Salt Lake Magazine

Bar: Bar Nohm

Bartenders: Crystal Daniels, Arnold Hsu, Caine Wenner, Dylan Huff and Clifton Reagle

“We are submitting as a group because it is the same way we develop drinks for our menu. Certain members take a leadership role in the development of a drink and spearhead its creation, but everyone is involved in the process to help us provide the best experience for our guests. Our crew has over 50 years of combined experience in cocktail creation.”

Cocktail: Liquid Luxury

This Cocktail is rich in texture and seasonally flavored. We used a Korean Rice Wine called “Makgeolli” to create a foam that sits on top of the drink and worked down using Sugar House Rye to create a “Manhattan Inspired” cocktail, featuring a Mulled Wine Syrup, Waterpocket Snow Angel, Cocchi Americano and Meletti Amaro. The foam garnish is topped off with dried plum blossoms from Frog Bench Farms in Salt Lake City.

Recipe:
1 oz of Sugarhouse Rye
.5 oz Iwai 45
.5 oz of mulled wine syrup (see below)
.25 oz Waterpocket Snow Angel
.25 oz Cocchi Americano
.25 oz Meletti Amaro

Top with Makgeolli Foam (see below) and dried herb/flower of your choice.

Makgeolli Foam:
Place Makgeolli and Oloroso Sherry in a saucepan and reduce to burn off alcohol. Combine with Sugar, Soy Lecithin, Foam Magic, Vanilla Extract, and Pinch of Salt in a blender and blend on low till combined. Place mixture in ISI container and charge.

Mulled Wine Syrup:
Combine Shacksbury Yuzu Cider and La Valentina Montepulciano in a saucepan and reduce to burn off alcohol. Combine with honey clove, cardamom, cinnamon, anise, orange zest and juice and blend until combined. Strain through cheesecloth to finish.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: HSL

Bartender: Jordon Strang

“I’m a musician by day and bartender by night,” Strang says. The Beverage Director at HSL and curator of Bitter Lovers monthly pop-up series, Strang says he’s “Doing my best to learn something new every day in the endless wormhole of knowledge that is cocktail bartending.”

Cocktail: Amarga Esplendida

A complex yet approachable sipper inspired by HSL’s world-influenced cuisine and a minimal waste approach. Featuring the high-proof tequila Arette 101 and a globe-hopping background combination of Italian bitters, rooibos tea, gochujang syrup and cacao nib whey. Bring it back home with a local carrot juice featuring an acid tang.

Recipe:
1.5 oz Arette 101
1 oz Caffo Red Bitter 
.5 oz rooibos tea syrup (see below)
.5 oz gochujang syrup (see below)
1 oz cacao nib whey (see below)
.5 oz acid-corrected carrot juice (see below)

Serve over a large rock and garnish with a bouquet of sage leaves.

Rooibos Tea Syrup: In a pot, bring a quart of simple syrup (equal parts by weight) to a boil with 30g of rooibos tea. You can use whatever rooibos you like but we prefer sourcing local from Tea Grotto. Turn off the heat once your mixture cracks to a boil and let sit for ten minutes before straining with a cheesecloth.

Gochujang Syrup:
60 milliliters of coconut vinegar
2 tablespoons gochujang paste
200 milliliters of coconut water
200 grams sugar 

Combine coconut vinegar and gochujang and set aside. Combine coconut water and sugar in a blender until the sugar is completely integrated. Add gochujang vinegar mixture into a blender and blend until combined, straining through a cheesecloth once you are finished

Cacao Nib Whey:
Summer farmers’ markets call for fresh salads. Fresh salads call for delicious cheese, so we will be making ricotta using local whole milk. Heat the milk to 160 for an hour, adding just enough fresh lemon juice to begin the curdling process. Let cool and strain through a cheesecloth. You know have beautiful, delicious ricotta to season with fresh herbs as you please, and have created whey as a byproduct. Two birds one stone. Add 30g Ritual Chocolate cacao nibs to your whey and blend on high until nibs are nice and crushed. Let your mixture sit in a refrigerated space overnight and strain through a cheesecloth. Think bougie chocolate milk. We now have our cacao nib whey.

Acid-corrected Carrot Juice:
To taste, add citric and malic acid to your carrot juice to mimic the acidity of fresh lime juice. We recommend starting around 40g citric acid and 4g malic acid and going from there.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Post Office Place

Bartender: Hannah Erickson

“I’ve been bartending at Post for around three years now, and I have a total of nine years working in the hospitality industry. One of the things I love about bartending is when patrons sitting in front of me say, ‘You really like what you do, huh?’ It’s a subtle confirmation from a bystander that they can see how much I enjoy my craft. I’m beyond lucky to have been mentored by some of the best in the state and I’ll forever hold gratitude in my heart for that.”

Cocktail: Malabar Bloom

Light and crushable but slightly funky tropical cocktail with nice bright notes and a silky texture film the nigori sake. The base is Beehive Distilling Decade Dry Gin, rounded out by citrus, house-made Lemongrass Lime Leaf Tepache and Banane du Bresil (banana) liqueur. 

