Savor the Cocktail Contest

 

 

And the winner is...

Congratulation to Julio Chavarria with High West for creating the winning cocktail - Sweet Agony !

Click Here to see Mocktail Entries

Cocktail Contest

Sweet Agony

High West Distillery & Saloon

MIXOLOGIST: Julio ChavarriaSweet Agony Cocktail

INGREDIENTS:

  • .75 oz High West Double Rye
  • .50 oz Jamaican Rum
  • .50 oz Amaro Montenegro
  • .25 oz Amontillado Sherry
  • .75 oz Cucumber & Basil Syrup
  • .75 oz Pineapple Juice
  • .75 oz Lime Juice
  • 3 Dashes Hop Tincture Club Soda

Combine all ingredients except Club Soda in a shaker with ice. Shake. Strain into Collins glass with pebble ice. Top with Club Soda.

Garnish: 

  • Basil leaves

Recommended Style of Glassware:

  • Collins
Final Standing: 25%
25%
Cocktail Contest

Handle Highball

Handle

MIXOLOGIST: Jacob Nolan and Reagan ChungHandle Highball Cocktail

INGREDIENTS:

  • 1.5oz Suntory Toki
  • 1oz Lemon & Pear Oleo Saccharum
  • .25 Yuzu
  • .25 Yellow Chartreuse
  • .25 Cynar
  • .25 Campari
  • 2 Dashes Absinthe

Shake & strain over ice. Top with club soda.

Garnish: 

  • Lemon Twist

Recommended Style of Glassware:

  • Collins
Final Standing: 16%
16%
Cocktail Contest

Rye or Die

The Pool House Bar & Grille

MIXOLOGIST: Hannah TrosclairRye or Die Cocktail

INGREDIENTS:

  • 1.5oz Bulliet rye
  • 0.5oz Hibiscus/Pomegranate syrup
  • 0.5oz lemon juice
  • basil
  • Ginger beer

Add all ingredients (except ginger beer) to shaker. Hard shake. Strain over rocks. Top with ginger beer.

Garnish: 

  • Basil bouquet, pomegranate seeds
     

Recommended Style of Glassware:

  • Rocks
Final Standing: 14%
14%
Cocktail Contest

Matcha Picchu

Firewood On Main

MIXOLOGIST: Larisa OprisMatcha Picchu Cocktail

INGREDIENTS:

  • 1.5 Alpine Vodka
  • 1 oz matcha, muddled mint
  • 0.5 dry curacoo
  • 0.5 honey ginger simple syrup
  • 0.5 fresh lime juice
  • 2 dash firewater bitters.

Shake all ingredients with ice and serve over fresh rocks . Garnish with a Fresh bouquet of mint and a dehydrated lime wheel.

Garnish: 

  • Fresh mint bouquet and dehydrated lime wheel
     

Recommended Style of Glassware:

  • White wine glass
Final Standing: 13%
13%
Cocktail Contest

Tijuana Handshake

Hearth and Hill

MIXOLOGIST: Kira CollingsTijuana Handshake Cocktail

INGREDIENTS:

  • El Jimador Reposado
  • El Jimador Blanco
  • House Watermelon Cordial
  • Lime
  • Chipotle Bitters

Shake ingredients, strain intro collins glass. Top with Ice. Garnish with flower and lime wheel.

Garnish: 

  • Edible Flower, Lime Wheel

Recommended Style of Glassware:

  • Collins
Final Standing: 8%
8%
Cocktail Contest

Wildfire

Glitretind & Troll Hallen Lounge at Stein Eriksen Lodge

MIXOLOGIST: Nate SmithWildfire Cocktail

Ingredients:

  • 1.5oz mezcal
  • 1oz aperol
  • .75oz lime
  • .5oz orgeat
  • 5 drops habanero Bitters
Shake all ingredients together and pour over ice. Service with a torched lime wheel *hint lime wheels torch better with a little bottle of simple syrup on them
 
Final Standing: 5%
5%
Cocktail Contest

Kiss me I'm "Irish-tini"

Flanagan's Irish Pub & Restaurant

MIXOLOGIST: Bianca MihalcaKiss me I'm "Irish-tini" Cocktail

Ingredients:

  • 1.5 oz Jameson Orange
  • 0.25 Orgeat syrup
  • 1 oz Strawberry, Pineapple, and Orange Juice
  • 0.5 Squeezed fresh lemon Juice
  • 3 Dashes of Lemon-Basil bitters
Put all ingredients in a shaker full of ice and strain it over a cold martini glass.
 
Garnish:
  • Flower Rim with a purple orchid.
Recommended Style of Glass Ware:
  • Martini Glass
 
 
Final Standing: 5%
5%
Cocktail Contest

Ruby Spritzer

Royal Street Café at Deer Valley

MIXOLOGIST: Bonnie UlmerRuby Spritzer Cocktail

Ingredients:

  • 1. 1.5oz Tito's Vodka
  • .5oz Cointreau
  • .5oz Pom Wonderful
  • .25oz Fresh Lime Juice
  • .25oz Agave Syrup
  • 1 Rosemary Sprig

Combine all ingredients into a cocktail shaker with ice. Shake for 5 seconds. Strain into rocks glass with fresh ice and a sugared rim. Top with sparkling water. Garish with rosemary sprig.

