The Maple Pumpkin Margarita made by Todd Gardiner at Taqueria 27

If you drank up our Thoroughly Modern Mixes article in the October 2013 issue, featuring local mixologists, then try your hand with these recipes of each cocktail we featured in the issue. 

High West Farmers Market Swizzle
Made by Holly Booth at High West Distillery, 703 Park Ave., Park City, 435-649-8300

3 cherries
3 blackberries
.50 oz. Falernum Syrup
3-4 drops Bitterman's Tiki Bitters
1 1/2 oz High West Son of Bourye
1/2 oz. De Paz Rhum Agricole
Top with Fever Tree bitter lemon soda. 

Combine fruit, syrup, and bitters in the bottom of a Collins glass and lightly muddle. Add spirits and fill glass halfway with ice. Use swizzle to mix ingredients. Fill the rest of the way with ice and top with bitter lemon soda.

Copper Onion Blood & Sand 
Made by Jimmy Santangelo at The Copper Onion, 111 E. Broadway, SLC, 801-355-3282

Combine equal parts:
Johnnie Walker Scotch Whisky
Cherry brandy liqueur
Martini & Rosso sweet vermouth
Fresh-squeezed orange juice.

Stir and serve over ice with a swathe of orange peel and a spoonful of crushed Utah cherries.

Classic Mai Tai
Made by Matt Pfohl at Pallet, 237 S. 400 West, SLC, 801-935-4431

Here's a classic Mai Tai recipe—not Matt's—illegal to serve in a bar in Utah. Enjoy it at home.

2 oz. aged rum
3/4 oz. lime juice
1/2 oz. orange curaçao
1/4 oz. simple syrup
1/4 oz. orgeat (almond syrup)
1 cup crushed ice
1 mint sprig, for garnish

Put all ingredients in a cocktail shaker with ice and shake vigorously. Strain into stemmed glass and garnish with mint.

Maple Pumpkin Margarita
Made by Todd Gardiner at Taqueria 27, 1615 S Foothill Dr., 385-259-0712

Okay, this isn't exactly Todd's recipe, but here's a version of a pumpkin margarita.

1 can pumpkin puree
1/3 cup brown sugar
¼ cup sugar
1 cinnamon stick
2 cups water
1 ½ oz. tequila
½ oz. Cointreau
Juice of ½ lime
Cinnamon sugar

Combine pumpkin puree, sugars and cinnamon stick in a pan and bring to boil. Boil a minute, then let cool completely and strain through a sieve. Rim glass with cinnamon sugar. Combine tequila, Cointreau, 2 oz. of pumpkin syrup and juice of ½ lime in a shaker and shake thoroughly over ice. Strain into margarita glass.

Citrus-Thyme Lemonade
Made by Marcel Paramore at St. Regis Deer Valley, 2300 Deer Valley Dr., Park City, 435-940-5700

1 ½ oz. citrus vodka
1 Tbsp. lemon-thyme syrup or to taste (recipe below)
Club soda

Mix vodka and syrup. Pour over ice and top with soda.

Lemon Thyme Syrup

Heat 1 cup water, 1 cup sugar and the zest of one lemon together in a saucepan until sugar is dissolved. Remove from heat and add ¾ cup fresh lemon juice and a handful of fresh washed thyme. Let thyme steep until cool, then strain and store in refrigerator. 

Back>>>Read our article Thoroughly Modern Mixes from the October 2013 issue.