The St. Regis Punta Mita’s ‘Mita Mary’ is the perfect Cinco de Mayo libation

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.


Even well-versed cocktail aficionados may be surprised to discover that the original “Bloody Mary” cocktail was created at the original St. Regis hotel in New York in 1934.

Eighty years later, the delicious mix of tomato juice and vodka has been modified and enjoyed in myriad ways all over the world, and especially at St. Regis locations, where each property has its own signature iteration.

At the St. Regis Punta Mita, part of a luxe, 1,500-acre resort and residential community in Nayarit, Mexico, the “Mita Mary” is a southwestern spin on the legendary original. Instead of vodka, the base spirit is tequila — but that’s not the only departure from the traditional recipe. Check out the St. Regis method of preparation by watching the video above for a step-by-step tutorial on crafting your own Mita Mary at home.

St. Regis Mita Mary Recipe

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-0.5 oz lemon juice
-2 oz tomato juice
-2 oz Clamato juice
-2 oz V8 juice
-1.5 oz tequila blanco
-3 dashes Tabasco sauce
-3 dashes Maggi Seasoning sauce
-3 dashes Worcestershire sauce
-0.5 tsp salt
-0.5 tsp cayenne pepper

At the St. Regis Punta Mita Resort, a Mita Mary starts with a highball glass filled with ice.

Next, add a few dashes of the base components listed above (Tabasco, Maggi, Worcestshire, salt and cayenne pepper).

Now it’s time for the liquids. Add the lemon juice, followed by the tomato juice, clam juice, V8 juice, then tequila — “very slowly, and with love,” according to St. Regis Punta Mita general manager Gonzalo Guelman Ros.

Give the cocktail a nice stir, and garnish with avocado and cilantro.

“That is crucial here in Mexico,” Ros says. “Everything, even tequila, goes with cilantro.”

Salud! Editor

As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Is­sue, which debuted in February 2018. Her origi­nal interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on