“Devil’s Addition” Voted Season’s Favorite Cocktail!

We have a Winner!

With a toast to a summer unlike any other, Park City cocktail enthusiasts have voted High West’s Robbie Remmes this year’s Summer Cocktail Contest champion with his cocktail, Devil’s Addition.
Seventeen participating restaurants welcomed Park City locals and visitors to sip their latest cocktail innovations throughout the month of August.

DEVIL'S ADDITION - Cocktail Contest Winner!

high-west-distillery-saloon

MIXOLOGIST: Robbie Remmes

Ingredients:

  • 1oz High West Double Rye!
  • 0.5oz Tanqueray 10
  • 0.25oz Cocchi Americano
  • 1oz Matcha Simple Syrup
  • 0.75oz Fresh Lemon Juice
  • 0.75oz Fresh Pineapple Juice
  • 2 Drops of Hops Tincture
  • Fever Tree Soda Water

Method: Add all ingredients into a cocktail shaker except the soda water and shake until chilled. Strain into a Collins glass with ice and top off with soda water

Garnish: Pineapple frond


Current Standing:
35%

DRAGONFLY RITA

hearth-and-hill

MIXOLOGIST: Daisy Clark

Ingredients:

  • 1.5 oz Rabbit & Grass Blanco Tequila
  • 1.0 oz Alpine Preserve
  • 1.0 oz Lime
  • .5 oz Agave 
  • 1-2 oz Golden Dragonfruit & Pitaya Smoked Jam

Rim glass with raw sugar. Drizzle dragon jam into rocks glass. Add large rock ice cube infused with mint and pitaya. Fill shaker with ice and add Rabbit & Grass Blanco Tequila, Alpine Preserve, lime, and agave.  Shake hard for 8-10 seconds and strain into glass over large cube. Garnish with mint leaf and dried pitaya Serve with a straw to stir jam as desired.  View Video

Dragon Jam Recipe

  • 8-10 Dragon Fruit
  • 8 cups Pitaya
  • 4 cups Sugar
  • 4 cups Water

Cut and prepare the fruit, removing the skin. Preheat Traeger Smoker to 160 degrees on a super smoke cycle (we used hickory flavored pellets but any variety would work great). Add all ingredients to a large pot and set pot on Traeger, stir frequently to dissolve the sugar. Smoke for 1-2 hours on the super smoke cycle, stirring frequently. Gradually increase temperature over the next hour to achieve a full simmer. Simmer 1-2 additional hours stirring frequently until 350 degrees is reached to fully infuse the smoke flavor. Cool and let set for 1 hour, strain if desired. Total prep time = 5 hours


Current Standing:
32%

TIDAL WAVE MARAGARITA

royal-street-cafe-at-deer-valley

MIXOLOGIST: Bonnie Ulmer

Ingredients:

  • 1.5oz el Jimador Silver Tequila
  • .5oz Cointreau
  • .5 oz. Organic Agave
  • Fresh Lime Juice
  • 2 drops b’Lure Butterfly Flower Extract

In a shaker add tequila, Cointreau, lime juice and agave, shake well. Pour into a High Ball glass add b’Lure extract and garnish with mint, lime and cherries.


Current Standing:
8%

LAVENDAR SQUEEZE

710-bodega

MIXOLOGIST: Larisa Opris

INGREDIENTS:

  • 1oz Gray Goose Vodka
  • 1.5oz Creme de Violette
  • 1oz Lime Juice
  • 1oz Lavendar Simple Syrup

Shake all ingredients with ice, strained in a chilled martini glass and garnish with lemon twist and mint.


Current Standing:
6%

THE SILVER STAR SPRITZ

silver-star-cafe

MIXOLOGIST: Keenan Ward

Ingredients:

  • 1.25 oz Beehive "Jack Rabbit" Gin
  • .5 oz. St. Germain Elderflower Liqueur
  • .75 oz Honey Hibiscus Syrup
  • .25 oz Lime Juice
  • 1 dash Fee Brother's Rhubarb Bitters
  • 2 oz. Miquel Pons Cava Sparkling Wine

Mix all ingredients except sparkling wine in a wine glass and add ice. Top with wine, stir and garnish with orange peel.

Hibiscus Syrup:

  • 1cup sugar
  • 1cup honey
  • 3cup water
  • 3cup Hibiscus

Current Standing:
5%

MOJO'S PEACH SANGRIA

billy-blancos

MIXOLOGISTS: Alissa Heilesen

Ingredients:

  • 3 oz. Naked Grape Moscato White Wine
  • 1.5 oz. New Amsterdam Peach Vodka
  • 2 oz. Peach Syrup (from canned peaches)
  • 1 oz. Ocean Spray White Cranberry/Peach Juice
  • .5 oz. Looza Peach Nectar, 
  • 1/4 oz.Maraschino Cherry Juice

Fill glass with ice, add all ingredients including three peach slices and two cherries and stir.  Garnish with a spring of mint.  


Current Standing:
4%

WEAR PINK IN ITALY

powder-at-waldorf-astoria

MIXOLOGIST: Travis Baldus & Paige Courtney

Ingredients:

  • 1.5 oz Aperol Aperitivo
  • 3 drops Free Brothers Smoked Orange Bitters
  • 4 oz. Hubert Meyer Sparkling Rosé

Build all the ingredients in a Burgundy stem glass over ice.

Stir with a bar spoon three times.

Garnish with an orange twist.


