Bar: HSL

Bartender: Jordon Strang

“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.”

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.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Tupelo

Bartender: Mackenzie Wallace

“I have worked 10+ years in beverage from bar back to beverage director.”

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

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Harbor Seafood & Steak

Bartender: Randall Curtis

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.

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  

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Alpine Distilling’s Social Aid & Pleasure Club

Bartender: Xania V. Woodman

“I have held just about every possible job at Alpine Distilling since meeting Sara and Rob Sergent in 2016 and joining the team in 2017. Today, I oversee all of Alpine’s events in Park City and anywhere in the world they need me to be, as well as doing all manner of media, sales and mixology outreach. Before moving to Park City and getting back into hospitality, I lived in Las Vegas and enjoyed a full and rewarding career in the realms of food, beverage, nightlife and travel media.” 

Cocktail: Pomme-Pomme Seventy-Five

An approachable, rustic take on a gin-based French 75 that is Utah to its core, featuring Alpine Distilling’s Elevated Gin and Preserve Liqueur, a house-made Apple Pie Spice rich syrup and topped with Etta Place’s Grand Circle Semi-Dry Apple Cider.

Recipe:
1.5 oz. Alpine Distilling Elevated Gin
.5 oz. Alpine Distilling Preserve Liqueur
.5 oz. fresh lemon juice, strained
.5 oz. Apple Pie Spice rich syrup (2:1) (see below)

Combine over ice, shake for just one or two seconds to combine, then strain into a double-rocks glass over fresh ice and top with 2 oz. Etta Place Grand Circle Semi-Dry Apple Cider (to top). Garnish with a dehydrated apple slice sprinkled with edible gold glitter. 

Apple Pie Spice Rich Syrup: Combine cane sugar and cold water (2:1 ratio) in a saucepan with apple pie spices (cloves, cinnamon, nutmeg, allspice, etc), and bring to just about a simmer. Immediately cut heat, cover, and allow to steep. When sugar is completely dissolved (clear) and the syrup cooled, fine-strain out the solids and bottle for use.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Franklin Ave. Cocktails & Kitchen

Bartender: Maddie Buette

“I have lived in Salt Lake City for four years, and I fall more in love with it every day. I spend as many hours as I can in the Wasatch or somewhere in the desert. Much of my time is also spent behind the bar. I am constantly looking for interesting flavors and preparations, doing so with inspiration from my fellow bartenders.” 

Cocktail: Killing Me Softly

This cocktail is the perfect marriage between ingredients that are also a bit outspoken on their own. We have a bold, smokey mezcal, muddled Fresno chilies, spiced liqueur, mole and a house-made Grilled Pineapple Syrup. All my favorites are in one place. I wanted to use a local liqueur, and Waterpocket Distillery never disappoints. In addition to Waterpocket Harnet, each piece comes through individually, while still contributing to a soft, sippable result.

Recipe:
1.25 oz. Wahaka Mezcal
0.75 oz. Grilled pineapple syrup (see below)
0.5 oz. lemon
0.5 oz. Waterpocket Harnet
Muddled Fresno chilies
Mole bitters

Grilled pineapple syrup:
Grill pineapple wheels until they have grill marks. Heat equal parts water and sugar in a saucepan. Add chopped grilled pineapple to syrup. Stir until golden. Strain with cheesecloth and sieve. When cooled, add 1 tsp of citric acid to the mixture.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Ivy & Varley

Bartender: Cam Quantrell

“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.”

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).

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Laurel Brasserie & Bar

Bartender: Mangesh Sawant

“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.”

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.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Copper Common

Bartender: Sabrina Madsen

“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.”

Cocktail: Heirloom 24

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.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: The St. Regis Deer Valley’s Astor Bar and La Stellina

Bartender: Michael McGuire

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.

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.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.

Bar: Canyon Breeze at Red Mountain Resort

Bartender: Jayme Morgan

“I am the General Manager of Canyon Breeze Restaurant located at Red Mountain Resort, where I’ve worked for more than 26 years. I’m originally from upstate New York and my travels have enriched my approach to hospitality and culinary arts. In Maui, I embarked on my career in the restaurant industry, and, after relocating to southern Utah, I found my professional home at Red Mountain Resort. We take pride in making all our syrups in-house and incorporating produce from our garden, including prickly pears harvested and processed on-site at the Resort. We avoid using bottled juices, opting instead for freshly squeezed lemon and lime juice to ensure that every cocktail is vibrant and flavorful.”

Cocktail: Spicy Desert Blossom

Surrounded by the landscape of Utah’s red desert, the Spicy Desert Blossom cocktail captures the essence of the high desert’s beauty and adventurous spirit. This drink blends locally sourced ingredients with a touch of fiery flair, creating a sensory journey that mirrors the rugged yet serene environment of the region. The cocktail has prickly pear syrup, sourced on the property at Red Mountain Resort, and lavender sage syrup, infused with aromatic herbs, native to the area.

Recipe:
1 large, ripe strawberry
¼ oz prickly pear syrup, carefully sourced on the property at Red Mountain Resort
½ oz lavender sage syrup, infused with aromatic herbs native to the area
1 ½ oz jalapeño tequila, adding a fiery kick reminiscent of the desert heat
A splash of sparkling water for a refreshing finish

Muddle the strawberry in a shaker with the prickly pear and lavender sage syrups. The bright red of the strawberry melds with the earthy sweetness of the syrups, creating a vibrant base that reflects the blooming flora of the Utah desert. Add a generous amount of ice and the jalapeño tequila. Shake vigorously, allowing the flavors to meld and intensify, echoing the robust and untamed nature of the landscape. Pour the mixture into a glass, with colors swirling together like a Utah sunset. Top with a splash of sparkling water, bringing a refreshing effervescence that captures the cool breeze of the desert evening. Garnish with a fresh lavender flower, a slice of jalapeño, and a strawberry, symbolizing the delicate yet resilient beauty of the desert blooms.

Explore the cocktail trail and vote for your favorite cocktail in the 2024 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

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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.