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SaltRock Releases Quintessential Spring Cocktail Menu

Posted on: May 12th, 2017 by Taryn Jeffries No Comments

SaltRock Southwest Kitchen at Kimpton Amara Resort and Spa is bringing 15 new libations to the lineup with the introduction of the “Quintessential Spring” cocktail menu.

“Every Sunday, we head to the Sedona Farmer’s Market where we chat with some of the local farmers to get an idea of what herbs and vegetables are in-season. This is where we pulled most of our inspiration for these new cocktails,” said Ardi Dulaku, head bartender of SaltRock. “A lot of the ingredients we’re using are unique to the Southwest region, and specifically, the Verde Valley. Sedona’s own Oak Creek Canyon is home to a ton of cool botanicals like different species of cucumbers, cacti and agave. We’re really trying to hone in our foraging skills to find out what’s new and unusual that we can make into a bitter to bring earthier and desert flavors to our cocktails.”

SaltRock Releases Quintessential Spring Cocktail MenuCheck out some of the new SaltRock standout cocktails

Flora Sonora | $12
SaltRock_Flora SonoraMilagro Reposado, Ancho Reyes Liqueur, lime and hibiscus syrup. Reposado (rested) tequila is tequila aged in oak casks for at least 2 months and in this case, Milagro has elected to age it for 6 months, adding a bit more body and traces of vanilla and spice. The ancho chiles found in the Ancho Reyes Liqueur gives the drink a dry, delicate spicy kick. This spirit is pure, semi dry, with fruit character and spice. Great as an apéritif, or on its own on a sweltering day.

Forage 89 | $12
SaltRock_Forage 89Encanto Pisco, Chareau Aloe Liqueur, lemon, cucumber and agave. Most of the components in this cocktail can be found along Arizona Route 89 in Sedona, which is where the name comes from. This drink is crisp, neat and light, with arboreal and vegetal flavors. This is the quintessential hotday-sipper and pairs beautifully with lighter dishes. For every drink sold, $1 will be donated to help feed hungry children in the United States as part of the Kimpton Chef Cycle initiative.

Tres Limones | $12
Lemongrass-Infused Fords Gin, lemon juice, lemon-thyme shrub and dry sparkling wine. The drink provides lemon flavor three ways with the lemongrass, lemon juice, and lemon-thyme shrub. Lemongrass is a tall grass plant native to tropic regions like southeast Asia and used regularly in their cuisine via soups, curries and teas. The roots have a ‘lemoncandy’ type aroma.  Thyme adds a floral element, while the sparkling wine provides the drink a clean, dry and lively finish. Utilizing herbs, florals and bubbles, this drink is the perfect pre-dinner recommendation and will arouse the palate. The name is also a cheeky nod to the Tres Leches Cake.

Heart Beet – $12
SaltRock_Heart BeetAviation Gin, Giffard Grapefruit Liqueur, beet syrup, lemon juice and tonic. Aviation Gin is a “new world” gin produced in Oregon featuring unique botanicals like lavender and sarsaparilla root. The drink is a take on the gin and tonic featuring a sweet and dessert-like beet flavor and bitter grapefruit. It is semi-dry, tangy and earthy with insinuating sweetness and a rousing, peppery finish. This drink is truly uncommon and also has characteristics to hold up to bolder dishes, if desired.

I’m ready to head North to check out these new cocktails all the while enjoying the cooler temperatures! Which one sounds the most inviting to you?

SaltRock Southwest Kitchen | 100 Amara Lane | Sedona | 86336 | 928.340.8803

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© Taryn Jeffries 2017


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 wirter, sharing her insight on the best dishes and where to get them each and every month.

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