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.
Julie Owen
The Vault at Bambara, Bartender
Owen has a knack for remembering regular customer’s’ 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 cocktail recipe:
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
Amy Eldredge
Under Current Bar, General Manager
Eldredge is one of the most recognized name 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.
The Siren cocktail recipe:
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.
Carly Bringhurst
Bar X and Beer Bar, Bartender
Although Bringhurst has been a bartender for just shy of three years and she’s already making her mark in the Salt Lake scene. You’ll find her Carlita on the cocktail menu at Bar X and her excitement for the profession is contagious. “I just want to become really good at it and eventually teach others what it is that we do and how to do it really well.” Bringhurst’s current liquor of choice is mezcal and it’s the star of her Sweet Dee cocktail. “It’s sweet, creamy and kind of smoky from the mezcal,” Bringhurst explains. “I made it up as a good introductory drink to egg cocktails.”
The Sweet Dee cocktail recipe:
1 whole egg
1/2 oz. orange juice
1/2 oz. apple brandy
½ oz. simple syrup
1 1/2 oz. mezcal
Chocolate bitters
Add all ingredients and dry shake. Then add ice and cold shake. Strain into chilled coupe, then top with chocolate bitters.
