We’re offering snapshots of the libations competing in Salt Lake magazine’s annual Farm to Glass Cocktail Contest, here’s Trio’s cocktail.
Stone Fruit Fizz
- 1.5 oz Beehive Jackrabbit Gin
- .5 oz St. Germaine
- Half a plum
- Sprig of Rosemary
- .5 oz Lemon
- 1 oz simple syrup
- 2 dashes Peach bitters
- Club Soda
- Garnish: lemon zest
In a cocktail tin, muddle the plum with the Rosemary sprig, lemon juice, and simple syrup; muddle gently. Add the gin, st Germaine, bitters, and ice. Cover tightly with a lid and shake well. Strain into ice-filled Rocks glasses. Top each glass with seltzer, and stir gently. Garnish as desired.
Cherie Bartleson
Don’t forget to VOTE for your favorite cocktail. For more details of this year’s contest, click here.
