Home PageRecipesSignature Drinks

Here are a few signature recipes from some amazing bartenders, plus a few we’ve pulled together in the lab. You can find other recipes on our Blog page and on the Classics page.

Mesquite Sour

This cocktail is made with all Arizona product. You can substitute with your favorite bourbon and agave nectar.

  • 1.5 oz High Spirits mesquite-smoked whiskey
  • 0.5 oz Cotton Country amber mesquite syrup
  • 0.5 oz Lemon juice
  • 1 egg white
  • AZ Bitters Lab Más Mole bitters

Combine all ingredients except the bitters in a mixing glass and add ice. Shake hard for 10-20 seconds. Strain into a cocktail glass and garnish with 2-3 dashes of AZBL Más Mole bitters
– Travis Nass, Spirit Guide, The Last Drop Bar at the Hermosa Inn, 2012
Video of Travis creating this drink

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The Haboob Cocktail

This gin sour variation was created during a cocktail challenge from the Phoenix New Times.

  • 1.5 oz High Spirits gin
  • 1 oz lemon juice
  • 3/4 oz cactus blossom syrup or amber mesquite syrup
  • 1 egg white
  • AZ Bitters Lab Más Mole Bitters

Combine all ingredients except bitters in a shaker and dry shake for 45 seconds. Add ice to tin and shake vigorously (about 90 seconds). Strain into chilled cocktail glass. Top foam with 20 drops AZBL Más Mole Bitters, a couple mists of of orange flower water, and whole chamomile tea “dust”

A refreshing dusty rainstorm.

cactus blossom syrup:

  • 1 cup of water
  • 3 large cactus blossom (cereus) or 7 smaller (half-dollar sized) Prickly pear blossom
  • 1 cup of white sugar

steep blossoms in hot (just below boiling) water for two minutes then strain “tea” into sugar and stir until all granules have dissolved.

Notes from Alexandria: This drink was inspired by the two fragrances I most associate with the Valley of the Sun. 1. Dusty rain (or HABOOB as we sometimes say now) since it rains very little here just the smell is enough to signal the sympathetic nervous system for that internal “HAZAAH” 2. Orange blossom (Aside from “climate”, “citrus” is one of the lasting resources of Arizona’s 5 c’s). Orange blossoms are very nostalgic to me. I hoped to capture some of that in a cocktail glass.

– Alexandria Bowler, The Last Drop Bar at the Hermosa Inn, 2012

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Quietly Bemusing Cocktail

Makes one cocktail of varying intensity. Add more vodka for more intensity!

  • 3 oz Home Infused Lemon Vodka
  • 0.75 oz Grand Marnier
  • ½ Cup freshly squeezed pink grapefruit juice
  • Juice of one lime
  • Tomr’s Tonic Water Syrup
  • AZ Bitters Lab Más Mole Bitters (4 drops)
  • Ice/Fresh Seltzer

Method to the Madness:

Add the home infused Lemon Vodka to a mixing cup ¼ filled with ic. Add Grand Marnier, juices, bitters, syrup (1-2 oz to taste). Shake until shaker is frosty.

Pour with bemusement into a tall cocktail glass and top with seltzer, garnish with slapped mint, and be prepared to experience “a confusion of impressions

(What is slapped mint?  Put a piece of mint in your hand and slap your other hand onto it, that physical motion releases the oils from the leaf and your mint is now slapped!)

To home infuse lemon Vodka
Zest four lemons, well scrubbed.  Add the zests to a cheesecloth bag with a string attached with a pinch of pink peppercorns and Star Anise pods (one or two)

Place Vodka in the freezer for about two weeks.  Remove cheesecloth bag from bottle with the string and serve or mix as desired.
– Warren Bobrow, The Cocktail Whisperer, 2012

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21st and a Half Century

This cocktail was created for us by Micah Olson for 2013 Arizona Cocktail Week. It’s a riff on both the classic 20th Century (W.J. Tarling, 1937) and the 21st Century (Jim Meehan, 2007). Here Micah replaces the cocoa notes from Creme de Cacao found in both of these versions with our AZBL Más Mole bitters.

