
a hangover. Um, And I'm sorry. I'm sorry to report
that there's really no way to cure a hangover except
for like eating nutritious foods like proteins and fruits and vegetables, um,
and hydrating and letting time pass. But drinking more booze
(30:11):
will stop you from noticing that you feel so crappy
because it comes your pain signals. Okay, but it'll make
the hangover even worse when you finally do sober up,
because you're taxing your body all over again. Well, the
sprinkles are also cursed. Um. All all that being said,
(30:32):
I mean in terms of like, like like bloody Mary's
in particular, tomatoes are high and potassium and they're salty,
and you need to replenish your salts um and the
spicy stuff and a bloody Mary will further distract your
nervous system from the pain that it's reporting. Okay, I've
been told that it's better like the bloody Mary, a
(30:53):
virgin bloody mary. Yes, it is good. Yes, Putting putting
vodka in it or whatever other liquor you use really
isn't gonna help you out. Um. I mean, like, like honestly, y'all, Like,
if you want to cure a hangover, like the best
way to cure it is to prevent it. And so
like before you go to bed, drink lots of water,
and like maybe eat a banana and drink responsibly, don't
(31:14):
don't overdo it. Yeah, but I don't know, I mean
virgin bloody marry. That does sound like a lovely plan
for people with far more willpower than either Annie or myself,
apparently based on the faces that we're each making. Well.
So with that, that wraps up our first edition of
(31:37):
Cocktail Hour Hour. Yes, it's very merry version. It's been lovely.
It has. Uh, if you have anything that you'd like
to say to us about it, or if you would
like to suggest another topic of podcasting, Um, you can
you can get in touch with us? We have a
fancy Twitter and also Instagram account. Those are UM. On Instagram,
(32:00):
We're at food stuff and on Twitter We're at food
Stuff hs W, which stands for how Stuff Works. Also
have an email. Yes, you can email us at food
stuff at how stuff works dot com. Thank you so
much for listening. We we really appreciate you. UM and
uh we hope that lots more good things are going
to be win
Hello, and welcome to food Stuff. I'm Annie Reef and
I'm Lauren Vogelbaum. Today we're trying out a new segment,
hopefully recurring, called Cocktail Hour. Cocktail Hour, this one might
be a little bit less than an hour's true. Maybe
we probably shouldn't actually say that, because that means we'll
start talking and we just will never stop. It'll be
like a three hour long episode. Although, as you have
pointed out to me, I am an editor and I
(00:30):
can edit things. You edit things all the time, in fact, yeah,
and somehow my brain I just never I never think
to do it. We're going to start with the Blood
and Mary. Yeah, as you might start your morning with.
That is the cocktail you're starting Cocktail Hour with. We
thought that it would be fun to do because it
(00:51):
is so unlike so many other cocktails. That's true. It's
very polarizing as well. I find do you I do
people not like Bloody Mary's? Oh my gosh, yes, really,
I've never met these people. I can introduce you to some.
I could probably walk out the door and take a
pull right now. I mean I suppose so. But it's
(01:13):
just it's a it's a breakfast salad. That. Why Why
wouldn't you give Why wouldn't it sound so healthy? That's
like a positive spin. I guess of the cocktails, Bloody
Mary is up there in health content. I'm sure um
ish once you add those to anything, honestly, it's no
longer it doesn't count. Um. But speaking of hey, um,
(01:36):
drink responsibly and uh, don't do it if you're underage
or shouldn't. Obligatory disclaimer out of the way. Done. So,
Bloody Mary, what is it? That's a great question. In general,
bartenders really like Bloody Mary's because they're so easy to customize. Really,
the only ingredient you absolutely have to use is tomato juice.
(02:00):
And this is key because if you use a good
quality tomato juice, you're gonna have a good quality body Mary.
But if you don't, it's gonna be watery and gross.
Trust me on this, I've had one, not fun, terrible.
