Park City Cocktail Contest

July 1- July 31

Contest Rules & Information

Park City Mixologists are competeing in a month long cocktail contest for a chance to be crowned Park City’s top bartender, taking home $200 and bragging rights!

Starting July 1, drink enthusiasts will have four weeks to sample and then vote online for their favorite libations. The online-voting format, everyone gets a chance to participate, giving residents and visitors the opportunity to help choose Park City’s summer cocktail champion.

Voting is limited to once per day, per cocktail.

CHERRY IN THE RYE

tupelo

MIXOLOGIST: Trevor Brown

Ingredients:

  • 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
  • Mint
  • Lemon Peel

Instructions:

  • Prepare: Luxardo/Port Reduction
  • Combine: Rye, Canton, Reduction, Lime Juice
  • Add: Ice
  • Shake: Vigorously to combine
  • Strain: into Old Fashioned glass using Hawthorne strainer
  • Add: Fresh ice
  • Top: Club Soda
  • Express: Lemon Peel
  • Garnish: Lemon peel and Mint Sprig

Current Standing:
26%

HANDLE YOUR SUMMER

handle

MIXOLOGIST: Sean Palmer

Ingredients:

  • 1.5oz Gin
  • .5oz Green Chartreuse
  • .5oz Lime Juice
  • 1oz Mint And Cucumber Reduction
  • Garwoods Ginger Beer
Combine Gin, Chartreuse, Lime, Mint and Cucumber Reduction into a shaker and shake vigorously. Double strain into a tall Collins glass, add ice and top with Garwoods Mild Gingerbeer. 
 
Mint and Cucumber Reduction:
 
Take 3 ounces of whole stem / leaf mint and wrap in cheese cloth like a tea bag. Add to 32 ounces of boiling simple syrup (equal parts sugar and water) for 15 seconds, remove and place in ice bath.  Remove the mint and place on a dry towel, removing any excess moisture after the ice bath. Set aside for later. Cool the simple syrup completely then place in vitamix with the mint and 8oz of cucumber pulp. Blend until all of the mint is dissolved and double strain into desired storage container. Enjoy! 

Current Standing:
26%

MEZCAL JALAPEÑO CUCUMBER MARGARITA

royal-street-cafe-at-deer-valley

MIXOLOGIST: Bonnie Ulmer

Ingredients:

  • 1.5oz Vida del Maguey Mezcal
  • .5oz Cointreau
  • Jalapeño
  • Cucumbers
  • Fresh Lime Juice Organic Agave

In a shaker muddle cucumber, Jalapeño, lime juice agave. Fill. shaker with ice and add Mezcal and Cointreau. Shake hard, strain tino margarite glass filled with a slice of Jalapeño and cucumber.


Current Standing:
13%

SMOKE ON THE PRAIRIE

silver-star-cafe

MIXOLOGIST: Lucas Anderson

Ingredients:

  • 1.25 oz Silver Star Barrel-Select High West American Prairie Bourbon: Barrel-finished 8 months in Midwinter Night’s Dram barrel
  • .25 oz Peach Purée
  • 2 Dashes Orange bitters
  • 2 Dashes of Angostura bitters
  • Smoked Cinnamon Stick

Method: .25 oz of peach purée added to old fashioned glass then followed by 2 dashes each of angostura and orange bitters. Then 1.25 oz of Barrel Aged Bourbon. Drop a square ice cube in and stir. Then light a cinnamon stick on fire and drop into the glass, cover with a coaster trapping smoke inside and bring to table. Release coaster at table in front of guest allowing smoke to rise out of the glass providing the smokey aromatics for guest.

Glassware & Garnish: Old fashioned glass/ Smoked cinnamon stick


Current Standing:
7%

SALTY DRAMA

the-edge-steakhouse

MIXOLOGIST: Colbilyn Wyman

Ingredients:

  • 1.5 oz Drambuie
  • .5 oz Pama Pomegranate Liqueur
  • .5oz Grey Goose
  • Fresh Lemon Juice - 1 Wedge
  • Volcanic and Kosher Salt
  • 5 Shakes Charred Cedar & Current Bitters

Shake spirits and bitters with ice. Squeeze lemon wedge into martini glass with salted rim. Garnish with colanci/kosher dusted rim, lemon wheel (sliced thin & charred).


Current Standing:
6%

VITA ESTIVA "SUMMER LIVING"

grappa

MIXOLOGIST: Star Finnegan

Ingredients:

  • 1.5oz Beehive Jack Rabbit Gin
  • .5oz St Germain Elderflower Liqueur
  • .5oz Dolfo Rose Wine
  • Fig & Rose Simple Syrup
  • Fresh Lime Juice
  • Rose Petals 

Shake all ingredients with ice, strain into a martini glass and top with rose petals.


