• Saturday, October 24, 2020

best bloody mary recipe

The Original Bloody Mary
By , Editor
July 15, 2020

Outdoor brunches are back, and summer and endless Bloody Marys go hand in hand. We’re looking to start traveling again, and for some reason we crave the classic drink on an airplane, which is part of our flying ritual. It’s hard to beat the original, which was created by Fernand Petiot at the King Cole Bar in the St. Regis in 1934. Talk about staying power; it may have been renamed, albeit briefly, as the Red Snapper, but it will always be a Bloody Mary to us. Here is the famed recipe, to make for your home brunches, or whenever you want to drink your breakfast.

The St. Regis Bloody Mary


1 ounce / 30 ml premium vodka
11 ounces / 325 ml Bloody Mary mix
1 lemon wedge, for garnish

For the Signature Bloody Mary Mix:
Juice of 3 lemons
2 ½ #10 cans / 8 quarts tomato juice
5 ounces / 150 ml Worcestershire sauce
10 dashes / 3 ml Tabasco sauce
2 tablespoons / 30 g freshly ground black pepper
2 tablespoons / 30 g ground cayenne pepper
1 tablespoon / 15 g ground celery salt
2 tablespoons / 30 g whole black peppercorns


Pour Bloody Mary mix ingredients into a large container and shake well. Use immediately or seal and refrigerate. Strain peppercorns from mix before adding alcohol. Makes 3 gallons / 11 liters. To serve, fill 12-ounce / ½-liter Blood Mary glass with ice. Add vodka. Fill glass with Blood Mary mix and garnish with lemon.

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