There are plenty of reasons why Sundays are our favourite day of the week at Cubitt House. The day of rest is typically a lazier, slower-paced one, when we catch up with friends or family over a hearty Sunday roast with all the trimmings – think melt-in-the-mouth roast beef with lashings of glossy, rich gravy, seasonal veggies and the perfect roast potatoes (crispy and golden on the outside, fluffy in the middle). The beauty of Sunday is that there are no commitments, no rules and anything goes. And if we’ve had a big night on Saturday too, then tradition also calls for the hair of the dog, which for us, is always a spicy, perfectly balanced Bloody Mary. There’s honestly nothing better for curing yesterday’s misbehaviour – and the tangy blend of tomato juice and vodka always feels like a reward, rather than a punishment.
The Bloody Mary Cocktail: A brief History
A quick history lesson, in case you’re not familiar. The Bloody Mary originated in the 1920s, when French barman Fernand Petiot threw together tomato juice and vodka on a whim while working at the famous New York Bar in Paris (though he did dub it his “Bucket of Blood” rather gruesomely). With patrons including the likes of Ernest Hemingway, it’s easy to see how it took off. As for the name, some say it was inspired by the Hollywood golden era’s screen siren Mary Pickford, who was partial to them, while others claim it was named after Petiot’s girlfriend of the time, but regardless, it stuck and became legend. At some point, its merits as a supposed hangover cure were discovered too – namely the vitamin C from the tomato juice, the dash of spice to awaken the senses and the small hit of alcohol topped up in the bloodstream via the vodka – and the rest is history.
What makes a good Bloody Mary?
And at Cubitt House, we take the making and drinking of our Bloody Marys very seriously indeed. For us, it’s more than simply a hangover cure – it’s an entire ceremony, a Sunday ritual that borders on the sacred (yes, really). Our unique recipe has been perfected over countless tasting sessions (it’s a hard job, but someone has to do it), combining top-shelf vodka and final flourishes of celery, lemon and spices. It’s the perfect mix of savoury, spicy and tangy – a little eye-watering at first, maybe, but sure to settle any stomach, dispel any headaches and lift any mood, however fragile you might be feeling.
Crafted with intention, our Bloody Mary is yet another example of our commitment to artisanal craft and detail, from the choice of spices to the use of a perfectly weighted glass that feels just right in your hand, cool and solid (look, we said we thought of everything, didn’t we?). For us, it doesn’t matter if it’s golden hour cocktails on a rooftop or midday on a Sunday in the comfortable and familiar surroundings of your local pub – the intention is still there, and we are still going to put in the effort to ensure it’s a moment to remember, one that lingers long after the last sip. It’s all about the finer things, after all. Why not make it into an occasion, not just a drink – that’s our entire ethos at Cubitt House.
What to eat with a Bloody Mary
There’s no better way to complement a Bloody Mary than with one of our Sunday roasts. The bright, acidic flavour of the Bloody Mary contrasts perfectly with the rich, heavy roast, while also matching its savoury, umami elements too… chef’s kiss. We also like to have one in the bar before going to our table for dinner, truly making a whole Sunday of it.
That said, we also love the simplicity of having a Bloody Mary on its own with half a dozen oysters if we’re easing ourselves in more gently after a few too many last night, letting the briny freshness of the shellfish meet the spice of the cocktail in one sublime mouthful. You’re just going to have to trust us – it’s a winning combination on even the most delicate of stomachs.
Where to find the best Bloody Mary in London
At Cubitt House, a Bloody Mary is so much more than just a drink. It’s a weekly tradition, and one of our Sunday Icons, joining the likes of succulent roasted meats, golden roast potatoes, crisp Yorkshire puddings and decadent sticky toffee pudding as part of our sacred Sunday line-up. If Sunday were a drink, then it would be a Bloody Mary – there’s really no better time to have one.
And there’s a comforting ritual to it too, one that connects every Sunday that’s come before it or will come after. It’s just part of the weekend’s DNA: a few too many cocktails on Saturday, followed by a medicinal Bloody Mary on Sunday. It’s no wonder that our regulars swear by them too, with newcomers becoming swift converts after trying them for the first time. In our experience, there’s definitely no room for Sunday scaries when you’ve got a Cubitt House Bloody Mary in hand…
So what are you waiting for? It’s about time you discovered your own perfect Sunday ritual. Book your table for a Bloody Mary and Sunday Roast at your favourite Cubitt House pub now.
Oh, and the Bloody Mary is available across all eight pubs – The Alfred Tennyson, The Barley Mow, The Builders Arms, The Coach Makers Arms, The Grazing Goat, The Orange, The Princess Royal and The Thomas Cubitt – so you’ve got no excuse not to try it. We promise you’ll be a convert in no time!
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