Park City, UT (RestaurantNews.com) The St. Regis Deer Valley, one of the world’s most luxurious mountain resorts, will serve its 300,000th signature and most popular cocktail, the 7452 Bloody Mary, on or about November 1, 2024. The Resort opened November, 2009, and will celebrate its 15th anniversary this November. The 7452 Bloody Mary, named for the altitude of the Resort, is a perfect refreshment with brunch, lunch, après ski or hike, or while watching football. The vividly-hued 7452 consists of tomato juice, cornichon juice, Worcestershire, sriracha chili sauce and vodka and is topped with a light green froth made from celery juice, parsley, wasabi powder, and green apple. The glass is rimmed with jet black Hawaiian sea salt and lime. The spicy cocktail is so popular that 7452 Bloody Mary Clinics are held to teach guests how to make the concoction!
Rob Dixon, Master Mixologist at The St. Regis Deer Valley, said, “The 7452 Bloody Mary is a standout and a favorite among hotel guests and visitors, always a year-round crowd-pleaser. The black Hawaiian sea salt adds a smoky and pleasing punch to an excellent drink.” The 7452 Bloody Mary is available at the St. Regis Bar, with its triptych mural that pays tribute to Park City’s mining history; the Resort’s signature, award-winning RIME; al fresco on the Mountain Terrace under Park City’s cornflower blue skies; and during ski season at The Vintage Room, a completely clear and heated 1600 SF structure located on the Resort’s Ski Beach.
7452 Bloody Mary
Recipe below. For a mocktail, simply omit the vodka.
The St. Regis Deer Valley 7452 Bloody Mary
Named for Elevation of Resort
Combine:
*1.5 oz of your favorite vodka
-we recommend Alpine Distilling Persistent Vodka
*16 oz. can Tomato Juice
*¼ cup Lemon Juice
* ¼ cup Worcestershire Sauce
*¼ Cornichon Juice
* 2 tsp. Horseradish
* 1 tsp. Sriracha Chili Sauce
*½ tsp. Finely Ground Black Pepper
*1 tsp. Celery Salt
*Pinch of Cayenne Pepper
Rub lime on rim of glass and dip in black Hawaiian salt. Fill glass 3/4. Then the green part: combine celery juice, parsley, wasabi powder, and some green apple; blend and strain, and add as foam on top.
Source : RestaurantNews