2015 Farm To Glass Cocktail Recipes
Avenues Bistro on Third
Bartender: Kathie Chadbourne
1 oz. watermelon shrub
1.5 oz. Sugarhouse Gold Rum
4 drops Bitters Lab Habefiero Lime Bitters
1 Clifford Farms chicken egg
4-6 oz. Avenues Proper Gose the Gozerian Beer
pickled watermelon rind
Pour the beer into a pint glass and set aside. (This is to prevent foaming later.) Crack the egg over a cocktail shaker and separate the yolk from the white, allowing the white to fall into the shaker. Set aside yolk. Put a scoop of ice into the shaker and shake with egg white for one minute. Add rum, bitters and shrub into the shaker, add more ice and shake another minute. Strain into a chilled tulip glass, top with pre-poured Gose, being careful not to foam. Garnish with notched piece of watermelon rind.
1/5 cups cubes of local watermelon
¾ cups raw cane sugar
¾ cups white wine or champagne vinegar
Mash the melon chunks with the sugar in a large bowl. Cover bowl with plastic and let it macerate in the refrigerator for 1-3 days. Strain fruit from the solids, pressing to get all the juice. Mix juice with vinegar and shisk to combine, dissolving any remaining sugar. Pour mixture into a clean mason jar, cap and store for one week before using.
Bartender: David Bible
1 slice serrano chili
½ large basil leaf
pinch of candied ginger
5 ice cubes
0.75 oz. lemongrass simple syrup
1.5 oz. Beehive Distillery Jack Rabbit Gin
Muddle together serrano slice, basil leaf and candied ginger in cocktail shaker. Add lemongrass simple syrup. Fill shaker with ice and shake vigorously. Strain into chilled martini glass and garnish with a sliver of candied ginger.
Lemongrass Simple Syrup
2 cups sugar
4 cups water
4 oz. chopped lemongrass
Combine ingredients in saucepan, bring to a boil until sugar is dissolved. Cool and store in refrigerator.
Bodega & The Rest
Bartender: Zade Womack
1 .5 oz. Appleton 12-year Rum
0.75 oz. Sweet Cherry, Blue Copper Coffee and Rosemary Shrub
0.5 oz. lemon juice
0.5 oz. Cynar
2 dashes Bitters Lab Charred Cedar and Black Currant Bitters
1 dash Angostura Bitters
Combine all ingredients. Garnish with lemon twist and rosemary sprig.
100 grams pitted cherries
100 grams coffee-infused white balsamic vinegar
11 grams brown sugar
Combine cherries with sugar and and let steep 24 hours at room temperature, stirring frequently. Add coffee vinegar.
1 lb. Blue Copper House Blend Coffee, coarse ground
¾ gallon white balsamic vinegar
Steep coffee in vinegar for 12 hours. Strain finely.
Bartender: Jesse Garrett
5 local cherry tomatoes
1 oz. Basil syrup
3 oz. Prosecco
Muddle cherry tomatoes in a mixing glass. Add basil syrup and prosecco and stir for 15 seconds. Strain into a chilled coupe. Garnish with caprese skewer.
1 cup sugar
2 cups water
1 cup whole basil leaves
Combine sugar and water in a saucepan, bring to a boil and cook until sugar is dissolved. Add basil leaves, take pan off heat and let steep for 15 minutes. Strain into a container and store in refrigerator.
whole basil leaves
fresh mozzarella cubes
Wrap cherry tomatoes and mozzarella cubes in basil leaves. Slide onto cocktail skewer and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.
1 oz. Beehive Jack Rabbit Gin
1 oz. Lavender Lemon Cordial
Combine gin and cordial in a shaker, add ice and shake. Strain into a chilled champagne coupe. Top with sparkling wine. Garnish with lavender flowers.
Lavender Lemon Cordial
Fold fresh lavender and grated lemon peel into white sugar, place in a heavy saucepan and melt at a low temperature for about 18 minutes, until liquid.
Bartender: Bartender: Victor Sandoval
0.20 oz. Vida Blanco
0.75 oz. Pear Brandy
0.5 oz. grapefruit juice
0.25 oz. lime juice
0.25 oz. sugar
dash of absinthe
pinch of salt
Combine all ingredients in a cocktail shaker. Shake vigorously ands serve over ice in a rocks glass.