Current Standing:
4%

PERSEPHONE'S SPRITZ

twisted-fern

MIXOLOGIST: Eamon McCormick

Ingredients:

  • 1oz Pama Pomegranate Liqueur
  • 2oz Scarpetta Prosecco
  • 1 oz House-made Lemonade

Add ice to white wine glass. Combine Pama Pomegranate Liqueur and lemonade and top with prosecco. Stir gently and garnish with lemon twist.


Current Standing:
3%

ALIDA

the-brass-tag

MIXOLOGIST: Josh Hockman

  • 1.5 oz Dented Brick "Antelope Island" Rum
  • 1.0 oz Alpine Distillery Preserve Liqueur
  • .5 oz Fresh Lime Juice
  • .5 oz Demerara Syrup

Fill shaker with all ingredients add ice and shake for 10 seconds. Double strain into a small Coupe glass. Garnish with a lime peel.


Current Standing:
2%

VIOLET ENDS

eating-establishment

MIXOLOGIST: Anna Turner

Ingredients:

  • 1.5 oz Rittenhouse Rye Whiskey
  • .75 oz Creme de Violette
  • .5 oz Simple Syrup
  • 5 Dashes Plum Bitters
  • Lemon Twist

Build cocktail in a double rocks glass with all ingredients, stir 5-7 times and garnish with a lemon twist and violet flower.


Current Standing:
2%

REST IN PARK

troll-hallen-lounge-at-stein-eriksen-lodge

MIXOLOGIST: Ashley Arnot

Ingredients:

1.5oz Alpine Distillery Traveler's Rest Single Malt Whiskey

.5oz High West Midwinter Night's Dram

.25oz Dry Vermouth

.5oz Pink Peppercorn, Honey, Pineapple - Simple Syrup

.75oz Pineapple Juice

Combine Alpine Distillery Traveler’s Rest, Pineapple juice, Pink Peppercorn simple syrup and vermouth. Shake vigorously and strain over fresh ice into a rocks glass. Float High West Midwinter Dram on top. Crack Pink peppercorns on top to garnish.

 


Current Standing:
2%

SOME ARE "SUMMER" ELEVATED

firewood-on-main

MIXOLOGIST: Esther Nemethy

Ingredients:

  • 1.5 oz Bacardi White Rum 

  • 2 oz watermelon nasturtium puree

  • 4 mint sprigs, torn

  • 3/4 oz lime

  • Coconut Cream Gelato

  • Cracked Pepper

Combined all ingredients expect the Coconut Cream Gelato and Cracked pepper in tin. Shake with ice and strain over fresh ice into a Collins glass. Garnish with a scoop of the Coconut Cream Gelato, nasturtium, mint and a twist of cracked pepper over the top.


Current Standing:
2%

WATERMELON COOLER

billy-blancos

MIXOLOGISTS: Bobbie Alvey

Ingredients:

  • 1.5 oz Beehive Gin
  • 1 oz Seagram’s Lime Gin
  • 1 oz Lime Juice
  • Watermelon Agua Fresca

Shake all ingredients together with ice. Pour into a pint jar. Garnish with watermelon ball and mint.


Current Standing:
1%

BLT MARY

deer-valley-grocery-cafe

MIXOLOGIST: Gianni Zenger

BLT Mary Mix:

Gazpacho mix (14oz tomato juice, 14oz can V8, 6 each cucumber peeled and seeded, two each poblano pepper, 2 teaspoon chipotle chili puree, 4 tablespoon olive oil, 4 tablespoon salt, put all ingredients and puree)

  • 2 squirts siracho
  • 3 full lemon
  • 1 full time
  • 1 tbs salt
  • 1 tbs pepper
  • 1 tbs celery salt
  • 4 squirt Worcestershire sauce
  • 3 horseradish
  • 1 bunch of fresh cilantro

Mix all together in a blender.

Rim mason jar with lime and dip into black and pink salt mix, add 1.5 ounces Salt City Vodka in a mason jar full of ice, top off with BLT Mary mix until first rim (leave space for toppings) and stir.

Garnish with Shishito pepper, bacon, pickle, celery stick, one olive on a pick with Shishito pepper, lemon wedge and straw.


Current Standing:
1%

MARYANN & GINGER

red-rock-junction

MIXOLOGIST: Armando Aleman

Ingredients:

  • .5 oz Grand Marnier
  • .5 oz Ginger Liquor
  •  5.0 oz Red Rock White Rainbow IPA
  • .5 Fresh Key Lime Juice
  • Mint Sprig

Combine ingredients, shake and strain over a pint glass of ice. Garnish with a mint sprig.


Current Standing:
1%

BEST IN SHOW

powder-at-waldorf-astoria

MIXOLOGIST: Justyn Deffenbaugh

Ingredients:

  • 1.5oz Highest American Prairie
  • 1.5oz Apple Cider
  • .75oz Caramel
  • 1 slice Green Apple

Muddle cider and green apple. Add Bourbon and caramel. Shake with ice. Serve in a rocks glass and garnish with a caramelized apple.


