Rolling Fog Cocktail

Rolling Fog is made with Ron Zacapa Rum and Ginger, with an aromatic bubble on top that pops to reveal wonderful fragrances and the appearance of fog.

Ted Scheffler

February 4, 2022

My wife and I recently spent the better part of a sunny afternoon enjoying excellent food, drink, and service at the newly opened Vintage Room at the St. Regis Deer Valley. The Vintage Room is quickly becoming one of Park City’s most sought-after destinations – it’s a hoppin’, fun spot, for sure.

The Vintage Room is a heated 1,600 square foot tent-like structure with vaulted ceilings located slopeside along one of Deer Valley Resort’s beautifully groomed ski runs. The Vintage Room features a 30-foot wooden bar behind which St. Regis mixologists create signature cocktails and where chefs prepare all raw bar orders and shuck oysters. A glass case displays the fresh seafood, which is flown in daily, and features clams, oysters, snow crab legs, and rock crab claws. A raised VIP area provides a bird’s-eye view of all activities and offers wine and champagne service in addition to cocktails, beer and non-alcoholic beverages.

Along with lobster rolls, stone crab claws, tuna tartare and such, we really enjoyed a signature Vintage Room cocktail called the Rolling Fog. It’s made with Ron Zacapa Rum and Ginger, with an aromatic bubble on top that pops to reveal wonderful fragrances and the appearance of fog. It’s one of the more visually stunning cocktails I’ve ever encountered and tastes every bit as delicious as it looks.

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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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Sips, Utah Bites

cocktails

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.