Deer Valley Cocktail Mixology

Last week we highlighted long time Deer Valley bartender Bonnie Ulmer. Three time Park City Cocktail Contest winner, we wanted to know the secret behind the mixology at Deer Valley.

Next time you dine with us at Royal Street Cafe and try  the daily drink special, you can be assured it contains the freshest and most local of ingredients. Each week Bonnie and the Royal Street staff search the local farmers markets for fresh fruit and herbs to incorporate into their drinks. Don’t be surprised if the mint or rosemary in your drink was even grown right here at Deer Valley or in one of our talented chef’s back yards.

“We try to stay local, whether it’s honey from Beehive Honey or whiskey from High West, we really like to incorporate that into our drink specials” says Bonnie.

Have some fresh mint lying around? Bonnie recommends trying her 2010 Park City Cocktail Contest winner her Limoncello Ginger Cocktail, available at Royal Street Café.

Cheers!

 

 

 

 

 

 

Limoncello Ginger

Yields: 1 Drink

2 Lemon Wedges

1 oz. High West Vodka

1 oz. Domain De Canton Ginger Liqueur

½ oz. Limoncello

2 oz. fresh lemonade

Ginger Ale

Fresh Mint

Procedure:

In a tall Collins glass, muddle 2 lemon wedges in a splash of ginger ale. Fill glass with ice, add vodka, ginger liqueur, Limoncello and 2 oz. fresh lemonade (Use “Simply Lemonade” if you don’t want to make fresh). Top with ginger ale and stir. Garnish with fresh mint and lemon wheel. Get comfy and enjoy!!

 

 

Cheers to Summer at Deer Valley

September Bickmore and Bonnie Ulmer of Deer Valley Grocery~Café, produced the winning cocktail last month at the Park City Cocktail Contest when a panel selected this original cocktail, “Flower & Pine” as Park City’s “Signature Cocktail” for spring and summer 2012.

We met up with Bonnie Ulmer to find out what makes summer in Park City so great and to share a recipe for one of Deer Valley’s signature cocktails.

When did you come to Deer Valley?

I was one of the originals. Starting as a bartender and cocktail waitress at the Après Ski lounge, I started opening day in 1981. I have been making drinks here ever since.

What is a perfect summer day to you?

I usually have Sunday and Mondays off. We wake up early to get a little wakeboarding or waterskiing in on the Jordanelle or Deer Creek. On Sundays we make our way over to the Park City Silly Market for a while and then head back to the closest body of water for paddle boarding. We usually round the day off with a BBQ and of course a couple cocktails.

What is your favorite thing on the menu at Deer Valley Grocery~Cafe?

Ben Stevens, the chef at Grocery~Café makes the best Panini’s. I love to sit and eat on the deck.

What is your most memorable concert at Snow Park Outdoor Amphitheater?

My favorite concert at the Snow Park Amphitheater had to have been Lyle Lovett. He was married to Julia Roberts at the time and all my friends and I kept trying to see if she was in the crowd somewhere.

Your must have treat at Deer Valley?

My favorite dessert has to be the McHenry’s Frozen Lemon Meringue Pie served at Royal Street Café.

What is your favorite cocktail?

Blueberry Mojito.

Biggest misconception about Utah liquor laws?

I have so many bar patrons surprised you can actually get a drink in Utah. Some of our cocktails, with liquor flavorings have as much as two and half ounces of liquor in them.

We asked Bonnie to share the recipe to her favorite cocktail, the Blueberry Mojito. It makes a great cocktail to enjoy over the Memorial Day weekend.

Cheers!

 

 

 

 

 

 

 

 

Deer Valley Blueberry Mojito

Yields: 1 Drink

Ingredients:

1 handful mint

1 tsp. granulated sugar

Quarter wedge of lime

½ to ¾ cup lemonade (preferably not from concentrate)

1 oz. premium light rum (Bacardi Silver brand suggested)

2 Tbsp. fresh or frozen blueberries (one tablespoon smashed to create some juice)

Splash of soda

½ oz. premium dark rum (Myer’s brand suggested)

Sprig of mint (for garnish)

Slice of lime (for garnish)

Ice

Procedures:

-  In a tall 16 oz. class, add mint leaves and sugar. Squeeze juice from the lime wedge into the glass. Mash the ingredients with the back of a spoon or a special wooden “muddler” until the mixture is fragrant. Fill the glass with ice.

- Add lemonade until the glass is 2/3 full. Add splash of soda then add light rum and blueberries and stir.

- Slowly pour dark rum into the drink so it floats on top.

- Garnish with a sprig of mint and lime, serve.

 

 

 

Toasting Season’s End

On my last ski day of the season, I raised a glass (shocking, I know) with dear friends and Ski Dad (we’d spent the morning showing off our dueling mad-skill-sets for the first time since we had completed our respective three-day clincs), feeling quite satisfied. Not only because I’d tackled endless crazy terrain all morning with my favorite people, but because, whee!, I’d discovered a new favorite libation at Royal Street Café. I’d like to think that every patron who sits down at RSC at 11:30 gets the same question from the servers: “Would you like to put in a cocktail order now, so that it’s ready for you at noon when we can serve it,” but I suspect that Rebecca, our fabulous server that day, has been reading my blog entries.

I, of course, insisted that my friends have the Blueberry Mojito, but determined that I was under professional obligation (to you, dear reader) to test a new beverage—The RSC St. Germain Elderflower Cocktail. It is the winner of  the 2010 Park Cit Cocktail Contest and it’s a winner in my book, too.

The very prospect of a new drink prompted me to look at the menu in a new light, and indeed order something new—the RSC Fish and Chips. Made with Steelhead Trout, the team at RSC takes this pub standard to a new level.

Our server, Rebecca, (did I mention that she’s awesome?) insisted that we have dessert—and so, the mini ice cream sandwiches were ordered, and devoured.
As I licked the last of the decadent fudge dipping sauce off my spoon, I worried that I might have après lunch legs awaiting me for the afternoon. Turns out, that St. Germain cocktail offered a certain salvo for that particular ailment. I was, it turned out, refreshed and recharged.

We found some lovely powder (yep, there was still fresh stuff) and more than one “Woo hoo,” was heard from our crew.