Learn How To Make A Malaysian Bloody Mary And Why It's Iconic To St Regis

Drinks

October 6, 2017 | BY Tien Chew

Created in 1934 at The St Regis New York, the Bloody Mary is a classic cocktail that receives its own local twist here in Kuala Lumpur.

 

The St Regis Kuala Lumpur's Astor Bar comes with a long legacy, with the Bloody Mary cocktail being its most iconic.

Called the Red Snapper at St Regis hotels around the world, the story began when the son of the hotel's founder invited a gifted Parisian bartender to helm the King Cole Bar at The St Regis New York.

The creative bartender had created a rudimentary version of the Bloody Mary before going to New York and continued to experiement until he perfected the recipe and debuted the cocktail in 1934.

However, due to the hotel's clientele, the drink was renamed Red Snapper and since has become a signature cocktail of the St Regis brand.

With each St Regis around the world having its own local spin, such as the Aloha Mary in Hawaii or the Wasabi Mary in Japan, Kuala Lumpur too has its own take – the Asamboi Mary.

Made with asamboi infused vodka, chilli padi and a mixture of vegetable and tomato juice to shake things up, this local take on the classic cocktail is inherently Malaysian and definitely worthy alongside other versions around the world.