Sunday Bloody Sunday

By: Juliana Pires Johnson

Photo Credit: Shutterstock

If Sunday was a drink, it would be the Bloody Mary. 

In 1934, famed barman Fernand Petiot refined the recipe for what is now well-known as the Bloody Mary at The St. Regis New York’s King Cole Bar. After more than 80 years, this Bloody Mary (then named the Red Snapper to appease their sophisticated clientele) remains the signature cocktail of the St. Regis.

Each hotel and resort in the St. Regis roster has tailored the original recipe to reflect its own unique culture. Below are our 8 favorite signature Recipes. Until you can travel to each destination, you can take a sip of their take on their culture from home. 

Photo Courtesy: The St. Regis Resrts

Original Red Snapper – St. Regis New York Bloody Mary

1 oz / 30 ml premium vodka
11 oz / 325 ml Bloody Mary mix
1 lemon wedge, for garnish

The Signature Blood Mary Mix:
Juice of 1 lemon
3/4 #10 cans / 1 large tomato juice
1.6oz / 50ml Worcestershire sauce
3 dashes / 1ml Tabasco sauce
3/4tbsp / 10g freshly ground black pepper
3/4tbsp / 10g ground cayenne pepper
1/3tbsp / 5g ground celery salt
3/4tbsp / 10g whole black peppercorns

Fill 12oz / ½ L Blood Mary glass with ice. Add vodka. Fill glass with Blood Mary mix and garnish with lemon. Pour ingredients into a container and shake well. Use immediately or seal and refrigerate. Strain peppercorns from mix before adding alcohol. Mix makes for 1 gallon/ 3.5L.

The 7452 Mary – St. Regis Deer Valley 

This version derives inspiration from the mountainous heights surrounding Resort.  Its signature ingredient, Vodka 7000′®, is a locally produced spirit distilled at an elevation of more than 7,000 ft. Celery foam adds an unexpected touch. 

This may be one of our favorites of the bunch.

1oz / 30 ml Vodka 7000′ (High West Distillery)
1 dash lemon juice
2oz / 60 ml tomato juice
2 pinches black pepper
2 pinches celery salt
3 dashes Worcestershire sauce 
2 pinches cayenne pepper 
Black lava salt 

Celery Foam for Garnishing: 
16oz / 1⁄2L celery juice
8oz green apple juice
1tbsp / 6.5g wasabi powder 
1/3tbsp / 2g salt
3/4tsp / 1.3g Xantana
Juice of 1 lime
1/2 bunch of parsley leaves, picked 

Mix first seven ingredients and pour over ice into a stemless chardonnay wineglass rimmed with black lava salt. Blend together remaining ingredients and ne-strain. Garnish with Celery Foam and serve.

The Mita Mary – St. Regis Punta Mita

The Mita Mary uses traditional ingredients, such as tequila, avocado and coriander, that embrace its Mexican history as well as its Spanish heritage. The addition of Clam juice lets you know you are sipping a taste of the Pacific waters at the Resort. Don’t let the idea of Clam juice turn you off – its super refreshing and goes well with that table side ceviche and guacamole!

1 1⁄2oz / 45ml premium white tequila 
2 oz / 60ml tomato juice
2oz / 60ml Clamato juice
2oz / 60ml V8 juice
3 dashes Tabasco sauce
3 dashes Maggi Seasoning sauce
3 dashes Worcestershire sauce
1⁄2tsp / 2g salt
1⁄2tsp / 2g cayenne pepper
1⁄2oz / 15ml lemon juice
1 thin slice avocado, for garnish
1 fresh coriander leaf, for garnish 

Mix all of the ingredients, except the avocado and coriander, and pour into a highball glass filled with ice. garnish with the avocado slice and coriander leaf.

The Bali Mary – St. Regis Bali 

The Bali Mary takes you on a journey of Indonesian cuisine. Its unexpected star ingredients includes jicama, cucumber and brown sugar. Its equal parts sweet and spicy and all around  heavenly. 

