Bar: Franklin Ave. Cocktails & Kitchen
Bartender: Maddie Buette
“I have lived in Salt Lake City for four years, and I fall more in love with it every day. I spend as many hours as I can in the Wasatch or somewhere in the desert. Much of my time is also spent behind the bar. I am constantly looking for interesting flavors and preparations, doing so with inspiration from my fellow bartenders.”
Cocktail: Killing Me Softly
This cocktail is the perfect marriage between ingredients that are also a bit outspoken on their own. We have a bold, smokey mezcal, muddled Fresno chilies, spiced liqueur, mole and a house-made Grilled Pineapple Syrup. All my favorites are in one place. I wanted to use a local liqueur, and Waterpocket Distillery never disappoints. In addition to Waterpocket Harnet, each piece comes through individually, while still contributing to a soft, sippable result.
Recipe:
1.25 oz. Wahaka Mezcal
0.75 oz. Grilled pineapple syrup (see below)
0.5 oz. lemon
0.5 oz. Waterpocket Harnet
Muddled Fresno chilies
Mole bitters
Grilled pineapple syrup:
Grill pineapple wheels until they have grill marks. Heat equal parts water and sugar in a saucepan. Add chopped grilled pineapple to syrup. Stir until golden. Strain with cheesecloth and sieve. When cooled, add 1 tsp of citric acid to the mixture.
About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest
Eighteen bars from across the state present delicious cocktail creations and compete for the best in Utah. This year’s contest cocktails shine with all Utah has to offer, embodying the farm-to-glass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. Celebrate the bartenders’ hard work throughout September and October by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com.
