3 Palm Springs Cocktail Recipes
Trust us, you can definitely make these at home
Three Palm Springs beverage experts share the recipes for their favorite desert thirst quenchers.
Gypsy Dancer from 4 Saints
- 1.5 pineapple cilantro mint jalepeño shrub (instructions below) eggplants, halved
- 1 oz. fresh lime juice
- 3 oz. soda water
- Pineapple fronds
The shrub is an alcohol-free beverage made of fruit juice, sugar and an acid, typically fruit juice or vinegar. Created as a way to preserve highly perishable fruit, it adds complexity to this mocktail, says Jeff Cleveland, lead bartender at 4 Saints at the Kimpton Rowan Palm Springs.
Combine the shrub and lime juice in a cocktail shaker. Give it a short shake.
Add soda water and double strain over ice. Garnish with two pineapple fronds.
Brandy Crusta from Truss & Twine
- 2 oz. Cognac VSOP
- .5 oz. lemon juice
- .5 oz. maraschino liqueur
- .5 oz. curacao
- 2 dashes angostura bitters
- Lemon peel
Shake all the ingredients in a cocktail shaker.
Double-strain the elixir into a chilled cocktail glass and top it with a lemon twist.
Send Nubes from Bootlegger Tiki
- 1.5 oz. Fords Gin
- .5 oz. Paranubes Rum
- 1.5 oz. fresh cantaloupe juice
- 1 oz. fresh lemon juice
- .5 oz. cinnamon syrup
- .5 oz. orgeat (almond syrup)
- 1 oz. La Croix soda water
- Crushed ice
Combine all the ingredients in a cocktail shaker.
Strain it into a glass full of crushed ice.