A South Salt Lake distillery closed its beloved bar last week, but not without some parting gifts for its many fans.
Beehive Distilling, at 2245 S. West Temple, announced on Instagram March 6 that it would shutter its bar space after five years. Its last day in business was March 16. Erik Ostling, one of three partners/owners at Beehive, said it was a “difficult decision.”
“Our location is a little off the downtown nightlife scene, and while our fantastic neighborhood is growing rapidly, we just didn’t ever achieve the level of traffic that we needed,” he told The Salt Lake Tribune.
“We’ll miss our amazing employees and all of the great people we got to meet through this experience,” Ostling continued.
The post that announced the closure received more than 500 comments.
“Devastating,” said one commenter. “Genuinely one of the best places in the city without question.”
“Well, this is terrible,” said another. “Every time I have friends in town this is my go-to spot for a drink with them.”
After a “short break,” the bar space will available to host private events — more details will be available at BeehiveDistilling.com.
Ostling also said that the distillery “continues to grow” and will be releasing some new products in the near future, including a new gin.
Until then, though, thirsty former patrons of Beehive Distilling’s bar can make some of the establishment’s most popular cocktails in their own kitchen with the two following recipes.
First up is the Beehive Bar G&T. “While it would seem that a G&T is the simplest of drinks, it’s the garnishes and combination of Jack Rabbit Gin [and] Fever Tree Mediterranean tonic that really set this one apart,” Ostling said.
For the Beehive Old Fashioned, the recipe calls for Beehive Barrel Reserve Gin instead of bourbon, and grapefruit bitters instead of Angostura bitters. “It’s a delicious twist on an old standard,” Ostling said.
Beehive Bar G&T
2 ounces Beehive Jack Rabbit Gin
4 ounces Fever Tree Mediterranean Tonic Water
Method: Add ice to a highball glass, add gin, top with tonic water. Garnish with grapefruit twist, rosemary sprig and lime wedge.
Beehive Old Fashioned
2 ounces Beehive Barrel Reserve Gin
¼ ounce (½ tablespoon) simple syrup
1 dash grapefruit bitters
Method: Fill a double rocks glass with ice (a big cube if you have it), add the simple syrup and dash of bitters. Add the Barrel Reserve gin and stir to chill. Garnish with grapefruit twist and lemon twist.
