Before the Bloody Mary became the signature cocktail of St. Regis Hotels & Resorts, the iconic drink started out as a simple tomato juice and vodka concoction.
Although the legend of the Bloody Mary origins is often disputed, it is, however, well known that The St. Regis New York bartender, Fernand Petiot, perfected what is now one of the most iconic libations in the world.
In 1934, Petiot took the tomato and vodka formula, and then added a couple dashes of salt, black pepper, cayenne pepper, celery salt, Worcestershire sauce and lemon juice. Calling it the Red Snapper because Bloody Mary was deemed inappropriate for the hotel’s elegant clientele, Petiot’s spicy blend quickly became one of the most popular drinks at the hotel. While the name Red Snapper didn’t take off, the beverage certainly did, inspiring restaurants and bars the world over to offer variations of the blend.
St. Regis Hotels & Resorts named the drink its signature cocktail, with each hotel crafting unique interpretations using regional influences. While the Red Snapper remains a staple at The St. Regis New York, you’ll find recipes across the brand incorporating local ingredients like Thai chili at The St. Regis Bangkok and Kaua‘i wood smoked sea salt at The St. Regis Princeville Resort.
These days when it comes to making the original recipe, bartenders at The St. Regis New York’s King Cole Bar & Salon insist there can be no substitutions, sticking to the recipe as Petiot intended it. The world-renowned King Cole Bar & Salon remains one of the city’s most elite cocktail lounges, still serving up the classic Bloody Mary 82 years strong.
Learn more about the King Cole Bar & Salon and the birthplace of the Bloody Mary at stregisnewyork.com.