For our September/October issue, we sought to capture the essence of third space camaraderie that resonates with so many of our readers. So, here are our 27 favorite watering holes in Utah stirring up more than something special in a glass. Comprising nationally-recognized cocktail bars that tease our curiosity and no-frills dives that answer the call for human companionship with a stiff pour and schooled benevolence — these are the places we feel represent the current state of nightlife in Salt Lake. Along the way we chatted with four star-tenders that are bringing something special to their establishment, ask asked them to present a seasonal cocktail our readers can sip and enjoy throughout September and October.
Photography by Jazmine Worthen @tasty.shots.slc
Star-Tender Brandon Nix, Prohibition
Brandon Nix reaches for Prohibition’s own Elijah Craig Small Batch to craft a cocktail that “tastes like autumn in a glass. Bold, hot, and full of dark oak spice straight out of the barrel.”
Tell us about the drink, does it have a name?
“The Butter, Barrel & Bone uses Barrel-proof Elijah Craig which forms the backbone; bold, hot, and full of dark caramel and oak spice straight out of the barrel. The house-made roasted pepita orgeat softens that intensity with toasted, nutty depth and a faint green vegetal sweetness, while the brown butter corn syrup rounds everything out with a rich, almost praline-like sweetness and a nod to the cornbread on the plate beside it. For us this tastes like autumn in a glass, paired well with the sweet & salty bite.”
What’s your favorite thing about tending bar?
“Creating an experience for people. A great cocktail is only part of it, the conversation, reading the room, introducing someone to a spirit they’ve never tried before, or helping them discover a new favorite drink is what makes the job rewarding.”
What’s the weirdest drink request you’ve ever received?
“Someone once asked for an espresso martini made with tequila, blue curaçao, oat milk, and extra olives. It wasn’t something I’d ever recommend, but they loved it.”
What’s something you get asked by customers way too often?
“‘Can you make it strong?’
Most well-balanced cocktails already contain a full serving of spirits. The goal isn’t to make the alcohol overpower everything else it’s to create a drink where the ingredients work together and the spirit still shines.”
Visit Brandon at Prohibition, order the “The Butter, Barrel & Bone”, and then share and tag us @slmag
Prohibition
151 E. 6100 South, Murray
prohibitionutah.com
Find all 27 of our favorite bars in Salt Lake, and enjoy more Food and Drink coverage. While you’re here, subscribe to Salt Lake magazine to receive six beautiful print issues a year!
