Mixed-drink lovers want more “Winter in Park City.”

That’s the winner’s name of the 2024 Canyons Village Management Association inaugural Cocktail/Mocktail contest that wrapped up on March 31.

Created by Edge Steakhouse mixologist Abhishek Pawar, the libation pulled in 51% of the 2,554 total votes cast starting March 1. And not only does Edge Steakhouse get bragging rights to winning the competition, Pawar gets an added $500 bonus.

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“It’s really a proud moment for me to win the cocktail competition,” he said.

So, the ginger foam is actually inspired by Park City snow, and the tuile represents the mountain breeze.” Abhishek Pawar, Edge Steakhouse mixologist

“Winter in Park City” was one of six cocktails that were in the running. The other five include:

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• “After Burn” by Red Tail Grill mixologist Chris Devol
• “The Bee Sting” by Escala Provisions Co. at Hyatt Centric restaurant supervisor and mixologist James Monson 
• “Maple Old Fashioned” by The Farm’s mixologist Tony Ezelle 
• “Pendry Peaches & Oats” by KITA at Pendry mixologist Jack Schultz
• “Spring Bee” by Kichu Shabu mixologist and restaurant co-manager Austin Dombrosk

The goal for the contest was to create a celebration of culinary innovation and the vibrant flavors of Canyons Village member restaurants, as well as showcase local components, according to Whitney Ryan, CVMA’s director of marketing and public relations.

“This contest is a great opportunity to highlight the many local purveyors in Utah, and by not limiting the type of ingredients used, we can anticipate everything from local distilleries to locally grown produce featured within the drinks,” she said in an email before the contest began. “Not only is the addition of a locally sourced ingredient a way to contribute to the businesses of our community but it encourages our mixologists to create drinks that showcase the homegrown flavors of Utah.”

“Winter in Park City” uses Five Wives Vodka and Alpine Distilling’s preserve liqueur as its two main local ingredients. And Pawar decided to use vodka while considering what kind of cocktail he wanted to create.

“A lot of people who dine at Edge Steakhouse have a gluten allergy, so I felt the best option was to use a gluten-free spirit that was local,” he said. 

Liana Monette, Edge Steakhouse’s food and beverage manager, said vodka is also an easy spirit to experiment with.

“It gave Abhi space to play in, and he takes pride in it,” she said.

In addition to the spirits, Pawar uses fresh lemon juice.

“I know these other flavors and how they play with those spirits,” he said. 

Furthermore, Pawar doesn’t use packaged juices for his cocktails, Monette said.

“I don’t know how many liters he does, but he squeezes all the lemons by hand,” she said with a laugh.

Adding to the taste and presentation of “Winter in Park City” is a ginger and honey syrup.

“The ginger balances the cocktail and gives a warmth to the body of the vodka,” Pawar said. 

Pawar, who is originally from India, also added some spices from his homeland, which is something Monette appreciates and encourages.

“Abhi likes to bring in something of himself,” she said. “I can look at the drinks he has made and go, ‘Oh, this is Abhi. No one could have come up with this.’ He has that creativity in him that is very unique, and he puts in not only his culture but everything he has learned from the restaurants he has worked before and from the amount of endless hours he spent behind the bar. “

“Winter in Park City” is highlighted by a red, handmade tuile, which is a leaf-shaped garnish that Pawar makes out of egg whites, beet puree, sugar and flour.

The mixologist stirs up the ingredients, drips the “batter” in the shapes of leaves on a sheet and bakes them for three minutes.

“I make between 20 and 40 every day,” he said.

When Pawar imagined this drink, he felt like it should represent winter in Park City. So, he also handmade a ginger beer foam that tops the cocktail.

“So, the ginger foam is actually inspired by Park City snow, and the tuile represents the mountain breeze,” he said. 

Pawar created “Winter in Park City” six days after Canyons Village Management Association decided to host the contest.

“I’ve been in this industry for almost three years, so I have that kind of creativity to think of something quickly and make it happen,” he said. 

Monette said Pawar’s contest win has given them the opportunity to put Edge Steakhouse and its mixologist on the Park City-cocktail map.

“I think that this is a place we can start from to be more creative in how we do things, but what matters most for me is to be able to put Abhi’s name out,” she said. “He has worked so hard to make our menu unique and interesting, and he finds a way to use something that is new and local. We’re very proud to be able to work with him.”