Shake up those summer drinking pants, the time has come for Park City Area Restaurant Association (PCARA) annual summer cocktail contest voting. The contest entry was open to all bartenders of any PCARA establishment, to submit their most innovative recipes to be included in this year’s contest. The winner will earn a $200 cash prize and city-wide recognition.
Below are a few of the submittals from Park City’s talented mixologists. Make sure to stop by these establishments to give the cocktails a try and vote on PCARAs website HERE until July 31.
The Buzzed Beekeeper by bartender Ryan Monette
Alpine Summit Gin, Alpine preserve liqueur, Yuzu juice, honeysuckle peppercorn syrup, lavender bitters, garnished with bee pollen and a sprig of lavender.
Blushing Hipster by bartender Larisa Opris
Bartender’s Dream by bartender Penny Kinsey
High West Rendezvous, Pabst Blue Ribbon, served with wit from the bartender, free advice, chilled glass and garnished with a sense of humor.
Mountain Daisy by Andrew McKey
Beehive Jack Rabbit Gin, Alpine Preserve Liquor, muddled ginger, chilled green tea, honey simple syrup, lime juice. Garnished with an edible flower.
Donna Verde by bartender Gabriel Paz
Vodka, cucumber, wasabi paste, basil, lime and syrup served in a martini glass and garnished with a cucumber wheel.
Patio Vibes by bartender Jason Yelton
Wygorowa codka, Savec Sea Sauv blanc, apple simple syrup, lemon juice, splash of soda. Served in a wine glass and garnished with a dehydrated apple slice.
Hard Lemonade by bartender Gianne Zenger
El Jimador Tequila Blanco, house-made minted lemonade, rose lemonade. Served in Collins glass and garnished with mint leaves, lemon wheel and rose dust.
Pink Leprechaun by bartender Vasi Petric
Jameson Caskmates IPA, Run 151, Disaronno, mint, raspberries, Monin raspberry syrup, cinnamon, Angostura orange bitters. Served in an Old-Fashioned glass and garnished with dehydrated lemons, raspberries and mint sprig
Alpine Fizz by Bartender Travis Baldus
Cockspur rum, ruby port, egg white, lime juice, soda water. Served in a coupe glass and garnished with dehydrated orange and house bitters.
Riverhorse Reviver #6 by bartender Anthony Barajas
Roku Japanese gin, Lillet Blanc, Rothman & Winter apricot, Yuzu, Bittermens Hopped grapefruit bitters, J.J. Vincent Brut. Served in Champagne glass and garnished with ginger-lemongrass espuma.
Beehive Buzz by bartender Tim Nugent
Beehive barrel reserve gin, Traeger smoked local honey simple syrup, freshly squeezed lemon juice. Served in a rocks glass and garnished with 1/2 lemon wheel and sprig of fresh rosemary.
Sage 75 by bartender Christy Harrington
Alpine Summit gin, Cointreau, St. Germain, cardamom simple syrup, splash of lemon, sage leaves, floater of cava. Served in a martini glass and garnished with sage leaf.
The Farm Float by bartender Erik Syvertson
Sailor Jerry’s rum, Avua Cachaca, Bailey’s Irish Cream, Farm root beer soda.
Botanical Love by bartender Ryan Monette
Ketel One grapefruit and rose, Alpine preserve, grapefruit juice, lemon and agave. Served in a rocks glasses and garnished with grapefruit wedge.
La Vaquera by bartender Trevor Brown
High West Doube Rye, Lustau Pedro Ximenez Sherry, house-made hibiscus sherry, lemon juice, dash of Bitters Lab habenero lime. Served in a rocks glass over a large cube and garnished with Ranui Gardens edible windflowers, dehydrated lime and orange zest.
Chaplin’s Mate by bartender Adam Ross
Alpine Summit gin, Gruet Blanc Noir sparkling wine, apricot shrub, blueberries, mint leaves, Turbinado sugar. Served in a Coupe glass garnished with a mint leaf and red shiso tops.