DRINK UP AND VOTE IN PARK CITY’S

SUMMER COCKTAIL CONTEST

Voting ends July 31 at 5:00 pm

Grab a drink and cast your votes in the annual Park City Area Restaurant Association Summer Cocktail & Mocktail Contest. Voting is now open and will continue through the month of July for imbibers to try brand new locally sourced craft cocktails from Park City’s talented community of bartenders and mixologists.

Twenty-one bars and restaurants compete in this year’s contest, featuring 21 cocktails and 2 mocktails.

Cocktail entries are listed below.

Click here to see Mocktail entries

Cocktail Contest

CENA OLD FASHION

Cena Ristorante & Lounge

 

Mixologist: Jonathan MacCordCena Old Fashion

Ingredients:

  • 1.5 oz Alpine Distilling Bourbon
  • .5 oz Drambuie
  • .5 oz Telegraph Bee Co Honey Syrup
  • 4 dashes of black walnut bitters

Method: 
Telegraph Bee Co. Syrup is made with a 1:1 ratio of honey to water. Combine all ingredients with a half wheel of charred grapefruit over ice, stir for 15 to 20 seconds. Double strain over a large ice cube in rocks glass. Garnish with half a charred grapefruit wheel.

Garnish:
Half a slice of dehydrated Charred Grapefruit 

Recommended style of glassware: 
Rocks Class with large ice cube


Current Standing: 23%
23%
Cocktail Contest

DRAGON BALL Z

Hearth and Hill

Hearth and Hill CocktailMixologist: Scott Stebbings

Ingredients:

  • 1.50 oz Proverbial rum

  • .75 oz Licor 43

  • .75 oz dragon fruit simple syrup

  • .75 oz lime juice

Method: Add all ingredients to a shaker tin, add ice, shake for 20 seconds, strain over large ice cube in rocks glass, garnish, and enjoy.

Glass: rocks glass with a large ice cube

Garnish: Atticus Teas "In Cold Blood" loose leaf tea ice cube, lime wheel, and an edible flower


Current Standing: 18%
18%
Cocktail Contest

GIN & JUICE

Handle

Handle Gin & JuiceMIXOLOGIST: Reagan Chung

INGREDIENTS:

  • 1 ounce Alpine Gin
  • .5 ounces Lillet Blanc
  • 2 ounces Milk Washed Luna’s Juicery “Alpenglow”
  • 1 dash Firewater Bitters

Method: Stir ingredients with ice, serve in a rock’s glass on the rocks.

Recommended Glassware: Rocks Glass

Garnish: Mint

 


Current Standing: 13%
13%
Cocktail Contest

MOUNTAIN TOWN MARTINI

Palomino

Palomino CocktailMixologist: Ashley Smith

Ingredients:

  • 1.5 oz Alpine Gin
  • .5 oz Green Chartreuse
  • .5 oz St. Germain
  • .5 oz Mountain Town Baklouti Green Chili Olive Oil
  • .75 oz Pineapple Juice
  • .5 oz Lime Juice
  • .5 oz Simply Syrup

Method: Combine all ingredients in a shaker tin and shake vigorously. Double strain into a chilled coupe glass.

Garnish: Jalapeno Cotton Candy

Recommended Style of Glassware: Coupe Glass


Current Standing: 9%
9%
Cocktail Contest

WILDFLOWER

The Goldener Hirsch Restaurant

 

Goldener Hirsch Inn WildflowerMixologist: Faccindo Acosta

Ingredients:

  • .75 oz Distillery 36 Rum
  • .25 oz Amontillado Aurora Sherry
  • .75 oz Alpine Gin
  • .5 oz Green Chartreuse
  • Fennel Pollen
  • Dill Pollen
  • Sugar Snap Pea Syrup
  • Barbecue Aroma

Method: 
Mix all spirits and a bar spoon of Barbecue Aroma in a cocktail shaker with ice and strain over a big ice cube.

Garnish:
Spice Mix

Recommended style of glassware: 
Old Fashioned

View Video

 


Current Standing: 8%
8%
Cocktail Contest

HOMERUN

Butcher's Chop House & Bar

Butcvher's Chop HouseMixologist: Katelyn Fraser & Ryan Long

Ingredients:

  • 1.25 oz Gray Whale Gin
  • 1 oz Ange Vert
  • 1 oz Alpenglow Cold Pressed Juice (LUNA's Kitchen)
  • .75 oz House-made simple syrup
  • 3 Dashes Rhubarb Bitters
  • 2-3 fresh Mint Leaves

Method: 
Add all ingredients to ice in a cocktail shaker. Shake and strain over fresh ice into a old fashioned glass

Garnish:
Cucumber ribbon and crisp green apple slice on skewer

Recommended style of glassware: 
Old fashioned glass


Current Standing: 5%
5%
Cocktail Contest

WATERMELON SHANDY

Collie's Sports Bar & Grill

 

Collie's Sports Bar & GrillMIXOLOGIST: Sam Rennert
 
INGREDIENTS:
  • 1.25 oz Proverbial Spirits/ Loose Lips Sink Ships Rum
  • 1 oz LUNA's Kitchen Summer Glow: Watermelon, lime, mint, cold press juice
  • 1/4 oz Lime Juice
  • 1/4 oz Simple Syrup
  • 4 oz Sippin' Lemonade Sour Beer
METHOD:
Add all ingredients to a Collins glass, top with Sippin' lemonade sour over rocks
 
GARNISH:
Lemon and Lime Wedge.

