ICE POPS FOR GROWN˜UPS
Ryan Monette, master mixologist and bar czar, has crafted the Summertime Freeze, 350 Main’s twist on the latest trend in cool summer cocktails—boozy ice pops as an edible garnish. The Summertime Freeze is a play on an Aperol Spritz but created with a frozen cube of alpine preserve, aperol, and lemon juice and topped with sparkling wine. The ice pops keep cocktails cold without diluting them, and it’s like getting two drinks in one!
The first definition of “cocktail” appeared in The Balance and Columbian Repository in Hudson, New York when editor Harry Croswell answered the question, “What is a cocktail? Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters. It’s an excellent electioneering potion—it renders the heart stout and bold at the same time that it fuddles the head, and a person having swallowed a glass of it, is ready to swallow anything else.” Keep reading for bar talk from Park City’s favorite watering holes.
The Boneyard Saloon and Wine Dive’s Botanical Blossom is a tasty, refreshing blend of Ketel One Peach & Orange Botanical Vodka, Aperol (a melon-flavored Italian aperitif) and strawberry shrub (less sugar than simple syrup with a splash of apple cider vinegar to brighten the taste.) Its non-GMO, low carb/low sugar and lower alcohol content will slake your thirst aft er a day on the trails.
When at the Canyons, stop by Waldorf Astoria’s Powder Restaurant and get a fresh taste of fantastic with their Blackberry Jalapeno Margarita. “We are a little biased,” says Meghan Bubel. “Th is margarita is a great way to wind down from a summer day—it’s not too sweet, and you get a small kick from the jalapeno.”
For fun liquid “in-Spur-ation” wander on over to The Spur Bar & Grill for a lively menu of signature drinks. Try the popular Bootlegging, a mix of custom blended Alpine Spur Whiskey, Carpano Antica Vermouth, orange bitters and an Amarena cherry poured over an ice ball. Or enjoy the Buzzed Beekeeper, a blend of gin, alpine preserve liqueur, yuzu juice, and lavender bitters.
Head to Hearth and Hill and enjoy a unique “DIY” Old Fashioned. Choose from numerous combinations of spirits, house-made sweeteners, bitters and garnish to create your very own signature cocktail. A house favorite is the Mezcal Old Fashioned, a blend of Wahaka Mezcal, agave syrup, grapefruit bitters and pineapple garnish.
Get your Beehive Buzz at Shabu this summer. This zesty cocktail made with Beehive Barrel Reserve Gin, smoked honey, lemon juice and fresh rosemary is served on the rocks with a rosemary and lemon wheel garnish and is the perfect cool companion to Shabu’s fresh seafood and sushi.
The Szechwan Manhattan is one of Szechwan Chinese Kitchen’s most popular cocktails and incorporates Eastern, Western and local flavors. A classic Manhattan featuring High West Double Rye and Dolin Red Vermouth, its most interesting element is the Szechwan peppercorn garnish. These fragrant and flavorful peppercorns are essential to spice up traditional dishes like the Szechwan Tofu.
Judging by the surplus of spirits and magical mixologists, the only thing “dry” in Park City is our snow!
