After Dark Archives • Page 3 of 11 • Salt Lake Magazine

Sep 01

Urban Hill 2025 Farm-to-Glass Cocktail Contest Entry

By Salt Lake Magazine After Dark, Farm-to-Glass Cocktail Contest

Establishment: Urban Hill —510 S. 300 West, SLC
Bartender: Jordon Strang
Cocktail Name: Afterlight

In addition to his work at Urban Hill, Jordon Strang runs a popular pop-up drink series called Bitter Lovers, which shows how much this bartender dives into the deep end of the liquor pool. He’s so enthusiastic about the farm-to-glass concept of our contest that he’s revised the entire Urban Hill drinks menu this fall. The whole lineup will be made with products farmed, produced, or foraged in the state of Utah. (He actually made six entries and all will appear on the menu.)

“We have short seasons and rapid growing periods, and it’s very feast or famine, so we are picking these products in the peak of their season and doing some slight fermentation or preserving them for this menu. I think it’s a fun opportunity to highlight our local farmers.”

Photography by Natalie Simpson, Beehive Photography.

What does he love about bar work? “Taking care of people. Maybe take them away from the tedium, the mundane, the troubles of their life.”

After a night of drinking, Jordon loves the salty limeade at Salt Lake’s Phở Tây Hô. A bit of bitter, a bit of salty, a bit of sweet, just as it should be.

Afterlight

1.5 oz Sugar House Blue Corn Bourbon
.5 oz Faccia Brutto Amaro Gorini
.5 oz apricot-golden beet Gum Syrup
Grated Ritual Chocolate on top

Stir and strain over a big rock and generously grate chocolate over the top.

Apricot-Golden Beet Gum Syrup:
Juice equal parts apricot and golden beet syrup, add 50% sugar by weight and combine and blend

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.

Sep 01

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Post Office Place 2025 Farm-to-Glass Cocktail Contest Entry

By Salt Lake Magazine After Dark, Farm-to-Glass Cocktail Contest

Establishment: Post Office Place — 16 W. Market St., SLC
Bartender: April Long
Cocktail Name: What Remains

The star ingredient of “What Remains,” is its story. April Long designed it with the dwindling Great Salt Lake in her mind.

“It’s the story of how the lake is changing,” she says. “As the water level drops and the saline concentration grows in the lake, its blue color gives way to red algae. That red algae is the last color the lake will have. So hopefully this cocktail is just a little bit of a nudge to think about preservation and what we have yet to save.”

Built with Waterpocket Gin, Meliae and shochu, the cocktail’s soft blue-green base is tinted with blue spirulina to evoke the lake’s iconic color when it’s full of life. Crowning the top is an aromatic, silky red foam of tangy sumac, watermelon and hibiscus, symbolizing the hues of the concentrated salinity of the lake. A pickled sea bean garnish is a taste of the wetlands, which are a critical habitat for migratory birds. Now that’s a story.

“Fall is a time for reflecting and this drink invites us to consider our relationship with the land—what we protect and ‘What Remains’ if we fail.”

Photography by Natalie Simpson, Beehive Photography.

April hopes her drink will spark bar talk about the lake. “I want to ask what people think about the lake, what do they know? Have they ever been there? Cocktails can be a means to communicate something larger.”

She’ll be directing patrons to the Great Salt Lake Hopeline, a project supported by the public art project Wake the Great Salt Lake. She’d love folks to call and leave the Great Salt Lake a loving voicemail. “It’s the coolest thing,” she says. (Call 979-GSL-HOPE or visit gslhopeline.org for more info.)

What Remains

6 drops preserved lemon cordial
6 drops botanical brine
.5 oz clarified lemon juice
.5 oz juniper-sage and blue spirulina syrup
.5 oz Waterpocket Meanad
.5 oz Iichiko shochu
1 oz Waterpocket Gin

Shake and strain into a small coupe. Siphon sumac tea, watermelon juice, hibiscus liqueur and salt foam. Sprinkle salted sumac on one half of the cocktail and garnish with a pickled sea bean.

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**

Sep 01

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Scion Cider 2025 Farm-to-Glass Cocktail Contest Entry

By Salt Lake Magazine After Dark, Farm-to-Glass Cocktail Contest

Establishment: Scion Cider — 916 S. Jefferson St., SLC
Bartender: Tyler Zacher
Cocktail Name: Red Rave

Native Utahn Tyler ZacHer was gone for a long while, spending 12 years behind bars in Austin before returning home to Salt Lake City. Tyler works at Scion, which has the second-largest cider selection in North America, so he had plenty of inspiration around him. His cocktail uses a Normandy-style apple brandy produced here in Utah, combined with fresh beet juice from beets grown in the garden of Scion’s owner.

