Welcome to the home of Salt Lake magazine‘s Farm-to-Glass Cocktail Contest. Each year Salt Lake magazine invites Utah’s best bartenders to create an amazing cocktail with local seasonal ingredients. During the contest readers can visit participating bars and restaurants and vote for their favorites. Here you’ll find our individual entries and the recipes to test your home bartending skills. Thirsty for more? Discover all of our Eat & Drink and Bar Fly stories.
On Monday, we reprised our Farm-to-Glass Cocktail Contest celebration, and damn, was it a good party. We announced the ten winners from this year’s contest, including the top prizes for Judge’s Choice and Winner’s Choice (hit the link here if you missed the reveal). We’d like to thank all our guests and bartenders for celebrating with us, and give a huge shoutout to our vendors for providing the fuel for the evening: Good Day Catering, Vine Lore, Sugar House Distillery, Mountain West Hard Cider, Old Town Cellars, and Speakeasy Mixology & Flair. Of course, we would not have been able to pull off such a successful party without our incredible venue partner, This is the Place.
And finally, a special thank you to this year’s title sponsor, Sysco, and our other Farm-to-Glass sponsors: Libation, City Cast Salt Lake, Mountain West Hard Cider, Old Town Cellars, Speakeasy Mixology & Flair, This is the Place and Sugar House Distillery.
Through September, 23 bars from across the state presented delicious cocktail creations and competed for the best in Utah. The entries in our 2025 Cocktail Contest shone 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. Offering their own spins on autumnal flavors, we sipped on cocktails that evoked memories of childhood or brought us on a trip to faraway lands. There were boozy little numbers that awakened our senses, and cocktails so elaborately prepared with countless bottle pours and intricate garnishes that they were as much a performance as they were a drink.
As our expert panel of judges was tasked with the heavy responsibility to hit the cocktail trail, we opened the polls to the public and were floored with the response. By the end of the contest’s one-month run, we tallied up a total of 25,840 votes—a huge jump from previous years. And while we acknowledge there may have been some friendly ballot stuffing at play, we’re overjoyed that our city’s bartenders are getting the recognition that they deserve.
So, without keeping you in further suspense, we’d like to announce the Reader’s Choice, Judge’s Choice, Runner Ups and a few standout superlatives from this year’s contest. Thank you to every mixologist who participated this year. We can’t wait to see what you’ll mix up in 2026!
Reader’s Choice: “Sack Lunch” by Dawson Jenkins of Water Witch
Dawson Jenkins, Water Witch. Photography by Natalie Simpson, Beehive Photography.
In addition to being among our most enthusiastic contestants, Dawson seems to have a very large group of fans who turned out in droves to vote for his meticulous cocktail Sack Lunch, which was inspired by going home to the lunches his mother used to pack for him. In addition to his skill in getting out the votes, Dawson’s bartending chops also caught the attention of our judges. His entry ranked high among all of our panelists.
“Simple presentation let the unique color draw you in visually, the subtle aroma set the tone for a surprisingly intimate dance around the palate.” —Josh Edwards
“Apples and cheddar—one where the drink name really matched the taste. Great flavor combos, not too sweet. Very drinkable. Love the zero-waste approach to creating the garnish.” —Ali Vallarta
“This cocktail is fun and frothy and appropriately built with crunchy ice in a Collins glass. The apples and cheese garnish are a whimsical touch.” —Darby Doyle
“I really enjoyed seeing the use of a new product this year—Aquavit from Waterpocket. Dawson’s cocktail showcased the spicy and herbaceous nature of the spirit while adding some awesome tannic complexity and juiciness. Extra credit for making his own peach burrata, I asked for seconds.” —Avrey Evans
Reader’s Choice Runner-up: “Smoked Orchard” by Mariano Agustin Forza of Palomino
Mariano Agustin Forza, Palomino. Photo by Natalie Simpson, Beehive Photography
We were pleased to have a larger presence of Wasatch back bars this year, and Riverhorse’s new joint, Palomino, came into the contest with confidence. Bartender Mariano Agustin brought a touch of South American flair to the Utah mountains, drawing on the Argentinian social ritual of asado to inspire a smoky and crushable cocktail dubbed “Smoked Orchard.” His entry was a hit amongst the public and received high marks from our judges.
