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

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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.

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Cherie Bartleson

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