Recipe:
1.5 oz Beehive Decade Gin
1.5 oz Kurosawa nigori sake
.75 oz Lemongrass Lime Leaf Tepache (see below)
.5 oz lemon juice
.5 oz Lemongrass lime leaf simple syrup
.25 oz Banane du Bresil liqueur 
Bar spoon calamansi juice
Puffed Rice 

Combine all ingredients in a Boston shaker. Add ice. Shake vigorously to cool and dilute. Fill Collins glass with kold-draft ice and use a Hawthorne strainer to strain the cocktail on top. 

Garnish with lemongrass curls and puffed rice. Enjoy. 

Tepache:
In a large container, combine 4 cups of water with 3/4 cup of sugar. Stir until the sugar is dissolved. Add the rinds and core of one pineapple to the container. Add 2 stalks of finely cut lemongrass and 3 lime leaves to the mixture. Cover the container with a cloth or plastic wrap and let it sit in a cool, dry place for 4 days. After 4 days, strain the mixture to remove the pineapple rinds, lemongrass, and lime leaves.”

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Tupelo

Bartender: Mackenzie Wallace

“I have worked 10+ years in beverage from bar back to beverage director.”

Cocktail: Sopa De Pollo para el Alma

In Oaxaca, Mexico, they had a tradition of making a scrambled egg chicken soup that is fed to the agave farmers before heading out to the fields to help nourish them for a hot day—with hot soup no less. In Oaxaca, there is also a saying, “Para todo mal, mezcal. Y para todo bien, tambien.” Or, “For everything bad, mezcal. And for everything good, mezcal, too.” So this cocktail—with Wahaka Espadin mezcal, Waterpocket Temple of the Moon Gin, Ransom Dry Vermouth and a savory touch of reduced chicken stock brine—was inspired by that tradition.

Recipe:
1.25 oz Water Pocket Temple of the Moon Gin
.75 oz Wahaka Espadin 
.5 oz Ransom Dry Vermouth
1 bar spoon of Reduced chicken stock brine
2 Dashes Fee Brothers Celery Bitters

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Alpine Distilling’s Social Aid & Pleasure Club

Bartender: Xania V. Woodman

“I have held just about every possible job at Alpine Distilling since meeting Sara and Rob Sergent in 2016 and joining the team in 2017. Today, I oversee all of Alpine’s events in Park City and anywhere in the world they need me to be, as well as doing all manner of media, sales and mixology outreach. Before moving to Park City and getting back into hospitality, I lived in Las Vegas and enjoyed a full and rewarding career in the realms of food, beverage, nightlife and travel media.” 

Cocktail: Pomme-Pomme Seventy-Five

An approachable, rustic take on a gin-based French 75 that is Utah to its core, featuring Alpine Distilling’s Elevated Gin and Preserve Liqueur, a house-made Apple Pie Spice rich syrup and topped with Etta Place’s Grand Circle Semi-Dry Apple Cider.

Recipe:
1.5 oz. Alpine Distilling Elevated Gin
.5 oz. Alpine Distilling Preserve Liqueur
.5 oz. fresh lemon juice, strained
.5 oz. Apple Pie Spice rich syrup (2:1) (see below)

Combine over ice, shake for just one or two seconds to combine, then strain into a double-rocks glass over fresh ice and top with 2 oz. Etta Place Grand Circle Semi-Dry Apple Cider (to top). Garnish with a dehydrated apple slice sprinkled with edible gold glitter. 

Apple Pie Spice Rich Syrup: Combine cane sugar and cold water (2:1 ratio) in a saucepan with apple pie spices (cloves, cinnamon, nutmeg, allspice, etc), and bring to just about a simmer. Immediately cut heat, cover, and allow to steep. When sugar is completely dissolved (clear) and the syrup cooled, fine-strain out the solids and bottle for use.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Harbor Seafood & Steak

Bartender: Randall Curtis

The owner and operator of Harbor Seafood & Steak Co., is a self-taught bartender who has mastered the art of classic cocktails while also creating his own unique recipes. His passion for innovative drinks has earned Harbor a dedicated following, especially for their craft cocktails that stand out from anything else in town. This personal touch and creativity are what make Harbor Seafood & Steak Co. a beloved neighborhood spot.

Cocktail: The 86’d

One of his signature creations is “The 86’d,” a cocktail named in honor of his friend Dalton Kincaid, whom Randall greatly admires for his generous heart. Kincaid played football at the University of Utah and was drafted by the Buffalo Bills where he plays tight end under the number 86.

Recipe:

Casamigos Reposado
Disaronno Amaretto
Pineapple Puree
Juiced Lemon
Utah Cherries marinated in an Anise-Clove-Brown Sugar Syrup  

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Log Haven

Bartender: Duncan Campbell

“I have worked at Log Haven since I was 16 years old. I have been bartending there for eight years. I also have tended at several bars in downtown Salt Lake City. Currently, I am also bartending at Italian Graffiti. I have enjoyed the Wasatch all my life, skiing, climbing and hiking its many canyons.”

