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
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


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