Some like it hot

The St Regis Bangkok celebrates Bloody Mary’s 80th birthday this month with a sumptuous brunch buffet, Bloody Mary-infused speciality dishes and varieties of what is often called the “most complex cocktail in the world”.
Perfected 80 years ago at the King Cole Bar of the St. Regis New York, the Bloody Mary gradually grew into one of the most popular drinks in cocktail culture thanks to its decadent rich consistency, herbal aroma and serious peppery kick.
Though its true origins are unclear, the invention of the fiery red cocktail is generally credited to St Regis bartender Fernand Petiot who spiced up a tomato juice and vodka libation with celery salt, pepper, cayenne, lemon and Worcestershire sauce back in 1934. This reinvention of a simple cocktail created by Petiot while he was working at Harry’s Bar in Paris found favour with Serge Obolensky, a well-known man about town and general manager of the St Regis New York at the time.
Back in the 1930s, the name Bloody Mary was deemed too vulgar for the hotel’s elegant clientele so it was given the title Red Snapper. Irreverent no more, the original recipe is still served at the St Regis New York, where it remains the most popular cocktail. Local iterations have developed as the St Regis expanded and variations of the cocktail are now served in destinations as far-flung as Lhasa, Mauritius and Bora Bora.
In addition to the original recipe for the Red Snapper, guests can now enjoy Bloody Mary interpretations at St Regis hotels all over the world. Among the more interesting creations are the Shogun Mary from the St Regis Osaka seasoned with soy sauce and wasabi, the Arabian Snapper from the St. Regis Saadiyat Island with cumin and the Desert Snapper from the St. Regis Abu Dhabi with cucumber, olive oil and chickpeas. Another must-try is the Siam Mary from the St. Regis Bangkok, which is spiced with lemongrass, chilli, cilantro and wasabi.
“The Siam Mary is inspired by the flavours and spices of traditional Bangkok recipes, and cultivated from St. Regis history,” says the hotel’s general manager Krister Svensson.
“It is a wonderfully crafted libation, matched only by the striking presentation.”
A Bloody Mary might sound a bit heavy to be enjoyed with a big meal but the pepper, the spice and the tomato juice are said to cleanse and refresh the palate and help with digestion. And some help is definitely required for anyone feasting on the brunch buffet that’s packed with fresh oysters, lobster and seafood, pan-seared foie gras, lamb chops, grilled Scottish salmon, grilled duck breast, beef sirloin. There’s also a great selection of cheeses plus lamb cutlets with Siam Mary tomato salad and Bloody Mary lobster thermidor.

We say tomato
>> The Bloody Mary Sunday Brunch is at Viu, the St Regis Bangkok (BTS: Rajdamri) from12.30pm till 3.30pm.
>> It costs Bt2,450 per person for food and free-flow soft drinks. An extra Bt1,200 gets you free- flow red, white, sparkling wines, martinis and Bloody Mary.
>> Reservations are recommended. Call (02) 207 7777.