Up in beautiful Deer Valley, the luxurious St. Regis has launched a new Summer Cocktail Menu, featuring drinks that put local ingredients and libations to good use. According to the folks at The St. Regis Deer Valley, “Summer Cocktails can be enjoyed on The St. Regis Deer Valley’s Mountain Terrace with its stunning Garden of Fire and at all dining venues including RIME, the Resort’s signature restaurant featuring fresh seafood and sustainably sourced prime cuts; Brasserie 7452, the light-filled French bistro; Astor Bar, located in The St. Regis Deer Valley’s Snow Park Residences, and at the Resort’s heated year-round two-tier infinity pool with brand-new pop-up kitchen.”

Included in the new Summer Cocktail Menu are drinks like Ruby Slippers made with Tanqueray 10, St, Germain, Ruby Red Grapefruit Juice and Rosemary; Fire And Brimstone made with El Jimador, Jalapeño, Hellfire Bitters and Lime; Whiskey Passion Fizz with High West American Prairie Bourbon, Habañero Passion Fruit and Lime; Zacapa Old Fashioned made with Ron Zacapa 23-Year-Old Rum and Bitters; and a Ginger Margarita with Casamigos Blanco Tequila, Housemade Ginger-Lime and Cointreau, plus all manner of frozen libations. 

Can’t make it up to the St. Regis Deer Valley? Here’s a cocktail from there called the Summer Thyme that you can make at home, since they were kind enough to provide me with a recipe to share. 

Summer Thyme

• Ingredients:  
• 1.5 oz. Ketel One Vodka 
• 3/4 oz. Lemon Juice b
• 1 oz. Simple Syrup 
• 1 Sprig of Thyme 
• 2 oz. Fever Tree Club Soda 
• 3 Dehydrated Lemon Wheels 

Add Lemon Juice, Simple Syrup and Sprig of Thyme to a Boston Shaker and shake vigorously. In a Collins glass, build dehydrated lemon wedges and ice for preferred display. Add Ketel One Vodka and double strain the lemonade mix over the top. Fill with Fever Tree Club Soda and garnish with a dehydrated lemon and a sprig of Thyme using an acrylic clothespin.  

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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