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

Frida Sangria

Bartender: Marzella Fiero

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.

Photography by Alyssa Sorenson