3 Palm Springs Cocktail Recipes

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.