Photography by Natalie Simpson, Beehive Photography.

His time in Austin did leave him with a love of post-shift margaritas. He geeks out on cocktails that mimic things in the real world—a tootsie roll martini is a favorite. But most of all, he loves the speed of bartending, the constant flow of different folks and the diversity of tastes. He especially loves talking about Utah to visitors, explaining his favorite things about his home state that drew him back in after all those years away.

Red Rave

1.5 oz Holystone Normandy Apple Brandy
1 oz beet-brandy (fresh beet juice and Christian Bros. Brandy)
.5 oz RAFT Demerara Syrup
.75 oz fresh lemon juice, orange twist and candied beet garnish

Serve in a rocks glass with ice.

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**

Sep 01

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Sugar House Station: 2025 Farm-to-Glass Cocktail Contest Entry

By Salt Lake Magazine After Dark, Farm-to-Glass Cocktail Contest

Establishment: Sugar House Station — 2155 S. Highland Dr., SLC
Bartender: Seth Hansink
Cocktail Name: Pottery Class

The historic Post Office building off 2100 South in Sugar House has been a drug store, an ice cream shop, a seafood restaurant, and now, the 1930s landmark is the home of Utah’s very first “bar hall”. Sugar House Station is the latest endeavor from Pago Group’s Scott Evans, who has partnered with local distilling vanguards James Fowler and Alan Scott of Sugar House Distillery and Waterpocket Distillery, respectively, to bring the building into a new era of business.

Photography by Natalie Simpson, Beehive Photography.

Head bartender Seth Hansink came up with this spicy, amaro-forward sipper for this year’s Farm-to-Glass contest, and the cocktail does a lovely job of showcasing the collaborative nature of Sugar House Station. Utilizing Sugar House Distilling’s Blue Corn Bourbon and Water Pocket Distilling’s Hartnet, the booze-forward cocktail gets a dose of heat from habanero orgeat. Paying homage to the classic Trinidad Sour, Hansink added a heaping half ounce of Angostura bitters for some full-bodied baking spice flavor. Crowning the autumn-hued drink is a fresh bouquet of mint, delivering some fresh herbal aromatics to this bold concoction.

Pottery Class

1 .5oz Sugar House Blue Corn Bourbon
.5 oz Waterpocket Hartnet
.5 oz Angostura Bitters
.75 oz lime juice
.75 oz habanero orgeat

Add all ingredients with ice to a shaker tin and shake well. Strain into a collins glass and garnish with a fresh mint bouquet.

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**

Sep 01

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HSL 2025 Farm-to-Glass Cocktail Contest Entry

By Salt Lake Magazine After Dark, Farm-to-Glass Cocktail Contest

Establishment: HSL — 418 E. 200 South, SLC
Bartender: Cole Jones
Cocktail Name: The Dirty Rat

Cole Jones tried several different artistic fields, including working as a chef, before he found bartending and something clicked. “I love coming up with cocktails and making menus, it’s such an interesting expression of creativity. There’s nothing else like it”.

That creativity led to the Dirty Rat, a cocktail inspired by his experience making late summer ratatouille. “The second it hit me, a ratatouille martini, it was like divine inspiration.” Watch for hints of garlic and olive.

Photography by Natalie Simpson, Beehive Photography.

Even though his drink is veggie-forward, when it comes to relaxing, Cole loves a tiki cocktail. A classic daiquiri or ‘ti punch with rhum agricole hits the spot. Cole also loves mixing up some theatrical drinks—“anything I can light on fire, I’m happy with.”

His hangover recovery routine is inspired by Anthony Bourdain: “Have a beer, have a cigarette, eat some spicy food, go for a long walk, drink some coffee, all within the same hour.”

The Dirty Rat

1.5 oz Sugar House Vodka
1 oz ratatouille shrub
.5 oz Olive brine
.25 oz Waterpocket Toadstool Notum
.25 oz Lusau Fino Sherry
2 drops of Saline solution

Stir, strain and garnish with a skewer of dehydrated zucchini and yellow summer squash

Ratatouille shrub:

Add tomatoes, charred eggplant, zucchini, squash blossom, red bell pepper, garlic, salt, pepper, verjus rouge, red wine vinegar and water to a blender, blend on high till well incorporated, strain through a fine mesh strainer, then strain again through a coffee filter.

