After Dark Archives • Page 4 of 11 • Salt Lake Magazine

Apr 21

Giddy Up: Western-Themed Bars in Utah

By Morgan Hart After Dark

Flanker’s Hidden Boot Saloon

Tucked behind the lively Flanker Kitchen + Sporting Club at the Gateway, you’ll find a surprise waiting: the Hidden Boot Saloon. This rotating speakeasy transforms with each season, and its current Western incarnation is all boots, neon, and nostalgia. Expect a lively mash-up of vintage cowboy decor, glowing LED signs, and the unmistakable charm of swinging saloon doors.

Western Bars Utah — The bar is dressed in its wild-west best. Photo courtesy of Flanker.

“At Flanker we pride ourselves on curating immersive experiences that bring our locals together, and our latest pop-up, the Hidden Boot Saloon, is no exception,” says Francesco Lafranconi, VP of Beverage & Hospitality at Carver Road. “From the moment you walk through the swinging doors, you’ll feel the Western spirit and know you are in for an exciting, unforgettable evening.

For those thrill-seeking revelers, the speakeasy also includes a mechanical bull. Whether you’re channeling your inner rodeo star or just along for the ride (and the inevitable tumble), it’s a playful centerpiece with a cushioned landing for all levels of bravery.

To complete the Western experience, the bar serves up a special cocktail menu showcasing regional flavors and modern flair. Take the Cowboy Colada, a fusion-style piña colada that combines caramel whiskey, High West Double Rye, house-made colada mix and pinto beans—served with a crunchy bacon-coated straw, naturally. Other standouts include the RattleSnake Milk (spiked with Ancho Reyes Chile liqueur, rum, ginger-laced condensed milk, and a whisper of absinthe) and the Here Comes Dolly, a charcoal-blackened sipper with Tito’s, apple, berry, seltzer, and a pinch of sea salt. Hidden Boot also offers plenty of zero-proof options, alongside hearty Western-inspired bites like pulled pork sliders, BBQ burnt end wedge salad and carnitas tacos.

From the bull rides to the bar menu, Hidden Boot Saloon delivers a lighthearted dose of saloon-style escapism—just don’t wait too long. This pop-up rides off into the sunset at the end of summer.

If you go…

Flanker Kitchen + Sporting Club
6 N Rio Grande St Suite 35, SLC
Open Wednesdays and Thursdays 5 p.m. to 11 p.m., Fridays and Saturdays 5 p.m. to 1 a.m.

More Saloon-Style Fun in Utah

The Westerner
Salt Lake’s first country dance hall features live music every weekend, and free line dancing lessons during the week.

3360 S. Redwood Road, West Valley
Open Wednesday through Saturday 6 p.m. to 2 a.m

Aces High Saloon
A no-frills neighborhood bar dedicated to metal, punk rock and outlaw country music. Make yourself comfortable at a leather-tufted booth and enjoy live music most days of the week.

1588 S. State Street, SLC
Open Monday through Sunday 12 p.m. to 1 a.m.

Kemo Sabe
At the top of Park City’s Main Street, Kemo Sabe is a high-end western ware boutique with a well-kept secret. Behind their storefront is a hidden speakeasy serving up saloon-style sips in a stylish setting.

268 Main St., Park City
Open Monday through Sunday 10 a.m. to 5:30 p.m.

Apr 10

Love0

Grain-to-Glass: Distillery Roundup in Utah

By Avrey Evans After Dark

Utah offers a bounty of craft distillers ready to fill your cup with something delicious. We highlight long-standing industry leader with a few new (ish) distillers joining the community.

THE GREATS

DENTED BRICK

Dented Brick struck gold when they built their distillery in Salt Lake, liquid gold that is. Their on-site artesian provides a high-quality foundation for their vodka, rum, gin and whiskey. The distiller recently began offering a Whiskey Education Program, in which enthusiasts purchase a barrel, customize it, bond with it, and follow the entire production from fermentation to aging.

Distillery Utah — Alpine Distilling’s Sara Sergent with their award-winning Gin.

IF YOU GO: 3100 S. Washington St., South Salt Lake.