Once you've got the tomato juice part down, though, um,
you can add basically anything you want in there, and
people do. But there there is a classic kind of yes,
(02:25):
ingredients sets yes. It was gesturing at the table towards
like a list that doesn't exist. Okay, here we go. Yes,
that classic list is vodka most just your sauce. I
have a funny story about worce just your sauce that
I want to add in here. Okay, if I say
this coat, I want to know if you know where
(02:47):
it's from. All right, wors just your sauce. I hate
what's just your sauce? No, okay, I always say that,
ever wishes your sauce comes up, I say that it's
from a Scooby Doo eisode. If anybody got that, phonus
points to you anyway, moving on, Usually people will like
to add lemon or lime juice, salt or celery salt, pepper,
(03:12):
and a celery stick for garnish. Uh and some people
A lot of people probably like to spice it up
with hot sauce or horseshadish or both. I certainly do. UM.
Variations include the Bloody Caesar, in which clam juice is
added along with the tomato juice. Apparently big in Canada.
Apparently any Canadians out there can confirm that for us. UM,
(03:37):
then there's the Bloody Bull, but you add beef broth
to the tomato juice. I've never done this, but I
want that right now. Yeah, that sounds like it's a
very hearty bloody Mary. We're moving into breakfast soup territory.
That's that's great. Um. The Bloody Maria uses tequila as
the base spirit um rather than vodka. That's my personal
(03:59):
favorite thing to do, because vodka is not my favorite. Um.
Apparently some Bloody Maria's use pineapple or orange juice, like
instead of the tomato juice. I think they use it
along with Okay, I've never had that personally, I guess
I guess it would be. I'm giving a side eye
to the orange part. But the pineapple sounds good. If
I could eat pineapple, which I cannot. It doesn't sound
(04:23):
very good. It sounds delicious. I will try it in
your stead. I'll tell you how it is excellent. Thank you,
thank you Annie. Uh. And no list of bloody Mary
types would be complete without the so called legendary bloody Mary's.
Sure basically a meal. Yeah, they could include things like burgers, bacon,
(04:46):
grilled cheese, sandwiches. Uh, like skewered with these heavy toothpicks
that are garnished, garnish, garnish and like heavy scare quotes garnish.
Sure you've you've probably seen these around. Yes, there's least
place in Atlanta where they have one that has like
tater tots and steak and eggs and bacon. I think
(05:09):
we're gonna go on a field trip and maybe check
that one out. Yeah, totally. The place is called the
Nook if you're ever in town. Um there's one in
Chicago that has a wagou beef and soft shell crab
as topping options. That sounds very fancy. Indeed, and we
can't leave out Wisconsin restaurant Syllableman's and they take on
(05:29):
it is a jug topped with a pound of fried chicken, cheeseburger, sliders, sausages,
and jalapeno poppers. See, I'm in for the hall opinion poppers.
I feel like nothing else. I feel like the pound
of fried chicken is I mean, actually, the thing that
made me grimace the most was just the idea of
a jug of bloody mary. Is I never that's not
that's a lot of bloody mary. Yeah, that is. I
(05:51):
do believe this was a special, a fundraiser type bloody marry.
I don't think they make this all the time. And
I will say, when I was in Wisconsin, bloody mary
seem to be a popular drink. Third and every time
I ordered one, it came with a beer. It Okay,
(06:12):
that's sure, cool, it was cool, Yeah, it was nice,
all right. Um it's it's also despite the fact that
you kind of need to use good quality tomato juice,
it's actually one of the cocktails that that experts recommend
low if not like bottom shelf liquor for um. And
now I'm a firm believer in getting what you pay
(06:33):
for the next day, which we will talk about later,
because bloody Marys, of course, are are touted as this
amazing hangover here. Um. But but it's true that you
will not notice the rough burn of low quality liquor
and a bloody mary because basically, the burn of alcohol
happens because it triggers one of the pain channels in
the human nervous system. Um. The stuff in hot peppers
(06:54):
that makes them spicy capt sace and triggers the same
pain channel horse red which you might have in their
triggers a slightly different one. But point being that with
all that going on, you're just not going to notice
the burn of cheap alcohol. So and there's actually a
reason for that that will come back to in a minute. Yeah,
so let's look at the history of the bloody marry
(07:18):
and this is so fun. Um yes, First, first off,
I want to point out that like, spicy tomato concoctions
are as old as tomatoes as we know them. Central
Americans were growing tomatl and using them in sauces with
with spicy chili peppers like Ahi long before Europeans showed
up round about the fifteen hundreds and started sending tomatoes
back over to Spain and Italy and from there to
(07:39):
the rest of Europe. Just just saying we didn't make
this up, and actually we don't know who made this up. No,
there are a couple of versions of how the cocktail
we know as the bloody mare came to be. And
depending on which one you're talking about, you could be
talking of about gunfire, bloody queens from the past. There's
(08:07):
some there's some great tall tales involved in in this
and in a lot of cocktail culture. Like like basically
it's that thing where similar ideas tend to pop up
in different places because people are really great at coming
up with good ideas, especially where food and drink are concerned. Um.