1⁄2 cup / 100g chopped jicama, plus more for garnish
6 cubes fresh cucumber
1 cube/10g brown sugar
1 1⁄2oz / 45ml premium pepper vodka 
7oz / 210ml Bloody Mary Mix
Celery salt
Celery stalk, for garnish 
Cherry tomato, for garnish 

Muddle the jicama, cucumber and brown sugar. Mix with pepper vodka and Bloody Mary Mix. Shake and pour into a 9 1⁄2oz/280ml champagne glass rimmed with celery salt. Serve chilled (not on ice). garnish with V-shape of jicama, celery and cherry tomato.

The Bloody Brunello – St. Regis Florence

The Bloody Brunello’s base is, of course, grappa. The cocktail is meant to reflect the city and the Tuscan countryside, specifically. The particular grappa used is made from one of Tuscany’s most celebrated wines, Brunello di Montalcino, to provide The Bloody Brunello with the perfect earthy taste.

1oz / 35ml grappa di Brunello di Montalcino
6oz / 185ml tomato juice
1 splash lemon juice
1tsp / 5ml acacia honey
1 splash Tabasco sauce
1 pinch salt and black pepper 
1 sprig rosemary, for garnish 

Shake all ingredients together and pour into a long drink glass filled with ice. garnish with a sprig of rosemary.

The Shogun Mary – St. Regis Osaka

Created with classic elements of Japanese cuisine, this creation could not belong anywhere else. Yuzu, blended with gin and vodka, sprinkled with a touch of soy sauce and laced with Japanese wasabi, this version is extraordinary.

1 slice lime or yuzu
1⁄4tsp / 1ml 100% yuzu or lime juice 
Wasabi powder
1 pinch salt
1oz  / 30ml vodka
1⁄2oz  / 15ml premium dry gin
1⁄4tsp / 1ml soy sauce
3oz / 80ml tomato juice 

Rim a 6oz / 180ml martini glass with the juice of a slice of yuzu or lime. Dip top of the glass into a mixture of salt and wasabi powder. Combine the vodka, gin, soy sauce, yuzu (or lime) and tomato juice with cubed ice. Shake and pour into the prepared glass.

The Sangrita Maria – St. Regis Mexico City

Different to the Mita Mary Bloody, the Sangrita Maria is made with Mezcal, a much smokier spirit, known as “God’s elixir,” traditionally consumed during rituals and celebrations in the pre-Columbian era. The Sangrita Maria also features agave salt and a lime wedge to be served as the Mezcal Margarita of Bloodies.

1⁄4oz / 7 1⁄2ml chile pasilla purée 
1⁄2oz / 15ml premium mezcal
1 pinch black pepper
1 pinch salt
5 dashes Worcestershire sauce
5 dashes Maggi® Seasoning sauce 
1⁄2oz / 15ml lemon juice
8 1⁄2oz / 250ml cold tomato juice 
Agave salt
1 lemon wedge, for garnish 

For chile pasilla purée, blend a pasilla pepper with a little water. Mix all of the ingredients in a tall 12oz / 1⁄3 L glass rimmed with agave salt. garnish with the lemon wedge.

The Golden Gate Mary – St. Regis San Francisco

This version of the classic Bloody Mary focuses on the city’s signature color – Gold.  Ingredients used reflect a red and orange tones – to give it a stunning golden red shade letting you know you are sipping in the Golden Gate town. 

1/3lb / 151g or 1/3 large can of tomatoes
1 pinch chili powder
For the rim: salt, black pepper, celery salt, horseradish and dried lemon zest Worcestershire sauce 4oz / 110ml premium tequila
1 dried heirloom tomato chip, for garnish 

To make the chili pepper–infused tomato water, rough chop fresh or canned tomatoes and strain through cheesecloth into a large bowl. Add chili powder to water, cover and refrigerate overnight for 6 to 8 hours. 

Wet a 16oz / 1⁄2 L martini glass with Worcestershire sauce and dip in the salt, pepper, celery salt, horseradish and dried lemon zest mixture. Combine the tequila and 2oz / 55ml chili pepper– infused tomato water and shake with ice. Then strain into the glass. Serve chilled. garnish with dried heirloom tomato chip. vodka and use 60oz / 195ml tomato juice.


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