Alpine Distilling

Power couple Rob and Sara Sergent have been setting the bar for gin distillation at Alpine Distilling since 2016, and recently Sara became the most decorated distiller in the country as the second woman in U.S. history to be inducted into the London Gin Guild. Alpine’s award-winning portfolio of products include their Elevated Gin, named “Gin of the Year” gold medal in London. Visit their Park City bar for guided tastings or a custom gin-making experience.

If you go: 364 Main St., Park City.

High West

Hailed as the first distillery to open in Utah since the Prohibition, High West is an industry vanguard best known for their blended American whiskeys. Sip on a tried-and-true American Prairie Bourbon or savor one of their limited releases at their many Park City locations. Their Wanship distillery and tasting room offers the most immersive educational experience with whiskey ambassadors on hand.

If you go: 27649 Old Lincoln Hwy, Wanship.

Beehive Distilling

Though Beehive closed their bar last year, the Salt Lake distiller is still going full steam with spirit production. Their lineup of classic spirits include bourbon, amaro, vodka and several gins. Beehive was also the first Utah distiller to ride the canned cocktail wave, offering a Mule and Gin Rickey using spirits straight from their still.

If you go: 2245 S. West Temple, South Salt Lake.

Sugar House Distillery

Sugar House’s vodka has been consistently delicious since it first hit shelves in 2013, and the distillery’s other small-batch products quickly followed suit. Owner and distiller James Fowler takes pride in his grain-to-glass process, committed to zero outsourcing, additives, artificial colors or flavors. Pick up a bottle or canned vodka soda at their privately owned liquor store in Salt Lake.

If you go: 2212 S. West Temple, SLC.

THE NEWBIES

PROVERBIAL SPIRITS

Based in Park City, Proverbial Spirits splashed onto the scene in early 2022. Using locally sourced ingredients whenever possible, Proverbial makes their products from scratch. Owners Steven Currie, Rudy Lehfeldt-Ehlinger and Michael Kunde live by their brand’s motto: “Rules were meant to be broken” and have infused that same sense of curiosity and boldness into Proverbial’s vodka, rum and gin—the latter won a Silver Medal in the 2023 Bartender Spirits Awards.

IF YOU GO: 4175 N. Forestdale Dr., Park City.

CLEAR WATER DISTILLING CO.

The distillers at Clear Water reject typical spirit categories in favor of ephemeral, batch-based products. Take ‘Josephine Eau-de-Vie’ for example, an un-aged fruit brandy that is double distilled with a rum to offer a bouquet of smokey and sweet flavors. Their tasting room and distillery in Pleasant Grove (the first of its kind in Utah County) also hosts regular tasting events and cigar pairings pulled from their walk-in humidor room.

IF YOU GO: 564 W. 700 South, Pleasant Grove.

VINTAGE SPIRITS DISTILLERY

Craft small-batch distiller Vintage Spirits has been bottling out of their Midvale location since 2020, specializing in barrel-aged products like rum, whiskey and bourbon. True proponents of a grain-to-glass philosophy, the distillers offer. Saturday tours where you’ll get an inside look of the process from mash to finish.

IF YOU GO: 6844 S. 300 West, Midvale.

Mar 27

Love0

Mountain Wine Storage is Utah’s First Professional Wine Storage Facility

By Avrey Evans After Dark

Wine collecting is serious business. I’m not talking about those few bottles of Moet saved for a special celebration, or a half-corked carafe of Pinot sitting in your kitchen’s wine fridge. Lifelong collectors spend expeditious amounts of time, money and dedication tracking down limited-edition bottles and exotic pours. Collections worth hundreds of thousands of dollars aren’t left lying around to risk damage, theft, or worse—a mischievous teenager looking to nab a seemingly forgotten dusty bottle. These impressive collections should be stored in temperature-controlled facilities run by experts who understand their value, now Utah has one of its own.

Opened in May of 2024, Mountain Wine Storage is a 9,000 square-foot facility in Heber equipped with high-tech environmental controls and robust security. Finally, a place where your prized collection can be stored safe from the detriments of climate and wandering hands.

