St. Regis Summer Cocktail Menu

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

Ted Scheffler

July 15, 2022

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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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

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.