Salt Lake’s top Mixologists will compete to make the BEST original cocktail based on seasonal ingredients.
We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Undercurrent’s cocktail.
Apple of my Rye
- 1/2 oz. Fresh Lemon
- 1/2 oz. Fennel Root Syrup
- 1 1/2 oz. Fresh Apple
- 1 1/2 oz. Bols Genever
- 1/2 oz. High West Double Rye
- Fresh Carrot Juice Float
Lightly shaken and strained into a Tulip Glass, topped with crushed ice, and a dill/apple/carrot garnish
Amy Eldredge
Don’t forget to VOTE for your favorite cocktail. For more details of this year’s contest, click here.
