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!

Bourbon-soaked Cherry Chocolate Chip Cookies with Rye Flour

::BOURBON-SOAKED CHERRY CHOCOLATE CHIP COOKIES with RYE FLOUR::

These are my very favorite cookies. Dried Montmorency cherries plumped up by a good soak in some bourbon. Just enough rye flour to add a touch of texture and the ability to feign wholesomeness. Chewy center. Crispy edges. Toffee vibes packed with a combo of milk and bittersweet chocolate chips. Expect any more from a cookie and I'll call you a greedy maniac.

Boulevardier :: You're Only 3 Ingredients and 60 Seconds Away From this Classic Cocktail

:: Boulevardier :: Bourbon + Campari + Sweet Vermouth

The basics  - I love an evening cocktail, but I'm often short on time, short on ingredients, or need to keep it quick and quiet so I don't wake my sleeping toddler. Queue - stirred cocktails. Silky, strong, and delicious. [This article from Serious Eats is a great primer on how to stir cocktails and how to do it well.]

Boulevardiers are one of my favorites. Bourbon! Campari! Sweet Vermouth! You'll find a dozen flowery posts rejoicing the comeback they've made in recent years  - see: LA Weekly and Serious Eats. Part Manhattan, part Negroni. I love both, but Manhattans can be heavy and cloying and Negronis are bitter as hell and can feel out of place in winter. Even if you don't love either, you might be amazed by what the amalgamation of the two yields.

Libretti and Libations & Utah Opera's The Merry Widow

:: UTAH OPERA :: BODEGA :: THE REST :: BTG ::

*photo via Utah Opera

Saturday Devon and I had the opportunity to attend the premier of Utah Opera's The Merry Widow at Capitol Theatre. It was our first opera experience and we had such a fun time!

**You have until tomorrow, 1/20, at noon to enter my ticket giveaway to see The Merry Widow for yourself!**

Before the opera we had planned to hit the remaining three downtown spots serving craft cocktails for Salt Lake Magazine's and Utah Opera's Libretti and Libations partnership - Bodega [The Rest,] BTG Wine Bar, & Pallet Bistro. [See Finca's L&L cocktail, the Sloe Waltz here.] Unfortunately, Devon left his wallet and ID behind and had to run home. In the meantime, I grabbed a cocktail at Bodega while waiting for a spot to open up at The Rest downstairs. If you haven't visited The Rest, it is such a special spot. I highly advise making a reservation 3 days to a week in advance, especially if hoping to visit on a weekend.

Bodega's BUFFALA NEGRA :: Bourbon, Rye, Balsamic, Basil, Ginger Beer. Really, really good.

It turned out to be serendipitous that Devon had to go back for his wallet - I hadn't expected The Rest to be completely booked, even at 5pm, and while I waited I grabbed a fantastic cocktail at Bodega. I don't think The Rest would've been able to accommodate the two of us in time, but alone I was able to slip into a corner spot and sip their Libretti and Libations special - The Rue Royale [Linie Aquavit, Old Tom Gin, B&B, St. Elizabeth Allspice Dram, Honey syrup] I'm not the biggest Aquavit fan, and it was a tad sweet for my tastes, but if you're into Old Tom Gin or anise-y flavors at all you've got to give this one a try. I was trying to flag cocktail to try for future visits, but I would have highlighted their entire menu - it's an experience not to be missed / please take me with you.

