“I’ve been bartending downtown for the past five years making specialty cocktails and curating menus.”
Cocktail: Hibiscus Gin Sour
An herbal and bright cocktail with Dented Brick Gin at its base and Hibiscus-infused simple syrup for a touch of sweet, citrus and silky egg white foam to provide those classic sour cocktail elements.
Recipe: 1.5 oz Dented Brick Gin 1.0 oz Hibiscus Simple Syrup (below) .75 oz Lemon Juice .50 oz Egg White
Shake all ingredients without ice. Add ice. Shake and double strain into a coupe glass without ice. Garnish with a lemon peel.
Hibiscus Simple Syrup: Heat 2 cups sugar, and 2 cups water in a pot until sugar is fully dissolved. Remove from heat, add 1 cup of dried hibiscus leaves and steep in syrup for 10 mins. Let cool. Strain. Enjoy.
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’ve been bartending at Post for around three years now, and I have a total of nine years working in the hospitality industry. One of the things I love about bartending is when patrons sitting in front of me say, ‘You really like what you do, huh?’ It’s a subtle confirmation from a bystander that they can see how much I enjoy my craft. I’m beyond lucky to have been mentored by some of the best in the state and I’ll forever hold gratitude in my heart for that.”
Post Office Place, Malabar Bloom. Photo by Natalie Simpson/ Beehive Photography.Post Office Place, Malabar Bloom. Photo by Natalie Simpson/ Beehive Photography.
Cocktail: Malabar Bloom
Light and crushable but slightly funky tropical cocktail with nice bright notes and a silky texture film the nigori sake. The base is Beehive Distilling Decade Dry Gin, rounded out by citrus, house-made Lemongrass Lime Leaf Tepache and Banane du Bresil (banana) liqueur.
Recipe: 1.5 oz Beehive Decade Gin 1.5 oz Kurosawa nigori sake .75 oz Lemongrass Lime Leaf Tepache (see below) .5 oz lemon juice .5 oz Lemongrass lime leaf simple syrup .25 oz Banane du Bresil liqueur Bar spoon calamansi juice Puffed Rice
Combine all ingredients in a Boston shaker. Add ice. Shake vigorously to cool and dilute. Fill Collins glass with kold-draft ice and use a Hawthorne strainer to strain the cocktail on top.
Garnish with lemongrass curls and puffed rice. Enjoy.
Tepache: In a large container, combine 4 cups of water with 3/4 cup of sugar. Stir until the sugar is dissolved. Add the rinds and core of one pineapple to the container. Add 2 stalks of finely cut lemongrass and 3 lime leaves to the mixture. Cover the container with a cloth or plastic wrap and let it sit in a cool, dry place for 4 days. After 4 days, strain the mixture to remove the pineapple rinds, lemongrass, and lime leaves.”
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’m a musician by day and bartender by night,” Strang says. The Beverage Director at HSL and curator of Bitter Lovers monthly pop-up series, Strang says he’s “Doing my best to learn something new every day in the endless wormhole of knowledge that is cocktail bartending.”
HSL, Amarga Esplendida. Photo by Natalie Simpson, Beehive Photo. HSL, Amarga Esplendida. Photo by Natalie Simpson, Beehive Photo.
Cocktail: Amarga Esplendida
A complex yet approachable sipper inspired by HSL’s world-influenced cuisine and a minimal waste approach. Featuring the high-proof tequila Arette 101 and a globe-hopping background combination of Italian bitters, rooibos tea, gochujang syrup and cacao nib whey. Bring it back home with a local carrot juice featuring an acid tang.
Recipe: 1.5 oz Arette 101 1 oz Caffo Red Bitter .5 oz rooibos tea syrup (see below) .5 oz gochujang syrup (see below) 1 oz cacao nib whey (see below) .5 oz acid-corrected carrot juice (see below)
Serve over a large rock and garnish with a bouquet of sage leaves.
Rooibos Tea Syrup: In a pot, bring a quart of simple syrup (equal parts by weight) to a boil with 30g of rooibos tea. You can use whatever rooibos you like but we prefer sourcing local from Tea Grotto. Turn off the heat once your mixture cracks to a boil and let sit for ten minutes before straining with a cheesecloth.
