The cocktail made with seasoned tomato juice is a signature of the St. Regis, a luxury hotel chain
Ripe tomatoes, lemon juice, Worcestershire sauce and peppers, freshly ground black and cayenne pepper, celery salt and the best vodka possible. In addition to masking the alcohol, the tomato lends a healthy flavor to the Bloody Mary, hence its reputation as the best hangover cocktail. At least that’s what the writer Ernest Hemingway always said.
Fernand Petiot improvised the first recipes of this classic at Harry’s New York Bar, in Paris. However, it wasn’t until 1934, at the newly opened King Cole Bar, that The San Regis New York, which the bartender finished his creation. So as not to scandalize the elegant public who flocked to his counter, he renamed the drink Red Snapper.
After all, Bloody Mary, Bloodied, or Bloody didn’t sound right to the ears of New York’s elite. Some say the authentic Snapper contained gin, but no one disputes that it was the first drink to feature a celery stick as a garnish!
Ninety years later, the recipes have evolved and the St. Regis, in turn, is no longer a New York hotel, it is a chain with 59 luxury properties, not only in the American city. There are St. Regis in Florence, Doha, Hong Kong, Istanbul, Cairo, Osaka, Mumbai, Moscow…
Everyone has at least one version of bloody, snapper, sangrita… In the aforementioned Florence, the Bloody Brunello, for example. Replace the vodka with grappa (a spirit produced with grapes from the same region as Brunello di Montalcino), add a touch of acacia honey and replace the celery with rosemary.
In Bangkok, Siam Mary features wasabi, coriander and lemongrass; in Shanghai, Jing Mary serves emperor jasmine honey and a slice of orange; in Abu Dhabi, Desert Snapper is made with lemon vodka and has notes of zaatar and olive oil; in Cairo there is the scent and acidity of hibiscus.
In the Puerto Rican RÃo Grande, at the St. Regis Bahia Beach, ordering an Encanto (nickname for the island of Puerto Rico) is like tasting a fresh but full-bodied tomato juice, which is heated with a local chili pepper. On the edge of the highball glass, slightly sweet plantain chips create a pleasant contrast.
While serving the balanced drink, bartender Orlando takes the opportunity to give a lesson: “The St. Regis uses seven or eight types of glasses for its bloodies. There’s also a glass called Bloody Mary, which is also for long drinks like the one We use it Now, there are hotels that use margarita glasses, champagne glasses…”.
The signature of each hotel lies in the set of choices: the tomatoes, the glass, the addition of local ingredients, the condiment blend, the garnish, the technique (beating, stirring, filtering, chilling) and, inevitably, the service personalized. Orlando proves it.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
