Sip and Stir is a new in-home beverage business in Park City bringing top service to your home. Chief mixologist, sommelier and founder, Sean Palmer, has more than 15 years of experience in the industry. For Palmer, Sip and Stir is the perfect way to share his knowledge, and educate and enlighten others with wine education, seasonal cocktail classes, and cellar management.
Palmer has worked in some of Park City’s and San Fransisco’s best wine and spirit programs. From Park City’s Farm Restaurant at Canyons Village, to San Francisco’s famed Michelin-star, fine dining restaurant Spruce, where he developed his wine and spirit skills, to most recently running the bar program at Handle. Palmer is passionate about curating a wine and cocktail list that respects the classics, while expanding flavor profiles for his guests.
While acting as the bar and wine manager at Handle, he thoughtfully created 50 signature cocktails. He enjoys pairing guests with the perfect bottle of wine or libation, while working alongside producers and purveyors to bring the best products to the community. The business aims to provide a personal beverage experience, a mobile bar service, with signature cocktails, and wine pairings, that are 100 percent catered to the client’s flavor palate and ingredients of choice.
I can’t wait to share everything I’ve learned in my 15 plus years in hospitality with you and your guests!
Sean Palmer, chef mixologist, sommelier, and founder of Sip and Stir
Palmer is committed to bringing an elevated beverage experience to your next birthday celebration, dinner party, family get together, or in-home event, of 20 to 25 people. He is available to help organize the many challenges that come with customizing an event. Let Sip and Stir create a personalized beverage plan or a custom bar package for you, so you can spend more time celebrating with family, friends, and colleagues.
If you’re already at an amazing house in Deer Valley, why worry about driving to a restaurant and back home again? Let me do the work. Let me do the driving.
Sean Palmer
As for this holiday season, Palmer has a few tricks up his sleeve. If you’re looking to expand on an old favorite, he knows just how to take a classic old fashioned to the next level.
Thanksgiving reminds me of being inside around a fireplace with family and a lot of food. A classic old fashioned is always fitting with its subtle, warming quality and soft depth of flavors. I add a little holiday twist to mine by substituting maple syrup for simple syrup. If you have a smoker at home, you can smoke the maple syrup for an extra layer of fall flavor.
Sean Palmer
As for wine, here are a few of Palmer’s current favorites for the Thanksgiving table:
Old Town Cellars | Elusive Chardonnay |Horse Heaven Hills, WA |2019| Full bodied with aromas of golden delicious apples, asian pear and Meyer lemon. It has a round mineral driven finish with hints of caramel and toffee.
Willamette Valley Vineyards | Whole Cluster Pinot Noir | Willamette Valley, OR | 2019 | Medium bodied with aromas of ripe strawberry and raspberries, with a structured but juicy finish.
With turkey usually being the star of the show for Thanksgiving, I like wine that compliments but doesn’t over power the turkey and all of the fixings that go along with it.
Sean Palmer
Ingredients
- 2 ounces bourbon or rye whiskey
- .5 ounce maple syrup
- 1 orange slice
- 2 dashes of Angostura bitters
Instructions
- Add all ingredients into a mixing glass and softly muddle orange. Add ice, stir, strain into a bucket glass over ice. Garnish with a twit of orange.
Reach out to Palmer to discuss your next in-home beverage experience. Call Sip and Stir at (301) 992-7829 or email sipandstirpc@gmail.com for a quote and follow @sipandstirpc on Instagram for wine and specialty drink ideas.
