I've always been partial to a good Bloody Mary. Honestly, what's not to like? Easily recognizable as the most acceptable alcoholic beverage to be seen with first thing in the morning, I'd like to think that whoever coined the term 'Breakfast of Champions' had a Bloody Mary in mind, not just Wheaties. Fruit juice, a little spice and a shot of vodka. This signature cocktail brings a dapper touch of the old guard with it, combined with a welcome dose of decadence.
To me, a Bloody Mary is a 'grown-up' drink. Maturity is required to fully savour the uniqueness and complexities of flavour and body. A Bloody Mary is clearly not for those looking to hop on a night train bender or most drinkers below the age of 25. Too often, premium spirits are wasted on the inexperienced. My opinions and I'm sticking to them.
While millions have enjoyed this iconic drink with its hair-of-the-dog properties, not many are aware of it's not-so-humble beginnings. The Bloody Mary that we know today, originally called the Red Snapper, is said to have been invented by Fernand “Pete” Petiot. Petiot experimented with an original and very basic recipe of vodka and tomato juice by one George Jessel while working at Harry's New York Bar in Paris.
He moved to the United States and landed a job as Head Bartender at the St. Regis New York's King Cole Bar. It was there in 1934 that he perfected the Red Snapper and luxed it up into what we now know to be a Bloody Mary.
Since its creation 77 years ago, the Bloody Mary has been imitated and adapted endlessly, but the original recipe remains one of the most beloved cocktails ever created. Since then, many regard a trip to the legendary society club King Cole Bar as a must-do when visiting New York.
As such, it has become one of the rituals for St. Regis Hotels around the world to infuse the original Bloody Mary recipe with native flavors and transform the drink into a reflection of local cultural tastes.
With that in mind, the soon to open St. Regis Bangkok, Thailand’s first St. Regis hotel, is all set to introduce the Siam Mary, a unique and Asian interpretation of a classic.
“The Siam Mary is inspired by the flavors and spices of traditional Bangkok recipes, and cultivated from the St. Regis history,” said Andreas Oberoi, General Manager of The St. Regis Bangkok. “It is a wonderfully crafted libation, matched only by the striking presentation.”
Served in a 14-ounce silver goblet, the fiery red liquid stands in stark contrast to the greens and yellows of the Thai basil stem, lemongrass stalk, and lime wedge that serve as ornamentation. A dynamic drink, the Siam Mary balances the spice of Thai chili and wasabi with the zest of lemon, coriander and tomato, and emerges as a perfectly refreshing cocktail.
For the sake of good research (and an excuse to imbibe for those who need one), listed below is the actual recipe for the Red Snapper as served by Petiot during his time at the King Cole Bar:
- 2 ounces vodka
- 2 ounces tomato juice
- 1/4 ounce fresh lemon juice
- 2 to 4 dashes salt
- 2 dashes fresh black pepper
- 2 dashes cayenne pepper
- 3 dashes Worcestershire sauce
Shake with ice and strain into a short glass.
Not much is known as to when celery was introduced as a garnish, but no one's complaining. Other recipes also call for minor tweaks and swapping of spirits to suit different tastes with some adopting an 'anything goes' mentality. Red Snapper. Bloody Mary. Indispensable Brunch Companion. Call it want you want. Just be sure to enjoy responsibly.
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