“Flash paper, flames and a reveal? I’m a sucker for a show. The presentation was intentional, with unique glassware and circular ice cubes. Palomino is known to stir up an Insta-worthy cocktail, and my phone definitely sipped first.” —Avrey Evans
“Beautiful presentation, color, and pear flavor. Also, admirable dedication to the spirit of the competition, smoking pears on his balcony. I loved the woven story of the smoky elements and hometown asaditos.” —Ali Vallarta
Judge’s Choice: Rouser: “Sticks & Stones” by Benjamin Arcia of Rouser at Asher Adams
Benjamin Arcia, Rouser. Photography by Natalie Simpson, Beehive Photography.
We held several judges’ confabs during the course of our contest, and we mused about our findings and identified clear outliers. One cocktail that caught the attention of nearly all our judges was Sticks & Stones by Rouser’s own Benjamin Arcia. As one of the only savory cocktails in this year’s competition, Ben surprised us with his use of unconventional produce and bold flavors. In the end, his ambitious vision landed gold with a harmonious blend of bright acidity, stone-fruit depth and sharp pepper. This is the only cocktail that multiple judges scored a 10 across all three categories—you could say we were quite smitten with it.
“Excellent balance. Bright, earthy, and savory. I would definitely go back for more. The ingredients came together like strangers from around the world met and left feeling like family.” —Josh Edwards
“The aromatics from the amaro, arugula, and apricot worked perfectly, and the addition of cracked pepper elevated it into something truly memorable. It was one of the most unique and thoughtfully layered flavor combinations I tasted during the contest. Overall, Sticks and Stones nailed it—an exceptional reflection of Utah’s fall flavors and creativity.” —Chelsea Rushton
“This was both unique, flavorful and had some delightfully surprising elements, including the arugula tincture Benjamin made. It added some pepperiness and depth to the cocktail to balance the apricot preserves.” —Lydia Martinez
“This is a superb cocktail, exceptional use of unusual ingredients — arugula?!? A real knockout” —Francis Fectau
“Beautiful color and presentation. A winter salad in a glass. So leafy! Clever to use arugula instead of a more obvious fruit. Really clean presentation.” —Ali Vallarta
Judges’ Choice Runner Up: Sporeplay” by Karissa Kermode of Current
Karissa Kermode from Current. Photo by Natalie Simpson, Beehive Photography.
It’s hard dang work tasting 23 cocktails and then selecting just one top prize-winner. It’s like a parent picking their favorite child (but you know you have one). This creation from Current bartender Karissa Kermode raised eyebrows across the board with its innovative use of mushrooms. Yes. Mushrooms. That, along with the clever name “Sporeplay” and the fact that this stunt drink actually sticks the landing, led us to Karissa as our runner-up Judges’ Choice winner.
“This was a visually delightful drink, and prepared well using a dry shake to incorporate the egg and keep it from separating. There was a fuckton of surprises to be found in this cocktail, and it only improved as it drained down. Beehive’s Jack Rabbit gin is one of their more challenging spirits to bring to a savory party, but it was deftly done here.” —Darby Doyle
“I thought this was an impressive creation in the spirit of the contest. The peaches, sage, and mushrooms were perfect for September, a transition month from summer to fall. Even building the story around a show that had a Salt Lake moment.”—Ali Vallarta
“The mushroom nose is really subtle, and the butter and fat coat the mouth in such a warm fall embrace. A sweet herbaceous note from the sage mixed with those buttered mushrooms is delightful. Oh, and the texture is a thick but not soup weight. Would order it again.” —Avrey Evans
Notable Potables
Most Hyperlocal — The “Raspberry Days” Gimlet by Keslee Smith of Mar | Muntanya
Keslee used raspberries from the Salt Lake farmer’s market for her cocktail that pays homage to Bear Lake’s Raspberry Days festival. Mixed with gin from Alpine Distillery, it’s Utah’s mountains in a glass.
