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.