Shake up those summer drinking pants, the time has come for Park City Area Restaurant AssociationĀ (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 yearās 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
Seagramās 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 CafƩ
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 AstoriaĀ
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.
ShabuĀ
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 Jerryās rum, Avua Cachaca, Baileyās 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
Chaplinās 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.