Park City Cocktail Contest

July 1- July 31

The Results are final and we have a winner!

Congratulations Travor Brown from tupelo!

Park City Mixologists are competed 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 had 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.

LA VAQUERA

tupelo

MIXOLOGIST: Trevor Brown

Ingredients:

  • 1.5oz High West Double Rye
  • .5oz Lustau Pedro Ximenez Sherry
  • .5 oz House-made Hibiscus Grenadine
  • .5 oz Lemon Juice
  • Two Dashes Bitters Lab Habanero Lime

Vigorously shake all ingredients. Double strain into rocks glass over large cube. Garnish with Ranui Gardens Edible Wildflowers, Dehydrated Lime, Orange Zest.

Final Standing:
19%

GIN MINTY CRICKET

hearth-and-hill

MIXOLOGIST: Jesse Herrera

Ingredients:

  • 1.5oz Beehive Gin
  • 1oz Waterkpocket Notom
  • 1oz Cucumber Water
  • .75oz Fresh Lime Juice
  • .75oz Cucumber Mint Syrup
  • Soda Water

Shake all ingredients with ice, double back with soda water into a Collins glass with fresh ice. Top with a secret garnish.

Final Standing:
16%

BLUSHING HIPSTER

710-bodega

MIXOLOGIST: Larisa Opris

INGREDIENTS:

  • 1oz Seagram's Pinneapple Gin
  • .05oz Grand Monarch
  • .05oz Lime Juice
  • .05oz Simple Syrup
  • Beet
  • Orange
  • Carrot
  • Tumeric Reduction

 Pour beet, carrot, orange reduction into a chilled Martini glass.  In a shaker add, gin, lime juice simple syrup and Grand Momarch. Add ice and shake.

Final Standing:
14%

WATERMELON JALAPENO MARGARITA

royal-street-cafe-at-deer-valley

MIXOLOGIST: Bonnie Ulmer

Ingredients:

  • 1.5oz Altos Tequila
  • .5oz Cointreau
  • Fresh Watermelon
  • Freah Limeaide
  • Jalapeño Peppers
  • Watermelon Juice

Add cubed watermelon, tequila, Cointreau and small amount of jalapeño - muddle. Add ice and watermelon juice – shake. Strain into a tall glass filled with frozen watermelon cubes. Rim glass with sale and chili powder, garnish with watermelon star.

Final Standing:
9%

ROCKAWAY BEACH

handle

MIXOLOGIST: Sean Palmer

Ingredients:

  • Plantation Pineapple
  • Ron Zacapa 23
  • Agricole Rhum
  • Lime
  • Coconut Water

Summer is here and that means it's time for the beach! But since we live in the desert, I'll bring the beach to you! This refreshing blend of rum and coconut water will cool you down after a long pedal and also bring you a little closer to the thought of crashing ocean waves and tiki bars.

Final Standing:
6%

RIVERHORSE REVIVER #6

riverhorse-on-main

Anthony Barajas

Ingredients:

  • .75oz. Roku Japanese Gin
  • .75oz. Lillet Blanc
  • .75oz Rothman & Winter Apricot Liqueur
  • .75oz Yuzu Citrus
  • Bitterman's Hopped Grapefruit Bitters (2-3 dashes)
  • JJ Vincent Brut (2-3oz.)

Shake gin, Lillet, apricot liqueur, yuzu and bitters over ice. Strain into a champagne flute and top with 2-3oz of Brut. Garnish with ginger - lemongrass espuma.

Final Standing:
5%

ALPINE FIZZ

powder-at-waldorf-astoria

MIXOLOGIST: Travis Baldus

Ingredients:

  • 1.25oz Cockspur Rum
  • 1oz Ruby Port
  • Egg White
  • .5oz Lime Juice
  • Soda Water

Dry shake one egg white, lime juice, Cockspur Rum and Ruby Port. Add ice and shake again. Strain into a Coup glass and garnish with dehydrated orange and house bitters.

Final Standing:
5%

THE BUZZED BEEKEEPER

350-main

MIXOLOGIST: Ryan Monette

INGREDIENTS:

  • 1.5oz Alpine Summit Gin
  • .75oz Alpine Preserve Liquor 
  • .75oz Yuzu Juice
  • .5oz Honeysuckle Peppercorn Syrup
  • Lavender Bitters

Add all ingredients except bitters into a shaker. Shake and strain into a Coupe glass with Bee Pollen rim. Garnish with two sprigs of Lavender and top with three drops of Lavender Bitters.

