Here are the ingredients to some of the Valley’s best specialty cocktails. Use these delicious recipes to cool off and chill out during the summer months.
Fiery Mandarin
From Jade Bar at Sanctuary Resort & Spa in Paradise Valley
Ingredients:
- 2 oz Absolute Vodka
- 1 slice of a jalapeno
- 1/3 of an orange (zest)
- 1 oz cranberry juice
- ½ oz lemon juice
- ¾ oz simple syrup
Steps:
1. Muddle jalapeno, add zest and liquids.
2. Add ice, shake and double strain.
3. Serve up in chilled martini glass with jalapeno slice garnish.
http://www.sanctuaryoncamelback.com/food/jadebar/jadebar.php.
Grapefruit Basil
From Jade Bar at Sanctuary Resort & Spa in Paradise Valley
Ingredients:
- 1 ½ oz Absolute Citron
- 5 basil leaves
- 2 oz grapefruit juice
- 1 dash lemon bitters
Steps:
1. Lightly muddle basil and add liquids.
2. Add ice, shake and double strain.
3. Serve straight up in chilled martini glass with basil leaf garnish.
http://www.sanctuaryoncamelback.com/food/jadebar/jadebar.php.
Rum Swizzle
From Jade Bar at Sanctuary Resort & Spa in Paradise Valley
Ingredients:
- 2 oz Mt. Gay Eclipse Rum
- ½ oz Falernum
- ½ oz lime
- ½ oz simple syrup
- 1 dash Angostura bitters
Steps:
1. Add liquids. Add ice, shake and strain.
2. Serve over ice in a tall glass.
3. Garnish with lime wheel and cherry.
http://www.sanctuaryoncamelback.com/food/jadebar/jadebar.php.
Rioja Picante
From the Onyx Bar & Lounge at the Four Seasons Resort in Scottsdale
Ingredients:
- 1.5 oz. Clase Azul Plata Tequila
- 2 oz. fresh lime juice
- 1 oz. agave nectar
- 2 wedges of blood orange
- 2 slices of jalapeno
Steps:
1. In a shaker, muddle the blood oranges, agave and lime juice.
2. Add tequila, jalapeno and ice and shake well.
3. Strain the shaker over ice into a salted rim Pilsner glass filled with ice.
4. Garnish with a jalapeno slice and blood orange wheel.
http://www.fourseasons.com/scottsdale/dining/onyx_bar_lounge.
TY KU Sake
From Trader Vic’s at Hotel Valley Ho in Scottsdale
Ingredients:
- 2 oz .TY KU Sake
- ½ fresh lime squeeze
- ½ oz. Trader Vic’s Passion Syrup
Steps:
1. Combine Tyku premium sake, the juice from half of one lime, Trader Vic’s passion syrup, and crushed ice in a cocktail shaker.
2. Shake until chilled and pour entire contents of shaker (including the ice) into a martini glass.
3. Garnish with a half lime.
www.hotelvalleyho.com/scottsdalerestaurants/tradervics.html.
Photo Courtesy of BQ Photography
Trader Vic’s Rum Keg
From Trader Vic’s at Hotel Valley Ho in Scottsdale
Ingredients:
- 4 oz. lemon juice
- 2 oz. pineapple juice
- 1 oz Trader Vic’s rock candy syrup
- 1 oz. Trader Vic’s passion syrup
- 1 oz. apricot brandy
- 5 oz. Trader Vic’s light rum
- 1 oz. Trader Vic’s dark rum
- 1 large scoop of crushed ice
Steps:
1. Combine entire ingredients (including ice) in a blender and very briefly blend until mixed.
2. Pour mixture over one scoop of cubed ice into a Trader Vic’s Keg.
3. Garnish with a mint sprig.
www.hotelvalleyho.com/scottsdalerestaurants/tradervics.html.
Photo Courtesy of BQ Photography
Scottsdale Cactus Bloom
From Trader Vic’s at Hotel Valley Ho in Scottsdale
Ingredients:
- ¾ oz. prickly pear syrup
- ½ oz. lemon juice
- 1 oz. limoncello
- 1 ½ oz. Pisco brandy
Steps:
1. Combine entire ingredients and one scoop of crushed ice in a blender and very briefly blend until mixed.
2. Pour mixture into a stemmed cocktail glass.
3. Garnish with a pineapple leaf.
www.hotelvalleyho.com/scottsdalerestaurants/tradervics.html.
Photo Courtesy of BQ Photography
Original Mai Tai
From Trader Vic’s at Hotel Valley Ho in Scottsdale
Ingredients:
- Fresh juice of 1 large lime
- ¼ oz. Trader Vic’s Rock Candy Syrup
- ¼ oz. Trader Vic’s Orgeat Syrup
- ½ oz. orange curacao
- 2 oz. aged Jamaican rum
Steps:
1. Combine ingredients and shake with crushed ice.
2. Garnish with a spent lime shell and a fresh sprig of mint.
www.hotelvalleyho.com/scottsdalerestaurants/tradervics.html
Photo Courtesy of BQ Photography
