The St. Regis Signature Cocktail
The Red Snapper cocktail, more commonly known as the Bloody Mary, was born in 1934 at the famous and original King Cole Bar at The St. Regis New York when bartender Fernand Petiot spiced up a tomato juice and vodka libation with celery salt, pepper, cayenne, lemon and Worcestershire sauce.
This reinvention of the cocktail Petiot first created at Harry's Bar in Paris, was especially enjoyed by Serge Obolensky, a well-known man about town and then General Manager of The St. Regis New York, the first St. Regis hotel to exist.
In the 1930s, the name Bloody Mary was deemed inappropriate for The St. Regis New York’s elegant clientele so it was renamed the Red Snapper.
Irreverent no more, the original recipe is still served at The St. Regis New York and today the Bloody Mary remains the signature cocktail of the St. Regis brand, with each hotel crafting its own locally inspired interpretation.
Guests are invited to sample the collection of Bloody Mary cocktails whenever they stay at any St. Regis hotel. The Bloody Mary has been imitated and adapted, but the original recipe remains one of the most beloved cocktails ever created.
A Local Twist on The Original Bloody Mary
Honoring the regional influences of St. Regis destinations worldwide, the brand has created a special World Collection Bloody Mary menu that combines local flavors with Fernand Petiot's original recipe.
The St. Regis Bali Resort proudly presents the Bali Mary – the original Bloody Mary but with a totally tropical Balinese twist.
This interesting take on the classic cocktail uses jicama, a popular fruit found throughout Indonesia, and cucumber in its unique and refreshingly spicy recipe. Guests can enjoy the Bali Mary and feel the true essence of Bali at the resort’s King Cole Bar.
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My family of four loved the lagoon villa that we spent 4 nights in. We decided to not go far beyond the hotel so we could enjoy the hotel and our room fully during the stay. Everyone greeted us with a smile at all times of the day. The food was just incredible and we all looked forward to breakfast every morning which was just a sumptuous feast of fine ingredients prepared diligently. Even our room service dinners were great. We were all really sad to leave after 5 days.