We’re offering snapshots of the libations competing in Salt Lake magazine’s Farm to Glass Cocktail Contest, here’s Takashi's 'Pura Vida' 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: Richard Romney
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
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.
Photography by Alyssa Sorenson