Tequila finally gets some respect in The Rested Peach at The Phoenician resort’s swanky watering hole Thirsty Camel.
Like Rodney Dangerfield, tequila gets no respect – probably because it has so often served as a crude means to an obliterated frat house end, knocked back in 2 oz. pours cut only with salt and a bite of lime. But you won’t find the cheap “gold” tequila of your misspent youth in The Rested Peach, a smooth, thirst-quenching cocktail at swanky Phoenician resort watering hole Thirsty Camel. Head barman Jared Sowinski builds the drink upon amber-colored tequila añejo, a premium style (distilled from pure agave, instead of harsher grain sugars) with vanilla notes that are the elegant result of one to three years of aging in oak. This refreshing sipper offers up the sweetness of peach purée counterbalanced by tart lemon juice, herbaceous rosemary-infused agave nectar and floral dashes of Fee Brothers peach and orange bitters, which add pleasantly bitter complexity.
To feel peachy at home, add 1 1/2 oz. El Jimador Tequila Añejo, 1/2 oz. lemon juice, 1 oz. peach purée, 2 dashes Fee Brothers peach bitters, 2 dashes Fee Brothers orange bitters and 1/2 oz. rosemary-infused agave nectar* to a cocktail shaker, adding ice and shaking vigorously until well-chilled. Strain the cocktail into an ice-filled rocks glass, garnish with a wing-shaped wedge of orange peel (sliced in the center to cradle the rim of the glass) and consider yourself an official adult who demands respect.
* In a pot, add equal parts agave nectar and water and whisk until fully mixed. Put the syrup over low heat and add fresh rosemary. Simmer on low until the syrup is very fragrant with rosemary and remove from heat. Strain out the rosemary and let the syrup cool before using.
Thirsty Camel Bar & Lounge
The Phoenician, 6000 E. Camelback Rd., Scottsdale
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