But but yeah, okay, so so getting getting into this one, yes,
(08:30):
this one being one of the most popular versions of
how the Bloody Mary originated. And it originated from a
place you might not expect or I didn't anyway, Paris,
Paris in the twenties. Yes, the United States in the
midst Prohibition, which, in case you didn't know, was a
ban on the making, distributing, importing, transport and sale of
(08:53):
alcohol in the US that lasted from Bartenders of the
serious type are fleeing the United States and droves so
they continue honing their craft, and a lot of them
resettled in Paris, and with them they were bringing their
American made canned juices, which were very popular in American
(09:14):
cocktails at the time to cover up the terrible taste
and burn of Prohibition era liquor because it was all
like white whiskey and bathtub gin exactly. And at the
same time, a decent amount of Russians were resettling in
Paris to escape the prospect of marks and linen and
the Russian Revolution. And guess what they brought with them?
(09:35):
What did they bring with them? Vodka? Yes, uh, And
vodka wasn't widespread out of outside of places like Russia,
Scandinavian poland um. But it wasn't as rare as people
make it sound. Just wasn't a super popular liquor two use.
It might not have been like a like a home thing. Yeah,
(09:56):
especially in the United States until well, I'm certainly not
during Prohibition. But but but like, I think the first major
vodka distribution like home distribution happened in the nineteen forties.
So a lot of bars didn't have it before them,
a lot of houses didn't have it before then. There
was less call for it in bars, yes, because no
one knew what to order with it. Yeah, all right,
(10:18):
So so so the end result of all of this
is that bars in Paris had this vodka and a
bunch of other stuff to use, like canned tomato juice. Yeah,
they had a bunch of shiny new ingredients to experiment with,
and they now had Russian and American clan tele to impress.
(10:41):
So one of these French cocktail experimenters, Ferdinand Lauren, wrote
down and it threw me off. It should have helped
me out. No, it's just because I wasn't expecting it.
By the name of Ferdinand Pieto of Harry's New York Bar,
(11:04):
which is apparently still open and despite the name, was
located in Paris, um and he mixed some American tomato
juice with Russian vodka about half and half to get
a cocktail that he liked. But by the way, his
nickname was Pete. Yes, very very important, because I'm not
going to keep saying his full name, although I do
love so he created this supposedly created this tomato juice
(11:29):
vodka cocktail over in Paris, right But upon the passing
of the twenty one Amendment, which ended prohibition, uh, he
headed over to the US. And we'll tell you all
about that after a short break from our sponsor. Okay,
(11:50):
and we're back now prohibition is over. Pieto or Pete
left Paris for the US as the head bartender at St.
Reach just his hotel's King Cole Room, which is a
job offered to him in part because Americans had brought
back this tomato vodka drink to the US. And one
(12:11):
day saragh Oblogsky, Oh these pronunciations, Laura, you're the best.
Who was a Russian businessman and prince? Yeah? Russian prince. Yeah.
