Word About Town

The Season's Best Park City Cocktails

Try these refreshing summer sippers from four local hot spots.

By Darby Doyle June 22, 2021 Published in the Summer/Fall 2021 issue of Park City Magazine

The Pinebrook at Hearth and Hill

Image: David Newkirk

The Pinebrook

Hearth and Hill
Created by bar manager Daisy Clark, the Pinebrook is shaken with local grain-to-glass Sugarhouse Vodka, Thai basil shrub, lemon, and house demerara syrup. It’s cleverly garnished with a mini pine tree (a.k.a., a rosemary sprig). Kick back with a few of these and a must-order shrimp shumai on H&H’s dog-friendly patio all summer long. 1153 Center Dr, 435.200.8840, hearth-hill.com

Devil’s Addition

High West Restaurant & Saloon
Last summer, High West beverage director Steve Walton’s Devil’s Addition was a best-seller and the winner of the Park City Restaurant Association’s annual cocktail competition. Back this year, the crazy-like-a-fox combo of High West Double Rye!, gin, Cocchi Americano, lemon, matcha, and a hint of hops blends beautifully with a base of pineapple juice and a fizzy soda finish. Pair with the smoked jerk chicken wings. 703 Park Ave, 435.649.8300, highwest.com

These Thymes

Beverage director Paige Williams shared that one of Afterword’s biggest hits from last summer will (hallelujah!) be making a reappearance this summer: These Thymes. Bright and fruit-forward, the London dry gin and Averna amaro spirit base marries beautifully with a house-made blackberry-thyme syrup; lemon adds balance and a bit of acidic zing to make the whole drink sing. A perfect pairing with live music nights on Afterword’s glorious patio. 98 S Main St, Heber City, 435.615.7700, afterwordrestaurant.com

Make It

1.5 oz     London dry gin
1 oz    Averna amaro
.75 oz    fresh lemon juice
.75 oz     blackberry-thyme syrup

Shake all ingredients with ice until well chilled. Strain over a large ice sphere or rock. Garnish with blackberry and thyme sprig.

Rum Cocktail

Handle’s Reagan Chung drew inspiration for this summer Rum Cocktail from his mom’s cooking and especially her use of the Southeast Asian fruit pandan. “Pandan is herbaceous with notes of coconut and vanilla,” he says, which was accentuated by “adding some tropical funk with a blend of rums” and a bit of lime. The result is subtly tart, sublimely tropical, and delightfully sneaky in upping the ABV with two classic rums. 136 Heber Ave, 435.602.1155, handleparkcity.com

Make It

1.5 oz     Plantation 3 Star Rum
.5 oz     Wray and Nephew Jamaican Rum
.25 oz     Licor 43
.75 oz     pandan syrup
.5 oz     coconut water
.75 oz     fresh lime juice

Add all ingredients to a shaker with ice, and shake until well chilled. Serve strained over crushed ice.


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