Sundance’s Winning Cocktail!

Sundance's Winning Cocktail!

The number one post-screening, après-ski libation at Sundance 2020 is…. “Toasty Slopes.”  Queues are forming at the base of The St. Regis Deer Valley‘s funicular to access the Bar and Lounge, due to the word-of-mouth about this delicious cocktail.  The heated-seat funicular, the only one at a North American ski resort, carries Sundance-goers and skiers alike up an impossibly steep slope to the first floor of The St. Regis Deer Valley and into… The St. Regis Bar and Lounge.  The triple-sided fireplace and cozy setting awaits.

“Toasty Slopes” is the perfect cold-weather cocktail.  Made from Waterpocket Cocoa Rum, Licor 43, hot chocolate, house made whip, and cocoa shavings, Toasty Slopes will keep every film aficionado and mountain adventurer warm and cozy.  Images at:

The other oft-asked for Sundance 2020 cocktail is the 7452 Bloody Mary, named for the elevation of The St. Regis Bar and Lounge.  The 7452 Bloody Mary is a blend of exotic ingredients andThe St. Regis Deer Valley‘s exceptionally smooth vodka selection.  Images at:

To make the 7542, combine:

*16 oz. can tomato juice

 *¼ cup lemon juice

* ¼ Cup Worcestershire sauce

*¼ cornichon juice

* 2 tsp. Horseradish

* 1 tsp. Sriracha chili sauce

*½ tsp. finely ground black pepper

*1 tsp. celery salt

*Pinch of cayenne pepper

 Rub a lime around the rim of the glass and dip in black Hawaiian salt. Fill glass 3/4. Then the green part: combine celery juice, parsley, wasabi powder, and some green apple; blend and strain, and add as foam on top. 

Guests of The St. Regis Bar and Lounge have also been enjoying the new menus that Chef Matthew Harris developed, such as buttery Maine lobster rolls with hot Maine lobster and lemon old bay fries; the famous black truffle pizza with fontina cheese, chicory and chives; or a juicy Desert Mountain Ranch Cheeseburger, served on a buttered bun with truffle mayo, white

cheddar and parmesan fries.

The ski-in ski-out St. Regis Deer Valley is now home to RIME Seafood & Steak, Brasserie 7452, The St. Regis Bar and Lounge, and the Mountain Terrace, all with menus developed by Chef Matthew Harris.  Additional information is available at:

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.