Park Citizen Events

06/11/2022

06/11/2022

06/11/2022

06/11/2022

14/06/2020

Holy moly! We made it to Episode 40 of Coupe'd Up Cocktails! What an unexpected milestone. So it seems like this is the place to hit the pause button, hang up my cue cards and turn my attention to getting .P. Rockwell ready to rock this summer ... to the extent that the law allows, of course. As for Coupe'd Up Cocktails, the show will go on—a little less often and likely under a new name (Now Drink This, of course!) as we are not quite so cooped up any longer—but I can't wait to pick it back up again soon. In the mean THYME, let's go out on a cocktail that builds upon last episode's French 75 and sends us out in grand and celebratory style!

THANK YOU for this beautiful gift, friends.

11/06/2020

Bonjour, mes amis! Just two days from World Gin Day, we're looking at one of the great gin cocktails, the French 75. The drink can also be made with Cognac, a variation that is not new, so both cults have their staunch devotees. Today on Coupe'd Up Cocktails, we'll prepare both variations, the two top-rated recipes in PUNCH Magazine's Search for the Ultimate French 75 (punchdrink.com/articles/ultimate-best-french-75-cocktail-recipe).

THE FRENCH 75 (COGNAC), by Tim Miner of Long Island Bar in Brooklyn, NY
1 oz. Cognac (we're using Hennessy)5 oz. simple syrup5 oz. fresh lemon juice
Combine ingredients in a shaker, add ice, cover, shake, and double-strain into a chilled coupe or flute and top with sparkling wine. Garnish with the zest of a lemon and discard.

THE FRENCH 75 (GIN), by Sarah Morrissey of Frenchette, NYC
1.5 oz. Gin (we're using Alpine Distilling)75 oz. cane sugar syrup
1 oz. fresh lemon juice
2 dashes orange bitters
Combine ingredients in a shaker, add ice, cover, shake, and double-strain into a chilled coupe or flute and top with 2 oz. of sparkling wine. Garnish with a thin spiral of lemon peel.

One Small Miracle Park City Utah Service Industry Tips Hospitality Relief Dashboard by Barmagic 'd Up Cocktails Alpine Distilling

*** OPERATORS: Download this 96-page reopening playbook written by the hospitality industry for the hospitality industry: Barmagic.com/Revival. ***

*** Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at BeOneSmallMiracle.org. To show love right here in Park City, go to ServiceIndustry.tips/en/ut/park-city. And find more places to donate outside of Utah at Barmagic.com/Relief. ***

09/06/2020

Traveling now to Las Vegas, I recall when my friend JR started doing some work with this new brand on the scene called St-Germain—it was delicate, floral, and had untold applications. But my favorite vehicle for introducing this new French elderflower liqueur was the Hummingbird.

It is in every way a spritz, combining a base of the liqueur with dry sparkling wine and soda water. And it's utterly gorgeous for this moment when spring is just so close to summer.

THE HUMMINGBIRD
1.5 oz. St-Germain Elderflower Liqueur
2 oz. dry sparkling wine
2 oz. soda water

Combine ingredients in a collins or wine glass over ice, stir gently, and garnish with a lemon slice or a swath of lemon peel.

REMINDER!!! O.P Rockwell GIFT CERTIFICATES are now available:
oprockwell.com/gift-certificates

One Small Miracle Park City Utah Service Industry Tips Hospitality Relief Dashboard by Barmagic Coupe'd Up Cocktails St-Germain

*** OPERATORS: Download this 96-page reopening playbook written by the hospitality industry for the hospitality industry: Barmagic.com/Revival. ***

*** Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at BeOneSmallMiracle.org. To show love right here in Park City, go to ServiceIndustry.tips/en/ut/park-city. And find more places to donate outside of Utah at Barmagic.com/Relief. ***

08/06/2020

It would be easy to sit back and not do a video today, but I'd rather do than not do. If I had a shift at my bar today, I would show up for my shift. Well, this is my work right now so I'm still here, still your attentive bartender, listening and supporting you, giving you whatever you need most right now, no matter where your own focus is at this time.

So let's make a cocktail together, continue our travels, and send dry thoughts to NOLA:

A JUNEUARY SAZERAC
1.5 oz. rye whiskey (I'm using Dickel; you can of course sub Cognac or bourbon if you prefer)
2-3 dashes Peychaud's Bitters
1 dash Angostura Aromatic Bitters (optional)25 oz. simple syrup (I'm insteading using Cocktail & Sons Oleo Saccharum for its warm, bright citrus character on this gloomy, snowy day in JUNEuary.)

