Come August, summer in the Southwest is far from over. These drinks from Titus Fauntleroy, head bartender at St. Francis in Phoenix, will help you cope with the fact that sweater weather is still months away
1.5 oz. Pueblo Viejo Tequila
.5 oz. Chareau Aloe Vera Liqueur
¼ oz. agave nectar
1 oz. lime juice
Cucumber slices (to garnish)
Cayenne powder (to garnish)
In rocks glass, add tequila, aloe vera liqueur, lime juice and agave. Pour into shaker and shake. Empty back into rocks glass. Garnish with cucumber slices and cayenne powder.
2 oz. Zubrowka Bison Grass Vodka
.75 oz. thyme simple syrup
Fresh grapefruit juice
Measure all ingredients into bar glass with ice. Shake, double strain and serve “up” with thyme garnish.
1.5 oz. Old Forester Bourbon
.75 oz. Campari
.25 oz. Giffard Vanilla
.5 oz. Breckenridge Bourbon
Orange slice (to garnish)
Measure all ingredients into bar glass with ice. Stir and strain. Garnish with an orange slice.