SLC Updates & Events :: June 2014

Hey Salt Lake City, need something to do next week?  There’s a cocktail class and an Epic Beer dinner plus announcing new beer at The Annex and a new locally-produced gin.  (Plus the Arts Festival is next week!)

Amy Eldredge pouring a cocktail at the Gibson Lounge.
Amy Eldredge pouring a cocktail at the Gibson Lounge. [Photo courtesy of Grand America.]
Cocktail Class by Amy Eldridge @ Grand America :: June 25, 2014

The Grand America is launching a new bar program at their Gibson Lounge paying homage to the golden age of the hotel bar.  To kick things off, the Gibson Lounge is hosting a cocktail class taught by the uber talented Amy Eldredge (who won the Campari Cocktail Contest I judged last fall).  She’ll show how to make a great craft cocktail using a five-star menu.  Space is limited to 10 guests; $50/person.  Sign up online here.

Faustina Hosts Epic Beer Dinner :: June 26, 2014

Faustina is hosting their first beer dinner of the season, featuring Epic Brewing drink pairings alongside a special beer-centric menu.  Epic’s beermaster Kevin Compton will be there for educational insight and tasting notes on the beers.  The four-course dinner is $40 for food plus $20 for beer.  Reservations required.  Call 801-746-4441.

Beehive Distillery's Jack Rabbit Gin
Beehive Distillery’s Jack Rabbit Gin [Photo courtesy of Beehive Distillery.]
Utah-Made Jack Rabbit Gin Hits Liquor Stores

Now Utah can add gin to its list of locally-made alcoholic products thanks to Beehive Distilling, the only gin distillery in the state.  Jack Rabbit Gin is Utah’s first legally made gin since 1870 and is now available in liquor stores around the state plus a handful of Salt Lake City restaurants.  The small batch gin is hand-crafted with juniper berries, lemon peel, sage leaves, coriander seeds and rose petals.

The Annex & Lauter Day Brewers Collaborate on New Beer

The Annex by Epic Brewing (you know, the brewpub restaurant by Utah’s awesome brewery) teamed up with the Lauter Day Brewers homebrew club to create an “untraditional Pale Ale” made with a Brettanomyces Bruxellensis wild yeast from Belgium.  The beer has a complex, rusty aroma countered with a tangy citrus and spice flavor.  The beer will be on tap at the Annex starting today until it runs out.

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