Combine ingredients in a mixing vessel, add ice, stir well and strain neat (no ice!) into a chilled rocks glass that has been rinsed with a dash or two of absinthe. Express the oils from a swath of lemon peel and either discard or drop into the drink.

Here's the big on the Sazerac's History from our friends at Difford's Guide: https://www.diffordsguide.com/encyclopedia/504/cocktails/sazerac-cocktail.

Any tips I receive from this episode will be split between Feed the Second Line (feedthesecondline.org) and the Legal Defense Fund (naacpldf.org/support). Thank you for your support.

REMINDER!!!O.P. Rockwell GIFT CERTIFICATES are now available:
oprockwell.com/gift-certificates

One Small Miracle Park City Utah Service Industry Tips Hospitality Relief Dashboard by Barmagic Coupe'd Up Cocktails Cocktail & Sons

*** OPERATORS: Download this 96-page reopening playbook written by the hospitality industry for the hospitality industry: Barmagic.com/Revival. ***

*** Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at BeOneSmallMiracle.org. To show love right here in Park City, go to ServiceIndustry.tips/en/ut/park-city. And find more places to donate outside of Utah at Barmagic.com/Relief. ***

05/06/2020

03/06/2020

27/05/2020

You can't walk down a single street in Spain without finding SOMEWHERE to get a delicious, often massive, and incredibly intricate Gin & Tonic. Every detail is considered from the specific gin to the brand of tonic. And then there are the garnishes! Citrus, fruits, spices, herbs—oh, my. And you can do this yourself with whatever you have at home, in the fridge or spice rack, or in your garden!

(So much more than just a) GIN & TONIC
2 oz. Gin (we're using Alpine Distilling)
Fill with tonic water (look for , Fever-Tree, )
Garnish with anything your heart desires!

REMINDER: O.P. Rockwell GIFT CERTIFICATES are now available:
https://oprockwell.com/gift-certificates

One Small Miracle Hospitality Relief Dashboard by Barmagic Park City Utah Service Industry Tips Vine Connections Giffard Giffard Liqueurs and Syrups

*** Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at http://BeOneSmallMiracle.org. To show love right here in Park City, go to https://serviceindustry.tips/en/ut/park-city. And find more places to donate outside of Utah at BarMagic.com/Relief. ***

24/05/2020

If there’s one thing I’m missing right now, it’s travel. The next series of cocktails will be inspired by past and hopefully future travel! Fields of Gold, for example, was inspired by my 2017 trip to China. In Beijing, a group of new friends organized a little dinner party and, upon my arrival, I was served plum juice with dried Osmanthus blossoms. The sweet, overripe earthiness of the plums played off the light, dry hay-like aroma of the flowers. We watched the sun set, we drank wine, we ate all sorts of dishes—most with flavors that were completely new to me. It’s one of those treasured travel memories. In seeking to re-create something from that night, I reached for vodka first, then plum sake to approach the plum element with a lighter element than juice, and I then let a dry, wine-based vermouth and the crème de cassis do all the rest of the talking. Cheers!

FIELDS OF GOLD (by Xania V. Woodman, 2020)
2 oz. Vodka (we’re using Alpine Distilling)5 oz. Plum Sake5 oz. Dolin Dry Vermouth25 oz. Crème de Cassis de Dijon
Dried, small edible flowers (osmanthus, chamomile, sweet woodruff; NEVER use baby's breath)

Combine ingredients in a mixing vessel, add ice, stir well and strain into a chilled cocktail coupe or martini glass. Garnish with dried edible flowers such as osmanthus or chamomile.

REMINDER: O.P. Rockwell GIFT CERTIFICATES are now available:
https://oprockwell.com/gift-certificates

# One Small Miracle Hospitality Relief Dashboard by Barmagic Park City Utah Service Industry Tips

*** Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at http://BeOneSmallMiracle.org. To show love right here in Park City, go to https://serviceindustry.tips/en/ut/park-city. And find more places to donate outside of Utah at BarMagic.com/Relief. ***

23/05/2020

20/05/2020

Honey Week continues on Coupe'd Up Cocktails with OP Rockwell bar manager Xania making her signature CARDI BEE cocktail three ways: up, on the rocks, and with bubbly for the Cardi Bee+.

