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
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.
