Located in Eden, Utah, New World Distillery is dedicated to “Bringing the spirits of the past alive in your glass.” Their handcrafted products range from Ogden Valley Vodka, Barrel-Rested Gin, and Wasatch Blossom Utah Tart Cherry Liqueur, to Rabbit and Grass Agave Spirits Blanco and Reposado, Oomaw Gin, and Ogden Nine Rails Bourbon Whiskey.
Spiced Cranberry Paloma from New World Distillery
- 1.5 oz. Rabbit and Grass Blanco Agave Spirits
- 1.5 oz. Cranberry Juice
- 1 oz. Grapefruit Juice
- 1 oz. Lime Juice
- 1.5 oz. Spiced Simple Syrup
- Sparkling Water
- Combine all ingredients into a shaker with ice
- Shake vigorously to the tune of “Jingle Bells
- Dump the contents into a glass and top with sparkling water.
- Garnish with sugared cranberries.
Waterpocket Distillery is the creation of Julia and Alan Scott, and named for the Waterpocket Fold in Capitol Reef National Park. According to Julia, “In our research, we’ve discovered a rich vein of pre-Prohibition herbal spirits, bitters and LONG LOST™ liqueurs. We intend to mine these recipes for flavor gold.” Waterpocket’s products range from Añejo Rum, Temple of the Moon Gin, and their line of Toadstool Amaros, to Snow Angel Kummel and Long Lost line of “resurrected spirits from the golden age of liqueurs.
Snow Maiden from Waterpocket Distillery
- 2 oz. Snow Angel Kummel
- 2 oz. Spiced Apple Cider (Trader Joe’s works great)
- 1 oz. Fresh Lemon Juice
- .75 oz. Honey Simple Syrup (see below)
- Tawny Port float
- Grated nutmeg garnish
- Shake Snow Angel Kummel, spiced cider, lemon juice, and honey simple syrup (see note below) in a shaker over ice.
- Pour into a coup over one large ice cube.
- Using the back of a spoon, gently pour the Port over top of the cocktail (about .5 oz).
- Garnish with freshly grated nutmeg.
Honey simple syrup:
- Bring 2 parts honey, and 1 part water to a boil.
- Stir and then bring the heat down and let simmer.
- Pour into a jar and chill in the refrigerator.
*Cocktail by Chelsea Nelson at Ritual & Craft
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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.