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 Honeycomb Grill’s cocktail.
Elmer’s Fud
- 1 1/2 oz Beehive Jack Rabbit Gin
- 1/4 oz of St. Germaine
- 1 oz Reduced Heirloom carrot juice (from Holidays carrots)
- 1/2 oz lemon juice
- 1/2 oz ginger simple syrup
Shake and strain into a Collins glass and top with lemon meringue egg white float:
- 1 egg white (shaken hard with)
- a splash of lemon juice and tonic water
Garnish with a raw sugar rim and a slapped piece of Holidays local grown spearmint leaf.
Joe Peterson
Don’t forget to VOTE for your favorite cocktail. For more details of this year’s contest, click here.