Keslee Smith, Mar | Muntanya. Photo by Natalie Simpson, Beehive Photography
“The creator went up to Bear Lake to collect raspberries and brought an iconic Utah beverage (the Bear Lake Raspberry Shake) into this cocktail. I was impressed with Keslee’s commitment to the Bear Lake of it all, even when she discovered a dearth of raspberries due to development.”- Ali Vallarta
“4 out of 5 ingredients were local. They even traveled to the farm to harvest raspberries and raspberry leaves.” —Lydia Martinez
Best Cocktail for a Cause — “What Remains” by April Long, Post Office Place
Our judges couldn’t stop talking about the performance art created by POP Bartender April Long. She took the assignment further than any contestant in the history of this contest ever has.After creating a complex cocktail inspired by the Great Salt Lake, April and POP teamed up with the folks at Wake the Great Salt Lake to bring in several artistic installations inside their space downtown. There were zines, projected videos and even a phone booth. To April and her collaborators, thank you for using the concept of Farm-to-Glass as a vehicle for a community call to action. Our hats are off to you.
“The through-line of this drink from inception, to ingredients, to the installation of multiple interactive art and educational concepts is truly remarkable. April and POP are doing more than serving up a great cocktail; they served up a stirring call to action.” —Darby Doyle
April Long, Post Office Place. Photography by Natalie Simpson, Beehive Photography.
“I have never seen an entrant jump into the assigned task with such gusto and glee. Practically the whole bar has become an experience around this one drink. On the drink front, the botanical brine used features a bunch of thematically apropos ingredients (it’s a 10-minute story by itself). There’s Waterpocket Meliae and gin, too. Look. I am a grizzled and jaded human being. April’s enthusiasm and creativity on this drink were genuinely inspiring and will live long in my memory as a truly unique experience. “ —Stuart Melling
“This is a cocktail that makes a difference. The story, the community connection and April’s passion were what set this apart.” —Lydia Martinez
“Every single detail: from naming the bitters to the menu photos and theming out the restaurant. This sets a new ~bar for entries and community collaboration/hype. I also loved that it felt like the locale; what wasn’t at the lake was at PoP.” —Ali Vallarta
The Three Musketeers Award for Collaboration — “Son of a Peach” by Kate Lubing, Zac Ford and Alyssa Burson of HK Brewing
Over the past few Farm-to-Glass contests, we’ve been sensing a bit of a shift toward collaborative cocktailing. In the spirit of ego-less mixology, our city’s bartenders are sharing the spotlight and industry knowledge—rising tides and all that. This year, the bar that went above and beyond to crowdsource a delightful spicy cocktail is HK Brewing.
Kate Lubing, Zac Ford & Alyssa Burson, HK Brewing. Photo by Natalie Simpson, Beehive Photography.
“When I stopped into HK to try this zippy cocktail, Zac Ford shook up this cocktail for me with barely contained glee. (I think I heard a little “whoop!” from behind the bar when my server called over the order.) He was STOKED to make it and tell the story behind the drink. As a newbie bartender, he was definitely slinging some Billy the Kid circa 1988 Emilio Estevez energy and I am all in on this excitement for the craft.” —Darby Doyle
“How is this so arrestingly spicy and yet airy and light. If ceviche were a drink, in that regard. I love the trace of peace to calm the Fresno chile. So Utah, in its flavors and southwesternness, even the horseshoe ice cube. I also appreciate that they used their kombucha here!” —Ali Vallarta
The Foam-O Award for the Foamiest Foam — “The Cafe Racer” by Josh Van Gorden Felt
Every year, some common trend emerges among the entries (which, in 2019, led us to a lifetime ban on performance-enhancing with Pumpkin Spice). This year it was foam. So much foam. Six entrants employed the flourish with varying degrees of success. The standout was The Cafe Racer by Josh Van Gorden of Felt.
“A beautiful looking thing, while some complained about the quite thick foam, I quite enjoyed the stiffness (using Xantham gum). Perhaps it would have been nice to have a utensil to tackle it, mind you.” –Stuart Melling
Josh Van Gorden from Felt. Photo by Natalie Simpson, Beehive Photography.
