Perfected 80 years ago at The King Cole Bar at The St. Regis New York, the Red Snapper, or Bloody Mary as it has come to be known, has become one of the most popular drinks in cocktail culture and the foundation for brunch around the world.
For the month of October, The St. Regis Bali Resort will launch a Bloody Mary Sunday Brunch in celebration of the anniversary, debuting a menu which includes Bloody Mary-inspired signature culinary creations, and a range of delectable dishes designed to complement the Bali Mary.
The “Red Snapper” cocktail, now more commonly known as the Bloody Mary, was born in 1934 when St. Regis bartender Fernand Petiot spiced up a tomato juice and vodka libation with celery salt, pepper, cayenne, lemon and Worcestershire sauce. This reinvention of a simple cocktail created by Petiot at Harry's Bar in Paris, was particularly enjoyed by Serge Obolensky, a well-known man about town and General Manager of The St. Regis New York at the time.
In the 1930s, the “Bloody Mary” was deemed too vulgar for the hotel's elegant bar so it was given the name “Red Snapper.” Irreverent no more, the original recipe is still served at The St. Regis New York, where it remains the most popular cocktail; so much so that, as St. Regis grows its portfolio around the world, the brand introduces a local iteration of the famed cocktail in destinations as far-flung as Lhasa, Mauritius and Bora Bora.
Guests at The St. Regis Bali Resort can follow and be part of the festivities around the world. To learn more about the brunch offerings or to make a reservation, please visit: www.stregis-bloodymary80.com