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**

Sep 01

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Water Witch 2025 Farm-to-Glass Cocktail Contest Entry

By Salt Lake Magazine After Dark, Farm-to-Glass Cocktail Contest

Establishment: Water Witch— 163 W. 900 South, SLC
Bartender: Dawson Jenkins
Cocktail Name: Sack Lunch

Dawson is a local boy who has been tending bar since he turned 21. It’s no wonder that his cocktail was inspired by a sack lunch like your momma used to make for you. Think recess vibes.

Don’t mistake youth for a lack of maturity though. With Waterpocket Snow Angel Aquavit, fino sherry, homemade peach burrata and locally produced bitters, this is not your kindergarten juice box.

Dawson loves whipping up egg white cocktails, as befits a guy who is always thinking about the chemistry of what he’s stirring and the idea of understanding what flavors exist
in Utah’s biome.

Photography by Natalie Simpson, Beehive Photography.

“What grows together, goes together, and we grow here.” Bartending in Utah is especially fun because he gets to subvert the expectations that our drinks will suck. “It makes me a little oppositional defiant …I have the most fun job in the world. There’s so much more going on than making drinks … hosting a vibe, making sure that everybody’s having a good time and facilitating connections.”

Dawson used to be skeptical about the hair-of-the-dog hangover cure. “I thought ‘you guys are just looking for an excuse to drink again.’ It works, a little bit. So maybe an Underberg after a breakfast sandwich.”

Sack Lunch

1 oz Waterpocket aquavit
.5 oz cappaletti
.5 oz fino Sherry
.75 oz acid-corrected apple juice
.5 oz whey
A bar spoon of Maenad
1 sleeve bitters blend

Shake and strain onto ice

Garnish:
Garnish with two crescent apple slices and a ball of housemade peach burrata. Bitters Blend: Mix equal parts Angostura and Waterpocket Notom.

Acid Corrected Apple Juice:
Juice green apples and add 4g of citric and 4g of malic acid to every 500g of apple juice

Whey and Peach Burrata:
Bring whole milk just below a boil and slowly add 1 cup of white vinegar per gallon of milk till the mixture curdles. Set aside for 20 minutes and blend the peaches. (You can use whey to begin the blending if peaches are less juicy).

Set aside the whey to cool. Take milk solids (curds) and incorporate peaches. Add salt and sugar to taste and strain this wet mess in a cheesecloth. Suspend the cheesecloth in the fridge overnight to solidify and form into pearls once the cheese has set.

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**

Sep 01

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The Vault 2025 Farm-to-Glass Cocktail Contest Entry

By Salt Lake Magazine After Dark, Farm-to-Glass Cocktail Contest

Establishment: The Vault at Bambara —202 S. Main St., SLC
Bartender: Nick Murphy
Cocktail Name: Pear of Amigos

“Salt Lake is a little hesitant on booze-forward cocktails,” Nick Murphy says, “so I try to make something that’s a little more boozy, but not just a punch in the mouth.” Working in the bar at the Kimpton Monaco means that he needs to straddle two worlds—locals and visitors. Nick works to marry the sophistication that his globe-trotting customers expect with Utah’s local ingredients.

He loves the interaction he gets with all kinds of people. “Everyone has an amazing story. Once you get past the initial icebreaker, most times they open up.”

Photography by Natalie Simpson, Beehive Photography.

His cocktail is squarely aimed at the fall weather he enjoys as an outdoor guy. With ginger and cinnamon bark to evoke the changing seasons and whiskey and reposado to warm you up, the Pear of Amigos is a campfire cocktail that works well served up in one of Salt Lake’s swankiest hotels.

Pear of Amigos

1.5 oz Elijah Craig
.5 oz Casamigos Reposado
.25 oz spiced pear
.25 oz Domaine De Canton
.25 oz lemon
.5 oz cinnamon bark syrup

Garnish with toasted cinnamon sticks.

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**

Aug 25

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Kemo Sabe’s speakeasy in Park City Embraces a Sip-and-Shop Experience

By Avrey Evans After Dark

The folks at Kemo Sabe don’t mess around when it comes to high-end Western luxury. Their Main Street shop in Park City is a magnet for those seeking custom-fitted felt hats, top-tier cowboy boots and a trove of Americana accessories. And to elevate the retail experience even further, the boot shop has a hidden speakeasy where you can sip while you shop.

“We’re the hat store in town,” says General Manager Lindsay Perez of the Kemo Sabe location, which began as a family-owned shop in Aspen and has now expanded to six locations in the American West. “But each location also goes the extra mile to give shoppers a one-of-a-kind experience that you can’t find at other retailers: a secret speakeasy.”