“This was my winningest foam out of the bunch. I loved the negroni-esque take while adding a local amaro and local peach cordial along with five-spice syrup. I liked the heat in the cocktail.” —Lydia Martinez
“Much like the trendy flights of molecular gastronomy in the past couple of decades, foam only works if it WORKS. Felt’s Cafe Racer by Josh had a flavorful and very firm, almost spoon-worthy foam.” —Darby Doyle
The “It Shouldn’t Work, But It Does” Award — “Red Rave” by Tyler Zacher of Scion Cider
The winner of our “It Shouldn’t Work, but It Does’ Award reminds us of a Portlandia Sketch where the 911 Center in Portland is fielding calls from people who think they are dying but just ate beets. Its name, the Red Rave, lived up to its name with a bright, worrisomely red color that could only be beets. It’s always beets. It shouldn’t work, but it does and Scion Cider Bar (which is a great cider bar AND serves cocktails) pulled it off.
“Great use of local spirits, and sugar beets are both a current and historical nod to community. Nicely done.” —Darby Doyle
Tyler Zacher, Scion Cider. Photography by Natalie Simpson, Beehive Photography.
“Front end of a Manhattan, good dirt in the back. Gorgeous color. Inventive but so drinkable, went down smooth. The future is candied beets! I don’t think about Brandy enough. The cross-town partner to the Oasis Beet Salad.” —Ali Vallarta
Best Use of Sugar House Juice — “The Dirty Rat” by Cole Jones of HSL
This year, we wanted to showcase Sugar House Distilling. James Fowler has been rigorously making locally sourced juice since 2013 and is committed to achieving the high bar of true grain-to-glass spirits. Every year, many of our contestants reach for one or more of his bottles on the shelf when conjuring their cocktail entry. This year, five entrants used a Sugar House bottle: Harbor, Log Haven, Station House, HSL, Hopkins and Urban Hill.
Cole Jones, HSL. Photo by Natalie Simpson, Beehive Photography
Although there were many enthusiastic uses of Sugar House juice, the Dirty Rat, from HSL’s Cole Jones, stood out. Combining a labor-intensive Ratatoulle shrub, Waterpocket Notom, Olive Brine, Vodka and Sherry—No. It shouldn’t work, and neither should rats be working in a kitchen, but like the movie Ratatouille starring rats in a kitchen, it works.
“The antidote to the pumpkin spice tastes like a fall harvest. A thick and juicy martini. Perfect with oysters. I want this color on my walls.” —Ali Vallarta
“I thought that Cole’s cocktail was one of the most unique in terms of not being very sweet. It seems like the majority of bartenders heard local and thought fruit. Cole tipped the assignment on its head and went as savory as he could. It was actually very refreshing. And the fact that he took time to make a shrub, which took several weeks to ferment, was also lovely.” —Lydia Martinez
“This is the single sexiest dirty martini concept ever made” —Francis Fectau
“I loved that Cole drew on a nostalgic memory to bring us into his world through the art of cocktails. The vegetal notes in this cocktail were perfectly countered by the deep notes of Waterpocket notum, and just enough brininess from olives and saline drops to make my filthy martini heart very happy.” —Avrey Evans
And just like that…our 2025 Farm-to-Glass Cocktail Contest comes to a close. This year, the public has been casting their votes in droves—tallying a grand total of 25,850 votes! The surge in community support is a direct reflection of Utah’s evolving mixology industry, and we’re so glad our incredible bartenders are receiving the recognition they deserve. This year’s competition saw a range of high-concept concoctions and fresh takes on the “Farm-to-Glass” prompt. Some bartenders looked to their roots for nostalgic flavors and feelings, and others organized community-wide collaborations that took the idea of a cocktail and transformed it into a performance art piece.
Our judges are still deliberating awards, but rest assured there is a lot of love to go around. Keep an eye out for our big reveal on October 21st after our invite-only awards ceremony.
About the Bartender: 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.