I like how business man is first. You're the one
who wrote it. I know, clearly in my head, that's
the more that's more important. He ordered the tomato cocktail,
(12:35):
but with a caveat. He wanted something with a bit
more flourish and salt, pepper, Worcester sauce and lemon juice,
later shaken with the basse tomato juice vodka mixture, and
the bloody Mary as most of us know it today
was served. When asked about his cocktail invention by The
New Yorker in nineteen sixty four, Pieto claimed that actor
George Jessel gave him the inspiration when he mentioned a
(12:58):
drink of tomato juice and vodka in an interview, but
Pietro added that extra zing to make the more common
iteration of the bloody marry we know today. Uh, and
this is probably maybe when the name came about. But
there's a lot of contention about that. Yeah, yeah, it's
it's it's not contention. I think it's it's friendly. You're right,
(13:19):
but well, yes, yes, well we'll get we'll get onto
that in a minute. But first let's let's let's stick
with the story of this cocktail at this place in time.
Despite being the purported home or one of the purported
homes of this famous cocktail. The St Rechi's Hotels. Yes, uh,
(13:40):
it doesn't list the Bloody Marry on their website. And
that's because the then hotels owner, Vincent astor I, thought
the name Bloody Mary was too vulgar, so he went
with the red Snapper instead. Uh. And today the King
Cole Bar serves about and fifty red Snappers. And months
some people thought that the name and change meant that
(14:01):
the base liquor changed, uh, probably to jin, since it
was more common in the US at the time. You
know that batsub jin. But this wasn't true. It was
always vodka. Oh, actually it's not vodka today. No, that's
where the confusion comes from. I think modern day iterations
of the red Snapper are made with jin, but it
(14:22):
was it was made with vodka at the time. And
now we have in our timeline a quote from a
famous American author. Yes, if you had to guess who
wrote in a nine letter that his introduction of the
Bloody Mary to Hong Kong quote did more than any
(14:42):
other single factor except the Japanese army to precipitate the
fall of that crown colony. If you said arm as
hitting way Ding, congratulations, you get nothing, but because we're
a podcast and we can't give you stuff, no except
for joy and information. Yeah, I don't leave that note
(15:06):
to self, Lauren, don't tell the audience that we have
nothing to give them. It was also around this time
that written recipes of Bloody Mary's started popping up. David
Embury included it in his nineteen fifty two update of
the Fine Art of Mixing Drinks. He described it as
combining in one potion, the poison and the antidote. He
(15:29):
also called it quote the meat loaf of the cocktail world.
I apologize I said meat loaf weird, but apparently this
meant it was super customizable. I'm not sure what that's about.
That's I don't know. I'm not sure what. I'm not
sure what meat loaf meant to people in ninety two.
(15:49):
That's the future episode. Yeah, oh yeah, oh man, I
would love to man. I already crave meat loaf like
every other day. Is that a weird craving? It's a
nostalgia thing. I'm sure it feels like a strange grave
to me, but I'm not going to judge you. Thank you.
You can't control your craving. I appreciate that. In the
nineteen sixties, the first Bloody Mary Mix hit American shelves.
(16:10):
UM Mr and Mrs t s Bloody Mary Mix, named
for its creators, Herb and June Taylor. Another brand name
that's based on an actual human name. Persons about to
ask if that was still around. It sounds familiar. Yeah, yeah, yeah,
I think I think it's still sold sold in stores. Um. So,
speaking of names, what about that name thing? It gets
(16:32):
kind of messy trying to figure out where the name
came from. Yeah, and and a lot of the information
that we have about this comes from interviews that were
done decades later, and uh, a lot of those interviews.
At the end, the author would be like, the human
memory is a funny thing. It can get fuzzy and
(16:53):
we don't really know. Uh. Nineteen seventy two interview with
Cleveland Press, Pieto, the guy from Paris who's supposedly maybe
helped the inventor of it UM said the name was
suggested by patron and American entertainer Roy Barton, who wanted
(17:16):
to name the drake after his favorite waitress Mary. At
Chicago nightclub Bucket of Blood, which apparently was a dive bar,
had some bar fights, mops, blood stuff like that can't
really be verified, but fun story. The first written instance
of the name bloody Mary didn't occur until nineteen thirty
nine in an article written by Walter Winchell in the
(17:37):
Chicago Tribune. And the earliest published recipe of a bloody
Mary didn't come about until in Stork Club Bar Book
written by Lucius Bibic. And this is where this is
why some people don't think Pieto truly invented the bloody
Mary is because there's no written there's no record, there's
not even at the bar that worked out. Yeah, and Paris.
