In 1934, famed barman Fernand Petiot perfected the recipe for a vodka-and-tomato juice cocktail at The St. Regis New York’s King Cole Bar. Originally christened the “Bloody Mary”, the cocktail was renamed to “Red Snapper” so as not to offend the hotel’s refined clientele.
After more than 80 years, the iconic bloody mary remains the signature cocktail of the St. Regis brand globally, and a tried and true beverage to enjoy on New Year’s Day brunch. And what a better day to celebrate National Bloody Mary Day than on New Year’s Day.
Since its creation, each hotel and resort in the St. Regis portfolio has crafted its own unique, locally inspired interpretation of the brand’s signature cocktail, as have countless bartenders around the world. Here are a few recipes, from the classic to some international twists, for you to try at home.
The Red Snapper – The St. Regis New York
The original bloody mary recipe.
1 oz / 30 ml premium vodka
11 oz / 325 ml bloody mary mix
1 lemon wedge, for garnish
Fill a 12oz / ½ L bloody mary glass with ice. Add vodka. Fill glass with blood mary mix and garnish with lemon.
The Signature Blood Mary Mix
Makes 3 gallons / 11 L
Juice of 3 lemons
2 ½ #10 cans /2 ½ large tomato juice
5oz / 150ml Worcestershire sauce
10 dashes / 3ml Tabasco sauce
2tbsp / 30g freshly ground black pepper
2tbsp / 30g ground cayenne pepper
1tbsp / 15g ground celery salt
2tbsp / 30g whole black peppercorns
Pour ingredients into a container and shake well. Use immediately or seal and refrigerate. Strain peppercorns from mix before adding alcohol.
The Capitol Mary – The St. Regis, Washington, D.C.
Inspired by the commercial and cultural heritage of the nearby Chesapeake Bay, this cocktail has a gin base and incorporates signature spices used in preparing a classic Chesapeake Bay crab boil. A bloody mary cart pulls up tableside, offering exquisite complements to the brunch time staple,such as olives, poached shrimp, cherry tomatoes, and more so diners can personalize the cocktail and garnishes.
5 oz / 150ml tomato juice
1⁄2 oz / 15ml lemon juice
1⁄2 tsp / 1⁄2g horseradish
Few drops Tabasco sauce
Few drops Worcestershire sauce
1 pinch freshly ground black pepper
1 pinch salt
2 oz / 60ml premium gin
1 pinch horseradish
1 oz / 30ml clam juice
1 pinch Old Bay® Seasoning
Juice of one lemon slice
1 shrimp, tail fan attached
Mix the first seven ingredients and then combine with remaining ingredients in a shaker. Shake well. Pour into an 8oz / 240ml wineglass filled with ice. Garnish with tail-on shrimp and serve with a small bowl of oyster crackers on the side.
The Encanto Mary – The St. Regis Bahia Beach Resort
Derived from La Isla del Encanto, a popular nickname for Puerto Rico, this Caribbean take on the classic bloody mary utilizes Puerto Rican ají picante, which gives the cocktail a lively amount of heat, nicely balanced with the sweetness of crushed plantain chips on the rim.
1 lime wedge
Crispy plantain chips, crushed
1 1⁄2 oz / 45ml premium vodka
5 oz / 150ml freshly made tomato juice
2 dashes Worcestershire sauce
1 pinch Puerto Rican ají picante
1 pinch celery salt
1 pinch crushed fresh black peppercorn
1⁄2 oz / 15 ml lime juice
1 celery stalk, for garnish
2 stuffed olives, for garnish
Rub the rim of an 8 oz highball glass with the lime wedge and dip rim in the crushed crispy plantain chips. Fill the glass with ice, pour the remaining ingredients and stir. Garnish with the celery stalk and skewered olives.
The Kanai Mary – The St. Regis Kanai Resort Riviera Maya
At this Caribbean Mexican resort, the signature bloody mary has a Southeast Asian accent to match the bar’s menu and vibe. Bartenders use cucumber infused 1533 Organic Vodka and a rim of salt blended with charred tortilla and dried avocado leaves, but use any cucumber vodka and rim of your choice.
2 oz / 60ml cucumber infused vodka
5 oz / 150ml freshly made tomato juice, strained
.75 oz / 20ml bloody mary mix (recipe below)
.5tsp / 15ml finely chopped fresh ginger
.5oz / 15ml freshly squeezed lime juice
Rim a highball glass with tortilla and avocado leaf salt and fill with ice. In a cocktail shaker combine the vodka, tomato juice, bloody mary mix, lime juice and ginger. Shake vigorously to blend the ginger with the liquid ingredients. Pour over the ice. Skewer one charred baby corn, one piece of jicama and one pickled chile and set atop the glass. Add a few more drops of habanero sauce for extra heat, if desired.
Bloody Mary Mix
Yields about 18 portions
1/3 cup / 80ml brown sugar
1/4 cup / 60ml fish sauce
1/4 cup / 60ml rice vinegar
2 Tbsp / 30ml red curry paste
2 Tbsp / 30ml paprika
2 Tbsp / 30ml cumin
2 Tbsp / 30ml red curry powder
3 Tbsp / 45ml Worcestershire sauce
1 Tbsp / 15ml Maggi sauce
1 Tbsp / 15ml black pepper
2 Tbsp / 30ml sea salt
1/4 cup / 60ml light habanero sauce
2 garlic cloves
Combine all ingredients in a blender until completely mixed.
Grano’s Bloody Mary – Hacienda AltaGracia, Costa Rica
The property’s signature bloody mary, served at Grano Restaurant, combines the juice from in-house roasted tomatoes and local limón mandarina, a hybrid of mandarin and lemon that’s widely grown and used in Central America. Use a mix of lemon and tangerine to create a similar flavor.
1.5 oz vodka
3 oz tomato juice made from roasted tomatoes prepared in-house
1 oz mandarin lemon juice
Pinch of salt and black pepper
1/4 oz Lea & Perrins
Celery, fresh lime and olives for the garnish
Shake all ingredients and serve in a Collins glass filled with ice.
COMAL Bloody Mary –Chileno Bay Resort & Residences, Los Cabos, Mexico
Created at this Auberge Resorts Collection property’s restaurant Comal, this version adds extra touches of flavor and spice with various bitters and
2 oz Tito’s Vodka
1 ¼ fresh lime juice
4 oz spiced tomato juice
1 pinch Cayenne pepper
1 pinch salt and black pepper
¼ oz Worcestershire Sauce
½ tsp. horseradish
1 dash Scrappy’s Fire Tincture Bitters
3 dashes Scrappy’s Celery Bitters
4 dashes Tabasco Sauce
Add all ingredients into a pint glass and stir, then add garnishes of your choice.