When Bill DeLeon moved to Utah in 2023, one of his greatest concerns was where to store his 3,000 bottle-strong wine collection. His search turned fruitless when he found nothing but residential storage lockers, but Bill did discover a business opportunity. Within the year he staked a commercial space in Heber and began the arduous hoop jumps that any booze-related business owner in Utah knows all too well.

Wine Storage Utah — The Heber facility maintains optimal wine-storage temperature and humidity.

The massive facility looks quite industrial on the surface, with forklifts onsite to move crates of wine, and individual locker spaces locked behind gates. But it’s the equipment beneath the warehouse exterior that makes Mountain Wine Storage truly shine, “we thought of everything that a collector and an investor would want,” DeLeon says. The 9,000 square-foot facility is armed with three industrial air conditioners, four industrial humidifiers, two industrial dehumidifiers, 25 security cameras, glass break detectors and an on-site wine concierge. Advanced climate control maintains the facility at 55% to 65% humidity, and 55 degrees Fahrenheit, with any severe variations triggering an alarm to security.

The facility is so dialed into the best wine-keeping conditions that DeLeon keeps his own collection safely tucked away in a locker on site, and he’s met plenty of like-minded wine fanatics whose ears perk up at the thought of a first-rate storage facility for their vino. “I built the facility based on the concept that there are a lot of people in Park City that like wine,” DeLeon says. “What I found is that there are also going to be a lot more people moving to Utah who like wine, and they’re going to need us.”

Getting those collections into Mountain Wine Storage isn’t DeLeon’s only priority, he’s also interested in connecting with the wider wine community in the Wasatch Back. “We want to organize wine dinners for our clients, as well as work with some of the wineries I know to come out and share their knowledge and products.” Stay up to date with the latest events and opportunities at mountainwinestorage.com.

If You Go

Mountain Wine Storage
88 W. Airport Road, Heber
mountainwinestorage.com

Sep 02

Love0

The Local Eatery & Bar 2024 Farm-To-Glass Cocktail Contest Entry

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

Bar: The Local Eatery & Bar

Bartender: Trenton Thornley

“I began bartending in 2004 at a crab house in Baltimore, M.D. My penchant for rambling led to a diversified intro to the industry, stretching from Maryland to Washington—dives and pool halls to craft cocktail and wine bars. I finally found roots in Seattle where I spent over a decade immersed in the Pioneer Square and Capitol Hill scenes. I’m now the lead bartender at Good Bar at the Local Eatery & Bar in downtown Salt Lake City.”

The Local Eatery & Bar, Trenton Thornley—Sweet Down in the Fire. Photo by Natalie Simpson, Beehive Photography.

The Local Eatery & Bar, Sweet Down in the Fire — The Local Eatery & Bar, Trenton Thornley—Sweet Down in the Fire. Photo by Natalie Simpson, Beehive Photography.

Cocktail: Sweet Down In The Fire

It’s a sweet and smoky riff on a bourbon sour with a High West Bourbon base and a farm-to-glass focus with bell pepper and peach juices, Heirloom Tomato Beet Tarragon Foam, as well as habanero and jalapeño peppers and local raw honey for a Hot Pepper Honey Syrup.

Recipe:
1.5 oz High West Bourbon
1 oz Yellow & Orange Bell Pepper Juice
0.5 oz Yellow Peach Juice
0.25 oz Lemon Juice
0.75 oz Hot Pepper Honey Syrup (recipe below)
1 dash Tobacco Bitters
3 dash Peach Bitters
Heirloom Tomato Beet Tarragon Foam (recipe below)

Prepare Foam and set aside. Combine all ingredients except Foam in a shaking tin. Add ice and shake. Strain into a chilled rocks glass. Spoon Foam over top of drink to taste.

Tomato Beetroot Tarragon Foam:
0.5 oz heirloom tomato juice
0.5 oz raw beet juice
0.5 oz tarragon simple syrup (see below)
0.5 oz aquafaba

Combine all ingredients in a mixing tin. Dry shake (no ice) for 10 seconds. Add ice to tin and shake for 10 more seconds. Double strain into a double-shot glass. Let rest to allow the foam to separate.

