zest photo gallery from the farm to glass cocktail event
created by johnny williams, this cocktail has remained a staple of our diverse bar menu for the last few years.
sprig of fresh mint
1.5 oz. Beehive Gin
0.15 oz. Green Chartreuse
2.5 oz. house made green juice
dash of agave, lemon and lime juices
Muddle mint in shaker. Add gin, chartreuse, green juice, agave and juices. Shake over ice and serve in a stemless tulip.
Blend kale, spinach, swiss chard and collard greens in a cold press juicer until smooth. Add fresh lemon and lime juice to taste.
made with: High West double rye, local ginger, mountain town balsamic, local cucumbers, Bitters Lab aromatic bitters, soda water
Created by Tristan Laughlin