Drew Paulsen has come a long way from his early days as a server at Buffalo Wild Wings. (Everyone has to start somewhere, right?) “As I was serving, I’d always watch the bartender and was like, ‘I want that job,’” he says. 18 years later and after many more jobs, Paulsen ended up where he wanted to be, specifically, behind the bar at Current Fish & Oyster. “I love the hustle, the feeling you get on a Friday night where it’s sink or swim, and somehow you swim, the shift is over and you made it.”
Click the image below to vote for The Utah Sbagliato:
THE DRINK
The Utah Sbagliato is a “cross between an Aperol spritz and a Negroni Sbagliato,” he says. “I love bitter spirits and wanted to balance the bitterness of those drinks with local wildflower honey.”
The Utah Sbagliato
1 oz. Aperol
.75 oz. Waterpocket Pennellen amaro
.5 oz. Dolin Génépy le Chamois Liqueur
A dollop of local honey syrup
A splash of Planet Oregon Brut Rosé (or any dry rosé you have at home)
Combine ingredients in a stirring glass with ice and stir until cool. Pour over fresh ice in a rocks glass and float dry rosé on top. Garnish with an orange wheel and caramelized local honey toasted with a creme brulee torch.
Try it at Current Fish & Oyster
279 E. 300 South, SLC
801-326-3474
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