The St. Regis Deer Valley’s 7452 Bloody Mary Reaches 300,000 Milestone

The St. Regis Deer Valley celebrates a milestone with its 300,000th 7452 Bloody Mary served. Crafted at 7,452 feet, this unique cocktail blends tomato juice, sriracha, and a wasabi-celery foam for a bold, unforgettable flavor. Dive into the recipe and the story behind this iconic drin

Ted Scheffler

November 2, 2024

Around November 1st, 2024 The St. Regis Deer Valley – which opened in November of 2009 – will serve its 300,000th signature and most popular cocktail, the 7452 Bloody Mary. The 7452 Bloody Mary is named for the altitude of the Resort, which sits at 7,452 feet above sea level.

According to the folks at St. Regis Deer Valley, “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 restaurant; 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 square foot structure located on the Resort’s Ski Beach.

Want to make the 7452 Bloody Mary at home? Here is the recipe. To make it a mocktail, just omit the vodka.

The St. Regis Deer Valley 7452 Bloody Mary Recipe

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 cup Cornichon Juice
2 tsp. Horseradish
1 tsp. Sriracha Chili Sauce
½ tsp. Finely Ground Black Pepper
1 tsp. Celery Salt
Pinch of Cayenne Pepper

For the Wasabi Celery Espuma:

60g celery juice
a few parsley leaves
2g wasabi powder
30g green apple juice

Rub lime on the rim of a glass and dip in black Hawaiian salt. Fill the glass ¾ full. Then the Wasabi Celery Espuma: combine celery juice, parsley, wasabi powder, and green apple juice; blend and strain, and add as foam on top.

Food & Drink, Sips, Utah Bites, Wine, Spirits and Beer

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

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