The Rest's' RUE ROYALE :: Linie Aquavit, Old Tom Gin, B&B, St. Elizabeth Allspice Dram, Honey syrup

The Rest's' RUE ROYALE :: Linie Aquavit, Old Tom Gin, B&B, St. Elizabeth Allspice Dram, Honey syrup

Once finished, I ran back to meet up with Devon and we had just enough time to find parking and grab a quick drink (and another) and split a plate of gnocchi at BTG. BTG opened while I was pregnant and I still somehow hadn't made it over there. With dining options from next door's Salt Lake Italian staple and their sister restaurant, Caffé Molise, if you're a fan of pasta, southern Italian fare, or wine at all, BTG [hint: BTG = by the glass] is worth the visit. We ordered a pair of their L&L special - the Good Fortune [Elijah Craig 12 Year Bourbon, Grand Marnier, Frangelico, Fresh Orange Juice, Black Walnut Bitters.] As a whiskey lover through and through and with the vibes of a fancied up Old Fashioned, I enjoyed this one.

BTG's Good Fortune :: Elijah Craig 12 Year Bourbon, Grand Marnier, Frangelico, Fresh Orange Juice, Black Walnut Bitters

[Side note: I so wish I had taken note of our server's name. We were so short on time, scrambling to make it to the opera in time after the forgotten wallet detour, and our server was nothing short of incredible.]

BTG's / Caffe Molise's Tomato Gnocchi

BTG's Good Fortune :: Elijah Craig 12 Year Bourbon, Grand Marnier, Frangelico, Fresh Orange Juice, Black Walnut Bitters

Unfortunately, we didn't have time to check out Pallet's offering by Bijan Ghiai, winner of the Utah Chapter's US Bartender's Guild's 2015 competition - A Widow's Welcome [Cognac, Creme de Cassis, Pernod, Lemon, Hot Water.]

*Photo courtesy of Pallet Bistro :: A Widow's Welcome :: Cognac, Creme de Casses, Pernod, Lemon, Hot Water

The opera itself was incredible. I was fully prepared to not have a clue of what was going on - despite their website clearly listing The Merry Widow as spoken and sung in english. Between the subtitles being projected above the stage and the libretto [text of the opera's spoken word] available to be read at the Libretti and Libations locations, it was perfectly easy to follow and laugh along. I hadn't expected the opera to be full of such humor... or snacks! I highly recommend arriving early to attend the pre-show lecture series and have time to get situated. We had to get home to our babyguy-turned-toddler-dude, but the Q&A session offered afterwards with Christopher McBeth, Utah Opera's Artistic Director, sounded like such an interesting opportunity.

It was so fun to get our of our usual movie or dinner date routine. It was fun to get dressed up, but the opera is not the stuffy, pretentious affair some might imagine. Seeing the enthusiasm and joy radiate from the artists on stage and imaging all the work it takes to present such production was an inspiring way to spend a Saturday night downtown.


**Don't forget to enter to win tickets to The Merry Widow here on slcFLAKE by commenting on which opera this season you're most looking forward to *here* or by entering in the Libretti and Libations Photo Contest by hashtagging your L&L cocktails with #UtahOperaSips! Good luck!**



*Tickets for the event were provided by Utah Opera, all opinions are my own ♥

FINCA // Libretti & Libations

:: FINCA ::

:: SLOE WALTZ ::

Last week I got together with a girlfriend to catch up over a late lunch and drinks at Finca. With so many amazing spots around Salt Lake it can be hard to make a decision. You know FOMO - fear of missing out? It's like that, but instead of being bummed by your cousin's friend's sister's vacation photos on Facebook it's being crushed that you can't squeeze more meals in a day. That said, there's not a thing to be disappointed about when you step foot into Finca. It's a damn sexy space from the muted floral wallpaper peeking out of the side rooms to the deep, dark, peacock walls and the cozy lounge area - colors, texture, and lighting, it's all spot on whether you visit for brunch, midday, or an evening date.

Pick a seat by the window and spend two hours letting the light wash over you with some salty, savory papas y aioli, a bocadillo [the gambas and bikini are both extraordinary,] some good conversation [or a good cookbook!] and at least a cocktail or two. You won't regret it.


