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


Elmer’s Fud

  • 1 1/2 oz Beehive Jack Rabbit Gin
  • 1/4 oz of St. Germaine
  • 1 oz Reduced Heirloom carrot juice (from Holidays carrots)
  • 1/2 oz lemon juice
  • 1/2 oz ginger simple syrup

Shake and strain into a Collins glass and top with lemon meringue egg white float:

  • 1 egg white (shaken hard with)
  • a splash of lemon juice and tonic water

Garnish with a raw sugar rim and a slapped piece of Holidays local grown spearmint leaf.


Joe Peterson

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