Current Standing: 4%
4%
Cocktail Contest

ALPENGLOW

Courchevel Bistro

Alpenglow Courchevel BistroMixologist:  Bill White

Ingredients:

1oz      Proverbial Vodka

.25oz   Alpine Lafayette

.25oz   Aperol

.5oz     Ferrand Dry Curacao

.75oz   Fresh Lime Juice

.5oz     Cranberry

.5oz     Aquafaba

Glassware: Rocks Glass

Method: Shake all ingredients hard. Serve on ice, and float a splash of Aperol.

Garnish: Dehydrated Blood Orange Slice


Current Standing: 3%
3%
Cocktail Contest

DIPA JULEP

Glitretind & Troll Hallen at Stein Eriksen Lodge
  • Stein Eirksen CocktailMixologist: Ahmet Demir
  • Ingredients:
  •  
  • 1.5oz Alpine Hazy IPA Bourbon
  • .5oz Alpine Straight bourbon
  • 1.25oz Offset DOPO IPA syrup
  • 1.25oz Lemon juice
  • 6-7 large mint leaves
  • 2 demerara sugar cubes
  • 2 dashes Orange bitters
  • 1 dash Angostura bitters

Method/Directions:

In a Boston Shaker, muddle 2 demerara sugar cubes, 6-7 large mint leaves, 2 dashes of orange bitters and 1 dash of angostura bitters.

Add:

  • 1.25 oz Offset DOPO IPA Syrup
  • 1.25oz fresh Lemon Juice
  • .5oz Alpine Straight Bourbon
  • 1.5oz Alpine Hazy IPA Bourbon

Shake all ingredients vigorously with ice and strain into a rocks/ old fashioned glass with fresh ice.

Garnish:
With a large mint sprig and lemon wedge. 

Recommended Style of Glassware:
Old fashioned rocks glass


Current Standing: 2%
2%
Cocktail Contest

JUPITER'S CLOVER

Flanagan's Irish Pub & Restaurant

MIXOLOGIST: Clay Rosica 

Flanagan's on Main Jupiter's Clover

INGREDIENTS:

  • 1.5oz Hendrix’s Gin
  • 1oz Alpine Preserve Liqueur
  • .5oz Orgeat
  • 1oz Passion Fruit Puree
  • .5oz Land Juicery – Pineapple & Ginger
  • 1oz Lemon Juice

METHOD / DIRECTION: Pour all ingredients into a shaker with ice. Shake well and strain over fresh ice.

GLASSWARE: Old Fashioned

GARNISH: Flower & Luxardo Cherry and Orange Peel


Current Standing: 2%
2%
Cocktail Contest

GREEN SMOKE

Alpine Distilling Social Aid & Pleasure Club

Mixologist:  Blaire Dernbach

Green SmokeIngredients:

  • Ange Vert (1.25oz) -Alpine Distilling

  • Wahaka Mezcal (1.0oz)

  • Preserve (0.25oz)-Alpine Distilling 

  • Lemon Juice (0.5oz)

  • Lime Juice (0.5oz)

  • Simple Syrup (1.0oz)

  • Egg White (0.5oz)

Method: Add all ingredients to shaker, dry shake, shake with ice, double strain over coupe glass

Garnish: Dehydrated lemon with dried rose petals


Current Standing: 2%
2%
Cocktail Contest

MOON DUST

tupelo

Tupelo CocktailMixologist: Mike Ranallo

Ingredients:

  • .75 High West Double Rye
  • .75oz Alpine Triple Oak Whiskey
  • .5oz Cappelletti
  • .75oz Kodiak Mountain Berry Syrup
  • 2 Dashes Angostura Bitters
  • 2 Dashes Orange Bitters

Method: Combine all ingredients in a mixing glass, stir, and double strain. Pour over a large cube into a rocks glass. Garnish with fruit, twist, and bubble sugar coin.

Sugar Coin: Heat over 300 degrees, spread a thin layer of glucose on Silpat, and bake for one hour.

Garnish: Orange Twist, Berry, Bubble Sugar Coin

Recommended Style of Glassware: Rocks Glass

 


Current Standing: 2%
2%
Cocktail Contest

GINGERED GUAVA MEZCALITA

Silver Star Cafe

Silver Star Cafe CocktailMIXOLOGIST: Corey Kikos 

INGREDIENTS:

  • 1.5 ounces Wahaka Mezcal
  • 1 ounce Alpine preserve
  • 1 ounce lime juice
  • 1 ounce Telegraph Bee Co Honey Syrup infused with ginger and jalapeno (local product)
  • 2 teaspoons guava puree

Method: Add all ingredients into a shaker tin. Add ice, shake till combined/cold, and strain into a salt-rimmed large rocks glass with ice.

