We’re offering snapshots of the libations competing in Salt Lake magazine’s Farm to Glass Cocktail Contest, here’s J Wong's 'Gunpowder' 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

Gunpowder

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.  

Photography by Alyssa Sorenson