(18:00):
And also there was a recipe. To complicate things further,
there was a recipe for the red Snapper that was
listed five years earlier in the Cocktail Guide and Ladies
Companion by Crosby Gage. For another popular version of how
the name bloody Mary came to be, and this is
probably my favorite version. Um, let's go back to actor,
(18:21):
comedian and quote Toastmaster General of the United States, Mr
George Jessel, Yes, the guy we mentioned earlier who supposedly
inspired Pieto to create the bloody Mary. Uh. In his autobiography,
Jessel asserted he invented the Bloody mary in and in
his version of the story, he and his friends would
(18:42):
get drunk and stay drunk well until the next morning.
And one of these mornings, the bartender took pity on
the hungover George Jessel and pulled out a dusty bottle
of vodka, suggesting Jesse will give it a whirl, and
the bartender was like, was like, no one has ever
drank this strange thing before. Perhaps it has medicinal qualities.
(19:02):
Try it. I'm not sure why. My version of the
bartenders British. I think they were in like Palm Beach
or something they were, but I love it. He could
have been a transplant. Yeah you don't know, yeah you.
George gave this vodka a whiff, and he was assaulted
by what he described the smell of bad a rotten
potatoes um. But apparently the state of affairs was bad
(19:26):
enough that he figured he had nothing left to lose
and he asked for Worcester sauce, lemon and tomato juice
to cover the smell, and according to Jessel, it worked.
Wonders on the hangover sobering bit that he was going for,
and it was also at this pivotal moment um that
that the naming possibly occurred right because, according to Jessel,
(19:52):
as he was tasting this new cocktail, local sociolite Mary
Brown Warburton walked into the bar, still wearing an elegant
white dress from the night before. Gessel, being a gentleman,
offered her taste of the cocktail, and Mary promptly spilled
it onto her white dress and then said, ha ha ha,
(20:12):
you should call me Bloody Mary now. Um. But the
story does not stop there. This is where gunfire comes in.
But first let's stop for another break, for a word
from our sponsor, and we're back. Okay, gun fire, what's up?
Here's where it gets crazy. Jessel claims he was at
(20:38):
a bar with Mary Brown Warburton's ex boyfriend, Ted Healy
about a year after this apparent naming occurred. Uh Ted
was a little drunk, supposedly no one to be drunk,
and also supposedly had picked up a copy of the
Chicago Tribune with the article about George Jessel and the
(21:00):
invention of the Bloody Mary, and coincidentally or maybe not,
the author, Walter Winchell, was a friend of Jessel's. It
mentioned how Jessel had named the drink after Mary, who
died have been dating at the time, Yes, and furious
and suspecting George had made a move on his then girl,
Ted pulled out a pistol and took a shot at Jessel,
(21:22):
the bullet going right past Gessel's ere Jessel managed to
escape the altercation, but was deaf for a week. And
how can a story this good not be true? Oh? Man,
I like to believe it's true, but I just I
just have trouble. It seems like quite a stretch. And
in fact, pre autobiography slash younger George Jessel did not
(21:49):
seem nearly as confident. He said, quote, if I wasn't
the first ever, I was the happiest ever, that's a
good line. Yes, And his invention story was a much
less dramatic version, and that he basically wanted to get
a serving of vegetables in with his Smirnov vodka. I've
been known to say similar things about fruit and mimosas.
I certainly haven't been calling the drink of breakfast salad
(22:11):
this entire You and George Jessel might have something. Yeah,
I think that this guy was was. He was a
very famous actor and comedian and a very charming sounding
human person. I totally want to go get a Bloody
Mary with this dude. Um he was. He was the
writer of the Jazz Singers, you know, the first talking
(22:32):
motion picture, the first talkie, except he apparently couldn't I
couldn't be in it because he was arguing with the
Warner Brothers too hard at the time. He was probably true,
he was probably not sober um but but but there
There are other stories about the naming of the Bloody Mary. Yes.
