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    Categories: A & EEat & Drink

Farm to Glass: Pierpont Place

We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Pierpont Place’s cocktail.

French Fiz

0.5 oz. fresh lemon juice

0.5 oz. simple syrup

1 oz. Sugar House vodka

3 oz. champagne

1 oz. Pierpont’s specialty foam

Combine all ingredients except the champagne in a shaker with ice. Shake well and strain into a champagne flute. Top off with champagne and garnish with lemon peel and Pierpont’s specialty foam.

Pierpont Simple Syrup Recipe

2 cups water

1 cup honey

2 Tbsp. juniper berry

4 sprigs rosemary

2 leafs sage

1 Tbsp. lavender flower

Bring water to a low boil and add juniper berries. Low boil for five minutes and then add herbs. Turn off heat and let cool for ten minutes. Strain herbs and berries. Add honey. Let cool and put into something that is easy to dispense and measure out.

Pierpont’s Foam

1 cup St. Germaine

1 cup egg whites

1 oz. lime juice

Mix all ingredients in charger. Charge it twice. Chill in refrigerator for one hour. Top cocktail.

Janice Boes

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

Salt Lake Magazine :