Swing into The Open With Golf Themed Cocktail
The Waste Management Open is just around the corner. What better time to get in the spirit than a golf-themed cocktail from Topgolf? The Grey Goose 19th Hole cocktail is easy to make and will be a hit this golf season! Topgolf is sharing their own recipe, but if you want the experts to make it head in for all of your golf playing, eating and drinking needs! Check out the cocktail recipe and make yourself one to get in the WMO mind frame!
Topgolf is the premier golf entertainment complex where the competition of sport meets your favorite local hangout. You can challenge your friends and family to addictive point-scoring golf games that anyone from the hopeful pro golfer to your neighbor’s 7-year-old kid can play year-round. Just picture a 240-yard outfield with dartboard-like targets in the ground. The closer to the center or “bull’s-eye” you get and the farther out you hit your micro chipped balls, the more points you receive. Score even bigger with Topgolf’s extensive food and beverage menu that is sure to impress even the pickiest foodies. It’s not golf – it’s Topgolf. Give it a shot! Arizona has two Topgolf locations, 1689 S. SanTan Village Pkwy Gilbert, AZ 85295 and 9500 E. Indian Bend Road Scottsdale, AZ 85256.
- 1.25 ounces Grey Goose
- 2 ounces Orange Juice
- 2 ounces Pineapple Juice
- 1 ounce Sierra Mist
- 1 Orange Slice for garnish
- In a cocktail shaker, pour in Grey Goose, orange and pineapple juices and Sierra Mist.
- Shake together and strain over ice in a cocktail class.
- Garnish with an orange slice.
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About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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