written by: Glen Warchol
photo by: Adam Finkle
Murphy’s Bar, vaguely Irish-themed, a “Step down in social clubs,” and prime stop for downtown wage slaves, 160 Main, SLC
Duffy’s Tavern, exceptional eats, including one of the best French dips in the city, 932 Main, SLC
Tap Room, your best bet is to keep your drinks simple, like beer and shots, 2021 S. Windsor St., Sugar House
Ex-Wife’s Place, a favorite of U of U kids and after-hour restaurant workers who love the pool tables and pin-ball, 465 S. 700 East, SLC
Shot and a Beer
A classic of neighborhood Northeastern U.S. bars, the shot and a beer sometimes called a boiler maker (a shot of any whiskey dropped into a mug of beer) by amateurs. The traditional miner or steelworker shot and beer involves A) a glass of beer and B) a shot of rye whiskey.
Variations include shots of scotch, bourbon, vodka, gin or tequila. Or a shot and a “splash of beer.” Or sometimes no beer at all. (By the way, so-called “Car Bombs,” with Irish Cream are for lightweights.)
For many bartenders, a shot and a beer is their end-of-shift drink—take from that what you will.
If you are a complete newbie, here’s Salt Lake magazine’s recipe for a shot and a beer:
1.5 oz Rye Whiskey (cheap)
12 oz of beer (whatever’s on tap)
Serve the rye in a small glass and the beer in a big glass.
See more inside our 2018 Mar/Apr Issue.