drink
Revelry
Three if by Desert
Restaurant: Clever Koi Creator: Joshua James Drink: The Honey Trap Local Ingredient: The whiskey-based cocktail features local honey from McClendon Farms. Cost: $10
No. 23
Breakfast at Tiffany’s
Restaurant: Kelly’s at SouthBridge Creator: Kelli Casey Drink: Revelry Local Ingredient: The vodka-based cocktail features both locally grown mint and basil. Cost: $10
The Honey Trap
Restaurant: Bar Crudo Creator: Micah Olson Drink: Violet Femmes Local Ingredient: The gin-based cocktail features both Arizona Distilling Company brand gin and locally grown cucumber. Cost: $12
Violet Femmes
Restaurant: Windsor Creator: Matt Farrow Drink: No. 23 Local Ingredient: The rum-based cocktail features both locally grown apples from Willcox, Ariz., and locally grown garnish. Cost: $10
LIBATIONS WITH A LOCAL TWIST M
BY ALISON BAILIN BATZ
ore and more, smart restaurants in the Valley are turning to locally grown products–and using the ingredients beyond just dinner menus. “For us, creating both food and drink menus spotlighting local products is two-fold,” says Brian Leeds of Proof, An American Canteen at the Four Seasons Resort Scottsdale at Troon North. “It allows us the chance to offer our guests the opportunity to experience Arizona using all five of their senses, and it also gives us a chance to not only support, but brag about the amazing farmers,
distillers and winemakers in our own backyard.” In addition, according to Leeds, since the items do not travel long distances, chemicals are not needed to preserve them, which means the consumer gets the freshest, most natural end product. There is no better time than spring to sip and savor from a myriad of cocktail options featuring local produce, and even locally developed spirits from right here in the Valley. Here are some of our favorites.
UPTOWN |
70
| APRIL 2015
Restaurant: Proof, An American Canteen Creator: Brian Leeds Drink: Breakfast at Tiffany’s Local Ingredient: The vodka and sparkling wine-based cocktail not only features local vodka from Arroyo Vodka, but strawberries from Maya’s Farm in the Valley. Cost: $14 Restaurant: Pink Pony Creator: Shawn Gabor Drink: Three if by Desert Local Ingredient: The gin-based cocktail features both citrus and ginger from McClendon Farms, as well as local gin by the Arizona Distillery Company. Cost: $11 Restaurant: Counter Intuitive Creators: Micah Olson and Jason Asher Drink: Decanter’s Delights Local Ingredient: The rye and Mezcalbased cocktail features locally made “Mi Casa” bitters from AZ Bitters Lab. Cost: $12