Mariano Agustin Forza, Palomino. Photo by Natalie Simpson, Beehive Photography
Mariano Agustin Forza • Smoked Orchard About the Bartender: Mariano is from a placewhere food, fire and gathering are a way of life—Argentina. The keyword is asado, the social ritual that comes with grilling meat over an open fire. It’s a barbeque with the soul of a tango. That spirit is what Mariano wanted to bring to his cocktail, the “Smoked Orchard,” which uses local pears smoked over oak with local bourbon and a dash of ginger bitters
Leo Rosas, Flanker. Photo by Natalie Simpson, Beehive Photography.
Leo Rosas • Garden Bliss About the Cocktail: Garden Bliss is a fresh celebration of Utah’s local farms and natural beauty. It features crisp Alpine Gin and bright, floral notes from St-Germain and Angel Vert, perfectly balanced with a house-made strawberry, basil, and honey syrup crafted from ingredients sourced right here in Utah’s mountains and fields. This cocktail captures the vibrant flavors of the region in every sip, a true farm-to-glass experience that honors our local growers and brings the spirit of the land to your glass.
Establishment: Mar | Muntanya — 170 S. West Temple St., SLC Bartender: Keslee Smith Cocktail Name: Raspberry Days Gimlet
Keslee Smith has been behind the bar for close to two decades in Utah and she loves to bring the local flavor. That’s why she uses raspberries from the Salt Lake farmer’s market for her cocktail that pays homage to Bear Lake’s Raspberry Days festival. Mixed with gin from Alpine Distillery, it’s Utah’s mountains in a glass.
Keslee has worked extensively with the chef Tyson Peterson at Mar | Muntanya to craft drinks that complement the food coming out of the kitchen.”I just love creating and finding the flavors that work together—sweet, savory, bitter, citrus, etc.”
Her favorite thing about bartending in Utah? Using those clicker devices that measure out alcohol, which bartenders call “bergs” after the company that makes them. “I’m explaining the laws more than I’m making drinks sometimes.” With all her experience, what was the worst drink she was asked to make? “A virgin mojito. Just get a Sprite.”
Keslee’s after-shift drink is a glass of wine and a shot of tequila. “Quality tequila. I’ve had enough bad tequila. I have my standards now.” And for the next morning? A cheeseburger and a mimosa.
Raspberry Days Gimlet
1.5 oz Alpine Collab Spruce Tip Infused Gin .75 oz Alpine Preserve Cordial .25 oz Empress Rose Gin 1 oz Acid Adjusted Raspberry Juice 1 oz Cox Honey Syrup
Garnish:
1 oz Raspberry Leaf Espuma 1 Fresh Raspberry Leaf 1 Freeze-dried local raspberry 1 Freeze-dried spruce tip
Shake with ice and strain into Nick & Nora. Top with chilled espuma. Place a large, clean raspberry leaf on top of the foam. Stuff a freeze-dried raspberry with a freeze-dried spruce tip and place on top of the raspberry leaf.
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.
Establishment: Copper Common — 111 E. Broadway, SLC Bartender: Spencer Jensen Cocktail Name: Tomato Boiii
Spencer Jensen wins the award for the most Utah name in our contest! He first got into bartending so that he could have his days free to hit the slopes during the winter, but soon became passionate about classic cocktails. He’s stuck with it because of the community.
“Making someone a cocktail and watching their face light up when they first taste it makes me immensely happy.” His cocktail is called the “Tomato Boiii.” The “yeah” is optional.
Tomato Boiii
1 oz lemon .75 oz Beehive Decade Dry Gin .75 oz Wahaka Espadín Mezcal .75 oz Heirloom tomato & parsley simple .5 oz Fino Sherry Combine ingredients in a shaker tin, shake, strain into a stemmed wine glass. Add ice, top with tomato soda.
Garnish with a parsley bouquet and a dehydrated heirloom tomato slice.
Heirloom tomato & parsley simple: Chop heirloom tomatoes, and add equal parts by weight of white sugar. (I.E. 500 g tomatoes + 500 g sugar.) Add parsley leaves (roughly 6 or so leaves per tomato) as well as a pinch of salt, and blend well until all of the sugar has dissolved. Strain through cheesecloth, and store refrigerated.
Tomato soda: Chop and blend Roma tomatoes with a little water and a little salt until the tomatoes are good and broken apart. Fine strain through cheesecloth. Add tomato water to an ISI canister and charge once with CO2. Shake a bit, then add a second CO2 charge, and refrigerate for several hours until very cold. The soda should be very very bubbly and form a foam that layers on top of the cocktail.
