Bottoms Up

Hail Mary with This Cocktail Recipe

Paying homage to St. Regis Deer Valley’s signature cocktail.

By Becky Rosenthal January 1, 2013 Published in the Winter/Spring 2013 issue of Park City Magazine

Park city winter 2013 dining hail mary bloody mary hlkpr7

The 7452 at St. Regis Deer Valley

Image: Thomas Cobb

St. Regis Deer Valley 7452

Guests at the St. Regis Deer Valley bar (2300 Deer Valley Dr, 435.940.5700, sit high on leather stools and face a mural depicting Park City miners from the days of old. Mixologists recount how the Bloody Mary cocktail was born.

In 1934, well-known bartender Fernand Petiot invented a libation named the Red Snapper for royalty visiting the original St. Regis Hotel in New York City. Since then, each St. Regis location around the world serves its own unique rendition of what is now called the Bloody Mary, based on the history of each hotel’s region. The St. Regis Deer Valley signature drink is the 7452 Mary, so named for the bar’s elevation. It starts with the original Red Snapper recipe, but then takes it further, topping it with wasabi and celery espuma and a dash of cayenne pepper. The glass is rimmed with black lava salt, reflecting the color of coal, a nod to Park City’s rich mining history. This version of the royal cocktail keeps the ingredients local, wisely choosing High West Distillery’s 7000’ Vodka to give it its kick.

The combination of fine ingredients will set you back $16.50 at the bar, but you’ll feel like royalty drinking it.

(Makes four glasses)

  • 6 oz High West vodka
  • 16 oz tomato juice
  • ¼ cup lemon juice
  • ¼ cup Worcestershire sauce
  • ¼ cup cornichon juice
  • 2 tsp horseradish
  • 1 tsp sriracha chile sauce
  • ½ tsp fine ground black pepper
  • 1 tsp celery salt

Wasabi Celery Espuma

  • 60 g celery juice
  • 30 g green apple juice
  • 2 g wasabi powder
  • a few parsley leaves
  • 1 tbsp lime juice
  • dash of salt
  • dash of xanthan
  • pinch of cayenne pepper

Combine the first set of ingredients and pour into glasses. Combine the second set of ingredients (except for the cayenne pepper) to make the espuma. Blend until frothy. Top the Bloody Mary mixture with the wasabi espuma, then sprinkle with cayenne pepper.

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