Gochujang Syrup: 60 milliliters of coconut vinegar 2 tablespoons gochujang paste 200 milliliters of coconut water 200 grams sugar
Combine coconut vinegar and gochujang and set aside. Combine coconut water and sugar in a blender until the sugar is completely integrated. Add gochujang vinegar mixture into a blender and blend until combined, straining through a cheesecloth once you are finished
Cacao Nib Whey: Summer farmers’ markets call for fresh salads. Fresh salads call for delicious cheese, so we will be making ricotta using local whole milk. Heat the milk to 160 for an hour, adding just enough fresh lemon juice to begin the curdling process. Let cool and strain through a cheesecloth. You know have beautiful, delicious ricotta to season with fresh herbs as you please, and have created whey as a byproduct. Two birds one stone. Add 30g Ritual Chocolate cacao nibs to your whey and blend on high until nibs are nice and crushed. Let your mixture sit in a refrigerated space overnight and strain through a cheesecloth. Think bougie chocolate milk. We now have our cacao nib whey.
Acid-corrected Carrot Juice: To taste, add citric and malic acid to your carrot juice to mimic the acidity of fresh lime juice. We recommend starting around 40g citric acid and 4g malic acid and going from there.
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 worked 10+ years in beverage from bar back to beverage director.”
Tupelo, Sopa De Pollo para el Alma. Photo by Natalie Simpson, Beehive Photography. Tupelo, Sopa De Pollo para el Alma. Photo by Natalie Simpson, Beehive Photography.
Cocktail: Sopa De Pollo para el Alma
In Oaxaca, Mexico, they had a tradition of making a scrambled egg chicken soup that is fed to the agave farmers before heading out to the fields to help nourish them for a hot day—with hot soup no less. In Oaxaca, there is also a saying, “Para todo mal, mezcal. Y para todo bien, tambien.” Or, “For everything bad, mezcal. And for everything good, mezcal, too.” So this cocktail—with Wahaka Espadin mezcal, Waterpocket Temple of the Moon Gin, Ransom Dry Vermouth and a savory touch of reduced chicken stock brine—was inspired by that tradition.
Recipe: 1.25 oz Water Pocket Temple of the Moon Gin .75 oz Wahaka Espadin .5 oz Ransom Dry Vermouth 1 bar spoon of Reduced chicken stock brine 2 Dashes Fee Brothers Celery Bitters
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.
The owner and operator of Harbor Seafood & Steak Co., is a self-taught bartender who has mastered the art of classic cocktails while also creating his own unique recipes. His passion for innovative drinks has earned Harbor a dedicated following, especially for their craft cocktails that stand out from anything else in town. This personal touch and creativity are what make Harbor Seafood & Steak Co. a beloved neighborhood spot.
Harbor’s Randall Curtis, The 86’d. Photo by Natalie Simpson, Beehive Photography. Harbor Seafood & Steak, The 86’d. Photo by Natalie Simpson, Beehive Photography.
Cocktail: The 86’d
One of his signature creations is “The 86’d,” a cocktail named in honor of his friend Dalton Kincaid, whom Randall greatly admires for his generous heart. Kincaid played football at the University of Utah and was drafted by the Buffalo Bills where he plays tight end under the number 86.
Recipe:
Casamigos Reposado Disaronno Amaretto Pineapple Puree Juiced Lemon Utah Cherries marinated in an Anise-Clove-Brown Sugar Syrup
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 worked at Log Haven since I was 16 years old. I have been bartending there for eight years. I also have tended at several bars in downtown Salt Lake City. Currently, I am also bartending at Italian Graffiti. I have enjoyed the Wasatch all my life, skiing, climbing and hiking its many canyons.”
Log Haven, The Knaughty Pine. Photo by Natalie Simpson, Beehive PhotographyLog Haven, The Knaughty Pine. Photo by Natalie Simpson, Beehive Photography
Cocktail: The Knaughty Pine
The Knaughty Pine is an elaborate riff on the Ramos Fizz, featuring Beehive Jack Rabbit Gin, Hive Brandy Co. Pear Brandy, Waterpocket Notom Amaro and a house-made pine nut orgeat. It evokes the scent of the forest, has a fizzy nut flavor, but also has a creamy texture from the egg white.