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.
Establishment: Flanker — 6 N. Rio Grande St., SLC Bartender: Leo Rosas Cocktail Name: Garden Bliss
Leo stumbled into bartending in 2015 and never looked back. “That first cocktail I made lit a fire in me; it wasn’t just a drink, it was an experience.” For more than 10 years, he’s been crafting cocktails with purpose and flair, specializing in fine dining and craft bars.
Farm to glass means something personal to him—he’s lived in some of Utah’s most rural areas. “For someone like me who actually grew up in the countryside, it means home and my heritage.” Not that he hasn’t also enjoyed city life—his experiences in Vegas and LA inform his work. He wants to bring some of the showmanship of those places home to Salt Lake. Bartending for him is part craft, part theater and all heart.
Like all good bartenders, Leo understands why people sometimes order bad drinks. He’ll serve you a Jack and Coke with a smile, but he’d much prefer to take that whiskey, make it into something beautiful and then talk about what’s going on in your life. “What are you going to do with your day?” he might ask a guest. “Talk to me and then I’ll recommend something.” The ethic of care is at the core of his work
Garden Bliss
1 oz Alpine Gin 1 oz Angel Vert Apéritif .5 oz St-Germain Liqueur 1 oz Verjus Blanc .5 oz house-made syrup with local strawberries basil-honey
Stir ingredients with ice in a mixing glass. Strain over a large ice cube in a footed glass
Garnish: One small dollop of locally sourced plain yogurt flavored with local mint leaves sitting on the ice cube surface (use a pastry bag). Add pea shoots and edible flowers to the yogurt.
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.
Establishment: Matteo — 77 W. 200 South, SLC Bartender: Joel Aoyagi Cocktail Name: The Acquaprese
Many Salt Lakers likely first met Joel Aoyagi behind the bar at Stoneground Italian Kitchen, where he elevated the bar program at an already elevated mainstay of SLC dining. This 20-year veteran of the service industry has worn many hats but is most at home behind the bar. He’s now at home running the bar program at Matteo.
Joel likes to play with his food. “One of the things that I love about the industry is food and beverage pairing,” he says. “What I’m drinking is definitely determined by what I’m eating.” To that end, his cocktail, the Acquaprese, is a moonshot: a liquid Caprese salad.
“Caprese is a really simple dish,” he says. “There are only three ingredients. Tomatoes are abundant in the summer and I’m utilizing multiple varieties to make a tomato water. For the mozzarella element, I’m using the whey liquid from our imported Italian burrata cheese. The whey adds an awesome creamy flavor and texture. White balsamic vinegar of Modena (Matteo’s family is from Modena) gives you the perfect amount of acidic balance. Lastly, local basil brings a sweet herbaceous note to play with the spices and botanicals in Madam Pattrini Gin from Ogden’s Own Distillery
1 oz Madame Pattrini Gin 1.5 oz tomato water (see below) .25 oz whey .25 oz white balsamic vinegar .25 oz simple syrup 3-5 basil leaves (give the leaves a firm clap in your hand before adding to the shaker)
Combine and shake with ice, strain into a glass. Garnish with a fresh sprig of basil or basil leaves.
Tomato water: Cut desired tomatoes into smaller pieces. Season tomatoes with salt and pepper to taste. Blend tomatoes to a puree with minimal chunks and push through a fine mesh strainer.
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.
Establishment: Franklin Ave — 231 S. Edison St., SLC Bartender: Hannah Trosclair & Katie Patrick Cocktail Name: The Sundance Kid
Franklin Avenue’s Hannah Trosclair and Katie Patrick are a unique combo of Southern charm (Hannah, New Orleans) and Northern big city energy (Katie, Chicago). Their cocktail shows off their combined love of the Beehive State, inspired by collaboration with Alan Scott from Waterpocket Distillery.
“Alan has a lot of stories about the history of outlaws in Utah,” Katie says. “We wanted to make the most Utah cocktail we could conceive. His stories inspired me, so I used his amaro (Notom).”
