Featured Case Studies

At Bovis Foods we take pride in consistently providing our customers with bar solutions that exceed their expectations. We will be updating this page regularly with case studies from a small selection of our clients to let their satisfaction speak for itself.

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As with most things in life, when it comes to drinking, it's best to plan ahead. And no morning quite like the one that hammers in the New Year calls out as achingly for a Bloody Mary.

An arranged marriage between vodka and tomato juice, infinitely customizable with an assortment of stalk-like accoutrements, the Bloody Mary is thought to have been created after World War I, the handiwork of an American bartender in Paris who creatively availed himself of some of the first imported tins of tomato juice from the States. As master barman and historian Dale DeGroff tells it, the original recipe was booze-less. It took a colleague over at Harry's American Bar, Ferdinand "Pete" Petiot, to add vodka and come up with the name.

"The name, according to Duncan McElhone, son of Andy McElhone, the original storyteller and owner of Harry's, came into being because of the continued appearance at the bar of a woman named Mary, who was regularly left waiting for her man, nursing one of Pete's tomato cocktails," DeGroff explained. "A comparison was made between Mary Queen of Scots and young Mary's long, solitary hours at the bar."

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That January 1st is National Bloody Mary Day is more than mere coincidence most likely having to do with the number of people suffering from champagne hangovers from New Year's Eve and the legendary hangover-curing qualities of the Bloody Mary cocktail.

There are several who stake claim to inventing the Bloody Mary including Fernand Petiot, a bartender at Harry's Bar in Paris, who swears he invented the Bloody Mary in 1921 then claims to have brought the drink to New York in 1934, calling it the Red Snapper but the name never caught on. There is also a story that this classic tomato juice cocktail was invented by a Mr. George Jessell around 1939 who was trying to cure his own hangover. At some point along the way there is agreement that Mr. Jessell may have come up with the half vodka-half tomato juice drink but Mr. Petiot is the one who spiced up the bland drink by adding spices, lemon juice and Worcestershire sauce.

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The Bloody Mary's origin myths are as murky as the tomato juice it's made of. But cocktail historians generally agree that one storyline probably deviates the least from the truth.
This involves a bartender named Fernand "Pete" Petiot, who conceived of a rudimentary version in the early 1920s while working at the famed Harry's New York Bar in Paris. After Prohibition, Petiot brought the drink to Manhattan when he presided over the dapper King Cole Bar at the St. Regis Hotel. For a time, the cocktail was rechristened the Red Snapper in a nod to more delicate American sensibilities. And while at the St. Regis, Petiot dolled up the tomato-juice concoction with various seasonings—horseradish, Tabasco Sauce, lemon juice and celery salt.

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