Finca is one of 6 Salt Lake and Park City restaurants participating in the Utah Opera's and Salt Lake Magazine's Libretti and Libations. Running through January 24 Bodega, Finca, Pallet Bistro, BTG Wine Bar, OP Rockwell, and Handle are serving craft cocktails inspired by Utah Opera's The Merry Widdow. Visit and post a photo of your Libretti and Libations cocktail to Twitter or Instagram with the hashtag #UtahOperaSips by January 20 to be entered into a contest for a pair of tickets to see The Merry Widow at Capitol Theater on January 22.

SLOE WALTZ :: described by creator Natalie Hamilton as "light, happy, and teasing," it's one of the best cocktails I've had in some time. 

BOCADILLO :: GAMBAS :: fried rock shrimp, avocado spread, smoked tomato jam, greens w/ PAPAS Y AIOLI - local potatoes, paprika, house-made garlic aioli

Spruce Gin & Tonic :: It's a near-travesty to visit Finca and not order one of their gin and tonics with house-made tonic syrup.

Beehive Distillery Sundance Party

Last Thursday I was invited to go to Beehive Distilling's Sundance Party in Park City. Despite living in Utah for 14 years, I'd never visited Park City during the film festival. It was much, much more low key than I had imagined - party due to it being held mid-week during the tail end of the festival, partly due to my come early, leave early agenda thanks to #momlife ;)

Jenn was my hot date that evening. We don't get nearly so many marathon chatting & binge-watching Grey's sessions these days. It was great getting some bestie time to catch up during the drive up and down the canyon and in the quiet moments before other guests arrived and the band started... [who am I kidding, I'm almost positive we had left and I very well could have been back home and in bed by the time the band started. PARTYHARD.]

A handful of babes from cocktail club were there as well - I don't know that my liver, wallet, or waistline would appreciate more frequent cocktail club meetings, but once a month isn't nearly often enough to spend time with these ladies. "Mommy wars" and women tearing women down are talked about with such frequency that I think it's time we shine the spotlight on how motherhood/womanhood can be such an incredible time for women to support each other. Each new friendship I've made in recent years has opened the door more new relationships. My tribe has grown tenfold in the months since and prior to becoming a mother and I'm so grateful for this community.

I'd like to thank new friend, Amanda, for the invitation & drinks last Thursday. On top of being a mom & Heartbeat Nosh Cocktail Club member, she's a PR representative for Beehive Distillery. If you get the chance to try Beehive's gin you absolutely should. It's great finding local products to support, but it's even better when that product is the best you've had. Their Jack Rabbit Gin is amazing, but if you come across a bottle of their limited edition Barrel Reserve [it sells out... fast] you've got to pick up a bottle... and maybe one for me too, please. It's aged in charred French oak barrels and has a subtly sweet, smokey richness on top of their pop of juniper and blend of botanicals. If you're one of those monsters who thinks they hate gin & it might as well be nail polish remover, I dare you to give it a try. I like to think of Barrel Reserve as gin for a whiskey lover. [And if gin & whiskey are your befri/stends like me, all the better!♥]



*You can learn more about my friend Chelsea's Cocktail Club here at her blog, Heartbeat Nosh, on Facebook, or on Twitter and Instagram as @noshmaven
*Find out more about Beehive Distillery at their website, Facebook, or on Instagram as @beehivedistilling

Cocktail :: The Scofflaw

What do you do when you've already blown your grocery budget for the month [hard]? Impulse-purchase a bottle of well-packaged grenadine of course!

This recipe was listed on the back of Powell & Mahoney Limited True Grenadine. More traditional ratios for a Scofflaw can be found here, I kept the P&M ratios & added the orange bitters from Liquor.com's recipe. Good. Simple. Not too sweet. I dig it.

The Scofflaw

Ingredients

1.5oz rye whiskey

1oz extra dry vermouth

.75oz grenadine

.75oz lemon juice
2 dashes orange bitters

Add ingredients to a cocktail shaker. Fill with ice and shake vigorously, until shaker becomes quite frosty. Strain into chilled glass.