Fittingly, their cocktail is called “The Sundance Kid,” after Utah’s most famous outlaw. It doesn’t get more Utah than that, but Katie went further, using local peaches, honey and tea and Alpine Distillery’s Lafayette Bourbon.
“I thought of everything that was Utah and put it into one drink,” Katie says. “We turn it into a highball, add soda water and then top it with a chamomile vanilla honey foam. Honestly, it’s like a dirty soda.”
So it is possible to get more Utah.
“Moving here from the Midwest and the South, we experienced Utah culture shock,” Hannah adds. “Soda shops on every corner, mysterious Mormon history, native peaches (aren’t those only in Georgia?), a rebellious counterculture, an alien desert landscape. We found all of it strange and wonderful. Our appreciation for these things has shifted from an unusual delight to a familiar comfort.”
The Sundance Kid
1.25 oz Alpine Lafayette .75 oz Waterpocket Notom 2 oz grilled peach syrup Topped with soda and a chamomile, honey and vanilla cocktail foam
Grilled Peach Syrup: Blend grilled peaches with sugar and water, strain. Add lactic acid to taste.
Cocktail Foam: Add chamomile tea, honey, vanilla, egg white, lemon and a pinch of cream of tartar into a whip cream canister, shake, charge and chill.
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.
Randall Curtis, the affable owner and all-around great guy you’ll find nearly every night working at Harbor Seafood + Steak, likes to do the talking, but “I brought two better-looking guys to the shoot.” The eye candy, Haden Bromley and Devin Kaufusi, are seasoned veterans at Harbor.
“These guys know a good drink should go with food and is not going to overpower anything,” Randall says. “We want to serve something that has a punch but is also easy to drink. Our servers make the drinks for a table, so they’re interacting and learning about patrons’ tastes.”
To that end, behold, “Birdie.” A smooth swing into late summer, the Birdie blends Sugar House Vodka with Wasatch Blossom Utah Tart Cherry Liqueur, cherry schnapps, Utah Cherry-Sambal-Brown Sugar Syrup—shaken and crowned with a Disaronno amaretto foam.
“It’s super tart,” he says. “We really, really leaned into using Utah cherries. But it’s got a nice spice on the end to balance it out.”
Birdie
1.5 oz Sugar House Vodka 1 oz Wasatch Blossom Tart Cherry Liquor .75 oz birdie syrup Juiced lemon Top with Disarrono cold foam
Birdie Syrup: Cherry schnapps, muddled Utah cherries, sambal and brown sugar, strained
Disarrono Amaretto Cold Foam: Heavy whipping cream, 2% milk, Disarrono Amaretto and a pinch of sea salt
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.
Establishment: Palomino Bartender: Mariano Agustin Forza Cocktail Name: Smoked Orchard
Mariano is from a placewhere food, fire and gathering are a way of life—Argentina. The keyword is asado, the social ritual that comes with grilling meat over an open fire. It’s a barbeque with the soul of a tango. That spirit is what Mariano wanted to bring to his cocktail, the “Smoked Orchard,” which uses local pears smoked over oak with local bourbon and a dash of ginger bitters.
Mariano is the only bartender I’ve ever met who enjoys making an espresso martini. He loves to get the foam exactly right. When you get it right, it shows and he appreciates the chance to show his work.
Photo by Natalie Simpson, Beehive PhotographyPhoto by Natalie Simpson, Beehive Photography
He also loves the creativity he has experienced since he moved to the States. “Here in America,” he ruminates, “you guys love to drink in a way that you can do whatever you can to make the customer satisfied.” Utah’s unique liquor laws have only amped up that artistry. “You are limited with alcohol and it’s making you more creative. It’s a challenge to me.”
His after-shift drink? A glass of Argentinian Malbec. And the next morning? A bowl of mate, of course.
Smoked Orchard
1.5 oz. High West bourbon .5 oz. Amaro Nonino 1 oz. smoked pear & honey clarified cordial .5 oz. clarified lemon juice 1 dash Angostura bitters 3 dashes of ginger bitters
Serve in a rocks glass, garnished with a dried pear slice and a piece of flash paper
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.