Recommended Glassware: Large rocks glass or Margarita glass

Garnish: Garnish glass with a salt rim and lime wedge

Honey Syrup Recipe: Add one quart of water and honey to a pot and bring to a simmer. Add one large, sliced Jalapeno and one large knob of ginger, peeled and minced. Let simmer for 10 minutes, making sure not to reduce syrup. Stir occasionally. Strain into a quart container. Yields: one quart.


Current Standing: 2%
2%
Cocktail Contest

LAVENDAR SUMMITT

Pine Cone Ridge

Pine Cone Ridge CocktailMixologist: Victor Wilson

Ingredients:

  • 1.5 oz Alpine Gin
  • .5 oz Alpine Preserve
  • .5 oz Crème de’ Violette
  • .5 oz Lemon Juice
  • Egg Whites

Method: Dry shake all ingredients. Shake all ingredients with ice, fine strain into a coupe glass.

Garnish: Three drops of lavender bitters in design on top of egg white foam, lemon twist, and dried lavender on top

Recommended Style of Glassware: Coupe Glass


Current Standing: 2%
2%
Cocktail Contest

STRAWBERRY FIELDS FOREVER

Riverhorse On Main

Riverhorse on Main CocktailMIXOLOGIST: Sam Truslow

INGREDIENTS:

  • 5 ounces High West Bottled in Bond
  • 75 oz Amaro Nonino
  • 4 oz Mountain Town Olive CO. Peach Balsamic
  • 25 oz fresh lemon juice
  • 2 Strawberries
  • 4 Mint Leaves

Method: In a shaker tin, muddle 4 mint leaves and 2 small strawberries. Add High West bottled in Bond, Amaro Noino, Mountain Town Olive Co, Peach Balsamic, and fresh lemon. Add ice and shake vigorously. Double strain into a coupe glass.

Recommended Glassware: Coupe Martini Glass

Garnish: Lemon twist with mint spring


Current Standing: 1%
1%
Cocktail Contest

MELON + OLIVE

KITA

KITA CocktailMixologist: Jack Schulz

Ingredients:

  • 1.5 oz Alpine Vodka
  • 1.0 oz Midori
  • 1.0 oz Simple Syrup
  • 3 to 4 slices of fresh cantaloupe
  • Egg white
  • Mountain Town EVOO Olive Oil drops

Method: 
Hard coup shake and fine strain into chilled Nick and Nora coupe. Garnish with multiple EVOO dots.

Recommended style of glassware: 
Nick and Nora


Current Standing: 1%
1%
Cocktail Contest

CHOCOLATE ALMOND BISCOTTI

Blind Dog Restaurant

Blind Dog Restaurant and Raw BarMIXOLOGIST: Jeffrey Just

INGREDIENTS:

  • 1.5 oz Cold Baileys Chocolate Liqueur
  • .5 oz High West Campfire Whiskey
  • .5 oz Disaronno
  • Samak Smokehouse Artisan Twice Baked Country Biscotti, crushed
  • Agave
  • Large Ice Cube
  • Bordeaux cherry

Method: Rim a rocks glass in agave, dip in crushed biscotti. Combine liquor in biscotti rimmed glass with large ice cube and stir. Top with Bordeaux

Recommended Glassware: Small Rocks Glass

Garnish: Bordeaux cherry


Current Standing: 0%
0%
Cocktail Contest

UPHILL OLD FAHSIONED

Red Tail Grill

Red Tail Grill CocktailMixologist: Christopher Devol

Ingredients:

  • 1.5 oz High West Double Rye
  • Wahaka Mezcal
  • Luxardo Iiqueur
  • Lucardo Cherry
  • 3 Dashes Bitters
  • Telegraph Bee Co Honey
  • Orange Wheel

Method: In an 8oz glass place orange wheel on the bottom, spray with mezcal, add high west double rye, drizzle honey, drizzle luxardo, 3 dashes bitters, 1-2 dashes water and garnish with luxardo cherry.

Recommended Style of Glassware:
Old Fashioned


Current Standing: 0%
0%
Cocktail Contest

SUMMIT SUMMERS

Grub Steak Restaurant
Grub Steak Restaurant Cocktail

Mixologist: Anne Kent

Ingredients:

  • 1 oz High West Campfire

  • .5 oz Johnny Walker Red

  • .5 oz Grand Marnier

  • 2 oz Land Juicery Pineapple Juice

  • 4 dashes Scrappy’s Fire Tincture Bitters  

  • 1 oz Coco Lopez

  • ¼ oz Fresh squeezed lime juice

  • Dash of Cinnamon

Method: combine all ingredients into a shaker with ice and shake, strain over fresh ice into glass, sprinkle cinnamon and add pineapple slice

Garnish: Grilled and dehydrated pineapple slice with a cherry

Recommended Style of Glassware: ½ pint mason jar


Current Standing: 0%
0%