But first ... SOME SWEET ANNOUNCEMENTS:

1. BEE sure to enter OP's Shaker & Spoon "Daijoubou" box GIVEAWAY:
https://www.instagram.com/p/CAQFZwdgdP1

2. Catch the BUZZ with an O.P. ROCKWELL GIFT CERTIFICATE!!!
https://oprockwell.com/gift-certificates

OK, now about those cocktails:

CARDI BEE (by Xania V. Woodman, 2019)
2 oz. Alpine Distilling Gin or Beehive Distilling Jackrabbit Gin75 oz. fresh lemon juice5-.75 oz. cardamom-infused honey syrup (1:1 honey to water, simmered with 10-15 cracked cardamom pods, cooled then strained)
Combine ingredients in a shaker, add ice, shake, and double-strain into a chilled cocktail coupe or over fresh rocks. Garnish with a lemon peel optional. Top with sparkling wine for a Cardi Bee+.

(( Here's the fantastic article I referenced by Jared Brown and Anistatia Miller that reintroduces us to the Bee's Knees: https://imbibe.com/…/in-the-shaker-rein… ))

One Small Miracle Hospitality Relief Dashboard by Barmagic Park City Utah Service Industry Tips Cox Honeyland and Gifts The Honey Jar

*** Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at http://BeOneSmallMiracle.org. To show love right here in Park City, go to https://serviceindustry.tips/…/park-city. And find more places to donate outside of Utah at BarMagic.com/Relief. ***

18/05/2020

11/05/2020

Our latest Shaker & Spoon box has arrived! All this week on Coupe'd Up Cocktails, OP Rockwell bar manager Xania will be creating the Korean-influenced gin cocktails provided by this subscription box service from Brooklyn! Plus, watch the video to get DISCOUNT CODES for your own subscription box and the Make More Store!

SOULFUL SOUR (by Parker Luthman)
1.75 oz. shochu or gin25 oz. pineapple Szechuan pepper cordial75 oz. gochujang-honey syrup75 oz. fresh lemon juice
5 drops toasted sesame oil
Gochugaru salt

Rim a coupe cocktail glass with the gochugaru salt and set aside. Add remaining ingredients to a shaker, add ice, cover, shake well, and double-strain into the rimmed coupe.

One Small MiracleHospitality Relief Dashboard by Barmagic Park City Utah Service Industry Tips Coupe'd Up Cocktails Shaker and Spoon

* Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at http://BeOneSmallMiracle.org. To show love right here in Park City, go to https://serviceindustry.tips/…/park-city. And find more places to donate outside of Utah at BarMagic.com/Relief. *
See Less
Invite friends to watch

09/05/2020

Co-pilot and world's OK-est barback ever, foster pup Miss Luna Lulu La Muna, has gone to her (hopefully!) furever home at a farm in Midway. OP Rockwell bar manager Xania understandably has the blues, so today's episode of Coupe'd Up Cocktails is brought to you by the color BLUE (and purple).

LULU BLEU
2 oz. Pisco
1 oz. fresh lemon juice5 oz. egg white5 oz. cane sugar syrup
3 droppers b'Lure Butterfly Pea Flower Concentrate from Wild Hibiscus Flower Company (http://tinyurl.com/yabya5rw)

Combine ingredients in a cocktail shaker. Add 1-2 ice cubes and shake well. Double-strain into a chilled cocktail coupe. Garnish with an edible flower or some dots of b'Lure.

BLUE SUEDE CHOOS
1.5 oz. Alpine Distilling Gin5 oz. Alpine Distilling Preserve Liqueur
Build over ice in a wine glass and top with tonic water. Garnish with a lemon slice.

One Small Miracle Hospitality Relief Dashboard by Barmagic Park City Utah Service Industry Tips Coupe'd Up Cocktails

*** Please support Utah's out-of-work hospitality workers with a donation to Utah's Hospitality Tip Jar—the only state-wide aid fund—at http://BeOneSmallMiracle.org. To show love right here in Park City, go to https://serviceindustry.tips/…/park-city. And find more places to donate outside of Utah at BarMagic.com/Relief. ***

06/05/2020

04/05/2020

03/05/2020

01/05/2020

It's the final day of Coffee Week for Coupe'd Up Cocktails and O.P. Rockwell bar manager Xania is mixing coffee with a bourbon sour!

FIDDLE DEE DEE
1.5 oz. bourbon
1 oz. fresh lemon juice5 oz. fresh "Cutie" juice (mandarin)5 oz. coffee cane sugar syrup
Five drops Beehive Bitters Cocoa & Coffee Bitters

Combine in a shaker, add ice, cover, shake and strain into a chilled coupe. Garnish with dehydrated Cutie slice.

26/04/2020

Coupe'd Up Cocktails - Episode 15: One Happy Glamper (Take two!)

26/04/2020

Coupe'd Up Cocktails - Episode 15: One Happy Glamper! (Take one!)