Another popular origin story for the name Bloody Mary dates
(22:54):
back to the fifteen fifties and has to do with
England's notorious Queen Mary the First. Okay, Bloody Mary, you know,
the queen that tried to turn England back to Roman
Catholicism and in five years burned round about three people
at the stake Bloody Mary one. Yeah. Supposedly, the tomato
juice represents the blood and the vodka is symbolic of
(23:18):
the fire she used to execute folks because vodka birds,
get it. I don't. I don't really see the parallel necessarily. Uh,
most people, most people in the industry think, but this
is a total myth. Yeah, they don't see the parallel either. Apparently,
drink historians think that probably some of all of these
(23:38):
are true, except not the Queen Mary. The first thing,
and before either of these fellows made claims, like we
said at the top of the podcast, um, they were
written instances of a virgin take frequently called the tomato
juice cocktail. Oh yeah, long before this, yeah, going all
the way back to yes, the London Gazette described a
(24:01):
drink served in Manhattan very similar to a non alcoholic
bloody Mary, prefacing it with quote for the benefit of
those who may be possessed of suicidal intentions, I give
the recipe. Victorians were so intense that they were they
did not buzz their out. Okay, yeah, so so so
(24:21):
what is what is this recipe? It consisted of seven
small oysters why seven, I don't know, tabasca sauce, Mexican
chili sauce, salt, lemon, horse fadish, pepper, green pepper sauce,
African pepper, catchup and fill to the top with tomato juice.
This was called the oyster cocktail and it was served
warm because detail I did not know. Yeah. Also, my
(24:44):
personal huh moment of this episode was that Tobas Tabasco
was totally already a popular brand in the eighteen nineties. Um,
it's actually been in production since eighteen sixty eight. Like
the personal hu moment, should add that would be a thing,
pizza bonus moment, Pizza bonus. I'm sure that there's a
(25:05):
bloody Mary that's served with a with pizza. I'm sure
if you've ever had one, right right in, let us know. Um.
But so, this oyster cocktail would later evolve into the
tomato juice cocktail, which actually helped popular popularized tomato juice
in the United States because it wasn't super big until
people started putting Tabasco in it. And a fella out
(25:26):
of Chicago, which is a town that seems to have
a lot to do with bloody Mary named Ernest Byfield
tasted one of these tomato cocktails in nineteen seventeen after
French chef Louis Well I'd probably be Louis. Louis supposedly
started a trend when his Indiana resort ran out of
(25:48):
orange juice and he served tomato juice to the guests instead.
All right, um by Byfield was credited in a nineteen
thirty four edition of Time magazine with putting tomato juice
on the American Consumers Map, writing that the quote rise
in tomato juice sales had been the most spectacular of
any food during the depression, And it did experience a
(26:10):
pretty insane increase in sales from not even warranting being
counted before to five million cases sold for about eight
point five million. And don't forget that was even bigger
books at the time in ninety three, which purportedly is
why American bartenders brought can tomato juice with them as
(26:31):
they high tailed it out of Prohibition era United States
to France. Yes, if the bloody berry was in fact
invented in France, Yeah. Ernest Bifield went on to open
The Pump Room, which he hailed as the most famous
restaurant in America. That's it's nice to think nice things
(26:52):
about yourself. Yeah, I guess it was popular. It attracted
the likes of Frank Sinatra, Dean Martin, Elizabeth's tailor, the
big movers and shakers at the time. Yeah, I think
I'm not entirely sure what a mover and shaker is.
