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...
For this cocktail I have captured the local influence of the Arizona desert in the cactus blossom syrup. I combined it with fresh-squeezed lime juice for balance and St-Germain elderflower liqueur to enhance the floral bouquet and sweetness. The base spirit for this cocktail is Effen vodka, from Holland. For a garnish, I chose an edible white rose petal for added aroma.
This cocktail gets its name from two places: the 1800s phrase "noblesse oblige" wherein privilege begets wealth and honor, and the French word for mistress. The idea of a French mistress is a combination of beauty, subtle elegance and undertones of a racy nature befitting clandestine romances.
In that vein, the Maîtresse Oblige, with its vibrant rose-petal color and aromatic elderflower edge, deserves slow and intentional enjoyment. Its elegance and sexiness are immediately bestowed upon those who are able to attain it. Beauty deserves beauty, and radiance begets radiance.
Ingredients
- 1 ounce fresh lime juice
- 3/4 ounce cactus blossom syrup*
- 3/4 ounce St-Germain elderflower liqueur
- 1 1/2 ounces vodka (Effen)
Instructions
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
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