2015 Farm To Glass Cocktail Recipes

Avenues Bistro on Third 

Bartender: Kathie Chadbourne

Bistro Honey Bee

1.5oz BeeHive Jack Rabbit Gin*
1.5 oz Bottle & Bee local honey syrup*
1/2 of the glass Catchin' a Buzz Honey*
3 leaves mint from our mint garden*
1 splash Housemade Soda H2O*
4 count lemon wedges
Lemon Circles burned & used as a garnish of a small bouquet of mint
 
* represents local ingredients
Fill a 'rocks glass' with ice to chill. In a shaker add Bottle & Bee syrup, Mint leaves, lemon wedges and shake shakeshake. 
Strain twice. Rim the glass with Catchin' a Buzz Honey.
 
Refill glass with ice. Add Gin, then pour over the strained B&B Syrup, add the splash of Soda H20, spear the burnt lemon circle with a black straw and float on cocktail. Add bouquet of lovely mint.
 

Avenues Proper 

Green River Picnic

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.

Watermelon Shrub

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.

 

Bistro 222

Bartender: David Bible

Thai One On

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

A Rum Time

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.

Shrub

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.

Coffee-infused Vinegar

1 lb. Blue Copper House Blend Coffee, coarse ground

¾ gallon white balsamic vinegar

Steep coffee in vinegar for 12 hours. Strain finely.   

 

BTG

Bartender: Jesse Garrett

BTG Caprese Spritzer

5 local cherry tomatoes

1 oz. Basil syrup

3 oz. Prosecco

Caprese skewer

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.

Basil Syrup

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. 

Caprese Skewer

cherry tomatoes

whole basil leaves

fresh mozzarella cubes

olive oil

balsamic vinegar

salt

pepper

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.   

 

Caffe Niche 

Jack & Jill Spritz

1 oz. Beehive Jack Rabbit Gin

1 oz. Lavender Lemon Cordial

Sparkling wine

Lavender petals

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.   

 

Cucina Toscana

Bartender: Bartender: Victor Sandoval

Fall is in the Air

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

Scarborough Fair

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.

Rosemary-Thyme Syrup

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.   

 

Finca

Bartender: Natalie Hamilton

Jack Rabbit Saison

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.  

 

Frida Bistro

Bartender: Marzella Fiero 

The Frida Sangria

Lemon peel

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 

Edible flower 

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.

 

J Wongs

Bartender: Matt Pfohl

Gunpowder

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.  

 

Naked Fish

Bartender: Scott Gardner

Melon Soda

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.

Sorrel Water

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.  

 

Pallet

Bartender: Bijan Ghiai

237 Beetknick

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.  

 

Provisions 

Bartender: Giancarlo Farina

Rooted Down

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 carrot

1 fennel bulb 

Place in blender and process until liquid, then strain through three layers of cheesecloth, pressing to extract all the liquid.

Honey Water

½ cup honey

½ cup water

Stir together until mixed. 

 

Squatters Pub Brewery

Bartender: Scott Bramhall

American Apple Cocktail

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.

Rosemary-Honey Syrup

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.  

 

Stoneground

Cucumber Lavender Sour  

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. 

 

Takashi

Bartender: Richard Romney

Pura Vida

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

lime wheel

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. 

 

Taqueria 27

Bartender: Josh Jones

Bell Organic Tequila 'Tini

Heirloom tomatoes

purple basil

lemon

cucumber

Vida Reposada

Wasatch Jalapeno Cream Ale

Combine everything but the ale in a shaker. Shake, then strain into a TK glass. Top off drink with ale.  

 

Trio

Vida New Fashioned

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

lemon twist

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.  

 

Vinto

Bartender: Kyle Davis

V.C.R.

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.

 

Zest

Bartender: Johnny Williams 

Spring Fling

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.

Green Juice

Blend kale, spinach, swiss chard and collard greens in a cold press juicer until smooth. Add fresh lemon and lime juice to taste.