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.
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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.
- See related story, VIDEO: Workshop Kitchen + Bar Bartender Wins Title
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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