Utah’s first modern-era distillery needs little introduction for whiskey lovers, and the Saloon, located at the end of Park City Resort’s Quittin’ Time ski run, next to the Town Lift, makes this “gastro-distillery” an ideal ski-in destination to close the day. Pull a chair up to the bar, crafted from reclaimed wood from the Great Salt Lake Railway Trestle of 1904, and browse the laudable lineup of sourced and craft distilled whiskeys. Or try a cocktail, like The Western Cider, created by lead bartender Holly Booth.
INGREDIENTS
- 1 oz. High West Double Rye
- 1 oz. Calvados
- 2 oz. hot apple cider
- ½ oz. honey syrup (equal parts honey and warm water)
- ¼ oz. lemon juice
- 2 dashes cinnamon tincture (or two drops of cinnamon extract)
- 1 cinnamon stick garnish
DIRECTIONS
Add the liquid ingredients to a mixing glass and stir. Pour into a hot mug. Garnish with a cinnamon stick.
To make cinnamon tincture:
- 5 sticks cinnamon
- 17 oz. grain alcohol (or vodka)
Roast cinnamon sticks for 15 minutes in an oven at 400°F or toast them in a pan set over high heat until slightly smoking. Let the sticks cool before handling. Break the cinnamon sticks into 1⁄2-inch pieces and place them in a spice bag or cheesecloth. In a jar add grain alcohol, vodka, or other high-proof neutral spirit with cinnamon to steep for 7–14 days. Remove the cinnamon from the tincture and discard. Store in a cool environment; the tincture can keep for several months.