You know, it's more of a gesture than that you're
moving and you're shaking. It's like it's like a little
(27:13):
like it's like a little shoulder oh, shoulder shimmy. So
anybody could be a mover and shaker. No, no, it's
I mean, I don't know, m m if different, different
show if I ever more in depth later I ever
get that that etymology show off the ground then Okay,
first episode Movers and Shakers. The pump room is thought
(27:34):
to be where the celery stick garnish originated. Supposedly, one
of these movers and shakers asked for a celery stick
to start his or her drink after the restaurant ran
out of swizzle sticks. And this brings us to our
hangover segment of the show. I got really excited about
this part because because okay, so you know, like like,
(27:56):
what's what's George jessel right, is this the best thing
to Cara hangover? That's a great question. I think we'd
all like to know that. Okay, So the thing is
is that hangovers are pretty great. I mean, scientifically speaking,
they're they're they're not good when you have them. Um.
The metal term for a hangover is vestalgia uh, supposedly
(28:17):
from the Norwegian word for uneasiness. Following debauchery, which is
a great word um and the Greek word for pain,
and a hangover is basically dehydration plus nutrient deficiency. That's
because alcohol suppresses the creation of a hormone that helps
control water absorption throughout your body, and without it, your
(28:38):
kidneys send water straight to your bladder like do not
pass go, do not hydrate the cells and organs in
your body. A single drink of alcohol will make your
body expel three to four times that much water through
your nation, and eventually your body will try to keep
certain organs going despite this by by stealing water from
other organs like your brain. Um. Great plan body. A
(29:03):
loss of water from the brain causes it to shrink
enough to pull on the membranes that connected to your skull,
which is why you get a headache during a hangover.
But that's not all. Along with water, your body is
also expelling salts and potassium, which plays havoc with your
nervous system and results in feeling nauseated and sort of
like achy like tired. Achy. Yeah, and alcohol breaks down
(29:24):
um glycogen in the liver, which is a source of energy.
You wind up expelling glucose through your through your urine,
which is why you feel kind of like weak and
tired and clumsy. Um. Plus, buses contain a few things,
a few chemical compounds that your body just really doesn't
deal with will and your liver has to work over
time to break them down and get them out just
(29:46):
when you've deprived your liver of the water and nutrients
and energy source that it needs to do. Stuff. This
this is why you feel like crap when you have
a hangover. Um, And I'm sorry. I'm sorry to report
that there's really no way to cure a hangover except
for like eating nutritious foods like proteins and fruits and vegetables, um,
and hydrating and letting time pass. But drinking more booze
(30:11):
will stop you from noticing that you feel so crappy
because it comes your pain signals. Okay, but it'll make
the hangover even worse when you finally do sober up,
because you're taxing your body all over again. Well, the
sprinkles are also cursed. Um. All all that being said,
(30:32):
I mean in terms of like, like like bloody Mary's
in particular, tomatoes are high and potassium and they're salty,
and you need to replenish your salts um and the
spicy stuff and a bloody Mary will further distract your
nervous system from the pain that it's reporting. Okay, I've
been told that it's better like the bloody Mary, a
(30:53):
virgin bloody mary. Yes, it is good. Yes, Putting putting
vodka in it or whatever other liquor you use really
isn't gonna help you out. Um. I mean, like, like honestly, y'all, Like,
if you want to cure a hangover, like the best
way to cure it is to prevent it. And so
like before you go to bed, drink lots of water,
and like maybe eat a banana and drink responsibly, don't
(31:14):
don't overdo it. Yeah, but I don't know, I mean
virgin bloody marry. That does sound like a lovely plan
for people with far more willpower than either Annie or myself,
apparently based on the faces that we're each making. Well.
So with that, that wraps up our first edition of
(31:37):
Cocktail Hour Hour. Yes, it's very merry version. It's been lovely.
It has. Uh, if you have anything that you'd like
to say to us about it, or if you would
like to suggest another topic of podcasting, Um, you can
you can get in touch with us? We have a
fancy Twitter and also Instagram account. Those are UM. On Instagram,
(32:00):
We're at food stuff and on Twitter We're at food
Stuff hs W, which stands for how Stuff Works. Also
have an email. Yes, you can email us at food
stuff at how stuff works dot com. Thank you so
much for listening. We we really appreciate you. UM and
uh we hope that lots more good things are going
to be win
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Anney Reese
Lauren Vogelbaum
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