The St. Regis Bloody Mary
In the early 1920s, a rudimentary version of the Bloody Mary was conceived by Fernand Petiot, a bartender at the famous Harry’s New York Bar of Paris, following the introduction of vodka and caviar by Russian immigrants. At the same time, he was also introduced to canned tomato juice, which during the Prohibition era, was called Tomato Juice Cocktail. As the drink became increasingly popular, Fernand Petiot was approached by Vincent Astor, son of St. Regis founder John Jacob Astor IV, in 1933 to head the King Cole Bar of The St. Regis New York. Continually experimenting with the cocktail, the Bloody Mary – a blend of vodka, tomato juice, lemon juice, cayenne pepper, Worcestershire sauce, celery, horseradish, salt and pepper; makes its debut in 1934. However, due to the hotel’s clientele, the name of the cocktail was deemed indecent and renamed as the Red Snapper. Although the cocktail’s less sanguine name may not have lasted, the concoction certainly has. Today, the Bloody Mary is a classic cocktail that is well-received at The St. Regis New York and around the world, and is the signature cocktail of the St. Regis brand. Each hotel also crafts its own interpretation of the libation using local ingredients. The Bloody Mary of The St. Regis Kuala Lumpur is available at Astor Bar.