  • 0.75 oz Milagro Silver tequila
  • 0.75 oz Lillet blanc
  • 0.75 oz lemon juice
  • 0.5 oz simple syrup
  • 4 dashes AZ Bitters Lab Más Mole bitters

Fill rocks glass with ice. Add ingredients to shaker, add ice, shake for 20 seconds, strain into iced rocks glass. Top with one more dash of AZBL Más Mole bitters.
– Micah Olson, owner/mixologist, Bar Crudo, 2013

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Sweet Disposition

Dante has all sorts of flavors playing together in this lovely drink.

  • 2 oz Whiskey (Irish..or bourbon)
  • 0.75 oz maple syrup
  • 0.75 oz lemon juice
  • 0.75 oz salted sweet potato puree
  • 2 dashes AZ Bitters Lab Más Mole bitters

Fill Collins glass with ice. Add ingredients to shaker, add ice, shake for 20 seconds, strain into iced glass. Top with lemon-honey-thyme foam. Thyme sprig garnish

salted sweet potato puree: bake the potato, peel, puree, add salt, and water for consistency.
foam: honey/lemon syrup infused with thyme. Gelatin to thicken. Whip into foam with immersion blender.
– Dante LoPresti, Freelance Bartender, 2013

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Pils-o-rita

This is a beery take on our favorite Margarita recipe replacing the tequila with a wonderful pils and adjusting the sweet/sour a bit. This cocktail is very low in alcohol and perfect for a sunset party on the patio with your friends

  • 1 oz agave syrup (half agave nectar, half water)
  • 3/4 oz lime
  • 4 dashes AZ Bitters Lab Más Mole bitters
  • 4-5 oz pilsner, like Mama’s Little Yella Pils

Combine the agave, lime, and bitters in a shaker. Shake and strain into a rocks glass filled with ice. Top with the Pils, give a gentle stir, and add a extra dash of the bitters on top.
– AZBL 2013

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Chasing Windmills

Geoffrey honed his craft in NOLA and this perfectly balanced drink has all sorts of complexity.

  • 1.5 oz ruby port
  • 3/4 oz Averna
  • 0.5 oz White Creme de Cacao
  • 0.5 oz pomegranate syrup
  • 2 dashes AZ Bitters Lab Más Mole bitters

Mix, ice, stir, strain into chilled coupe
– Geoffrey Wilson, bartender, Barrelhouse Kitchen and Cocktails, 2014

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Ashes & Fire

This refreshing cocktail was featured on the Del Maguey website as Drink Recipe of the Month for January 2016.

  • 1.5 oz Vida Del Maguey Mezcal
  • 0.75 oz Green Tea Pomegranate syrup
  • 0.5 oz Lime juice
  • 0.5 oz Royal Combier
  • 2 dashes AZ Bitters Lab Más Mole bitters

Combine all ingredients in a shaker and strain over ice in an Old Fashioned glass.

Garnish with 8-10 fresh pomegranate seeds and place a thinly cut lime wheel on the edge of the glass. Enjoy!

Green Tea Pomegranate syrup: Bring 4 cups of water to boil, remove from heat and add 8 tea bags (Republic of Tea Pomegranate Green Tea). Steep for 10 minutes. Remove bags, add 1 cup of sugar, and simmer for about 2 hours to reduce to a syrup.
– Stevie Raeann, bartender, The Beverly, 2016

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Flip’n Out

  • 1.5 oz Lustau Don Nuno sherry
  • 0.5 oz Smith & Cross Rum
  • 0.5 oz Orgeat
  • 0.75 oz Lemon juice
  • 1 whole egg
  • 1 oz soda water
  • AZ Bitters Lab Figgy Pudding bitters

Combine all ingredients except soda and bitters in mixing glass and add ice. Shake hard for at least 10 seconds to incorporate the egg. Strain in to old-fashioned glass without ice. Top with soda slowly to let the drink rise. Garnish with fresh grated nutmeg and a healthy dose of AZBL Figgy Pudding bitters.
– Micah Olson, owner/mixologist, Bar Crudo, 2012

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Oyster Skiff Cocktail

Warren created this cocktail while in Charleston, SC, ravishing local oysters and sipping local rum.

