Farm to Glass: Kimi's Chop & Oyster House

We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Kimi’s Chop & Oyster House’s cocktail.


Sugarhouse 75

  • 1 ½ oz Bombay sapphire “East” gin
  • ½ oz simple syrup
  • 2 Fresh cucumber sliced (1/2 “ thick)
  • ½ wheel of sliced lemon (½” thick)
  • 3-4 fresh basil leaves
  • 3-5 oz champagne

In a pint glass or cocktail shaker add cucumber, lemon wheel, simple syrup. Muddle until cucumber are rough pulp ( 4 to 6 muddles). Add gin, basil and ½ cup ice. Shake vigorously. Using cocktail strainer, pour into 9 oz martini glass. Float with champagne. Garnish with fresh lemon wedge and cucumber ribbon.


Note: you may add basil prior to muddling, however it may taste slightly bitter.

Tip: By adding it afterwards and shaking ice it has a more gentle and fresh flavor as well as aroma…!


Ken Hall

Don’t forget to VOTE for your favorite cocktail. For more details of this year’s contest, click here.

Salt Lake Magazine
Salt Lake Magazine
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