Off with its head!
At the St Regis bar, the champagne is still opened the traditional way, with a sabre
On Wednesday, old-world luxury hotel St. Regis on Bangkok's Rajdamri Road hosted an extravagant party to officially launch its St Regis Bar, with the ritual champagne sabering and signature Bloody Mary cocktails.
John Jacob Astor IV, founder of the first St Regis hotel in New York, introduced the Astor family ritual of sabering to the hotel bar and this went on to become a tradition in all St Regis hotels around the globe. Though the sabering at the party didn't start till 8pm, normally the fascinating ritual starts at 6.30pm. Every evening, at 6.30 on the dot, the butler comes to the bar with a long sabre, holds the champagne bottle with one hand and sabres off the top of the bottle and the cork. Legend has it that champagne sabering was originated by Napoleon's officers who, upon returning home on horseback, had to slash open champagne bottles with their swords because they could not hold the reins of their horse and uncork the bottles at the same time. They would then drink from the bottles to celebrate their victory.
The bar serves Moet Chandon Grand Vintage 2000 at Bt1,000 a glass, or Bt4,800 a bottle exclusive of taxes.
The Other signature drink at St. Regis bar is the Bloody Mary. The simple, popular concoction of vodka, tomato juice, spices, pepper and fresh fruits and vegetables has been St. Regis' signature drink since 1934. The cocktail was created by Fernand Petiot at St Regis' King Cole Bar in New York, and was originally named Red Snapper.
Each St Regis hotel around the world has its own twist of this traditional blend. For Bangkok, it is called Siam Mary with sweet basil leaves, lemon grass stalk, fresh lime and chilli.
St Regis Bar also serves standard cocktails, spirits and liqueur. A vast selection of wine can also be had at Decanter on the same level.
>> St. Regis Bar is at Level 12
of St. Regis Bangkok on Rajdamri Road.
>> Call (02) 207 7777;
