Spirits soared at the Park City Area Restaurant Association (PCARA) Mountain Mixer Park City cocktail contest, where AJ Anderson of Handle was crowned this year’s winner with the Melt cocktail.  Katelyn Fraser with Butcher’s Chop House & Bar came in second place with the Nebbia cocktail and Charles Vincen Franco with Grub Steak Park City came in third place with the Ube Halo cocktail.

“What an incredible night of cocktail revelry we shared last night, where Park City’s talented mixologists brought their personality, creativity, and immense talent to the stage,” said Park City Area Restaurant Association Executive Director Ginger Wicks. “Congratulations to AJ Anderson for captivating the crowd and our judges at Mountain Mixer Park City’s reimagined live finale, and a huge thank you to the community for their enthusiastic support at every stage of the competition.”

Ten finalists faced off in front of a live audience and three distinguished judges, including Regional Sales Director of La Colombe and Founder of Installation Coffee Ben Usen, Michelin-Starred Chef & Culinary Visionary Giancarlo Morelli, and James Beard Award-Winning Author and Cocktail Consultant Jim Meehan. Their combined votes were added to the audience scores to name AJ Anderson with the Melt cocktail as the winning cocktail.

Anderson was awarded a $1,000 cash prize, sponsor gift basket, and well-deserved bragging rights for earning the title as this year’s Mountain Mixer Park City champion.

Care to try the Melt cocktail at home? Here is the recipe from AJ Anderson: 

The Inspiration:

Park City has two different vibes. A winter wonderland, and a lovely mountain escape during the summer heat. This drink starts like an old fashioned before melting into a tropical, fruity, tiki style cocktail. Two vibes in one. The flamed orange peel “starts” the melting process. Once the cube is fully melted, drinker is rewarded with a cherry at the center

The Recipe:

Ingredients

• 1.5 oz High West Double Rye
• 0.5 oz Pusser’s British Navy Rum
• 0.5 oz Domaine de Canton Ginger Liqueur
• 0.25 oz Demerara Sugar Syrup
• 2 dashes Angostura Bitters
• 2 dashes Burnt Honey Hops Bitters (by Bitters Lab)
• Ice (for stirring)
• Orange peel coin (for flaming)
• Cinnamon (to cover 1/3 of rim)
• Pineapple juice + coconut water ice cube with cherry center*

*Mix 1 part coconut water, 1 part pineapple juice, and 1 part filtered water. Pour into 2×2 ice molds with a cherry in each. Freeze 24+ hours.

Instructions

1. Pour rye, rum, ginger liqueur, sugar syrup, and both bitters into a mixing glass.
2. Add ice and stir for 20 seconds (not full dilution).
3. Prepare a double rocks glass. Cover one-third of the rim with cinnamon.
4. Place the pineapple–coconut ice cube in the glass.
5. Strain the cocktail over the ice cube.
6. Flame an orange peel coin over the drink and drop it on top of the cube.
7. Let the ice slowly melt — the drink evolves from an old fashioned into a tropical tiki-style cocktail.