2014 Farm To Glass Cocktail Recipes

2014 Farm To Glass Recipes

2 oz. fresh lime juice
1.5 oz simple syrup
1/2 oz. apricot chepiche puree
½ oz Bauchant orange liquor
1 ½ oz. Espolon Blanco
Ice Tea (preferably a black tea)
Place all ingredients, except for ice tea, in a shaker with ice. Shake vigorously and add mix with ice to a highball glass. Top with ice tea.
To make the apricot chepiche puree:
10 apricots (pits removed), ¼ cup lime juice, ¼ cup orange juice, ½ cup sugar, 1 tablespoon chepiche (Mexican herb: we get ours from a local farmer but it can also be found at Rancho Market)
Blend all ingredients together. Add additional sugar to taste.

Bar X

Local Tarragon
Local Sweet Onion (pickled in house)
Dolin Dry Vermouth
Dolin Blanc Vermouth
Hendricks Gin
Local Creminelli cured meat (TBD)
Caputos Stuffed Olive

Jack Rabbit Fix

Beehive - Jack Rabbit Gin
Cherry Balsamic Shrub (farmers market, made with local cherries)
Fresh Rosemary (farmers market)
Fresh lemon juice
Crushed Ice
BTG Wine Bar
The Real Dill

2 Slices Cucumber (locally available by September)
1 Sprig Baby Dill plus small sprig for garnish (locally available)
1.5 oz Hendricks Gin (we tried it with Jackrabbit, but the Sage was combatting the dill...)
Splash Soda
Splash Tonic
Sweeter Riesling (Spatlese)
Muddle cucumber and dill in rocks glass.
Fill glass with ice.
Add gin, soda, & tonic.
Top with riesling.
Garnish with dill.

Caffe Niche 
Crenshaw Punch

1 oz Vida Blanco Tequila
0.5 oz Jack Rabbit Gin
0.5 oz Cardamaro Amaro
2 oz Crenshaw Melon Juice
1 oz Rosemary Vanilla Oleo Saccharum
2 dashes Angostura Bitters
shake with ice to chill
pour into ice filled double old fashioned glass

Copper Common
The Bell Tower

1.5 oz aquavit
0.75 oz yellow bell pepper juice
0.75 oz lime juice
0.75 oz syrup
10-12 mint leaves

Copper Onion
The Mormon Battalion
1 ¼ oz Jack Rabbit Gin
1 oz    Sage Honey Syrup
¼ oz   Lemon
Splash Sparkling Wine
Garnish Cucumber
* sourcing Sage, Honey and Cucumber from the Farmers Market

The Forbidden Harvest

Salt City Vodka
Infused Vanilla Fig cordial
Creme de Noisette Liqueur
Topped with a Walnut Lemon foam, toasted bitters and orange zest

Peeping Tom

1 1/2 oz Vida tequila
2 oz heirloom tomato water
1/2 oz lemon
1/2 oz spiced agave syrup
2 mint sprig
Espellette strip on the glass

Grand America- Gibson Lounge
Viola Sour

Egg white(1)
Amour Concord grape jam(1 bar spoon)
Local mint (3 leaves)
¾ oz of fresh lime juice
½ oz of simple syrup
½ oz of Campari
1 ½ of Beefeater gin

Bad Thyming

1 oz fernet branca
.75 lemon juice
.05 oz dry gin
.05 oz raw maple simple syrup
2 sprigs of thyme
1/3 a shishito pepper
1 dash org bitters

The Deck Hopper

1 oz Beehive Jack Rabbit Gin
1 oz Cruzan Aged Rum (or other light aged rum)
.5 oz lemon juice
2 oz coconut carrot mix*
1 egg white
top solq

Dry shake (without ice) all ingredients until well combined and frothy. Shake again with ice. Strain into Collins glass half filled with ice. Garnish.

*coconut carrot mix: Combine equal parts coconut milk and fresh carrot juice with 3/4 parts honey. Stir over heat until combined. Chill. Carrot and honey from Clifford Family Farm.

Hachi Hive

1.5 oz Beehive Distillery Jack Rabbit Gin
.5 oz St Germaine
1 oz Local Honey Sage Syrup
.5 oz lemon
.5 oz yuzu
Taqueria 27
Spicy Tomato 'tini
with lemon cucumber salsa

4 oz. puréed heirloom tomatoes passed through a strainer
1.5 oz Vida Blanco Tequila
1/8 tsp. each
Cumin, black pepper, chile powder, and kosher salt.
1 T lemon juice
Dash of hot sauce (we will use our T27 Morita sauce)
Fill a pint glass with ice, add all ingredients and shake.
Garnish with fresh salsa and a grilled pepper

Tin Angel
Gin Angel

In a Shaker with ice pour the following:

1.5 oz Beehive Jackrabbit Gin
.25 oz Dry Vermouth
.5 oz Fresh Raspberry Puree
1 tbl Thyme Simple Syrup

Shake and pour into martini glass and enjoy!

Wild Grape Bistro
Major Tom’s Randsom

Small slice Poblano pepper (sliver)
2 sage leaves fresh
½  oz lemon juice fresh
½ oz lime juice fresh
1 oz fresh peach purée
½ oz sage simple syrup
1½  oz Randsom Gin
Top with champagne float
Muddle sage, Poblano pepper, gin, fresh lemon and lime juices
Add peach purée, simple syrup, shake and then strain in ice filled pint glass
Top with champagne, Garnish glass rim with lavender sugar (or just sugar), peach garnish
Peach puree
Boil 4-5 peaches, let cool, remove skin from peaches and puree (without pits)
Sage simple syrup
1 cup sugar, 1 cup water, 7-10 sage leaves, bring to boil pull off heat, allow to cool then strain into container

Blue Sage Tea

fresh stevia
the queens blue tea
high west silver whiskey
lemon cassis