Park City Cocktail Contest

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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.

350 Main Brasserie

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.

710 Bodega

Blushing Hipster by bartender Larisa Opris

Seagram’s pineapple gin, Grand Monarch, lime juice, simple syrup, beet, orange, carrot, turmeric reduction garnished with crystallized pineapple, blackberries and mint leaf.

Blind Dog Restaurant and Raw Bar

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.

Brass Tag

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.

Bouna Vita

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.

Butchers Chop House & Bar

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.

Deer Valley Grocery Café

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.

Flanagans

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

Powder at Waldorf Astoria 

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 On Main

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.

Shabu 

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.

Troll Hallen Lounge at Stein Eriksen Lodge

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

The Farm Float by bartender Erik Syvertson

Sailor Jerry’s rum, Avua Cachaca, Bailey’s Irish Cream, Farm root beer soda.

The Spur

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.

Tupelo

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.

Twisted Fern

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.

 

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