We’re offering snapshots of the libations competing in Salt Lake magazine’s Farm to Glass Cocktail Contest, here’s Frida Bistro's 'Frida Sangria' 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.
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.
Photography by Alyssa Sorenson