Bloody Margaret

The Bloody Margaret is a twist on her sister Mary, replacing vodka with gin. In prohibition-era New York, French barman named Fernand “Pete” Petiot left Harry’s New York Bar in Paris to work at the King Cole Room at the St. Regis Hotel in NYC. Petiot had been known in Paris for the tomato juice and vodka drink the Bloody Mary, which was reportedly named after a customer. Vodka was hard to come by in New York so Petiot swapped it out with Gin. The Astors, owners of the St. Regis, didn’t like the name Bloody Mary and so Red Snapper was chosen instead.


  • 2 oz. 1823 Dry Gin
  • 4 oz. tomato juice
  • ½ oz. freshly squeezed lemon juice
  • 5 dashes Tabasco
  • 4 dashes Worcestershire sauce
  • 2 pinches of celery salt
  • 2 pinches of ground black pepper
  • Garnish – a celery stalk and a lime wedge

Steps to Make It

i. Pour the 1823 Dry Gin, tomato juice, lemon juice, Tabasco, Worcestershire sauce, celery salt, and ground black pepper into a cocktail shaker with ice. Shake until well-chilled.

ii. Strain into a glass fill with ice.

iii. Finish by garnishing with a celery stalk and lime wedge.




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