Dominick Medel started at BTG as a barback and knew he wanted to be a bartender. “It’s work but it doesn’t feel like work,” he says. “There is so much freedom and creativity.” He loves making up drinks on the spot for customers. “They’ll say, ‘I like this flavor’ and I’ll use that as a skeleton, give it some legs and arms and give them something new. It’s like being a mad scientist.”
Click the image below to vote for The Desert Bloom:
Medel found his inspiration for The Desert Bloom from the farmers’ market. “I really wanted something earthy and funky in a sweet-tart combination that uses herbs and cactus flower with a little spicy kick from jalapeños.”
The Desert Bloom
1 oz. Hamilton White ‘Stache Rum
1 oz. PiscoLogia
3.5 oz. lime juice
1.5 oz. cactus flower puree (below)
3 basil leaves
Jalapeño to taste
Muddle the basil and jalapeño in a shaker. Add remaining ingredients and shake with ice. Strain into a collins glass. Garnish with basil leaves.
Cactus flower puree: Blend cactus flower with water to create base and strain. Combine with equal parts sugar and water and simmer. Strain and store.
Try it at By The Glass (BTG) Wine Bar
404 S. West Temple, SLC