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The Bloody Mary is a definitive cocktail with no sign of diminishing popularity. Invented in 1921 in New York by barkeep Fernand Petiot (or perhaps by George Jessel in 1939, betting on which history you’re following), has been a pick-me-up for years. Some suppose it was named for Queen Mary I of England, others state the folklore ghost, the Hollywood actress Mary Pickford, or even a waitress named Mary functional in a Chicago bar named Bucket of Blood.

Conflicts aside, most agree the Bloody Mary is the complete hangover cure, good for Sunday Morning brunches or an evening cocktail party. This essential beverage typically compounds vodka (though gin and tequila are also used with some on a regular basis, respectively called the Bloody Margaret and Bloody Maria) with tomato juice and a diversity of spices. Most everyday additives include Worcestershire sauce, steak sauce, dill sauce, pepper, horseradish, salt cayenne and garlic sauce. Typical dresses include olives, pickles, lemon, lime and some fancier bars may supply stuffed olives, cheeses or meats, celery, radishes, beets or baby corn. The Bloody Mary is a beverage that allows a lot of way for experimentation, beyond the typical vodka/tomato combo.

When it comes to choosing a hot sauce, you’ll find the most everyday kind used to be Tabasco or Red Hot, but applying a smoked or Chipotle flavored sauce can dramatically shift the flavor of the drink. If you’re using an infused liquor — like Absolut Peppar, or a home-infused hard liquor (garlic, habanero, hickory or even bacon are possible), pairing a hot sauce with that flavor can create an interesting array of flavors.

When using hot sauce as a seasoning agent, remember it’s outstanding to note that a little goes a long way. You can easily control the spiciness of the drink with only a few dribbles, so frequent tasting as you make will aid you not to go overboard.