Global Good Cheers

A Celebration of Global Libations

Clink! It’s the sound of liquid celebration, and one heard at least twice as frequently during the holiday season. Christmas ale, eggnog, Manischewitz, Champagne—it’s all fair game during this festive time. But there’s something just a notch more exciting about a well-crafted cocktail—especially an exotic one that surprises and intrigues the drinker. That’s why we’ve sought out different cultural traditions—from Japan to the Middle East—that can be found by the glass right here in Utah.

Clink! It’s the sound of liquid celebration, and one heard at least twice as frequently during the holiday season. Christmas ale, eggnog, Manischewitz, Champagne—it’s all fair game during this festive time. But there’s something just a notch more exciting about a well-crafted cocktail—especially an exotic one that surprises and intrigues the drinker. That’s why we’ve sought out different cultural traditions—from Japan to the Middle East—that can be found by the glass right here in Utah.


sazerac
The Cocktail:

Sazerac
The Maker:
Mazza
Multiple locations
MazzaCafe.com

 


sazerac

The Cocktail:
La Sabrosita
The Maker:
Red Iguana
Multiple locations
RedIguana.com

 


 

Think legumes don’t belong in cocktails? Go knock back the tamarind-flavored La Sabrosita at Red Iguana and then talk to us. Tamarind may call peanuts and peas cousins, but reduced to a thick syrup, it can flavor popsicles, shaved ice and cocktails. At Red Iguana, manager Jafet Lopez simmers the tamarindo down with brown sugar and then uses it to form the base of this unique variation on the margarita. In goes: Cazadores Reposado tequila, the juice of half a lime, a splash of orange juice and sweet and sour. A chile-salt rim adds the crowning touch to this colorful party in a glass. ¡Salud!


sazeracThe Cocktail:
Ernest Goes
to Japan
The Maker:
Takashi
18 W. Market St., SLC
801-519-9595

 


Ernest P. Worrell, fictional darling of Coca-Cola commercials and hokey films alike, clearly knew how to celebrate. In his ’90s-era film lineup, he went to camp, saved Christmas and even traveled to Africa. Most recently, he journeyed to Japan via a cocktail at beloved SLC sushi spot Takashi. This classy cocktail is a twist on the Hemingway Daiquiri and features two kinds of sake: a sugar cane-based shochu and the yuzu-infused Awa No Kaari Sudachi Chu shochu. Into the mix goes grapefruit shrub, Luxardo liqueur and hopped grapefruit bitters. Served up in a coupe glass, the Ernest Goes to Japan will have you and your fête mates swapping travel stories about food and drink afar. Hint, hint: While the cocktail once graced the official menu, it’s now a secret, off-menu item, so just ask for it by name from your server. Kanpai!


hugo
The Cocktail:
Hugo
The Maker:
Grappa
151 Main, Park City
435-645-0636
GrappaRestaurant.com

 


In Italy, vino trumps all other drinks, which is why developing an Italian cocktail list proved a challenge for Grappa. So, when former general manager Mark “Turbo” Turnbow announced he was going on a trip to The Boot, Grappa gave him a homework assignment: Find some great Italian cocktails. In the Dolomites of Northern Italy, Turbo discovered the Hugo (oo-GOH), a high-altitude-tested cocktail with a German name evincing the region’s proximity to Germany. Back in Park City, Grappa tenderly muddles orange and mint sourced fresh from Bill White Farms in the bottom of a wine glass, then adds elderflower liqueur, San Pellegrino and prosecco. This popular drink is so lively, we bet you won’t be able to drink just one. Saluti!


sazeracThe Cocktail:
Ouzorita
The Maker:
Aristo’s
224 S. 1300 East, SLC
801-581-0888
AristosSLC.com


Any post-revolution spirit is by definition one of celebration. While ouzo’s origins date back further than Greek’s successful bid for independence from the Ottoman Empire in the early 19th century, it really took off in the newly sovereign state. At Aristo’s, the bar team honors the spirited tradition with a Greek take on the margarita. Tequila stays in the mix, but triple sec gets swapped for Metaxa ouzo. The real secret however is in the uber-fresh cucumber and lime muddled to form the flavorful base. Opa!

 

 

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