I can’t really imagine a better place to sip a refreshing cocktail than out on the sun-drenched patio at Log Haven restaurant in Millcreek Canyon, surrounded by streams, waterfalls, geese, and stunning mountain views.
In conjunction with Beehive Distilling’s Beehive Organic Vodka Cocktail Contest, Log Haven’s bartender Brenda Gomez created a special cocktail – Pomegranate Lemongrass Collins – that is going over like gangbusters at the restaurant. Here is the recipe: Mix 1.5 oz. Beehive Organic Vodka, 1 oz. lemongrass simple syrup, 1.5 oz. housemade sour, 1.5 oz. pomegranate juice, and top with a splash of soda and Sprite. Garnish with a lemongrass stick and slice of lime.
And, just in time for warm, sunny days Log Haven is also featuring a refreshing drink called the Leña Ice, a tasty combination of Joven Mezcal, yellow Chartreuse, clarified lime juice, agave syrup, jalapeño, cucumber and club soda. The drink was inspired by General Manager Ian Campell’s fondness of Rick Bayless’ Chicago eatery specializing in Baja-style seafood, called Leña Brava. Those are just a couple of the outstanding craft cocktails available at lovely Log Haven this spring and summer.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.