This is an archived article that was published on sltrib.com in 2011, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
An apple-cinnamon cocktail created by a bartender from Easy Street restaurant was the winning drink in the fall Park City Cocktail Contest.
Cody Childers' concoction, called The Pommard, is now the mountain town's official winter cocktail and will be featured on drink menus throughout the season.
The Pommard, also the name of a French red wine, is a blend of Calvados apple brandy, lemon juice, cinnamon-cardamon simple syrup and fresh apple cider. It is served in a martini glass that has been rimmed with cinnamon and sugar. See the recipe below.
Fourteen bartenders participated in the competition, which is sponsored by the Park City Restaurant Association every spring and fall as a benefit for The People's Healthy Clinic. On Tuesday night, about $1,500 was raised.
The Pommard
Simple syrup
2 cups granulated sugar
3/4 cup ground cinnamon
3 tablespoons ground cardamom
1 tablespoon ground clove
2 cups boiling water
Cocktail:
1.5 ounces calvados (apple brandy)
1.5 ounces cinnamon simple syrup (from recipe above)
1.5 ounces freshly pressed unfiltered apple juice
.5 ounces fresh squeezed lemon juice
To make the syrup, sift all dry ingredients until completely mixed, Pour into a medium saucepan. Add boiling water and stir over medium heat until mixed through. Allow to cool.
To make a cocktail, shake all ingredients together in a shaker. Strain into a chilled martini glass that has been rimmed with a mixture of equal parts sugar and cinnamon. Garnish with a whole star anise.
Servings • 1
Source: Cody Childers, Easy Street and Sky Blue Bar