The recommended style of glassware:

  • Large Rocks Glass
Final Standing: 3%
3%
Cocktail Contest

TGB Cold Brew

Alpine Distilling Social Club

MIXOLOGIST: Brooke CavinsTGB Gold Crew Cocktail

INGREDIENTS:

TGB Cold Brew:

  • 1.5 oz Alpine Distilling Blended Bourbon
  • 0.75 oz Lolita
  • 0.25 oz Lafayette
  • 0.25 oz Demerara
  • 2-3 oz cold brew

Vanilla Cold Foam:

  • Cold Foam
  • 0.25 oz vanilla syrup
  • 1 oz heavy cream (Whip until thick)

In a mixing glass full of ice shake all ingredients 2-3 times. Pour into glass and top with vanilla cold foam, enjoy.

Garnish: 

  • Paper or Agave Straw

Recommended Style of Glassware:

  • Glass Mug
Final Standing: 3%
3%
Cocktail Contest

Peachy Summers

Riverhorse On Main

MIXOLOGIST: David FishPeachy Summers Cocktail

INGREDIENTS:

  • Vanilla Vodka
  • Peach Liquor
  • Lemon Juice
  • Peychaud Bitters

Shake all ingredients sans the Peychaud, and strain over fresh ice into a collins glass. Float Peychaud bitters.

Garnish: 

  • Mint sprig and brûléed peach

Recommended Style of Glassware:

  • Collins
Final Standing: 2%
2%
Cocktail Contest

Frenchie

Après Pendry

MIXOLOGIST: Hannah TrosclairFrenchie Cocktail

INGREDIENTS:

  • 1.5oz Hennessy
  • 0.5oz earl grey simple
  • 1oz lemon juice
  • 0.75 oz coconut cream
  • 5 raspberries
  • 5 mint leaves

Muddle mint and raspberries in lemon juice. Add all other ingredients. Hard shake and strain over rocks. Rim coupe glass with sugar. Shake and strain. Served on ice.

Garnish: 

  • Mint bouquet, raspberry
     

Recommended Style of Glassware:

  • Coupe
Final Standing: 2%
2%
Cocktail Contest

Chikyu

KITA

MIXOLOGIST: Zack RhoadesChikyu Cocktail

INGREDIENTS:

  • 1.5oz Momokawa Pearl
  • 1.0oz Lime Juice
  • 0.5oz Agave syrup
  • 1 shishito pepper
  • 1 basil leaf
  • 2 cucumber coins

Muddle Cucumber, Shishito and basil in Agave syrup. Add rest of ingredients. Hard shake with ice and double strain into rocks glass. Top with club soda. Chikyu: Japanese for "Earth"

Garnish: 

  • Severed shishito pepper, edible flower
     

Recommended Style of Glassware:

  • Rocks
Final Standing: 2%
2%
Cocktail Contest

Blind Spritzer

Blind Dog Restaurant

MIXOLOGIST: Mike V.

INGREDIENTS:Blind Spritzer Cocktail

  • 1oz. Gin
  • .5 oz. Campari
  • Fresh orange & lemon juice
  • Strawberry Puree
  • Prosecco

Shake gin, Campari, and juices & puree with ice, strain over fresh ice in a collins glass, and top with prosecco.

Garnish: 

  • Lemon Wheel
     

Recommended Style of Glassware:

  • Collins
Final Standing: 1%
1%
Cocktail Contest

No Thyme to Die

Butcher's Chop House & Bar

MIXOLOGIST: Jason YeltonNo Time to Die Cocktail

Ingredients:

  • 1.25 oz Local Alpine Distillery Vodka
  • .75 oz Local Alpine Distillery Gin
  • .50 oz Lillet
  • .75 oz *Lemon-Thyme Syrup

Shaken, served up in Martini Glass garnished with thyme sprig and/or dehydrated lemon wheel

 
*Lemon-Thyme Syrup
  • 4 cups water
  • 3 cups sugar
  • 2oz fresh thyme
Bring sugar and water to a boil, add thyme and let steep until cool, strain and store
Final Standing: 1%
1%
Cocktail Contest

Watermelon Mint Margarita

Wasatch Brew Pub

MIXOLOGIST: Libby Taylor Watermelon Mint Margarita

INGREDIENTS:

  • 1.5 oz Espalon Blanco Tequila
  • 1 oz Lime
  • 1 oz Simple Syrup
  • 1 oz Watermelon Puree
  • 5-6 Mint Leaves
  • Hawaiian Sea Salt Rim

Shake all ingredients with ice, and pour into sea salt-rimmed tulip glass. Garnish with fresh mint and lime.

Garnish: 

  • Fresh Mint and Lime

Recommended Style of Glassware:

  • Tulip
Final Standing: 1%
1%
Cocktail Contest

Mojo

Dos Olas Cantina

MIXOLOGIST: Hannah TrosclairMojo Cocktail

INGREDIENTS:

  • 1.5oz Lunazul Blanco
  • 1.5oz Lime juice
  • 0.5oz Domain de Canton ginger
  • 4 blackberries
Muddle blackberries in lime juice. Add tequila and ginger liqueur. Hard shake, strain over rocks.

Garnish: 

  • Black lava salt rim, halved blackberry

Recommended Style of Glassware:

  • Rocks
Final Standing: 1%
1%