Bloody Mary

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 initially dubbed the "Red Snapper" so as not to offend the hotel's refined clientele. More than 80 years later, the iconic Bloody Mary remains the signature cocktail of the St. Regis.

The signature cocktail of the St. Regis since 1934.

The Red Snapper

Fernand Petiot brought his signature vodka and tomato juice cocktail from Paris's La Maisonette Russe to the new King Cole Bar at The St. Regis New York, perfecting the recipe to create the "Red Snapper" in 1934.

Served at the birthplace of the Bloody Mary, this classic bears the original name and recipe of its creator, Fernand Petiot.


Juice of 3 lemons
2 ½ #10 cans/2 ½ L tomato juice
5 oz / 150 ML Worcestershire sauce
10 dashes / 3 ML Tabasco sauce
2 tbsp / 30 G freshly ground black pepper
2 tbsp / 30 G ground cayenne pepper
1 tbsp / 15 G ground celery salt
2 tbsp / 30 G whole black peppercorns


Fill 12 oz / 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. Makes 3 gallons / 11 L.