After 16 years in the bar and restaurant business, Chris Dorsey likes the social interaction. “I’m a talker,” he admits from his perch behind the bar at Park City’s High West Distillery. A collaborative effort of the bartenders produced his favorite drink.
CAMP FLOYD RICKEY
(the fi rst U.S. fort in Utah):
1 oz. American Prairie Whiskey
.5 oz. Campfire Scotch
½ lime muddled in simple syrup Aperol, Chambord, and soda with 151 Rum poured onto
the lime and set afire.
MUDDLED MISSION
Muddle 2 strawberries and a squeeze of lemon
1.25 oz. Plymouth Gin 1 oz. St. Germaine
.5 oz. honey shake and strain into a martini glass
Doug Conway, manager of the Boneyard Saloon and Kitchen, learned to ski and snowboard in Park City. Two years ago he moved here. “It was a March day, 55 degrees and perfect,” he recollects. Now he can snowboard and bike before work.
Zach Thomas has a backstory in common with several Park City bartenders: “I moved here to snowboard and fell in love with the town.” For the last nine years, he’s been serving libations at the Wasatch Brew Pub. Tending bar means he can recreate during the day and work at night.
STUMBLING MISSIONARY #2
1.5 oz. Captain Morgan Rum 1 oz. Malibu
1 oz. pineapple and orange juice with candied ginger
in a tulip glass
FRENCH 75
1 oz. gin
1.5 oz. lemon juice
1.5 oz. simple syrup
shaken with Prosecco
If Mary Pinyan-Lauer is tending the bar at Adolph’s, you’re in for a treat. All the locals know this professional because she has been sharing laughs and insights for 28 years. The alchemy of bar-goers changes nightly.
Raised in a large New York family, Rachel Mitchell feels at home behind the bar at the No Name Saloon. “I need the noise and excitement.” She has been tending bar on Main Street for 18 years, filling her days with every outdoor sport imaginable.
BLACK MOUNTAIN TODDY
1.25 oz. Jack Rabbit Gin
.25 oz. simple syrup
.25 oz. lemon
.25 oz. Cartron
with a sprinkle of cinnamon and hot water
