Bloody Mary by The St, Regis New York

Straight from The St. Regis New York, we’re serving up a quintessential cocktail for some extra holly-jolly. In 1934, famed barman Fernand Petiot perfected his vodka-and-tomato-juice cocktail at the hotel’s legendary King Cole Bar. Originally christened the ‘Bloody Mary,’ Petiot’s concoction was ultimately dubbed the ‘Red Snapper’ so as to not offend the hotel’s refined clientele. While the polite moniker may not have stood the test of time, Petiot’s recipe certainly has. Whether you’re warming up in a winter wonderland or in need of a ‘hair-of-the-dog’ brunch beverage, the Bloody Mary remains a timeless classic for all occasions — and a staple across all St. Regis properties, as well. Check out the recipe below and if you’re feeling extra festive, add a sprig of rosemary, and you’ll be (bloody) merry & bright in no time!

• Ingredients
  • 1 ounce Belvedere Vodka
  • 2 ounces tomato juice
  • 1 dash lemon juice
  • 2 dashes celery salt
  • 2 dashes black pepper
  • 2 dashes cayenne pepper
  • 3 dashes Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1 lemon wedge, for garnish
• Directions
  • Shake
  • Strain
  • Serve