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.
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.”
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.
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: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.
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
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:Sugar House Station — 2155 S. Highland Dr., SLC Bartender: Seth Hansink Cocktail Name: Pottery Class
The historic Post Office buildingoff 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.
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.
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: 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.
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.
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.
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.
“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.
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:The Vault at Bambara—202 S. Main St., SLC Bartender: Nick Murphy Cocktail Name: Pear of Amigos
“Salt Lake is a little hesitanton 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.”
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
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.
For this year’s Farm-to-Glass Cocktail Contest, we took the competition on the road—a cocktail trail, if you will. From smooth to savory and spicy to sweet, 18 bars across the state presented delicious cocktail creations and competed for the best in Utah. This year’s contestants utilized the full breadth of Utah’s native herbs, homegrown produce and locally distilled spirits to embody the farm-to-glass ethos in unique and even surprising ways. While each thoughtful cocktail shined in its own right, there were a few unifying themes. Many bartenders emerged with bright, juicy, end-of-summer flavors that had us reminiscing of warmer days. A few cocktails even went so far as to offer sippers a “salad in a glass,” combining tart tomatoes, herbaceous basil, ambrosial strawberries, and sweet carrots. We also noticed many bartenders drawing inspiration from international flavors and traditions, using ingredients like sake, gochujang, Tepache and jackfruit.
As with every year’s cocktail contest, we asked Salt Lake’s voracious sippers to weigh and select one winner as their overall favorite. Our online voting system garnered hundreds of new votes each week, with a final total of 2,956 votes cast over the contest’s two-month duration. From the jump, three entries topped the leaderboard and continued to duke it out for the top spot. HSL’s Amarga Esplendida held on to the top spot for four weeks in a row, closely followed by Post Office Place and Urban Hill who stayed neck-in-neck for second place. In the final week of our contest, over 500 votes were cast which ultimately resulted in an upset of the Reader’s Choice.
Without keeping you in further suspense, we’d like to announce the Reader’s Choice, Judge’s Choice and Innovator Award for our 2024 Farm-to-Glass Cocktail Contest, as well as name a few especially “Notalbe Potables.” Thank you to every bartender who participated this year, your thoughtful and delicious creations never fail to delight and inspire!
As always, this is a tough choice, the contestants across the board created one of our best-ever competitions. In the end, though, our judges kept coming back to Bar Nohm. Their cocktail Liquid Luxury was an innovative drink assembled in a unique collaboration among four Nohm bartenders (Crystal Daniels Arnold HSU, Caine Wenner, Dylan Huff and Clifton Reagle). Judge Francis Fecteau called them the “Hive Mind,” saying, “They’ve got a little bartender university over there.” Judge Darby Doyle summed it all up, saying, “When I see foam on a dinner menu in this year of our Lord 2024 I groan and there may be eye rolls involved. But in a cocktail? Gimme more, especially when it’s an integral and intentional part of the drink, as is this foam made with Korean rice wine and Oloroso Sherry. Also loved the use of local Sugarhouse Distillery rye and Waterpocket Snow Angel in this boozy and complex sipper.” Congratulations to the Hive Mind at Bar Nohm.
The voters have chosen their champion and it is Sam Black at Urban Hill. Sam’s entry, Rye Skies, was a tart and fruity riff on a Paper Plane. The elegant libation combined Sugarhouse Rye whisky and Waterpokcet Notom Amaro for a strong amaro-forward base, and balanced it out with house-made plum cordial for some pure fruity flavored joy. Urban Hill stayed consistently in the top three throughout the contest and swooped in on the last week with a total of 822 votes to claim first place.
Jordon Strang has become a man-about-town when it comes to Amaro. His collaborative pop-up series “Bitter Lovers” partners up with bars throughout the city to create unique one-night-only events that celebrate the diversity of Amaro. His propensity for bitter, and delicious, cocktails fully came through in his Farm-to-Glass entry dubbed Amarga Esplendida. The complex yet approachable sipper featured high-proof tequila, rooibos tea, gochujang syrup, local carrot juice, and a globe-hopping combination of Italian amaro. The result was a show-stopping sipper we wanted to return for again and again.
NOTABLE POTABLES
BEST NARRATIVE: Tupelo
Not only is Mackenzie’s cocktail a delightful sipper but it also tells a story that is near and dear to the bartender—in this case her many trips to Oaxaca where she learned of a local tradition where agave farmers eat a scrambled egg chicken soup before heading out to the fields for the day. The combination of Wahaka Mezcal, local Waterpocket Temple of the Moon Gin and Ransom Dry Vermouth make for a robust yet palatable base. Add in a measure of reduced chicken brine and you have a savory, rich cocktail that sparks conversation. As Libations LLC judge says, Sopa De Polla para el Alma is “An interesting original cocktail idea, a twist on a Martini using a Wahakan breakfast soup. It’s crazy. You either love it or hate it.”
MOST GLOBETROTTING: Post Office Place
Hannah Erikson represented Post Office Place with her entry, the Malabar Bloom. The crushable cocktail drew from flavors and traditions around the world, staying true to the bar’s multicultural ethos and taking us on a globetrotting journey with each sip. Starting with Beehive Distilling Decade Dry Gin and silk Nigori sake, Hannah upped the acidity with calamansi lime juice and house-made Tepache.
MORE THAN A GREAT PUN: Log Haven
Log Haven’s Duncan Campbell presented Knaughty Pine—an elegant Ramos Fizz spin featuring Beehive Jack Rabbit Gin, Pear Brandy, Waterpocket Notom Amaro and house-made pine nut orgeat. A well-thought-out and intentional cocktail that not only captures the spirit and atmosphere of Log Haven in a glass, The Knaughty Pine also evokes a sense of playfulness with its name and construction.
MOST HYPERLOCAL: Alpine Distilling
An approachable, rustic take on a gin-based French 75 that is Utah to its core. Of course Alpine used their own juice (the Elalavated Gin) but the homegrown apple pie spice and the interesting addition of Etta Place’s Grand Circle Semi-Dry Apple Cider created our most hyperlocal cocktail.
AND: Many Thanks to Francis Fecteau of Libation SLC
This year’s Farm-to-Glass featured partner is Francis Fecteau and his spirit and wine brokerage Libations LLC. Francis Fecteau represents unique and small brands across the spectrum and he truly represents them. Spirit brokerage in Utah is a relationship and shoe-leather business and Francis Fecteau puts a lot of miles on his Hokas representing his clients. This year (once again) Libations LLC has generously donated the prize money for our winning bartenders. Find him on Instagram @libationslc
“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. 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.
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.
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. 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.
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.
“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. KITA, 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.
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.
