It's hard to think of a cocktail that lends itself more to the gardens-to-tables movement than the classic tomato-and-vodka Bloody Mary. Invented in 1934 at the St. Regis New York by bartender Fernand Petiot, contemporary Bloody Mary bars -- such as the one (left) at last September's Hawaii Food & Wine Festival -- have been known to include a garden's worth of vegetables, fruits and herbs.

St. Regis hotels around the world still serve the classic cocktail, but each has their own twist. At the St. Regis Deer Valley, this includes Park City's High West Vodka (an oat-based vodka); a wasabi, celery and apple espuma; a glass lined with black lava salt; and a pipette of Worcestershire and Tabasco sauce so guests can choose just how much kick they want. The 7452 (the resort's altitude) Bloody Mary is quite popular, selling about 2,500 a month.

For those who'd like to know just what goes into the 7452 Bloody Mary, the St. Regis Deer Valley was kind enough to share the recipe. Enjoy!

The 7452 Bloody Mary
(four 4 oz. glasses, one of which is pictured right)

14 oz. can tomato juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cornichon juice
2 tsp. horseradish
1 tsp. Sriracha chili sauce
1/2 tsp. finely ground black pepper
1 tsp celery salt
Pinch of cayenne pepper

Rub a lime around the rim of each glass and dip in black Hawaiian salt. Combine all ingredients. Fill glass 3/4 full.
For the espuma: Combine celery juice, parsley, wasabi powder and some green apple. Blend and strain, and add as foam on top.