Establishment: HK Brewing — 370 Aspen Ave., SLC
Bartender: Kate Lubing, Zac Ford & Alyssa Burson
Cocktail Name: Son of a Peach!
Zac is one of the newest bartenders in our contest, with only a year under his belt behind the bar. That’s why he pulled in two of his elders at HK Brewing—Alyssa Burson and Kate Lubing—to help craft their contest cocktail, the “Son of a Peach!”
With Utah-made bourbon, triple sec and kombucha, Zac and HK are leaning into local in a big way—that isn’t a new thing at this brewery, which gives away its compost to area farmers.
Photography by Natalie Simpson, Beehive Photography.
Zac has only bartended in Salt Lake, so to him, our quirky liquor laws are just the way things are. He fits right in at HK, a whole team of beautiful dirtbags who clean
up real nice.
Son of a Peach!
1 oz High West Bourbon
1 oz Waterpocket Fruita Triple Sec
2 dashes orange bitters
4 dashes of vegan Fee Foam
1.5 oz spicy peach shrub
2 oz of Han’s Cheers Queers white peach Champagne kombucha
Garnish: Large Horseshoe Cube
Dust: Finely Ground Freeze Dried Peaches & Fresno Chilies
Dust:
Freeze-dry fresh peaches and Fresno chilies. Finely grind together in a blender and now you have beautiful spicy, peachy magic.
In a shaker, combine bourbon, triple sec, bitters, fee foam and spicy peach shrub. Break a large cube and shake it like a Polaroid picture. With a rocks glass of your choice, double strain the bevy over a large cube. Top with Han’s Cheer Queers, a white peach Champagne kombucha. Now, generously dust your cocktail with finely ground freeze-dried peaches and chilies. Enjoy!
Explore the cocktail trail and vote for your favorite cocktail in the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest.
About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest
23 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 from Sept. 1–Oct. 1 by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com.
