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
Makes 1

  • 1.5 pineapple cilantro mint jalepeño shrub (instructions below) eggplants, halved
  • 1 oz. fresh lime juice
  • 3 oz. soda water
  • Ice
  • 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.

Photo credit: Kristin Teig

Photo credit: Audrey Ma

Brandy Crusta from Truss & Twine
Makes 1

  • 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

Photo credit: Arlene Ibarra

Makes 1

  • 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.

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