Savory spices
cocktails made from other spirits. Mule decided to play around with mezcal, a cousin of tequila that’s also made from agave. The smokey liquor has been gaining steam in the cocktail world for the past couple of years.
Mule wanted to “break out of the standard tiki rum cocktail mold... by creating an amalgam of Southwestern and island cultures in one cocktail.”
The drink may seem
12 ounces water
12 ounces demerara sugar
Crush cardamon pods and sesame seeds in a small pot, and toast over low heat for 5 minutes. Add water and bring to boil. Add the sugar. Let the mixture steep for 1 hour, before stirring, straining, and bottling.
To make the cocktail: Add all ingredients except the lime slice to cocktail shaker filled with ice. Shake, then strain through fine mesh into a rocks glass over a giant ice cube. (Check a liquor store or online for a large ice cube mold.) Garnish with the dehydrated lime slice. simple, but the flavors are complex, he said. “The smokiness of the roasted agave in the mezcal melds with the spiciness of the cayenne-infused simple syrup, yet contrasts with the sweetness of the pineapple juice.” Bartender: Brent Karlicek.
Restaurant: Windsor.
Trend evolution: Most people probably think of sweet flavors when it comes to cocktails, but Karlicek has been experimenting with savory spices such as curry, sesame, saffron and harissa.
“We incorporate these flavors into our cocktails by infusing the spirit as well as featuring hand-crafted syrups that layer gripping flavor and complexity,” said Karlicek, beverage director for restaurant group Upward Projects (Windsor, Postino Winecafe, Joyride Taco House, Federal Pizza and Churn).
The Summer Slingshot at Fat Ox in Scottsdale.
Low ABV spirits
Bartender: Conor Cook. Restaurant: Fat Ox.
Trend evolution: Even though fall is technically here, we desert dwellers are still feeling summer temperatures. So, light, refreshing drinks are always welcome.
At Fat Ox, Cook has been using a variety of spirits with lower alcohol by volume (ABV), such as vermouth, to create easy-to-drink cocktails.
“The base spirits that I have been focusing on bring in ripe fruits and floral aromas that give off a light, crisp flavor on the palate, but also convey a subtle savory element that keeps the drinker coming back for a second sip,” Cook said.
Ginger
Bartender: Patrick Norton. Restaurant: J&G Steakhouse.
Trend evolution: Ginger beer has long been popular in such staples as the Moscow Mule and Dark & Stormy. Now, many bartenders are putting fresh ginger in their drinks.
At J&G Steakhouse, Norton created the ginger margarita to complement some of the Asian flavors on the menu.
“Ginger is such a versatile and standout favor that this cocktail pairs well with just about anything,” he said. “You Servings: 1.
1 ounce Dimmi Liquore di Milano Italian aperitif
1 ounce Carpano Bianco vermouth Rhubarb bitters ounce lime juice ounce simple syrup
Grapefruit juice
Soda water
Grapefruit peel, flower for garnish (optional)
To make the cocktail: Fill a tall glass with ice. Combine all ingredients except the grapefruit juice and soda water in a cocktail shaker with ice. Shake, then pour the mixture in the glass. Top with a splash each of grapefruit juice and soda water. Garnish with grapefruit peel and flower, if desired.
Where to get it: Fat Ox, 6316 N. Scottsdale Road, Scottsdale. 480-307-6900, ilovefatox.com. can even sprinkle a little bit of ginger-infused salt right onto whatever you’re having for dinner. It does wonders for veggies, seafood and even desserts.” Servings: 1.
1 ounce Hornitos reposado tequila 11⁄2 ounces ginger syrup ounce Cointreau
Lime wedge Ginger-infused salt