SAVOR THE COCKTAIL CONTEST TO NAME PARK CITY’S FAVORITE SUMMER SIPPERS
Bottoms up for the annual Park City Savor the Cocktail contest, with the addition of a "Mocktail" contest this year. Stop by the participating Main Street merchant locations to sample newly created cocktails – and inventive mocktails – from Park City’s talented community of mixologists. Make sure to cast your vote, for your favorite!
This summer, the Savor the Cocktail Contest is raising the stakes with a new mocktail category to give mixologists fresh grounds for creativity and patrons a wider variety of beverage options.
View all Participating Restaurants
Riverhorse On Main
MIXOLOGIST: David Fish
Peachy Summers
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
Flanagan's Irish Pub & Restaurant
MIXOLOGIST: Bianca Mihalca
Kiss me I'm "Irish-tini"
Ingredients:
- 1.5 oz Jameson Orange
- 0.25 Orgeat syrup
- 1 oz Strawberry, Pineapple, or Orange Juice
- 0.5 Squeezed fresh lemon Juice
- 3 Dashes of Lemon-Basil bitters
- Flower Rim with a purple orchid.
- Martini Glass
Firewood On Main
MIXOLOGIST: Lirisa Opris
Matcha Picchu
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
Handle
MIXOLOGIST: Jacob Nolan and Reagan Chung
Handle Highball
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
Alpine Pie Bar
MIXOLOGIST: Brooke Cavins
TGB Cold Brew
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
High West Distillery & Saloon
MIXOLOGIST: Julio Chavarria
Sweet Agony
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
Wasatch Brew Pub
Watermelon Mint Margarita
MIXOLOGIST: Libby Taylor
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