As one of Earth’s largest, and most iconic, destinations, it’s no surprise New York City has acted as the birthplace of countless inventions throughout the years. The Waldorf Salad, Scrabble and Mr. Potato Head were all conceptualized in NYC. Air conditioning and toilet paper? You guessed it, they can both trace their roots to The Big Apple. Also staking a claim to Manhattan origination fame is St. Regis Hotels & Resorts, an established hospitality brand known for its sophisticated properties and for playing a vital role in the creation of one of the world’s most beloved cocktails: the Bloody Mary.
The story begins in 1934 when Fernand Petiot, a notable bartender at the time, concocted a tantalizing vodka and tomato juice tipple from within the walls of The St. Regis New York’s moody King Cole Bar. Surrounded by dark wood accents, plush leather seating and the dramatic American Golden Age portrait that still hangs in the bar today, and shares the “King Cole” name, Petiot proclaimed that the tangy creation was the epitome of elegance and sophistication, perfect for the property’s refined guests (with even more refined taste).
An instant classic, St. Regis renamed the cocktail “The Red Snapper” to more widely appeal to its affluent guests (apparently the term “bloody” isn’t particularly appetizing), and in the years since, the hotelier has proudly published Petiot’s original Bloody Mary recipe — a mixture of vodka, lemons, tomato juice, Worcestershire sauce, Tabasco sauce, freshly ground black pepper, ground cayenne pepper, ground celery salt and whole black peppercorns — online and in its book “The Bloody Mary.”
Keeping the spirit of boozy invention going, St. Regis has since started a tradition where each of its hotels creates and serves its own variation of the quintessential Bloody Mary, accounting for 65+ archetypal aperitifs with their own regional spin. At The St. Regis Osaka it’s “The Shogun Mary,” a blend of Japanese wasabi, yuzu fruit and dry gin; at The St. Regis Mexico City it’s “The Sangrita Maria,” a drink made with mezcal, agave salt, spices and guajillo chili; The St. Regis Istanbul slings “The Misty Mary,” a bloody highlighting traditional Turkish flavors like red turnip juice, fresh thyme and celery imbue; at The St. Regis Abu Dhabi it’s “The Desert Snapper,” a smoky creation inspired by local hookah lounges; at The St. Regis Cairo it’s “The Hibiscus Mary,” a libation featuring intriguing notes of, what else, but hibiscus flower; and at The St. Regis Kanai Resort it’s “The Kanai Mary,” a memorable potion of local spices and ingredients.
The above is just a snapshot of what makes the St. Regis brand an unexpected culinary star in the hospitality industry, giving vacationers an intriguing reason to choose its high-end properties across six continents in search of not only a comfortable and sophisticated stay, but also a delicious opportunity to check yet another entirely unique St. Regis Bloody Mary off their list.
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