Current and Undercurrent
Bartender: Alejandro Olivares
sprig of fresh parsley
sprig of fresh sage
0.75 oz. rosemary-thyme syrup
0.75 oz. lime juice
1.5 oz. gin
Muddle fresh parsley and sage leaves in a shaker. Add remaining ingredients and shake. Serve over crushed ice. Garnish with fresh herbs.
1 cup sugar
1 cup water
sprig of rosemary
2 sprigs of thyme
Combine all in a saucepan and simmer until sugar is dissolved. Let cool to room temperature, then strain out herbs and store syrup in the refrigerator.
Bartender: Natalie Hamilton
1.5 oz. Beehive Jack Rabbit Gin
0.5 oz. Velvet Falernum
0.5 oz. fresh orange juice
0.25 oz. Fresh lime juice
4 sage leaves
3 cilantro leaves
0.75 oz. hop infused simple syrup
1 dash hop infused bitters
3 oz. Epic Utah Sage Saison
Combine all ingredients in a mixing tin. Shake over ice, strain into Collins glass half full of ice. Top with Epic Utah Sage Saison.
Hop Infused Simple Syrup Recipe
1 cup water
1 cup sugar
½ cup whole flower hops
Combine and cook over medium heat until all ingredients are incorporated–about 3-4 minutes. Set aside to cool and let steep for one hour. Strain out hops and use. Store in refrigerator.
Bartender: Marzella Fiero
0.5 oz. Knight's Family honey
1/4 Tagge's Fruit peach, charred
1 dried hibiscus flower
4 oz. Castle Creek Uintah Blanc
0.5 oz. Cointreau
0.5 oz. Hennessy
About 1 oz Club coda
Stir together 1/4 charred peach, Uintah Blanc wine, Cointreau and Hennessy and let sit over night.
Muddle lemon peel and dried hibiscus flower with Knights Family Honey. Add ice and previous sangria mix; shake vigorously. Pour into white wine glass and top with club soda. Garnish with edible flower.
Bartender: Matt Pfohl
1.5 oz. London Dry Gin
0.5 Yuzu juice (may substitute lemon)
0.5 oz. roasted Thai chili/wasabi/arugula barrel syrup
6 drops sapa vinegar
6 drops smoked salt water
8 drops Addition fenugreek bitters
Thai Chili Syrup
2 cups sugar
2 cups water
1 Thai chili
Wasabi arugula (a very peppery type of arugula)
Combine sugar, water and Thai chili. Simmer until sugar is dissolved. Remove from heat and let steep for 30 minutes. Strain out chili, add wasabi arugula and cool. Strain out herb.
Smoked Salt Water
5 tsps. water
1 tsp. smoked salt
Mix together until salt is dissolved.
Bartender: Scott Gardner
1.5 oz Sugarhouse Silver Rum
3 oz. Smoked Melon and Sorrel Soda
Serve in a Collins glass over hand-cut ice.
Garnish with a cube of smoked honeydew melon.
Smoked Melon and Sorrel Soda
500 ml Sorrel Water
300 mL Smoked Melon Syrup
Combine and charge with CO2 in a soda syphon.
Blend 20 or so sorrel leaves in 1 liter of water until the water turns a nice green color with tiny bits of leaf in it. Put mixture in a vacuum sealable bag and Cryovac. Leave up to 4 hours. Open the bag and strain the contents through a Chinois filter lined with cheesecloth. Add citric acid to adjust acidity if desired. Store refrigerated.
Smoked Melon Syrup
Cut melon into ½ inch thick pieces and smoke (we used hickory wood) for 12 minutes. Taste and smoke longer if you want a stronger flavor. Combine the melon chunks with 1 liter of simple syrup in a Cryovac bag and let steep for up to 4 hours. Strain the liquid from the melon. Reserve the melon for garnish.
Bartender: Bijan Ghiai
2 oz. Ransom Dry Gin
0.5oz. Licor 43
1 oz. lime juice
0.5 oz. honey water (available at Downtown Farmers Market)
0.75 oz. beet juice (available at Downtown Farmers Market)
2-3 slices serrano pepper
2 dashes Angostura bitters
Combine all ingredients in a shaker over ice, strain twice. Serve in a coupe.
Garnish with lime wheel.
Bartender: Giancarlo Farina
1.5 oz Beehive barrel-aged gin
2 oz. carrot and fennel juice
0.75 oz fresh lemon juice
0.5 oz honey water
1 absinthe-soaked sugar cube
Garnish with fennel prong and carrot slice
Shake all ingredients except the sugar cube over ice.
