I had a blast competing with 14 other bartenders at the Casa Noble Tequila Rocks! event yesterday, held at the Design Center in San Francisco. There were some truly amazing cocktails created by a group of very talented bartenders, and the drinks ranged from spirit-driven, classically-inspired cocktails to farmer's market/culinary-style cocktails, and everything in between. I met some really cool people, tasted some awesome tequilas and mezcals, and ate some delicious tamales.
I was fortunate and proud to have my Garden Elixir (a.k.a. Phoenix In The Garden) cocktail take home 3rd place. It was fun competing and I was glad I finally made it out to an event in San Francisco.
My cocktail is a long drink, crafted in the farmer's market/culinary-cocktail style (an emphasis fresh, local and seasonal), and is designed to revive and refresh you on a warm Spring day. Cheers!
Phoenix In The Garden
6 Italian parsley leaves
6 thin radish slices
Muddle Well in Bottom of a mixing glass with a tiny pinch of salt
1 oz. home-made carrot syrup
1 oz. fresh lime juice
.5 oz. Cocchi Americano Aperitivo
Healthy dash of Celery Bitters
*1.75 oz. Casa Noble Reposado Organic Tequila*
Shake very well with ice
Strain into a tall, decorative glass filled with ice
Garnish with a handful of very thin jicama spirals, and a
baby carrot and thin radish slice placed directly in the center
Dust with spicy/sweet/sour Picositos seasoning and serve
Sip. Savor. Revive. Refresh. Repeat!!!
* I originally came up with this cocktail using gin instead of tequila. Try it with Junipero or Oxley gin...it's fantastic.
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