Tommy Mckeever started out moonlighting as the door guy at a bar in Ogden, but the long nights clashed with his daytime desk job. So he bailed on the day job and never looked back. “I never considered myself creative until I started bartending,” he says. “For me work had never been that way before. Now, it feels like I get paid to play.”
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“When I think of September, I think of peach cobbler,” he says. He wanted to challenge himself to get that flavor and feel into a cocktail by creating a peachy shrub with hints of baking spices as the main mixer.
1.5 oz. Sugar House Distillery rye
.75 oz. peach cobbler shrub (below)
.5 oz. lemon juice
.5 oz. Creme de Peach
Peach cobbler shrub:
1 lb. fresh peaches
Half vanilla bean
1 oz. cardamom (lightly crushed)
.75 cup apple cider vinegar
Blend peaches and mix with .75 cup apple cider vinegar. Combine over heat with 1 cup sugar and .5 cup water. Strain, cool and store.
Try it at Lake Effect
155 W. 200 South, SLC