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.
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.
