The St Regis Atlanta Bulkhead, Photo Brenda C Hill
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The St Regis Atlanta Bulkhead, Photo Brenda C Hill

Here is a timeless and modern interpretation of a Valentine red signature Bloody Mary from a favorite hotel Association, The St. Regis.

My favorite hotel bar in the U.S. has always been The St. Regis New York’s legendaryKing Cole Bar.

In 1934, Fernand Petiot, bartender at the King Cole, perfected this recipe for the vodka and tomato juice cocktail that our team favors for Sunday Brunch. In the 1930s Petiot named the drink The Red Snapper. Now his original concoction has a new name, yet his ingredients have stood the test of time.

I was fortunate to taste the spicy concoction this month at the luxurious St. Regis in Punta Mita, Mexico.

Bloody Mary 

Ingredients:

4.7 oz tomato juice
1/2 lemon squeezed
1t Worcestershire sauce
1/2 t black pepper
3 shakes Tabasco sauce
1/4 t cayenne pepper
1/4 t celery salt
1 t black peppercorns
2 t fresh horseradish
1 t pickled okra juice – or pickle juice
1 oz vodka

Method:

Fill glass with ice, combine ingredients, shake and pour into glass.

Garnish with 2 pickled green tomatoes on a skewer and I celery stalk.

Cheers!

 

Brenda C. Hill
International Food Wine & Travel Writers Association

Society of Professional Journalists

California Writers Club
Books By Hills Success With Writing Where And What in the World

Brenda Hill is an Events Blogger with Amigos de La Cruz for the Vallarta Tribune. The weekly covers entertainment, art, culture, and news for Riviera Nayarit,
Puerto Vallarta.

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