Start Your Summer with Glorietta


Summer seems to be here in Jackson, and that means adventures, patio-inspired happy hours, cocktails and early evening dining are getting into full swing. If you are looking for something a little different this summer, look no farther than the new happy hour bites and amazing cocktail specials at Glorietta Trattoria.


New to the hole, Glorietta has quickly became a local favorite place to dine out because of its inviting and relaxed atmosphere, amazing food and specialty drinks. Executive Chef Troy Furuta has conceived a menu that features rustic, wood-fired Italian cuisine. Many of the plates are meant to be enjoyed together creating a very social dining experience.

Glorietta food

This summer the crew at Glorietta will be rolling out an all new cocktail list that is truly amazing. They have been working with Proprietors LLC to create an entirely new cocktail list specifically for the hot summer months.  Starting Thursday they will be opening up the patio and serving up the new drinks, including an amazing bloopy mary that I think rivals the best in town. Made from scratch right down to the peppercorn-steeped vodka and house fire-roasted tomatoes, this bloody will perk up any afternoon (see the recipe below).

Starting May 30 they will begin their summer happy hour, which will include $10 cocktails, half off beer and wine and their new casual interactive summer small bites. This happy hour will be different than any other, as chef-inspired bites will literally just keep coming out from the kitchen. No menu needed, you will get what the chef feels like making. If you see something you like, grab it. If it’s gone, you will have to wait to see what comes out of the kitchen next. You really have to check out this unique way that Glorietta is inspiring you to enjoy the afternoon. The happy hour will be from 3-6 p.m. daily. glorietta cocktail

Glorietta Bloody Mary


  • For the Mix:
  • 4 ounces fresh blistered tomato juice
  • 1 ounce bottled organic tomato juice
  • 1 ounces fresh celery juice
  • .5 ounces tomato bouillon concentrate (3:1 boiling water to bouillon powder)
  • .4 ounces lemon juice
  • .4 ounces lime juice
  • .25 ounces salt solution
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon Sriracha
  • 1 teaspoon prepared horseradish
  • For the Roasted Garlic and Peppercorn Vodka
  • 1 bottle Highwater Vodka
  • 2 grams roasted garlic (from 1 head roasted garlic)
  • 3 grams black peppercorns


  • For the mix, combine all ingredients in a pitcher and set aside overnight.
  • To make the vodka, roast 1 head of garlic. Brush whole garlic heads with olive oil, wrap in foil, and bake for 1 hour at 350 F. Allow to cool. Squeeze out garlic cloves. Mash garlic into a paste and combine with peppercorns and vodka. Cover and allow to sit overnight. Strain through cheesecloth. Return to bottle, label and date and keep refrigerated.
  • To make the bloody mary, mix 2 ounces roasted garlic and peppercorn vodka
  • with 5-6 ounces bloody mix. Serve in a Collins glass with ice. Garnish with a rosemary sprig and lemon wedges.

About Author

From Park City, to Tahoe, to Jackson I found myself floating like a snowflake from one ski town to the next. But once I arrived in Jackson in 2006 I knew that this was home. Growing up ski racing and traveling the world, from a young age I learned to love all sorts of food and at least try everything once. I loved being in the kitchen with my mom and grandmother when I was home, and got my kitchen work ethic from them. Some of my favorite dishes I often refer to as “the kitchen sink”, everything from the fridge, no recipe, just winging it and throwing in what moves me. Now I spend most of my time chasing my husband and two little boys around the mountains we call home. We love digging in the dirt, cruising through the farmers markets and cooking outside. My house and kitchen are always open and often filled with laughter from family and friends.

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