The bloody mary is the official cocktail of brunch. There's something about that first sip of the tangy, slightly spicy cocktail that goes right to your soul and tackles even the mightiest of hangovers. You can get a bloody just about anywhere, but why not go to the source? The first bloody mary was made in 1934 at the St. Regis New York's King Cole bar. Bartender Fernand Petiot perfected the recipe, using vodka, tomato juice, Worcestershire, Tabasco, black pepper, cayenne pepper, celery salt, and lemon juice. The recipe is used today at all St. Regis hotels — with a twist. Each location tweaks the recipe to reflect its environs. The St. Regis Bal Harbour's version is called the "Bloody Sunrise" ($19), a clever play on the original with extra citrus and a vegetable pincho garnish. It's a zesty way to start any day — or end a long night.