MGS Cuisine: Custom Bloody Mary

Every good Media Guy needs a signature drink. You would think I would have one by now, but I’m still searching. During a trip to the St. Regis Mexico, I stumbled upon this little nugget.

Each St. Regis Hotel bar creates a Bloody Mary recipe unique to its destination. The tradition stems from 1934, when Fernand Petoit became a bartender at The St. Regis Hotel New York, bringing with him a vodka and tomato juice drink he started making in Paris. Since the name “Bloody Mary” was deemed inappropriate for the King Cole’s elegant clientele, it was christened the “Red Snapper.” While the name may not have stood the test of time, Fernand’s spicy concoction certainly has, and it remains the signature cocktail of the St Regis. 

1 oz. to 1 1/2 oz. (30-45 ml) vodka in a Highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco
2-4 dashes of Lea & Perrin’s Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
Garnish with celery stalk