Bloody Margaret

According to web site FoodRepublic.com, the Red Snapper originated in post-Prohibition New York City.

A 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 cocktail, the Bloody Mary, which was reportedly named after a customer.

[dubious – discuss] Vodka was scarce then in New York, so Petiot swapped it for gin.

The Astors, owners of the St. Regis, didn't like the name Bloody Mary, and thus Red Snapper (originally a fish) was chosen instead.

A plain Bloody Margaret, served in a highball glass with a celery stick