Slow Food in Your Glass: Slow Food Speak Easy

This year, Slow Food is adding cocktails to the Ark of Taste program with the low Food Speakeasy Ark of Taste Cocktail Competition. They are holding a contest to infuse local foods that are nearing extinction into mixed drinks. These regional foods need to be cultivated and need attention so they don't disappear from our region forever. What better way to get attention to these much forgotten food than to whip them into a cocktail?

Since 1996, more than 1,100 products from over 50 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA, and we are always seeking more edible treasures to include. The Ark of Taste is a tool for farmers, ranchers, fishers, chefs, grocers, educators and consumers to seek out and celebrate our country's diverse biological, cultural and culinary heritage.  —Slow Food USA

The Salt Lake Tribune highlights one Utah entry, the Rest Easy, "It is made with rye whiskey, California Meyer lemons and tupelo honey: three of America’s most vulnerable ingredients and ones that food lovers across the country are trying to save." [Full Article]

For a full list of the 12 final wild concoctions, check out the finalist listing. 

While slow food for me is growing, preserving, and eating, this is a fun way to add slow food into your glass. So throw together an American Persimmon infusion in Indiana, make a Hatcher Mango and mint martini in South Florida, or mix up an Elephant Heart Plum spritzer in California.