Necessity is the mother of invention! It was an early summer day in 1917 at the @frenchlickresort when Chef Louis Perrin entered his kitchen ready to prepare the morning meal for a crowd of guests at The Springs Restaurant. Things were progressing well until the Chef realized they had run out of oranges and couldn't make orange juice. Ever resourceful, Chef Perrin simply grabbed a handful of tomatoes and began creating a new beverage – tomato juice. Using ripe tomatoes, a touch of sugar and his secret sauce, the Chef created a new breakfast drink that was a huge success. Learn how to make the 1875 Bloody Mary for your next brunch on our site! #linkinbio