desert-distilling

Drink It All in

Carolyn Horwitz Restaurants

desert-distilling
Desert Distilling makes award-winning small-batch vodka, gin, and white rum right here in 
Palm Desert.

Your day in the desert is not complete until you’ve taken part in a time-honored tradition: cocktail hour. Cap off your visit to Palm Desert Food & Wine by creating one (or more) of these spirited, locally inspired concoctions at home.

The Desert Daiquiri

Desert Distilling offers their take 
on a tropical standby.

1½ oz. Desert Distilling
 white rum
1 oz. fresh lime juice
¼ teaspoon agave nectar
1 sprig rosemary

To a cocktail shaker filled with ice, add the rum, lime juice, and agave. Shake for 20–30 seconds or until the shaker is frosty. Strain cocktail into a martini glass. Garnish with rosemary.

Whiskey Proper

At Chi Chi at the Avalon Hotel in Palm Springs, a whiskey-based cocktail takes on the colors of the desert sunrise.

2 oz. bourbon
½ oz. pineapple juice
½ oz. orange juice
Fever Tree ginger beer
½ oz. Angostura bitters
Fresh mint

Build the cocktail in a Collins glass. Fill the glass with ice, add the bourbon, OJ, and pineapple juice. Fill the glass with ginger beer, float the bitters on top, and garnish with mint leaves.

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Over the Lowball

This creation from Window Bar at The Kimpton Rowan Palm Springs Hotel uses advanced mixology equipment to subtly capture the flavors of the desert.

1 ¾ oz. vodka
1 teaspoon pisco
5oz. juniper branch and 
 sprig for garnish
4 Meyer lemons
Water

windowbarpalmsprings

In a Yama Cold Brew Drip Tower, infuse water with juniper and peel of the Meyer lemons. Use a carbonation device to create juniper-lemon soda water.

Build the cocktail in a highball glass. Fill the glass with ice, add vodka, pisco, and soda water. Stir. Garnish with juniper sprig and a thin slice of Meyer lemon.

G&T Palm Desert Style

The minds behind Malfy Con Limone gin from Italy developed this twist on a warm-weather classic. Peppercorns — best taken through a straw — add bite.

1 ½ oz. Malfy Con Limone gin
East Imperial grapefruit tonic
10 mixed pink and 
 black peppercorns
1 sprig rosemary

Fill a 12- to 14-ounce glass with ice, add gin, and fill with tonic. Add rosemary and sprinkle in peppercorns. Stir. Serve with 
a straw.

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For tickets and information about Palm Desert Food + Wine, visit palmdesertfoodandwine.com.