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, citrus and seasonal herbs.
Ingredients
SERVINGS: 1 Cocktail
- 2 ounces Copper City Bourbon
- 3 dashes orange sunrise bitters by AZ Bitters Lab
- ½ ounce house-made orange-mint simple syrup*
- 1 thin orange wedge
- 3 mint leaves
- 2 pineapple basil leaves
Instructions
In mixing glass/shaker, combine all ingredients, squeezing the orange wedge to release the juice. Add ice. Shake well and pour all components into a rocks glass. Garnish with more mint and another orange wedge if desired.
