What makes it interesting? • The drink base is actually crafted in the kitchen, while the finishing touches are completed at the bar. Fresh tomato juice is mixed with freshly squeezed lemon and cornichon juices, Worcestershire sauce, horseradish, Sriracha, black pepper, celery salt and locally made 7000 vodka by High West Distillery.
The real eye-taste grabber is the wasabi spuma, or foam, that tops the bloody Mary. Its many ingredients include fresh celery and green apple juice, wasabi powder, parsley, limes, salt and a nitrogen canister. If you're not in possession of a nitrogen canister, a food processor or blender is a decent substitute for the drink's topper.
Finally, the drink's rim is coated with mild and minerally black lava rock salt and a medical pipette filled with Tabasco, Worcestershire and soy sauces that lets you add more heat and zing to the drink.
"St. Regis guests are enjoying this signature drink any time of day," Eberwein says.
Cost • $14
What food would you pair the drink with? • The acid in the bloody Mary screams for some seafood. J&G Grill's tai snapper entrée has a hazelnut-almond-coriander-sesame seed crust and is served with a maitake mushroom vinaigrette with tomatoes, potatoes, pearl onions and fava beans.
Where • J&G Grill is at 2300 Deer Valley Drive East, (in St. Regis Deer Crest Resort), Deer Valley; 435-940-5760. Open daily, 7 a.m. to 10 p.m.
More information • The hotel will host an "epicurean wine weekend" in May, which includes a "7,452" bloody Mary class, Champagne sabering class, two-night stay and more. For more information, call 866-716-8135 or visit jggrilldeercrest.com.