We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Spencer’s cocktail.
- 1.5 oz High West Double Rye Whiskey
- .25 oz Honeyville Honey Cinnamon Water
- 1 oz Fresh Brigham City Peach Puree
Combine all ingredients into a shaker with ice. Vigorously shake and strain into a chilled martini glass. Garnish with a grilled peach and a cinnamon stick.
- 4 Large Brigham City Peaches
- ¼ Cup Sugar
- 2 Cups Water
Slice peaches and combine all ingredients into a sauce pan. Cook on low heat until peaches are tender, stirring occasionally. Once peaches are tender pour hot contents into a blender and blend until smooth. Wait until cool to serve.
Honey Cinnamon Water
- ½ Cup Honeyville Honey
- 5 Cinnamon Sticks
- 1 Cup Water
Combine all ingredients into a sauce pan. Cook over low heat, stirring and tasting occasionally. After 20 minutes remove from heat and strain out cinnamon sticks. Wait until cool to serve.