- 1 ounce fresh lime juice
- 3/4 ounce cactus blossom syrup*
- 3/4 ounce St-Germain elderflower liqueur
- 1 1/2 ounces vodka (Effen)
Combine ingredients with ice in a shaker, shake and strain into a coupe or Martini glass. Garnish with an edible white rose petal.
Editor note: Sample this cocktail anytime at Culinary Dropout in Scottsdale (foxrc.com/culinary_dropout.html), or on February 25 at 11 pm, join the St-Germain crew in the restaurant's bar for a special final toast to Cocktail Week.
* The cactus blossom syrup is made by infusing 50 grams of cactus blossom fruit tea (a tisane) from Scottsdale's Passport Coffee and Tea (passportcoffee.com) in 200 ml of hot water, straining the tea and then combining it with equal parts sugar to create a simple syrup. The tisane includes prickly pear blossoms, hibiscus flowers and other botanicals.
Created by Mat Snapp, beverage manager at Fox Restaurant Concepts