Recipe: 3/4 oz. Beehive Jack Rabbit Gin 3/4 oz. Hive Brandy Co. Pear Brandy 1/4 oz. Waterpocket Notom Amaro 3/4 oz. fresh lemon juice 1 1/2 oz. pine nut orgeat Egg White from one egg
Shake all ingredients with ice, strain, dry shake, (no ice). Strain into a Collins glass with a splash of soda water. Top with soda water to form a dense foam cap. Garnish with a few honey-roasted pine nuts and pine sprigs.
Pine nut Orgeat: Soak 3 cups of pine nuts in 3 cups of water for at least 2 hours. Blend, then finely strain. Add 1 cup Wasatch Organics wildflower honey, a few dashes of orange blossom water, 1/2 oz. rose water, a dash of ground clove, nutmeg and cinnamon. Mix well.
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.
A popular bartender at The St. Regis Deer Valley for the high-design Italian restaurant, La Stellina and the immediately adjacent sleek and sophisticated Astor Bar, both located in the resort’s Snow Park Building. McGuire, has worked at the resort for two years, came to Utah with experience in hospitality and food from the Inn at Bay Harbor in Petoskey, Mich.; Restaurant Manager at The Highlands at Harbor Springs, Mich.; and as assistant General Manager at Sushi Blue in Park City. McGuire has also tried his hand at being a meat cutter at Toski Sands Market in Petoskey, Mich.
St. Regis Astor Bar, The Ocean Avenue. Photo by Natalie Simpson, Beehive Photo. St. Regis Astor Bar, The Ocean Avenue. Photo by Natalie Simpson, Beehive Photo.
Cocktail: The Ocean Avenue
This cocktail is named for its distinct color and look. The combination of blueberry syrup, local basil and local whiskey gives it a rich color reminiscent of the sea. The drink itself is made to remind guests of that unique purple-bluish color that the ocean displays after a storm.
Recipe: 1 oz High West Double Rye 1 oz Rand Old Tom Gin 0.5 oz Amaretto 0.75 oz Lemon Juice 0.25 oz Orgeat 0.25 oz Blueberry Syrup 0.5 oz Honey Simple Syrup 0.5 oz Basil Oil 0.5 oz Fee Foam
Spray Basil Oil in Nick and Nora glass. Combine other ingredients in a shaker and dry shake, then wet shake. Strain contents into Nick and Nora Glass, on top of Basil Oil.
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 started at Copper Common about two and a half years ago. I’ve absolutely loved my time here, and I’ve been so lucky to have so many mentors who have made this job enjoyable! I’d like to thank Alex Thompson, Tim Burt and Spence Jensen for showing me the ropes and teaching me how to craft cocktails.”
Inspired by the classic margarita, the Heirloom 24 is a light, savory, strawberry-tomato cocktail. It features Triple Sec from Waterpocket, a Utah distillery named after Capitol Reef National Park. The name “Heirloom 24” pays homage to the famous Highway 24 that winds through the park, and its color mimics the beautiful red rock that makes Utah famous. Olive brine and heirloom tomato water blend with tequila to create a gentle savory quality, while strawberry purée and verjus blanc add a light, breezy sweetness to the drink.
Recipe: 1.5 oz. Arette Blanco tequila 3/4 oz. Strawberry-Verjus purée (see below) 1/4 oz. Verjus Blanc 3/4 oz. Heirloom tomato water (see below) 3/8 oz. Sage syrup (see below) 3/8 oz. Lemon juice 1/4 oz. Waterpocket Fruita Triple Sec 1 bar spoon Kalamata olive brine
Strawberry-Verjus purée: Blend 2 oz. of locally grown strawberries for 1 minute. Add an equal amount (by volume, 1:1) of Verjus Blanc and blend again. Strain and keep refrigerated.