Kemo Sabe PC, which opened in 2023, fills its shop with family-owned vendors and artisan ware. But tucked away within the curated floor is an unassuming display shelf that, when touched just right, reveals the entrance to the hidden bar. You can thrill in the hunt by kicking around for it, or avoid damaging a pair of $1,800 python boots by simply telling the staff you’re looking for a drink. It’s your call.

Complete with cowhide rugs, long-horn mounts and natural wood finishes, guests are greeted with old-world saloon vibes. The full-service bar can pour up any number of classic cocktails, or a few fingers of a high-end local bourbon. With a glass in hand, step over to Kemo Sabe’s hat-steaming or boot-fitting stations, where stylists can help you find the perfect fit.

Kemo Sabe’s speakeasy is open to the public seven days a week during regular
tore hours and is also available for private rentals. Grab your gals and spend an afternoon customizing hats with feathers, pins, beaded chains, brands and all the other bells and whistles your little cowgirl heart desires. And hell, why not pair the experience with a bottle of bubbles and a round of espresso martinis? A little shopping under the influence never hurt anyone.

If You Go

Kemo Sabe
268 Main St., Park City
Check their website for seasonal store hours | kemosabe.com

See more stories like this and all of our Food and Drink coverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best life in Utah?

Jul 08

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Alpine Distilling’s Triple Oak Whiskey Awarded 98 Platinum in Global Competition

By Avrey Evans After Dark

Just about every spirit company claims to have the “Best.” “Best Triple Distilled Vodka,” “Best Single Barrel Bourbon,” how about “Best Tequila That Definitely Won’t Give You a Hangover, We Promise.” But how many of those brands can back up their claim with a panel of impartial industry experts who have tasted and rated their products on a rigid rubric? One such spirit vanguard that can proudly proclaim its “Bestness” with conviction is Alpine Distilling, whose Triple Oak Whiskey recently received a stellar 98 Platinum rating in the Enthusiast Reports International Spirit Competition.

“In my 15-year career in the spirits industry, we’ve only had three other instances of a 98 rating that came in from our panelists,” says Enthusiast Report CEO and publisher Lincoln Salazar. The rating is derived from a group of expert panelists with a combined over 100 years of industry experience. And they take their judging roles extremely seriously. During the blind tasting, judges appraise thousands of spirits submitted from across the globe. To ensure an unbiased rating, judges are restricted from eating or drinking hours prior, and roaming proctors ensure they keep from conferring with each other. It’s like an SAT, but with booze.

Alpine is no stranger to international accolades. Master Distiller Sara Sergent was recently inducted into the London Gin Guild as “Warden Rectifier”—only the second woman in U.S. history to do so. Their Elevated Gin was named “Gin of the Year” in 2021 and continues to shine in local and national competitions. While Alpine’s botanical brilliance is derived from Sara, founder and husband Rob Sergent leans into his roots—Kentucky roots to be exact. The Bluegrass State native comes from generations of distillers and has honed his process to perfect award-winning whiskey in Utah, a locale known for its elevational challenges and stringent spirit laws.

Alpine’s Triple Oak is a feat of distilling ingenuity, starting with locally sourced mountain water fed from a subterranean aquifer and grain imported from Rob’s home state. Each production stage is tedious and hyper-monitored, from the open-fermentation stage to secondary aging in double-toasted oak barrels. The latter process, artisanal aging in hand-crafted barrels, is in itself a signal to Alpine’s pursuit of perfection. The distiller tapped Chris Hansen to craft barrels with wood that could counteract Utah’s low humidity with faster lignin extraction, allowing hemicellulose to release from the oak and dissolve into the spirit. For all you non-master distillers: these are the yummy sugars that create caramel, toffee, and honey-like notes in your bourbon. The additional year spent aging in hand-crafted barrels of quarter-sawn American Oak with hand-split French Oak heads results in a sophisticated flavor profile.

All of that painstaking labor pays off in a whiskey that is rich and creamy on the palate, with a luxurious finish of roasted nuts and molasses. It’s a delightfully smooth sipper, and we can attest, Triple Oak is truly greatness in a glass.

Jun 09

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Get Your Aperol Spritz Fix at Spritz! In Salt Lake

By Avrey Evans After Dark

Temperatures are finally warming up in Salt Lake City, which can only mean one thing: It’s spritzer season baby. Although, we never stopped enjoying our Aperol Spritz and tall pours of prosecco because we know that spritz season isn’t confined to a calendar; it’s a state of mind. The folks at Spritz! understand this and the bubbles flow year round at this adorable bar inside The Peery Hotel.