Current Standing:
2%

PARK & STORMY

op-rockwell-cocktail-lounge-music-hall

MIXOLOGIST: Xania V. Woodman

INGREDIENTS:

  • .75 oz. Gosling's Black Seal Rum
  • .75 oz. The Real McCoy 5-year Rum
  • .5 oz. Fresh Lime Juice
  • .5 oz. Rimini Cold Brew Concentrate
  • Ginger Beer to top

Using a Collins, add all ingredients over ice, stir and garnish with a lime wheel or wedge.  View Video


Current Standing:
2%

GUINNESS SPLIT

flanagans-irish-pub-restaurant

MIXOLOGIST: Maria Alexander

Ingredients:

  • Guinness
  • 1.5 oz. Jameson
  • .75 oz. Godiva Chocolate Liqueur
  • Two scoops Vanilla Ice Cream
  • Whipped Cream
  • Cocoa & cinnamon powder
  • Banana 

In a Guinness glass, add two scoops of vanilla ice cream. Add Jameson, Godiva Chocolate Liqueur and top with Guinness.  Garnish with whipped cream, banana slices and cocoa and cinnamon powder.


Current Standing:
2%

BANH MI SMASH

butchers-chop-house-bar

MIXOLOGIST: Daniel Sweisford

Ingredients:

  • 1.25 oz. Uncle Val's Botanical Gin
  • .75 oz. Ketel One Cucumber Mint Vodka
  • .5 oz Lime Juice
  • .25 oz. Jalapeno Simple Syrup
  • 3 Drops Fish Sauce
  • 3 Stems of fresh Mint (picked)
  • 1/4 cup (handful) of Cilantro
  • .5 oz. Shrub Sisters Cucumber Licorice Shrub

Add ice to shaker, add herbs and all liquids, shake vigorously. Add ice to a Collins glass and strain, letting the herbs flow. Top with soda water and garnish with cucumber slices and mint sprig.


Current Standing:
1%

PINEAPPLE JALAPEÑO MARGARITA

wasatch-brew-pub

Ingredients:

  • 1.5 oz. Espolon Blanco Tequila
  • 2 – 3 oz. Wasatch Jalapeño Cream Ale
  • 3 oz. Pineapple Juice
  • 1 oz. Fresh Lime Juice
  • .5 oz. Simple Syrup

In a shaker add ice, tequila, pineapple and lime juice and simple syrup, shake and pour into glass rimmed with Kosher salt (optional).  Top with Wasatch Jalapeño Cream Ale.  Lightly stir with bar spoon.  Garnish with lime wedge.


Current Standing:
1%

CAPTAIN KALANI'S

squatters-roadhouse-grill-pub

Ingredients:

  • 1.5 oz. Captain Morgan Spiced Rum
  • 1 oz. Kalani Coconut Liqueur
  • 1 - 2 oz. Grandeur Peak Spiked Sparkling Water
  • 1.5 oz. Pineapple Juice
  • .5 oz. Fresh Lime Juice
  • Splash of Cranberry Juice

Add rum, coconut liqueur, pineapple and lime juice to a shaker full of ice. Shake and pour into glass. Top with splash of cranberry juice and Grandeur Peak Spiked Sparkling Water.  Garnish with cherry and lime wedge.


Current Standing:
1%

THYME TO SUMMIT

alpine-pie-bar

MIXOLOGIST: Xania V. Woodman

INGREDIENTS:

  • 1.5oz Alpine Distilling Gin
  • .5oz Alpine Distilling Preserve Liqueur
  • .5oz Prosecco
  • .75oz Fresh Lemon Juice
  • .5oz Cane Syrup
  • 1-3 Sprigs Fresh Thyme

Combine all ingredients (except Prosecco) in a cocktail shaker, add ice and shake well. Double-strain over fresh ice in a large wine glass. Top with Prosecco and stir gently. Garnish with fresh lemon and a sprig of thyme.


Current Standing:
1%

WATERMELON CUCUMBER MOJITO

shabu

MIXOLOGIST: Ian George

Ingredients:

  • 1.5oz. Brigham Rum, Silver
  • 3 oz. Watermelon Puree
  • 1/4 oz. Fresh Lime Juice
  • 6 leaves Fresh Mint
  • 1/4 oz. Simply Syrup

Puree watermelon. Muddle fresh mint.  In a shaker all ingredients and shake.  Pour over ice in a Collins glass and garnish with a cucumber slice, lime slice and mint sprig. 


Current Standing:
1%

LAVENDAR BLUEBERRY LEMON DROP MARTINI

grappa

MIXOLOGIST: Star Finnegan

Ingredients:

  • 1.5 oz. Grey Goose Le Citron Vodka
  • 1 oz. Arvero Limoncello
  • 1 oz. Lavender /Blueberry Syrup
  • 3/4 oz. Fresh Squeezed Orange Juice
  • .5 oz Fresh Squeezed Lemon Juice

In a Martini shaker filled with ice, add vodka, limoncello, orange juice, lavender/blueberry syrup.  Shake vigorously, strain into a martini glass rimmed with a lemon zest/sugar rim. Garnish with a lemon twist. 


Current Standing:
1%

SMOKEY PALOMA

the-eating-establishment

MIXOLOGIST: Ismael Pena

Ingredients:

  • 1 oz. Mezcal
  • 1 oz. Tequila
  • .5 oz. Simple Syrup
  • .5 oz Fresh Lime
  • 1 oz. Grapefruit Juice

Combine ingredients stir and pour into a white wine glass filled with ice with a salted rim.


Current Standing:
0%

BLIND DOG 22

blind-dog-restaurant

MIXOLOGIST: Mikey Collins & Ryan Sorenson

Ingredients:

  • 1.5 oz. Hendrix Gin
  • .5 oz. Chambord Raspberry Liquor
  • .25 oz. Domaine Canton Ginger Liquor
  • 2 oz. Champagne
  • .5 oz Ginger Beer
  • .25 oz. Lemon Juice
  • 1 cup ice

Place all ingredients in a blender and blend. Pour in a Champagne glass and garnish with orchid


Current Standing:
0%