Southwest Sazerac
Inspired by the classic Sazerac cocktail, this Southwest version was created by Michelle Jacob, the mixologist at Gertrude’s Restaurant in the Desert Botanical Garden, to showcase our local spirits, c...
Ingredients
- 1 cup organic cane sugar
- 1 cup distilled water
- Rind of 1 blood orange
- ⅛ cup packed fresh mint leaves, removed from their stems
Instructions
Bring sugar and water to a boil and stir until the sugar is completely dissolved. Remove from heat and drop in orange rind and mint leaves. Let steep for 4 to 6 hours (until desired potency is achieved). Discard the mint and rind.
Refrigerate leftover syrup for other cocktails or to sweeten iced tea.
Related Recipe: Southwest Sazerac
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