“Cherry in the Rye” Takes Top Honors
TUPELO MIXOLOGIST TREVOR BROWN WINS PARK CITY SUMMER COCKTAIL CONTEST
PARK CITY, Utah (August 1, 2018) — In the tightest race to date of the Park City Area Restaurant Association (PCARA) Summer Cocktail Contest, it was a showdown to the final hours when votes tipped the scales for Mixologist Trevor Brown’s Cherry in the Rye at historic Main Street’s tupelo.
Park City locals and visitors spent the last four weeks sampling the latest cocktail creations from twenty-three participating restaurants and voting online to name their seasonal favorite.
“This year proved our Park City community is just as passionate about an unforgettable cocktail as the mixologists who create them,” said PCARA executive director Ginger Ries. “After such a close competition, we raise our glasses to Trevor Brown for coming out on top!”
tupelo’s Brown was crowned the winner for his Cherry in the Rye cocktail. The summer sipper mixes rye whiskey, ginger liqueur, a port reduction, lime juice and club soda.
Cherry in the Rye
Mixologist: Trevor Brown, tupelo
- .5 oz Sugarhouse Rye Whiskey
- .25 oz Domaine de Canton Ginger Liqueur
- .5 oz House Made Luxardo Cherry/Port Reduction
- .5 oz Lime Juice
- Club Soda
- Lemon Peel
- One bottle of Grahams Six Grapes Port
- 2 Cups Sour Cherry Purée
- 1.5 Cups Luxardo Cherries with Juice in a sauce pan
Prepare the Luxardo/Port reduction and combine with Rye, Canton and lime juice. Add ice and share vigorously. Strain into Old Fashioned glass using a Hawthorne strainer and add fresh ice. Top with club soda and express some lemon peel before garnishing with lemon peel and mint sprig.
“I had a blast being part of this year’s cocktail contest,” said Trevor Brown. “The friendly competition keeps us all on our toes and motivates us to keep pushing our creative limits!”
Brown and the Cherry in the Rye will be featured in PCARA’s popular Fall “Dine About” event marketing campaign. Brown will also be awarded a $200 cash prize and will enjoy city-wide street cred in a destination known for its exceptional dining scene.