We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Manoli’s cocktail.
- 1.5 oz beehive jack rabbit gin (local)
- 1.5 oz peach nectarine honey syrup (recipe below) (fruit from 3 squares produce, honey from Clifford farms)
- .25 oz lemon juice
- 3 drops fenugreek bitters (from Caputos)
- 1 oz mountain west Ruby cider (local)
Combine all ingredients except cider in a shaker. Shake. Strain into a martini or coup glass. Top with Ruby cider.
- Peach nectarine syrup:
- 1 peach diced up
- 1 nectarine diced up
- 1/4 cup honey
- 2 cups water
Combine all ingredients in a small pot. Mix until honey dissolved. Bring to a boil, simmer 2 minutes. Remove from heat and cover. Let steep 20 min. Blend everything and strain to a syrup.