Bar None #3 // Cody Kirkland

Cody Kirkland has a singular focus for imbibe-worthy beverages that we admire. Working professionally as a Barista in SLC, Utah (where yes, spirits and coffee are legal) he let his passion for the home bar seep into his work. Bringing cocktail techniques, flavor concepts, and of course bitters, into his workplace – @TheRoseEstb, where he introduced a number of cool, weird beverages to the menu. @FreshCupMag took notice, and he is now a regular contributor, focusing on his ever-growing library of espresso, coffee, and tea creations. Cheers to a real one, here’s to you @Cody.Kirkland

1. Tell us who you are, where you’re from, etc.

“I was born and raised in Salt Lake City, UT in the mid-80s. I became interested in beverages when I started working at @theroseestb, the premier cafe in SLC. Contrary to popular belief both coffee and alcohol are legal in the state of Utah and this town has a thriving cafe and bar scene. This scene has really intensified my passion for creating interesting drinks.”

2. How did you get into bartending?

“Working in the beverage industry really inspired me to explore the limits of what you can put in a cup. A few years back, I started playing with cocktails at home and educating myself about different cocktail techniques, flavor concepts and, of course, bitters. Now, All I do is think about drinks, and make them, and drink them, and tweak them, and read about them while drinking them.”

3. What’s your favorite part about bartending?

“I soon realized I could apply these same cocktail concepts to non-alcoholic beverages, and I started to diversify the menu at @TheRoseEstb. The customers enjoyed these weird and unique beverages, and they drew the attention of @FreshCupMagazine. I’m now a regular contributor to the publication, where I focus on expanding the library of intriguing coffee, tea and cocktail creations.”

White Chai / White Heat

200 g Art of Tea White Monkey Picked tea
300 g turbinado sugar
3 L cool filtered water
1000 g ice
10 g anise seed
10 g fresh ginger, minced
5 g cardamom pods, cracked
5 g clove
5 g black peppercorn
2 cinnamon sticks
15 g Scrappy’s Orleans Bitters
15 g Scrappy’s Cardamom Bitters
10 g Scrappy’s Firewater Tincture

Posted: Wednesday, October 10th, 2018 at 7:04 pm

Category: blog