Put the sugar cube in a rocks glass and soak with absinthe.
Pour ingredients over the sugar cube the glass. Top with ice. Place garnish on a skewer and place in drink.
Carrot Fennel Juice
1 fennel bulb
Place in blender and process until liquid, then strain through three layers of cheesecloth, pressing to extract all the liquid.
½ cup honey
½ cup water
Stir together until mixed.
Squatters Pub Brewery
Bartender: Scott Bramhall
5 oz. Squatters American Wheat Hefeweizen
1.5 oz. Beehive Distillery Jack Rabbit Gin
0.5 oz. High West Son of Boureye
1.5 oz. apple cider
0.5oz. rosemary-honey syrup
1 sprig rosemary
Put gin, Boureye, cider and syrup in mixing shaker and shake over ice. Strain into 12-oz. stemmed beer glass (no ice), top with Hefeweizen and garnish with rosemary sprig.
1 cup water
1 cup honey
8 sprigs rosemary
Simmer and stir for 20 minutes. Cover and remove from heat. Let steep for 45 minutes, then strain through fine mesh strainer.
1.5 oz aviation gin
3 slices cucumber
0.5 oz lavender simple syrup
0.5 oz lemon juice
1 tsp. egg white
Combine all ingredients in a shaker. Muddle the cucumber, then do a dry shake for 30 seconds. Then shake over ice , double strain the drink into a champagne coupe, garnishing with a thin slice of cucumber and a sprig of lavender.
Bartender: Richard Romney
1.5 oz. Vida Tequila Anejo
1 oz. Choya Uma liqueur
0.75 oz. house-roasted chili shrub
0.75 oz. fresh lime juice
2 dashes plum bitters
Combine all ingredients in a shaker. Shake and strain in to a chilled cocktail glass. Garnish with a lime wheel.
House Roasted Chili Shrub
2 cups roasted chilies (several varieties)
1 cup organic sugar
5 cups local honey
1 cup raw unfiltered organic apple cider vinegar
0.5 cup rice wine vinegar
1 Tbsp. Kosher salt
Roast chilies at 400 degrees for 1 ½ hours. Try to use a balance of hot and sweet peppers. Remove steams and chop chilies roughly. Combine chilies with salt and sugar in a non-reactive bowl. Allow to sit one hour, then mash and stir until mixture is broken up. Cover and let sit at room temperature for 24 hours.
Mash and stir mixture again. Cover and let sit at room temperature for 24 hours. Add vinegars and mix well. Store at room temperature for one week, stirring daily. Then train out solids and transfer to a glass jar or bottle. Store refrigerated.
Bartender: Josh Jones
Wasatch Jalapeno Cream Ale
Combine everything but the ale in a shaker. Shake, then strain into a TK glass. Top off drink with ale.
1 oz. Vida Reposada
0.25 oz. yellow Chartreuse
2-3 dashes Beehive Lime Bitters
1 sugar cube
2 oz. local peach juice
2 jalapeno wheels
Muddle together sugar cube, bitters and jalapeno wheels in the bottom of a shaker. Add peach juice, chartreuse and reposado, top with ice and stir for 30 seconds. Strain into footed rocks glass. Garnish with lemon rind, being sure to twist it over the glass to express the oil.
Bartender: Kyle Davis
Vinto Chocolate Rum
1.5 oz. Sugar House Distillery Gold Rum
0.5 oz. Spicy Honey
1 tsp. Vinto Dark Chocolate Sorbetto
1/3 dropper Bitterman's Mole Bitters
Utah Real Salt
One swipe of orange zest
Dried chili pepper
Mix rum, honey, sorbetto, bitters, a pinch of salt in a mixing tin until sorbetto is dissolved.
Add ice and stir for 10 seconds.
Half rim a small rocks glass with salt.
Strain ingredients into glass over a large ice cube.
Garnish with chili pepper and orange zest.
Bartender: Johnny Williams
sprig of fresh mint
1.5 oz. Beehive Gin
0.15 oz. Green Chartreuse
2.5 oz. house made green juice
dash of agave, lemon and lime juices
Muddle mint in shaker. Add gin, chartreuse, green juice, agave and juices. Shake over ice and serve in a stemless tulip.
Blend kale, spinach, swiss chard and collard greens in a cold press juicer until smooth. Add fresh lemon and lime juice to taste.