Navigator Drink
Stirred and Shaken Craft cocktails have taken Salt Lake by storm over the past few years and the proof is in the wealth of incredible mixologists working throughout the city. Meet three ladies who are pouring their heart and soul into their own signature beverages behind the bar at The Vault, Under Current and Bar X.
The Siren Egg white 3/4 oz. fresh lemon juice 3/4 oz. simple syrup 1:1 1 oz. Absente absinthe 1 oz. Beehive Distilling gin Dry shaken to emulsify the egg white and give the cocktail body, then cold shaken and strained up. Garnished with a sage leaf.
Amy Eldredge UNDER CURRENT BAR GENERAL MANAGER PHOTOS BY DAVID NEWKIRK
Eldredge is one of the most recognized names in Salt Lake’s craft cocktail community. She’s implemented a new cocktail menu and trained staff on craft cocktail nuances at Bar X; redesigned the cocktail program for The Grand America hotel; and conducted extensive training programs for the staff at Takashi, Copper Common and Rye. She is also the president of the Utah chapter of the United States Bartending Guild. Eldredge has been spending her time recently educating customers about absinthe, so she shares her recipe for The Siren with absinthe and locally made Beehive Distilling gin—of which she loves the sage, rose petal and herbal notes.
Julie Owen THE VAULT AT BAMBARA, BARTENDER Owen has a knack for remembering regular customers’ favorite drinks. With 14 years experience in the food and beverage industry, she’s perfected her craft on the job at The Vault. “I love that the bar staff at Bambara has the freedom to create our own cocktail lists, order the wines, beers and spirits that we want to sell, and that we are fully empowered to take care of our guests and any problems we might come across,” Owen explains. With whiskey being her favorite spirit, “I’ve been a fan since my grandfather first let me sip on a taste of his Crown Royal,” Owen shares her recipe for the Dickel Dew. Dickel Dew 1.5 oz. George Dickel rye whiskey Muddle Bing cherries with whiskey Shake small amount of lemon juice and lemonade with a touch of simple syrup Pour over whiskey and cherries Add 1/2 oz. of red wine (preferably fruit-forward wine) over top Zest lemon over top leaving the twist in the drink 22
downtown the magazine
fall / winter 2015