Current Standing:
1%

AMBARANA SMASH

the-farm

MIXOLOGIST: Erik Syvertson

Ingredients:

  • 1.5oz Captain Morgan White Rum
  • .5oz Avuá Amburana Cachaça
  • .5 oz Apricot Honey Cuisson
  • 6 Mint Leaves
  • 1 Apricot Slice
  • Cardamon Bitters
  • Club Soda

Muddle mint and apricot in bitters. Add ingredients to shake and shake then loose strain over ice into an old-fashioned glass.  Top with club soda and garnish with poached apricot and mint sprig.


Current Standing:
1%

KOKO LOCO

blind-dog-restaurant-sushi

MIXOLOGIST: Ryan Sorensen

Ingredients:

  • 1.5 oz Bacardi Silver
  • .5 oz Meyers Dark Rum
  • 2.5 oz Tyku Coconut Sake
  • 1.5 oz Fresh Pineapple Juice
  • 1 Tbl. Coconut Cream
  • 1 oz Coconut Milk

In a shaker of ice add the Bacardi Silver, Tyku Coconut Sake, Pineapple Juice, Coconut Cream and Coconut - Shake. For 30 seconds, pour into a Tiki cup add dark rum floater.

Garnish with dehydrated pineapple ring and orchid.


Current Standing:
0%

OLD FASHION MIMOSA

cafe-trio-park-city

MIXOLOGIST: Jim Santangelo

Ingredients:

  • 1.5 oz High West Double Rye Whiskey
  • 1.0 oz Orange Juice
  • 0.5 oz Simple Syrup
  • ​Dash Scrappy's Bitter
  • Float Indigeneous Prosecco
  • Garnish Orange Peel

Add all ingredients but the sparkling wine to mixing glass and stir. Strain over ice and top with sparkling wine and garnish with an orange peel.


Current Standing:
0%

PEPPERCORN BERRY SMASH

riverhorse-on-main

MIXOLOGIST: Heather Walker

Ingredients:

  • 1 ½ oz - High West Rendezvous Rye Whiskey
  • ½ oz - Tuaca Liqueur
  • 1 – Whole Large Strawberry (sliced)
  • 4 - Basil Leaves
  • 2 Full Pinches - Freshly Ground Coarse Black Peppercorns
  • ¾ oz - Fresh Squeezed Lemon Juice
  • ½ oz – Raw Demerara Sugar Simple Syrup

Muddle – 3 slices of strawberries (save one slice for garnish), 3 Basil leaves (torn apart), 2 ice cubes, raw simple syrup until broken down.

Add – Whiskey, Tuaca, Lemon Juice and peppercorns (hold onto last bit of peppercorn ‘dust’).

Shake and strain over fresh ice in an old-fashioned glass.

Garnish with strawberry slice, Basil leaf and remaining peppercorn dust.


Current Standing:
0%

GREYHOUND MARTINI

red-tail-grill

MIXOLOGIST: C.J. Murfey

Ingredients:

  • 1.5 oz Beehive Jack Rabbit Gin
  • 1 oz Ketel Olive Grapefruit-Rose Vodka
  • Splash of Prosecco
  • Grapefruit Juice

Mix all ingredients but Prosecco over ice and shake. Strain into a martini glass and top with a splash of Prosecco. Serve in a Martini glass with a half-sugared rim and garnish with a grapefruit slice.


Current Standing:
0%

BOURBON AND BARTLETT

lespri-prime-steak-sushi-bar

MIXOLOGIST: Brian Schwerin

Ingredients:

  • 1.5oz Bulleit Bourdon 
  • 2 Dashes of Bitters
  • 1/4 Lemon Squeeze
  • .5oz Pear infused Simple Syrup
  • Ginger Beer

Shake all ingredients together and pour over ice into a rock glass and top with Ginger beer.  Or can be served up in a Coupe glass. Garnish with a marinated pear slice and lemon twist.


Current Standing:
0%

FLANAGAN'S HELLO

flanagans-irish-pub-restaurant

MIXOLOGIST:

Ingredients:

  • 1 oz Jameson
  • .25 oz Alpine Distillery Preserve
  • Chavers Mead Float
  • .25 oz Earl Grey Simple Syrup
  • Beehive Bitters
  • 3 Drops Spice Orange

Mix, serve in an old-fashioned glass and garnish with an orange twist. 


Current Standing:
0%

EXOTICO ROMPER

butchers-chop-house-bar

MIXOLOGIST: Jason Yelton

Ingredients:
 
  • 1.25 oz Exotico Reposado Tequila
  • 3/4 oz Ginger Base*
  • 3/4 oz Lemon Juice
  • 1/2 oz Thyme Simple Syrup
  • 2 Basil Leaves
  • Dehydrated Lemon Wheel
 
Combine all ingredients in to shaker.  Strain over fresh ice into a rocks glass.  Garnish with dehydrated lemon wheel.
 
*Ginger Base - Juice whole ginger root, and emersion blend equal parts juice with granulated white sugar.

 


Current Standing:
0%