6 Recipes for the Signature Weekend Cocktail

The Bloody Mary is the signature cocktail of the St. Regis brand and let’s face it…the weekend. Each hotel carefully and joyously crafts its own interpretation of the libation. We invite you to sample from our collection of Bloody Mary cocktails whenever you stay with us, or enjoy this privilege at home with the recipes you’ll find below. Cheers to vodka-and-tomato juice gone right!

Red Snapper (The St. Regis New York) 

   • 1 oz / 30 ml premium vodka
   • 11 oz / 325 ml Bloody Mary mix
   • 1 lemon wedge, for garnish
   Fill 12 oz / .3 l Bloody Mary glass with ice. Add vodka. Fill 
   glass with Bloody Mary mix and garnish with lemon.
   • Juice of 3 lemons
   • 2 1/2 #10 cans / 2.5 l tomato juice
   • 5 oz / 150 ml Worcestershire sauce
   • 10 dashes / 3 ml Tabasco sauce
   • 2 tbsp / 30 g freshly ground black pepper
   • 2 tbsp / 30 g ground cayenne pepper
   • 1 tbsp / 15 g ground celery salt
   • 2 tbsp / 30 g whole black peppercorns


Pour ingredients into a container and shake well. Use immediately or seal and refrigerate. Strain peppercorns from mix before adding alcohol. Makes 3 gallons / 11 l.

The Downhill Snapper (The St. Regis Aspen Resort) 

   • 1 oz / 30 ml tomato juice
   • 1 oz / 30 ml V8 juice
   • Juice of 6 lemons
   • Juice of 6 limes
   • 1/2 oz / 15 ml Bloody Mary seasoning
   • 1 1/2 oz / 45 ml premium vodka
   • 1 1/5 oz / 36 ml Tabasco sauce
   • 5 dill sprigs
   • 5 basil leaves
   • 2 tbsp cracked black pepper
   • 2 olives, for garnish
   • 1 pickle slice, for garnish
   • 1 lime wedge, for garnish


Prepare Bloody Mary mix by combining tomato and V8 juices, lemon and lime juices and Bloody Mary seasoning and letting the mixture marinate for 24 hours. When ready, add vodka, Tabasco sauce, muddled dill, basil and fresh cracked pepper. Pour over ice into a footed tumbler and garnish with olives, pickle slice and lime wedge.

Golden Gate Mary (The St. Regis San Francisco) 

   • 1 lb / 454 g or 1 large can of tomatoes
   • 1 pinch chili powder
   • For the rim: salt, black pepper, celery salt, horseradish
        and dried lemon zest
   • Worcestershire sauce
   • 4 oz / 110 ml premium tequila
   • 1 dried heirloom tomato chip, for garnish


To make the chili pepper-infused tomato water, rough chop fresh or canned tomatoes and strain through cheesecloth into a large bowl. Add chili powder to water, cover and refrigerate overnight for 6 to 8 hours.

Wet a 16 oz / .5 l martini glass with Worcestershire sauce and dip in the salt, pepper, celery salt, horseradish and dried lemon zest mixture. Combine the tequila and 2 oz / 55 ml chili pepper-infused tomato water and shake with ice. Then strain into the glass. Serve chilled. Garnish with dried heirloom tomato chip.

Capitol Mary (The St. Regis Washington, D.C.)

   • 5 oz / 150 ml tomato juice
   • 1/2 oz / 15 ml lemon juice
   • 1/2 tsp / .5 g horseradish
   • Few drops Tabasco sauce
   • Few drops Worcestershire sauce
   • 1 pinch freshly ground black pepper
   • 1 pinch salt
   • 2 oz / 60 ml premium gin
   • 1 pinch horseradish
   • 1 oz / 30 ml clam juice
   • 1 pinch Old Bay® seasoning
   • Juice of 1 lemon slice
   • 1 shrimp, tail fan attached, for garnish
   •  Oyster crackers


Mix the first seven ingredients and then combine with remaining ingredients in a shaker. Shake well. Pour into an 8 oz / 240 ml wineglass filled with ice. Garnish with tail-on shrimp and serve with a small bowl of oyster crackers.

Old Bay is a registered trademark of McCormick and Co., Inc.

Encanto Mary (The St. Regis Bahia Beach Resort, Puerto Rico) 

   • 1 lime wedge
   • Crushed crispy plantain chips
   • 1 1/2 oz / 45 ml premium vodka
   • 5 oz / 150 ml freshly made tomato juice
   • 2 dashes Worcestershire sauce
   • 1 pinch Puerto Rican ají picante “spicy pepper”
   • 1 pinch celery salt
   • 1 pinch crushed fresh black peppercorn
   • 1/2 oz / 15 ml lime juice
   • 1 celery stalk, for garnish
   • 2 stuffed olives, for garnish


Rub the rim of an 8 oz / .2 l highball glass with the lime wedge and dip rim in the crushed crispy plantain chips. Pour the remaining ingredients into a glass filled with ice and stir. Garnish with the celery stalk and skewered olives.

Bloody Sunrise (The St. Regis Bal Harbour Resort)

   • 2 key limes, sliced, plus more for ice cubes
   • Simple syrup
   • 1 pinch celery salt
   • 1 pinch coarse black pepper
   • 1 pinch crushed red pepper
   • 1/2 tbsp / 7.5 ml Worcestershire sauce
   • 1/2 tbsp / 4.5 g grated fresh horseradish root
   • 2 oz / 60 ml Clamato® picante juice
   • 2 oz / 60 ml tomato juice
   • 1 1/2 oz / 45 ml premium vodka
   • 1 dried lemon slice, for garnish
   • Organic celery, carrot and tomato, skewered on a small
        metal skewer (pincho), for garnish


Prepare lime-juice ice cubes by mixing 6 parts fresh lime juice, 2 parts water and 2 parts simple syrup. Pour into an ice tray and freeze. For the Bloody Sunrise mix: Muddle the limes, salt, black and red peppers, Worcestershire sauce and horseradish. Add the Clamato and tomato juice. Shake well. Place the lime-juice ice cubes in a highball glass. Add vodka and top with Bloody Sunrise mix. Garnish with the lemon slice and skewered organic vegetables. 

Clamato is a registered trademark of Mott’s LLP

Learn more about Bloody Mary's, The St. Regis signature cocktail.

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