Hot Pepper Honey Syrup:
1 cup local honey
¾ cup water
2 habanero quartered
5 jalapenos sliced

Bring all ingredients to a boil then simmer for 10 mins. Strain out seeds and peppers. Cover and refrigerate for up to 2 weeks.

Tarragon Simple Syrup:
1 cup granulated sugar
1 cup water
5 sprigs of fresh tarragon

Dissolve sugar in water over medium heat until boil. Turn off the heat and stir in tarragon sprigs. Remove from heat and cover; steep for 10 minutes. Strain out tarragon with a fine strainer. Cover and refrigerate for up to 2 weeks.

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

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.

Sep 01

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KITA at Pendry 2024 Farm-To-Glass Cocktail Contest Entry

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

Bar: KITA at Pendry

Bartender: Jack Schulz

“I have been the lead bartender at KITA, Pendry Park City’s signature Japanese-inspired steakhouse and sushi bar, for two years, serving as the creative mastermind behind the restaurant’s creative cocktail menu. I started bartending as soon as it was legal, on my 21st birthday in Longbeach, Indiana. I’ve always had a passion for learning and creating.”

KITA’s Jack Schulz, Post Hill. Photo by Natalie Simpson, Beehive Photography.

Cocktail: Post Hill

An unexpected and unique blend of flavors that come together to create a delicious and beautiful cocktail, perfect for relaxing after a fun day in the sun. A vanilla-infused vodka-based cocktail, balanced with carrot and lemon juice, garnished with herbaceous parsley, and topped with spicy ginger beer.

Recipe:
1.5 oz Five Wives Heavenly Vanilla Vodka
1.5 oz Carrot Juice
0.50 oz Lemon Juice
0.50 oz Simple
Ginger Beer
Carrot Curls and Parsley

Combine into a rocks coupe and shake, Hawthorne strain over ice. Top with Ginger beer.

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

**About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Sep 01

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Bar Nohm 2024 Farm-To-Glass Cocktail Contest Entry

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

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.”

Bar Nohm, Liquid Luxury. Photo by Natalie Simpson, Beehive Photography.

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.

**About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Sep 01

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HSL 2024 Farm-To-Glass Cocktail Contest Entry

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

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.”

HSL, Amarga Esplendida. Photo by Natalie Simpson, Beehive Photo.

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.

**About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Sep 01

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Tupelo 2024 Farm-To-Glass Cocktail Contest Entry

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

Bar: Tupelo

Bartender: Mackenzie Wallace

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

Tupelo, Sopa De Pollo para el Alma. Photo by Natalie Simpson, Beehive Photography.

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.

**About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

Sep 01

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Alpine Distilling’s Social Aid & Pleasure Club 2024 Farm-To-Glass Cocktail Contest Entry

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

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.”

Alpine Distilling, Pomme-Pomme Seventy-Five. Photo by Natalie Simpson, Beehive Photo.

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.

About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Sep 01

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Log Haven 2024 Farm-To-Glass Cocktail Contest Entry

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

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.”

Log Haven, The Knaughty Pine. Photo by Natalie Simpson, Beehive Photography

Log Haven—The Knaughty Pine — Log Haven, The Knaughty Pine. Photo by Natalie Simpson, Beehive Photography

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.

After Dark

Flanker’s Hidden Boot Saloon

If you go…

More Saloon-Style Fun in Utah

THE GREATS

THE NEWBIES

If You Go

Bar: The Local Eatery & Bar

Bartender: Trenton Thornley

Cocktail: Sweet Down In The Fire

About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Bar: KITA at Pendry

Bartender: Jack Schulz

Cocktail: Post Hill

About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Bar: Bar Nohm

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

Cocktail: Liquid Luxury

About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Bar: HSL

Bartender: Jordon Strang

Cocktail: Amarga Esplendida

About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Bar: Tupelo

Bartender: Mackenzie Wallace

Cocktail: Sopa De Pollo para el Alma

About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest

Bar: Alpine Distilling’s Social Aid & Pleasure Club

Bartender: Xania V. Woodman

Cocktail: Pomme-Pomme Seventy-Five

Bar: Log Haven

Bartender: Duncan Campbell

Cocktail: The Knaughty Pine

About 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**

**About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

**About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest**

**About the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest**