TSA may approve, but I’m not sure about your Mother. I guess you can’t win them all.
Enjoying a good Bloody Mary at that cute brunch spot everyone is talking about is easy. Doing so at 30,000 feet is another story. Thanks to the creators of the Bloody Mary Carry On Cocktail Kit, the struggle is NOT real.
The cocktail starter kit comes in a beautiful red tin where inside you’ll find small-batch Bloody Mary mix, salt for the rim, stirring spoon, a fancy flyboy coaster, and a recipe card. Combine with an appropriately named “airline bottle” spirit, or “nip” if you’re from the Northeast States, along with a can of tomato juice and you’ll be enjoying bourgie, pinky-up cocktails in no time.
Part of the “Carry On” collection, the Bloody Mary kit is 1 of 12 currently available and contains the ingredients to make two drinks. If you like to see a full list of their other offerings, head over to W&P Design.
About The Creators
The Bloody Mary Carry On Cocktail Kit was not the first booze-related idea to come to the boys over at W&P Design. Co-founders Josh Williams and Eric Prum started making their cocktail dreams come true back in 2012 with the Mason Shaker. The simple and unique idea of taking the humble mason jar and topping it with the strainer and cap of a traditional cocktail shaker was the beginning of what is now an impressive catalog of over 250 plus products. Some of their more popular products include the Pineapple Cocktail Shaker and the Spicy Margarita Cocktail Syrup.
Why It’s Called A Bloody Mary
While French-born bartender Fernand Petiot was working at a Paris bar called Harry’s New York Bar, he mixed equal parts vodka and tomato juice and served it to a local patron. The drink reminded the man of the Bucket of Blood Club in Chicago, and an employee named Mary. Mashing together those two thoughts gave birth to the name we recognize today. However, the cocktail’s popularity wouldn’t be cemented until it crossed the Atlantic.
Roughly a decade later in 1934, Fernand moved to New York City and work at the King Cole Bar. With recipe in hand, he introduced the cocktail to his manager. While he approved of the drink, he didn’t care for the name. He suggested it should be called a Red Snapper instead. The name never stuck. At first, the drinks stateside introduction was met with interest, but not excitement as most customers found it to be a bit bland. Adding ingredients such as black pepper, Worcestershire sauce, and hot sauce help transform it into the icon we know today.