Palm Springs Bartender Creates Winning Pairing of Avocado, Selvarey Rum

Combination produces refreshing drink for desert climate



Bartender Zane Tessay of Worshop Kitchen + Bar describes his drink to a pair of consumers during the “Battle of the 111 Bartender Competition” Aug. 4 at The Saguaro Hotel in Palm Springs.

Photo by Jim Powers

 

Even when he would visit Palm Springs on vacation, Zane Tessay envisioned a cocktail perfect for the desert climate.

“It was always in the back of my mind,” Tessay says. “This is a passion of mine.”

So when he moved here and began bartending at Workshop Kitchen + Bar in Palm Springs, Tessay made his vision a reality.

“It was really wonderful to have this opportunity to put my two cents in and have people like what I envisioned what a perfect summer cocktail in Palm Springs would be,” he says.

 

VIDEO: Zane Tessay explains the key ingredients to his winning drink recipe.

 

Tessay also won over the judges of the recent “Battle of the 111 Bartender Competition” after his Selvarey Emerald Star cocktail was chosen the best against five other local bartenders.

Presented by The Saguaro Hotel in Palm Springs and Selvarey Rum, the competition began six weeks ago with head-to-head challenges and finished Aug. 4 with each of the six bartenders sharing their cocktail with the public and the judges. Each cocktail featured Selvarey’s premium Panamanian White or Cacao rums.

Tessay’s cocktail is actually a spin-off of another he had created while working for the Pisco Latin Lounge in San Francisco.

“I had gone through several recipes and it wasn’t until the last minute when I thought about that favorite drink,” Tessay says. “So I tried the original recipe and it was OK, but I thought now I need to bring out all of the flavor from the Selvarey Rum.”

Here is his recipe:

2 ounces Selvarey White Rum
3/4 ounce Pineapple juice
1/2 ounce Simple syrup
1/2 ounce Fresh lime juice
Small slice of avocado
Small slice of pear
Pinch of Allspice

Muddle avocado and pear in a mixing vessel. Add Selvarey, pineapple juice, simple syrup, lime juice, allspice and ice. Shake vigorously. Strain over ice into a rocks glass. Garnish with fresh nutmeg.

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