Bar X Part 2: Cocktails

There's a lot to learn and do when preparing to open a bar.

Rich and Duncan would work on the bar all day (whether it was construction or getting the administrative side of things in order) and then make cocktails at night.

These guys went to Seattle to train at a cocktail lounge called the Rob Roy. They learned so much about cocktails, had a wonderful time, and new exactly what they wanted to serve at the new bar x.

This is Rich and Dune at our place mixing cocktails and trying to get the recipes down to an exact Utah approved recipe. At the Rob Roy you can "free pour" your cocktails, but here in Utah you can only have your base liquor consist of 1.5 ounces, and then with the other "flavoring" liquors it can only be 2.5 total ounces of liquor. Most cocktails have more liquor then that so it took some time to get the cocktail tasting exactly how it should.

So they practiced each and every drink until it was perfect, and I drank each and every drink to make sure it was perfect :)

The guy who is sitting down with his head turned away from the camera is Philip Trickey. He's a bar tender (ironically from SLC) who works at Rob Roy, Bar X flew Philip down to SLC to continue their training here. Philip came down one more time after this for the grand opening as a guest bar tender. It was awesome and he makes great cocktails... obviously. Actually one of his cocktails that he came up with was featured in the Salt Lake Tribune a few weeks ago. It's called Punch up at a Wedding

and it's delicious.

Here they are at Jeff's house making cocktails.

This is the Boston Sour

Mojito

Mint Julep

I have other pictures of cocktails but I was having a hard time loading them... I'll have to try again later.

I love those three cocktails but they aren't even some of my favorites. If you make it to bar x you should try the Corpse Reviver # 2, or the Whiskey Smash, or the Greyhound, or the Pimms Cup, Moscow Mule... I could go on.

All the drinks at Bar X are made with freshly squeezed juices: orange, lemon, lime, grapefruit and they also squeeze ginger root daily. It's part of the love that goes into these drinks.

Rich and Duncan worked so hard on the menu among pretty much everything else at Bar X They have really become cocktail nerds and I love it.