For the 2nd year in a row, the mixologist at Tupelo on Main St., Trevor Brown, won the Park City Area Restaurant Association’s annual cocktail contest. KPCW’s Leslie Thatcher has more about his winning concoction.
Last year, Trevor Brown won the $200 and bragging rights for his Cherry in the Rye cocktail. This year, he pocketed the cash again for his rye whiskey based La Vaquera – which means The Cowgirl in Spanish.
“La Vacquera is a High West Double Rye whiskey based cocktail a little bit of Pedro Ximenez Sherry in there as well Hibiscus Grenadine, some lemon juice and habanera lime bitters from Bitters Lab out of Salt Lake to round it out. It's great, very well balanced, very refreshing for summer and a little kick at the end from the habanera lime bitters, Yeah, it goes down well.”
As a 2nd time winner, Brown has a good idea about how to mix a drink.
“A good cocktail is all about balance. You have to have a lot of flavors blending together evenly with nothing too overpowering and I feel like this cocktail nail it on the head. You get a little bit of sour, a little sweetness from the pomegranate in the hibiscus grenadine, a little citrus and of course the spice from the Double Rye which is why you use High West brands. This is the spiciest rye in the world and it certainly comes off as such in this cocktail. You get that really kinda earthy spice to really balance it out and make it easy drinking and every time you take a sip you want another one.”
During the month of July, 24 restaurants participated in the annual contest. Visitors and locals can stop by the establishments and try the drink and then go online to vote.
Brown and La Vaquera will be featured in the Association’s Fall Dine About event marketing campaign.
Here is the recipe for La Vacquera
Ingredients:
- 1.5oz High West Double Rye
- .5oz Lustau Pedro Ximenez Sherry
- .5 oz House-made Hibiscus Grenadine
- .5 oz Lemon Juice
- Two Dashes Bitters Lab Habanero Lime
Vigorously shake all ingredients. Double strain into rocks glass over large cube. Garnish with Ranui Gardens Edible Wildflowers, Dehydrated Lime and Orange Zest.