  • 3 oz Striped Pig Rum
  • 0.75 oz Tenneyson Absinthe
  • Perrier Sparkling Water
  • 4 TBS Royal Rose Simple Syrup of Autumn Plums
  • 2 dashes (16-20 drops) AZ Bitters Lab Figgy Pudding Bitters

Preparation:

Add rum to a shaker filled 1/2 with ice. Add absinthe, plum syrup, and bitters. Shake and strain into a tall glass with some ice made from coconut water. Top with a splash of sparkling water
– Warren Bobrow, The Cocktail Whisperer, 2012

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Smashing Pumpkin

  • 2 oz. Pumpkin pie spice infused Genever
  • 1/2 oz. Averna
  • 1/2 oz. Lemon juice
  • 3/4 oz. Velvet Falernum
  • 1 Egg White

Dry shake, add ice, and shake. Strain into cocktail glass.
Let settle for a few seconds, then add 11 drops AZ Bitters Lab Figgy Pudding Bitters, swirl around.

– Clint Spotleson, Mabel’s on Main, 2012

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Rum Figgy Old Fashioned

This cocktail was created for us by Micah Olson for 2013 Arizona Cocktail Week. The spiciness of both the rum and the Falernum plays particularly well with the Figgy Pudding bitters.

  • 2 oz Appleton V/X rum
  • 0.25 oz Taylor’s Velvet Falernum
  • 4 dashes AZ Bitters Lab Figgy Pudding bitters

Fill rocks glass with ice to chill. Add ingredients to mixing glass, add ice, stir for 20 seconds. Empty rocks out of chilled glass, add 1 large ice cube to glass. Strain cocktail into rocks glass.
– Micah Olson, owner/mixologist, Bar Crudo, 2013

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SW Japanese Cocktail

Another year of AZ Cocktail Week and more drinks designed by Micah Olson.

  • 2 oz AZ Distilling Co Copper City Bourbon
  • 1 oz Maison Rouge VSOP Cognac
  • 0.25 oz Orgeat
  • 2 dashes AZ Bitters Lab Figgy Pudding bitters
  • Garnish with expressed lemon peel

Fill rocks glass with ice to chill. Add ingredients to mixing glass, add ice, stir for 20 seconds. Empty rocks out of chilled glass, add 1 large ice cube to glass. Strain cocktail into rocks glass. Garnish.
– Micah Olson, owner/mixologist, Bar Crudo, 2014

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Kaupe Krush

Kaupe is an ancient tiki god that manifests as a carnivorous dog-man. That has absolutely nothing to do with this cocktail (other than the tiki-inspired ingredients) but it sure sounds menacing!

  • 1 oz High West Son of Bourye
  • 1 oz Charbay Red Raspberry Vodka
  • 0.75 oz Orgeat
  • 0.75 oz Lemon juice
  • 3 dashes AZ Bitters Lab Figgy Pudding bitters
  • Garnish with expressed grapefruit peel

Add ingredients to mixing glass, add ice, shake for 20 seconds. Strain into chilled coupe. Garnish
– Travis Nass, Spirit Guide, The Last Drop Bar at the Hermosa Inn, 2014

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The Fitz

Another year of AZ Cocktail Week and more drinks designed by Micah Olson.

  • 2 oz AZ Distilling Co Desert Dry Gin
  • 0.25 oz Cappelletti Vino Aperitivo
  • 0.75 oz lemon juice
  • 0.5 oz simple syrup
  • 3 dashes AZ Bitters Lab Orange Sunshine bitters
  • Garnish with expressed orange peel

Add ingredients to mixing glass, add ice, shake for 20 seconds. Strain into chilled coupe. Garnish
– Micah Olson, owner/mixologist, Bar Crudo, 2014

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Sparkling Sunshine Cocktail

The drink has a beautiful, reddish glow and vibrant flavors making it a perfect party starter.

  • 1 oz pomegranate juice (like POM)
  • 1/2 oz simple syrup
  • 2 dashes AZ Bitters Lab Orange Sunshine bitters bitters
  • brut sparkling wine

Combine the pomegranate, simple, and one dash of bitters in a shaker. Shake and strain into a white wine glass or flute. Top with sparkling wine. Add one more dash of bitters on top.
– AZBL 2013

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Casa De Hemingway

Here is a delightful twist on the Hemingway Daiquiri

  • 2 oz Smuggler’s Notch Aged Rum (or 1.5oz Barbancourt 8 and 0.5oz Rhum Clement agricole)
  • 0.75 oz grapefruit juice
  • 0.25 oz lime juice
  • 0.25 oz Sumptuous Syrups of Vermont Lemon3Basil syrup
  • 2 dashes AZ Bitters Lab Mi Casa bitters
  • Garnish with lime wheel

