We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Tin Angel’s cocktail.
The thyme infusion is actually the raspberry puree itself. We puree the raspberries from Week’s farm and then thinned them with water that had been boiled with thyme for 10 minutes and then strained.
- 1.5oz Beehive Jackrabbit Gin
- ½ oz dry vermouth
- 2oz raspberry puree infused with thyme.
Shaken with ice and then strained into a martini glass. Garnish with fresh raspberries.