Cocktail: The Knaughty Pine

The Knaughty Pine is an elaborate riff on the Ramos Fizz, featuring Beehive Jack Rabbit Gin, Hive Brandy Co. Pear Brandy, Waterpocket Notom Amaro and a house-made pine nut orgeat. It evokes the scent of the forest, has a fizzy nut flavor, but also has a creamy texture from the egg white. 

Recipe:
3/4 oz. Beehive Jack Rabbit Gin
3/4 oz. Hive Brandy Co. Pear Brandy
1/4 oz. Waterpocket Notom Amaro
3/4 oz. fresh lemon juice
1 1/2 oz. pine nut orgeat
Egg White from one egg

Shake all ingredients with ice, strain, dry shake, (no ice). Strain into a Collins glass with a splash of soda water. Top with soda water to form a dense foam cap. Garnish with a few honey-roasted pine nuts and pine sprigs.

Pine nut Orgeat: Soak 3 cups of pine nuts in 3 cups of water for at least 2 hours.  Blend, then finely strain. Add 1 cup Wasatch Organics wildflower honey, a few dashes of orange blossom water, 1/2 oz. rose water, a dash of ground clove, nutmeg and cinnamon. Mix well.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: The St. Regis Deer Valley’s Astor Bar and La Stellina

Bartender: Michael McGuire

A popular bartender at The St. Regis Deer Valley for the high-design Italian restaurant, La Stellina and the immediately adjacent sleek and sophisticated Astor Bar, both located in the resort’s Snow Park Building. McGuire, has worked at the resort for two years, came to Utah with experience in hospitality and food from the Inn at Bay Harbor in Petoskey, Mich.; Restaurant Manager at The Highlands at Harbor Springs, Mich.; and as assistant General Manager at Sushi Blue in Park City. McGuire has also tried his hand at being a meat cutter at Toski Sands Market in Petoskey, Mich.

Cocktail: The Ocean Avenue

This cocktail is named for its distinct color and look. The combination of blueberry syrup, local basil and local whiskey gives it a rich color reminiscent of the sea. The drink itself is made to remind guests of that unique purple-bluish color that the ocean displays after a storm.

Recipe:
1 oz High West Double Rye
1 oz Rand Old Tom Gin
0.5 oz Amaretto
0.75 oz Lemon Juice
0.25 oz Orgeat
0.25 oz Blueberry Syrup
0.5 oz Honey Simple Syrup
0.5 oz Basil Oil
0.5 oz Fee Foam

Spray Basil Oil in Nick and Nora glass. Combine other ingredients in a shaker and dry shake, then wet shake. Strain contents into Nick and Nora Glass, on top of Basil Oil.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Copper Common

Bartender: Sabrina Madsen

“I started at Copper Common about two and a half years ago. I’ve absolutely loved my time here, and I’ve been so lucky to have so many mentors who have made this job enjoyable! I’d like to thank Alex Thompson, Tim Burt and Spence Jensen for showing me the ropes and teaching me how to craft cocktails.”

Cocktail: Heirloom 24

Inspired by the classic margarita, the Heirloom 24 is a light, savory, strawberry-tomato cocktail. It features Triple Sec from Waterpocket, a Utah distillery named after Capitol Reef National Park. The name “Heirloom 24” pays homage to the famous Highway 24 that winds through the park, and its color mimics the beautiful red rock that makes Utah famous. Olive brine and heirloom tomato water blend with tequila to create a gentle savory quality, while strawberry purée and verjus blanc add a light, breezy sweetness to the drink.

Recipe:
1.5 oz. Arette Blanco tequila
3/4 oz. Strawberry-Verjus purée (see below)
1/4 oz. Verjus Blanc
3/4 oz. Heirloom tomato water (see below)
3/8 oz. Sage syrup (see below)
3/8 oz. Lemon juice
1/4 oz. Waterpocket Fruita Triple Sec
1 bar spoon Kalamata olive brine

Strawberry-Verjus purée: Blend 2 oz. of locally grown strawberries for 1 minute. Add an equal amount (by volume, 1:1) of Verjus Blanc and blend again. Strain and keep refrigerated. 

Heirloom tomato water: Blend 2-3 locally grown heirloom tomatoes until fully puréed (1-2 minutes). Cover a container with cheesecloth, then add tomato purée. Cover and refrigerate overnight. Discard the remaining tomato sediment, bottle the resulting tomato water, and keep refrigerated. 

Sage syrup: Place 2 oz. of locally grown sage leaves into a large, sealable container (preferably plastic or pyrex). Bring 1 qt. water to a boil, then add to save leaves. Cover with a lid, leaving a small space for steam to escape. Let sit for 1 hour. Strain out the steeped herbs. Reheat the remaining sage water in a pot or kettle, then add an equal amount of sugar (1:1). Stir until the sugar has fully dissolved. Let the syrup fully cool before use.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.