Final Standing:
5%

BARTENDER'S DREAM

blind-dog-restaurant

MIXOLOGIST: Penny Kinsey

Ingredients:

  • One shot High West Rendezvous Whiskey
  • Pabst Blue Ribbon "PBR" Tallboy
  • Wit from our Bartender's
  • Free Advice
  • Chilled Glass

Pour a shot of High West Rendezvous Whiskey - consume. Crack open an ice cold PBR and garnish with a sense of humor.

Final Standing:
4%

MOUNTAIN DAISY

the-brass-tag

MIXOLOGIST: Andrew McKay

  • 1.5 oz Beehive Jack Rabbit Gin
  • .5 oz Alpine Distillery Preserve Liqueur
  • .5 oz Muddle Ginger
  • 1.5 oz Chilled Green Tea
  • .5 oz Honey Simple Syrup
  • .5oz Lime Juice

Muddle fresh ginger, combine all ingredients with ice and shake. Double strain into a Collins glass and garnish with edible flower.

Final Standing:
4%

PINK LEPRECHAUN

flanagans-irish-pub-restaurant

MIXOLOGIST: Vasi Petric

Ingredients:

  • 1.25oz Jameson Caskmates IPA
  • .25oz Rum 151
  • .5oz Disaronno
  • Mint
  • Raspberries
  • Lemon
  • Monin Raspberry Syrup
  • Cinnamon
  • Angostura Orange Bitters

Start by muddling the mint w/hot water, add raspberries and lemons. Muddle all together. Add whiskey and 1 bar spoon syrup, add ice and shake. Add 2 dashes of bitters and stir. Set aside. In old fashioned glass set Rum 151 on fire, sprinkle cinnamon. Add ice cube. Strain mix. Float the Disaronno. Garnish with Dehydrated lemons, raspberries and mint sprig.

Our dehydrated lemons are dehydrated for 8 hours, with white sugar and aromatic bitters. Patrons are more than welcomed to try and taste them as well as the actual cocktail starting July 1st.
 
Final Standing:
3%

DONNA VERDE

buona-vita

MIXOLOGIST: Gabriel Paz

  • 1.5 oz Vodka
  • Cucumber
  • Basil
  • Wasabi Paste

Muddle cucumber, basil leaf, pea size amount of Wasabi paste and squeeze of lime. Shake and service in a Martini glass garnish with cucumber wheel.

Final Standing:
2%

BOTANICAL LOVE

the-spur-bar-grill

MIXOLOGIST: Ryan Monette

Ingredients:

  • 1.25oz Ketel One Grapefruit & Rose
  • .75oz Aline Preserve
  • Grapefruit Juice
  • Lemon
  • Agave

Add all ingredients to shaker. Shake and strain over ice. Garnish with grapefruit wedge.

Final Standing:
2%

SWEETBITTER

the-eating-establishment

MIXOLOGIST: Kourtney Tourigny

Ingredients:

  • 1.5 oz Vodka
  • .5 oz Campari
  • .5 oz Fresh Lime Juice
  • .5 oz. Simple Syrup
  • 1.5 oz. Fresh Watermelon juice
  • Four Mint Leaves
  • Two Cucumber Wheels

Place all ingredients in a shaker. Muddle cucumber and mint. Add ice and shake. Place two mint leaves in Collin's glass. Strain cocktail into ice filled glass and garnish with mint.

Final Standing:
1%

PUNCH + DRUNK + LOVE

grappa

 

MIXOLOGIST: Star Finnegan

Ingredients:

  • One shot. Stoli Vodka
  • 2oz. Dolfo Rose Wine (dry rose)
  • 2oz. Mumm Brut Sparking Wine
  • 1oz. Petal+Bloom Syrup (rose, rosehips, lavender, strawberry, damiana)
  • 5-6 dashes of Orange Blossom Water
  • 1oz. splash of Pom Pomegranate Juice
  • Splash of soda Water
  • Garnish with orange twist and dried rose petals

Fill glass with tice, add vodka, splash of Dolfo Rose wine and Mumm sparkling wine. Add simple syrup and orange blossom water. Splash pom pomegranate juice and splash of soda water. top with dried rose petals and orange twist as a garnish.

Final Standing:
1%

SAGE 75

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

MIXOLOGIST: Christy Harrington

Ingredients:

  • 1.5oz Alpine Summit Gin
  • .5oz Cointreau
  • .5oz St Germain
  • .5oz Cardamon Simply Syrup
  • Splash of Lemon
  • Sage Leaves
  • Floater of Cava

Muddle6-8 Sage leaves, shake all ingredients (minus the Cava) with ice. strain into a cold Martini glass an dtop with a floater of Cava. Garnish with safe leaf.

