Taste CHEERS
GREEN GIANT Toro’s spicy, verdant bloody mary
Late last year, Toro Latin Restaurant & Rum Bar at TPC Scottsdale announced plans for a brunch program. As such, the Fairmont Scottsdale Princess’ beverage department was challenged with developing cocktails to complement the Latininfused menu. Among the most spirited creations is Toro’s twist on a traditional bloody mary, often a combination of vodka, tomato juice and spices, which they re-imagined into a cocktail that surely makes all the others green with envy. “We’ve played around with tomatillos before, especially around St. Patrick’s Day,” says Matthew Doerr, the resort’s beverage director. “Native to Latin America with both tart and herbal notes, they quickly became the muse for our take on the brunch classic.” For Toro’s bloody mary – called the Salty Iguana ($14) – Doerr makes a salsa from tomatillos, onions and spices, blending them together and then straining the contents into a shaker. Rather than vodka, he then adds pisco, a Peruvian brandy, which he infuses with jalapenos. “The floral notes in the pisco amp up the herbaceous tomatillos,” Doerr says. “And by infusing the pisco with jalapenos, their kick doesn’t hit you straight away, so they’re more of a subtle surprise.” He then adds a spicy green chile liqueur, which is just as vividly green as the tomatillos, followed by lemon juice to give the mixture a splash of citrus. He then shakes it gently before pouring it into a Collins glass rimmed with tajin salt, which imparts a hint of lime as you sip. It’s garnished with celery, cherry tomatoes, lemon and crispy bacon. Toro Latin Restaurant & Rum Bar, 17020 N. Hayden Road, Scottsdale; 480.585.2694; www.scottsdaleprincess.com.
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So Scottsdale! June ‘18
BY ALISON BAILIN BATZ / PHOTO BY CLAYTON LINDBERG