Heirloom tomato water: Blend 2-3 locally grown heirloom tomatoes until fully puréed (1-2 minutes). Cover a container with cheesecloth, then add tomato purée. Cover and refrigerate overnight. Discard the remaining tomato sediment, bottle the resulting tomato water, and keep refrigerated.
Sage syrup: Place 2 oz. of locally grown sage leaves into a large, sealable container (preferably plastic or pyrex). Bring 1 qt. water to a boil, then add to save leaves. Cover with a lid, leaving a small space for steam to escape. Let sit for 1 hour. Strain out the steeped herbs. Reheat the remaining sage water in a pot or kettle, then add an equal amount of sugar (1:1). Stir until the sugar has fully dissolved. Let the syrup fully cool before use.
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.
“My name is Mangesh Sawant. I am from the enchanting land of India with great knowledge of spices, tropical fruits and indigenous food making and serving truly exceptional cocktails for more than six years in the state of Utah. I love to use my knowledge to develop new concoctions, serve them and see guests love them.”
Laurel Brasserie & Bar, The Jackfruit Swizzle. Photo by Natalie Simpson, Beehive Photography. Laurel Brasserie & Bar, The Jackfruit Swizzle. Photo by Natalie Simpson, Beehive Photography.
Cocktail: The Jackfruit Swizzle
This cocktail combines fresh jackfruit puree with zesty lemon juice, the smooth richness of local Dented Brick Whisky and the spiciness of Sugar House Rye Whisky to bring you a one-of-a-kind experience. This delightful concoction is then elevated with a generous splash of Peychaud’s Bitters, adding a subtle hint of aromatic complexity that beautifully complements the fruity and whiskey notes. Served over ice and garnished with Mint sprig and a slice of fresh lemon, the Jackfruit Swizzle is a refreshing and sophisticated cocktail that is sure to leave you craving another sip.
Recipe: 1.5 oz Dented Brick Whisky 1 oz Sugar House Rye 1.5 oz Jackfruit Cinnamon Puree (see below) 0.75 oz Lemon Juice Peychourds Bitters 2-3 dashes
Shake Alcohol, lemon juice and Jackfruit Puree in a shaker. Strain into glass over ice and finish with 2-3 splashes of Peychourds bitters and garnish with lemon slice and fresh mint spring.
Jackfruit Cinnamon Puree mix: 1 cup of ripe Jackfruit peeled and deseeded blend with 2 cups of water, 1 cup of sugar and 1 tsp of cinnamon powder. Fine strain it and store it.
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.
“My bartending journey began as a hobby to get a break from my job in healthcare during COVID. I discovered that I enjoy creating new things and building positive memories, and experiences for others. Then to my surprise, bartending took off for me and became my whole career, filling my life with amazing new friendships and experiences of my own.”
Ivy, Third Time. Photo by Natalie Simpson, Beehive Photography. Ivy, Third Time. Photo by Natalie Simpson, Beehive Photography.
Cocktail: Third Time
Third Time is very much a cocktail with garden-party vibes, featuring lots of citrus and lots of yum. This cocktail tastes very “red,” with lots of liquid salad qualities to it that match the spirit of summer. It starts with Wahaka Mezcal, lime juice and then comes the delightfully ambiguously named “Red Stuff,” made from fresh strawberries, watermelon, and, yes, tomatoes.
Recipe: 1.5 oz Wahaka Mezcal 2 oz Red Stuff (see below) 0.5 oz Fresh Lime Juice 2 Mint Leaves 1 Dash (3ml) Food Grade Acid Phosphate
Shake with Ice, and finely strain into a tall glass over ice. Garnish with a strawberry and mint bouquet
Red Stuff Mix: 200g Tomatoes (Blanched to Soften and roughly chopped) 200g Strawberries (Rough Chopped) 400ml Fresh Watermelon Juice 400g Sugar 200ml Verjus Rouge
Combine tomatoes and strawberries in a container with 2% pectin by weight and let sit for 20 minutes. Blend and strain through a coffee filter. Combine watermelon juice and sugar in a small saucepan on low heat, and stir until the sugar is fully dissolved. Once the watermelon syrup is cooled, combine all ingredients and enjoy (preferably outside in sunny weather).
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.