Final Standing:
1%

CHAPLIN'S MATE

twisted-fern

MIXOLOGIST: Adam Ross

Ingredients:

  • 1.5 oz Alpine Summit Gin
  • 1 oz Gruet Blanc de Nori sparkling wine
  • 2/3 oz Apricot Shrub
  • 8 ea blueberries
  • 1 tsp turbinado sugar
  • 3 ea mint leaves

In a mixing glass combine blueberries, mint leaves and turbinado sugar and middle. Add 1.5 oz Alpine Summit Gin, 2.3 oz Shrub and one scoop of ice - stir well. Through a fine mesh strainer, strain contents into a chilled coupe. Tope with 1 oz of Gruet Blanc de Nori sparkling wine. Garnish with a bruised mine leave and two red shiso tops.

Apricot Shrub:

  • 1 # Apricots pitted / fresh
  • 1 # white sugar
  • White balsamic vinegar

In a mixing bowl combine halved and pitted apricots and equal part of white sugar. Mash to mix ingredients refrigerate for 24 hours cover. Press fruit through a strainer to release all liquid. Measure and add equal parts white balsamic vinegar. Store in a non-reactive container and refrigerate for roughly two weeks.  The vinegar will mellow over time.

Final Standing:
1%

WATERMELON SPRITZER

ghidottis

MIXOLOGIST: Lial Gingell

Ingredients:

  • 1.25oz Tanqueray Gin
  • 3oz Saracco Moscato d'Asti
  • 3oz Watermelon Aqua Fresca
  • Lemon Wheel

Muddle lemon wheel in a large wine glass, fill with ice and Tanqueray Gin and watermelon Aqua Fresca, fill with Moscato. Garnish with melon ball, and a mint sprig.

Final Standing:
1%

BEEHIVE BUZZ

shabu

MIXOLOGIST: Tim Nugent

Ingredients:

  • 1.5oz Beehive Barrel Reserve Gin
  • 1oz Traeger Smoked Local Honey Simple Syrup
  • 1oz Fresh Squeezed Lemon Juice

Honey Simple Syrup: Equal parts local honey and water, smoked with cherrywood on a Traeger smoker for over two hours. Stir frequently.

Garnish with 1/2 Lemon Wheel, sprig of fresh Rosemary.

Final Standing:
1%

HARD LEMONADE

deer-valley-grocery-cafe

MIXOLOGIST: Gianni Zenger

HARD LEMONADE:

INGREDIENTS:

  • El Jimador Tequila Blanco
  • Housemade Minted Lemonade
  • Rose Lemonade
  • Mint Leaves
  • Rose Dust

Fill glass with ice, add mint leaves and fill with housemade lemonad and a splash of rose lemonade. Garnish with lemon wheel and a sprinkle of rose dust.

Final Standing:
0%

TAP HAUS TEA

red-rock-junction

MIXOLOGIST: Tracy Zisselberger

Ingredients:

  • 1.5 oz Spiced Rum
  • .5 oz Peach Schnapps
  •  5.0 oz Ginger Liqueur
  • .5 Iced Tea

Combine all ingredients, shake and strain over ice. Garnish with a orange wheel and fresh mint sprig.

Final Standing:
0%

FARM FLOAT

the-farm

MIXOLOGIST: Erik Syvertson

Ingredients:

  • 1.5 ounces Sailor Jerry's Rum

  • .75 ounces Avua Cachaça

  • .25 ounces Bailey's Cream

  • 2 ounces Farm Root Beer Soda

Garnish with whipped Bailey's Cream and fresh grated nutmeg

Final Standing:
0%

PATIO VIBES

butchers-chop-house-bar

MIXOLOGIST: Jason Yelton

Ingredients:

  • 1.25oz Titos Vodka
  • 2oz Sauvignon Blanc
  • 1oz GrannyApple Simple Syrup
  • 3/4oz Lemon Juice
  • Splash of Soda
  • Small bunch of Mint Leaves

Mix all ingredients, except soda water, and shake.  Pour over fresh ice into a wine glass, and top with a splash of soda water.  Garnish with dehydrated apple slice.

Add Granny Smith Apple Syrup - Juice whole apple minus seeds, and emersion blend equal parts juice with granulated white sugar.
Final Standing:
0%

SPICY THAI BASIL MARGARITA

sushi-blue

MIXOLOGIST: Jennie Gautney

Ingredients:

  • 1.5oz Milagro Tequila
  • 1oz Triple Sec
  • 2 Slices of jalapeño, 2 slices of cucumber
  • 3 Thai Basil leaves,
  • 1oz Agave Syrup
  • 1oz Lime Juice

Muddle jalapeño, cucumber, Thai basil with ice. Add lime juice, Agave, Triple Sec, Milagro Tequila. Shake and strain into Old Fashion glass rimmed with black lava salt and garnish with lime and Thai basil.

Final Standing:
0%