Add ingredients to mixing glass, add ice, shake for 20 seconds. Strain into chilled coupe. Garnish
– Don Horrigan, head bartender, Edson Hill Inn, and co-founder, Sumptuous Syrups of Vermont 2014

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Slipping Over the Notch

Another wonderful concoction from our friends in the Northeast Kingdom

  • 2 oz Rittenhouse Bottled in Bond rye
  • 0.5 oz Aperol
  • 0.25 oz Sumptuous Syrups of Vermont Lemon3Basil syrup
  • 0.25 oz Lemon juice
  • 2 dashes AZ Bitters Lab Mi Casa bitters
  • Garnish with expressed lemon peel

Add ingredients to mixing glass, add ice, shake for 20 seconds. Strain into chilled coupe. Garnish
– Don Horrigan, head bartender, Edson Hill Inn, and co-founder, Sumptuous Syrups of Vermont 2014

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RedRhum

2015 Arizona Cocktail Week brings another Micah cocktail, this time combining two of our favorite rum/rhums.

  • 1 oz The Scarlet Ibis rum
  • 1 oz Rhum Clément VSOP
  • 0.25 oz Rich demerara syrup
  • 4 dashes AZ Bitters Lab Mi Casa bitters
  • Garnish with expressed orange peel

Add ingredients to mixing glass, add ice, stir. Strain into chilled coupe. Garnish
– Micah Olson, owner/mixologist, Bar Crudo, 2015

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Dovetail

  • 2 oz Copper City Bourbon
  • 1 oz Carpano Antica Formula
  • orange slice
  • 1 strawberry
  • 4 dashes AZ Bitters Lab Mi Casa bitters
  • Cardamom marjoram soda

Muddle orange slice, strawberry and bitters in a rocks glass, add bourbon and vermouth, add ice, stir. Top with cardamom marjoram soda

Cardamom marjoram soda at home: infuse cardamom and marjoram in simple syrup, add syrup to soda water
– Shawn Gabor, barchitect, Pink Pony, 2015

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Sundeck Sour

This is a low alcohol take on the classic whiskey sour.

  • 3/4 oz simple syrup
  • 1/2 oz lemon
  • 3 dashes AZ Bitters Lab Mi Casa bitters
  • 4-5 oz moderately hopped pale ale, like Odell’s Nitro Pale Ale

Combine the syrup, lemon, and bitters in a shaker. Shake with a couple of ice cubes and strain into a rocks glass filled with ice. Top with the pale ale, give a gentle stir, and add a extra dash of the bitters on top.
– AZBL 2015

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De’Marr

We went for dinner at our favorite restaurant and Liberty surprised us with this refreshing spiced cognac sour gem. (Photo to the right courtesy of Kai Restaurant at The Sheraton Wild Horse Pass Resort)

  • 2 oz Hennessy cognac
  • 1 oz spiced simple syrup (cinnamon, coriander, nutmeg)
  • 1 oz lemon
  • 3 dashes AZ Bitters Lab Mi Casa bitters
  • Garnish with lemon zest

Combine ingredients in a shaker. Shake with a couple of ice cubes and strain into a rocks glass filled with 1 large cube. Lemon zest garnish.
– Liberty Quihuis, bartender, Kai, 2015

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Waiting for Watubi

For 2016 AZ Cocktail Week, we asked Micah to make us something with a tiki slant that highlighted Mi Casa bitters. He did not disappoint. The combination of the rums with pineapple, lime, Montenegro, and Mi Casa spices is a wonderful thing.

  • 1 oz Plantation 5yr rum (Barbados)
  • 0.5 oz Hamilton Gold rum (Jamaica)
  • 0.5 oz Amaro Montenegro
  • 0.75 oz lime juice
  • 0.75 oz pineapple syrup (1:1 fresh pineapple juice and sugar, stirred to a syrup)
  • 4 dashes AZ Bitters Lab Mi Casa bitters
  • Garnish with dehydrated lime wheel, monkeys, and mermaids

Combine ingredients except the bitters in a shaker. Shake with a couple of ice cubes and strain into a tiki mug filled with crushed ice. Add 4 dashes of bitters to the top. Dehydrated lime garnish.
– Micah Olson, co-owner/mixologist, Bar Crudo and Okra, 2016

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