We’re offering snapshots of the libations competing in Salt Lake magazine’s Farm to Glass Cocktail Contest, here’s Undercurrent's 'Scarborough Fair' cocktail. 

To be a part of the 2015 Farm to Glass Cocktail Contest and taste the art of 21 of Salt Lake’s top bartenders, go here

Scarborough Fair

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.

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.   

Photography by Alyssa Sorenson