Leftover Bubbles? Yes, it does happen - 75 'em!

I love a French 75. Everyone loves a French 75. If you haven't had a French 75 yet, even you probably love them and just don't know it yet.

Early this year I realized how many cookbooks I have and how little love the vast majority receive. Because I like to take things to a neurotic level, this month I decided to burn through as much as I could of David Lebovitz's My Paris Kitchen. That's another post for another day, but after making a riff off his Tangering Champagne Sortbet with Champagne Gelée I had juuuuust enough sparkling rosé left to cobble together a pair of cocktails before dinner. I'd purchased a bottle of Luxardo Maraschino that day, so - inspired by the French 75, I shook together some gin and lemon juice with maraschino in place of simple syrup and garnished with a lemon twist and sprig of rosemary to compliment the sage and juniper notes in my favorite gin - Beehive Distilling's Jack Rabbit Gin [keep an eye out later this week for a post highlighting an evening spent with some of the best ladies around touring Beehive's Distillery and Bar X! In the meantime, check out Chelsea's post here] 

Maraschino 75
1.5oz Beehive Distilling Jack Rabbit Gin [or your favorite dry-style gin]
.75oz Luxardo Maraschino
.75oz lemon juice
*Approx 1-2oz bubbles [or more! - your glass size and appetite are the limit. Party hard. I used sparkling rosé, but cava, champagne, and prosecco are all lovely]

Shake gin, maraschino, and lemon juice with ice until thoroughly chilled. Strain into glass of your choice [traditionally a coupe or flute, but I like the flexibility a wine glass offers in the event that you want to go hard with the bubbles.] Top with bubbles and garnish with a lemon twist and sprig of rosemary. Sip outside and feel thankful into your bones that spring is finally around the corner.




If you don't have Marashino, a classic French 75 is tough to beat. Shake together 1.5oz gin, .75oz lemon juice, and .5oz simple syrup. Strain into a coupe or flute, top with champagne, and garnish with a lemon twist. Variations are endless - try swapping out the simple syrup for maple syrup and use bourbon in place of gin or try one with mezcal, a lime twist, and agave syrup! One of my favorite podcasts - The Speakeasy just did an episode that was pretty much 33 minutes of raving about French 75 variations... and now I'm ready to shake up another!

Pallet's Gem of the Nile and a few bites :: Libretti and Libations Aida

PALLET :: website :: instagram :: facebook :: twitter

Oh, Pallet. Your Edison bulbs, the charm of your 100 year old industrial bones, warm lights aglow everywhere... you're just, you're just kind of dreamy, you know?

From Pallet's website: "The space and vibe evolve as the day passes, making it ideal for an array of dining experiences. Once the mood picks up; we light loads of candles, dim the lights, and turn up the music to create a vibe that really suits the space." They're not wrong and they're not exaggerating.

The food is modern and innovative, local-centric and seasonal, making stunning use of even the less-than-beloved members of the vegetable world. I mean, transforming a gnarly-as-sin celery root and a handful of steel cut oats into something extraordinary? That's love. That's skill. And that's still on my mind more than a week after trying it.

Pallet's cocktail for Libretti and Libations is the Gem of the Nile - ransom dry gin // aperol // lillet blanc // lavender bitters, from Bijan Ghiai, inspired by the classic Jewel of the Nile [gin, yellow chartreuse, green chartreuse.] If you've only ever had Aperol in a spritz or think of gin as floral-heavy [or worse] you've got to give this a try. Ransom Old Tom Gin has traditional dry gin notes of juniper, lemon, coriander, orange, anise, and orris with the addition of less traditional elements like hops and marionberry. The cocktail has such a nice balance or sweet, bitter, and botanical... and it's one of only... 5(!!) that Chelsea and I shared there, so grab a glass of water [and if we're being real - maybe an aspirin] and let's talk more!

Finca's Flowers For Aida Cocktail :: Libretti and Libations Aida

FINCA :: website :: instagram :: FINCA libations instagram :: twitter :: facebook

Since semi-recently moving a little closer to downtown, I have loved having the chance to grab a drink, a coffee, or a bite - or on a great night, all three, at Finca. Bar Manager, Natalie Hamilton has created yet another stunning, interesting, and delicious cocktail for Libretti and Libations.



Finca's cocktail for this round of Libretti and Libations is called Flowers for Aida - ransom old tom gin // lillet blanc // lemongrass syrup // orange bitters // hibiscus ice cubes // edible flowers.

Under Current SLC's Egyptian Escape :: Libretti and Libations Aida

UNDER CURRENT :: website :: instagram :: facebook

Under Current's Egyptian Escape *Under Current logo via their website, -here-

It seems wrong to lead into the cocktails for this round of Libretti and Libations - Aida edition with a drink that won me over so completely upon first sip - it's basically the "You had me at hello." of craft cocktails.

Libretti and Libations :: Utah Opera's Aida

UTAH OPERA :: Libretti and Libations - Verdi's Aida

Under Current :: Egyptian Escape

Together with Salt Lake Magazine, Utah Opera is hosting another round of Libretti and Libations for their upcoming production of Verdi's Aida -- and that means another chance to win tickets by participating in their #UtahOperaSips photo contest. Visit any of the 10 participating Libretti and Libations restaurants and bars, try their Aida-inspired craft cocktail, and post a photo to Instagram or Twitter using the hashtag #UtahOperaSips by March 20 to be entered to win a pair of tickets to the Friday, March 18 production of Aida at The Capitol Theatre!