Wife duo Lizzie and Cailee Jacobs were inspired by their international travels when they constructed a splashy European lounge in the heart of Salt Lake. “I knew I wanted it to be small, super cozy and girly,” says Lizzie. “I wanted people to walk in and feel that someone took time to design the space, not just slap 10 TVs on the walls and call it a day.” Drawn to bold patterns, mid-century maximalism and intimate atmospheres, the couple was elated to discover an open space inside the historic Peery Hotel downtown. Lizzie wasted no time dressing the compact space in a swath of eclectic furnishings and striking patterns, including a hot pink hallway, a wall of mirrors and a personal gallery collage. While others might view the small square footage as a detriment, Lizzie saw it as an opportunity for serendipitous connections—between single travelers or locals looking to share a spritz. “There’s something so exciting about strangers sitting side by side and sparking up a conversation,” she says. “That’s the magic of a hotel bar.”

The drinks at Spritz! match the interior’s sunny disposition, focusing on bubbly cocktails that are as crushable as they are cute. “We want to keep up with the trends, so our menu will include rotating spritz options and fan favorites like espresso and matcha martinis.” The bar’s mix-and-match Spritz options include the foundational Aperol Spritz, along with other bright variations like the Midori and Limoncello Spritz. Inclusivity is key at Spritz!, which is why the menu also boasts an array of mocktails, all served in elegant wine glasses and adorned with garnishes that are as visually appealing as they are refreshing.

Having been open for just over a year, Lizzie has been elated with the response from the community. “It’s been so rewarding, it’s so fulfilling to have found our people.” And, having dialed in the bar’s cocktail approach, the Spritz! team is excited to work in more weekly events and special gatherings. Hosted each Friday, Spritz! screens an episode of RuPaul’s Drag Race and invites local drag queens for commentary. The camp-meets-Campari viewing party is a perfect weekend activity to add to your summer lineup, follow their socials to stay up-to-date with themed parties and meet-ups.

With their playful approach to summer sipping and interiors brimming with personality, Spritz! is a welcome addition to Salt Lake’s nightlife scene. So, the next time you’re craving an Aperol Spritz (which, let’s be honest, is always), make your wya to Spritz!—where every season feels like spritz season.

When You Go

110 W. 300 South (located inside the Peery Hotel)
spritz.com | @spritzslc

After Dark

Establishment: Urban Hill —510 S. 300 West, SLCBartender: Jordon StrangCocktail Name: Afterlight

Photography by Natalie Simpson, Beehive Photography.

Afterlight

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Establishment: Post Office Place — 16 W. Market St., SLCBartender: April LongCocktail Name: What Remains

Photography by Natalie Simpson, Beehive Photography.

What Remains

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Establishment: Scion Cider — 916 S. Jefferson St., SLCBartender: Tyler ZacherCocktail Name: Red Rave

Photography by Natalie Simpson, Beehive Photography.

Red Rave

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Establishment: Sugar House Station — 2155 S. Highland Dr., SLCBartender: Seth HansinkCocktail Name: Pottery Class

Photography by Natalie Simpson, Beehive Photography.

Pottery Class

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Establishment: HSL — 418 E. 200 South, SLCBartender: Cole JonesCocktail Name: The Dirty Rat

Photography by Natalie Simpson, Beehive Photography.

The Dirty Rat

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Establishment: Water Witch— 163 W. 900 South, SLCBartender: Dawson JenkinsCocktail Name: Sack Lunch

Photography by Natalie Simpson, Beehive Photography.

Sack Lunch

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Establishment: The Vault at Bambara —202 S. Main St., SLCBartender: Nick MurphyCocktail Name: Pear of Amigos

Photography by Natalie Simpson, Beehive Photography.

Pear of Amigos

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

If You Go

When You Go

See Latest Issue Below:

Join The Hive

Establishment: Urban Hill —510 S. 300 West, SLC
Bartender: Jordon Strang
Cocktail Name: Afterlight

**About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Establishment: Post Office Place — 16 W. Market St., SLC
Bartender: April Long
Cocktail Name: What Remains

**About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Establishment: Scion Cider — 916 S. Jefferson St., SLC
Bartender: Tyler Zacher
Cocktail Name: Red Rave

**About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Establishment: Sugar House Station — 2155 S. Highland Dr., SLC
Bartender: Seth Hansink
Cocktail Name: Pottery Class

**About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Establishment: HSL — 418 E. 200 South, SLC
Bartender: Cole Jones
Cocktail Name: The Dirty Rat

**About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Establishment: Water Witch— 163 W. 900 South, SLC
Bartender: Dawson Jenkins
Cocktail Name: Sack Lunch

**About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Establishment: The Vault at Bambara —202 S. Main St., SLC
Bartender: Nick Murphy
Cocktail Name: Pear of Amigos

**About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest**