Drink Up

Natural Selection: A Smashing Summer Cocktail Line-up

A new crop of Park City cocktails is sourced straight from the garden.

By Virginia Rainey Photography by Barrett Doran June 1, 2013 Published in the Summer/Fall 2013 issue of Park City Magazine

All summer long, a sun-kissed bounty of plump, juicy berries, fragrant herbs, and tangy citrus calls to Park City’s best mixologists. Handy with a muddler and keen on creating refreshing cocktails with exquisitely balanced flavors, they’re a talented lot. Whether you opt to sip their creations indoors at a friendly bar or under an umbrella on a breezy deck, it’s a cool delight to savor the finesse that goes into each glass.

As for stirring or shaking your own at home, go ahead and make the most of what’s in your garden—or stock up at a farmers’ market. Think mint and all kinds of basil, Bear Lake raspberries, Utah Bing cherries, cucumber spears or slices, and the extra flourish of an edible garnish. Cheers to summer!

Park city summer 2013 dining cocktails moscow moose ostqhz

Moscow Moose

Miracle Berry tablet, ginger berry syrup, fresh lime juice, High West vodka, soda, basil leaves, lime peel, foam.

Inspired by the classic Moscow Mule, this beverage caters to “health conscious” guests. First, you pop a West African Miracle Berry tablet to prep your taste buds and transform sour flavors into sweet. Don’t worry—they’ll explain at the bar. Order it with pan-seared Day Boat scallops with citrus aioli and pear and sour cherry relish. Escala Provisions Co, Hyatt Escala, 435.940.1234, escalalodge.hyatt.com

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Ag Cooler

Dry gin, Cointreau, fresh grapefruit and lime juices, simple syrup, soda, grapefruit twist, bruised basil leaf.

Beverage Manager Davy Bartlett describes this classy cooler, with its balance of bright grapefruit and sweet fresh basil and splash of soda, as “dangerously easy to drink.” Pair it with grilled baby octopus for the perfect complement. FYI, “Ag” refers to silver, the 47th element on the periodic table. Silver, 508 Main St, 435.940.1000

High Slide Raspberry Basil Smash

Park city summer 2013 dining cocktails high slide pmllh6

Fresh raspberries, basil, High West Rendezvous rye, Slide Ridge CaCysir wine, lemon, soda.

The essence of summer, Utah’s Slide Ridge CaCysir honey and apple wine is a fetching partner for smooth local rye in this inspired original. With a muddle of raspberries, basil, and simple syrup, it’s luscious straight up or on the rocks. Sip it alongside the bulgogi—spicy Korean BBQ beef in a bao bun—at Royal Street Café. Silver Lake Lodge, 435.645.6724, deervalley.com

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Mountain Berry Punch

Grey Goose vodka, sliced blueberries and grapes, grape juice, fresh lemon and orange juices, star anise, orange peel, edible flower garnish.

Freelance professional mixologist Casey Metzger created this gorgeous punch with lazy days and fresh fruit in mind. It’s easy to put together for a summer soiree—which he does on a regular basis—whether a garden party or a grand wedding. 435.940.9131, topshelfutah.com

Park city summer 2013 dining cocktails windy ridge ssqscr

The Windy Ridge

Fresh strawberry, Grey Goose Citron vodka, St. Germain liquer, simple syrup, lime, soda.

Originally created to slake the summer thirst of Windy Ridge pastry chef Stephanie Krisman after a long day in the bakery, this concoction of vodka and elderflower liqueur, conjured by Shabu’s Jeff Ferguson with his own cucumber simple syrup, proved so popular he added it to his menu. Ferguson suggests sipping it with the Samurai scallops. Shabu, 442 Main St, 435.645.7253, shabupc.com 

Park city summer 2013 dining cocktails go green tkpic2

Go Green

Hendrick’s gin, sake, Midori melon liqueur, bitters, lime, simple syrup, cucumber, Thai basil.

“Nothing screams summer like fresh cucumber and Thai basil with its hint of mint,” says bartender Kenny Lovette. His Go Green placed third in the 2011 Park City Summer Cocktail Contest, but Lovette considers the judgment of Keith Richards (yes, that Keith Richards), who called it “one handsome cocktail,” to be its highest accolade. Order with a crab cake slider. Spur Bar & Grill, 350 Main St, 435.615.1618, thespurbarandgrill.com 

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