White Christmas

Written by Geri Koeppel Category: Drink Issue: December 2012

Cinnamon and fig flavors shine brightly in this seasonal drink, made with 1½ ounces Partida Blanco tequila, a half ounce each Domaine de Canton, Der Lachs Goldwasser and Dolin Blanc Vermouth, a dash of salt water and two dashes of AZ Bitters Lab’s Figgy Pudding bitters. It’s shaken and strained into an old fashioned glass full of ice and garnished with a dusting of powdered sugar (the “snow”) and rosemary (the “Christmas tree”) with an orange rind star on top.

Last Drop Bar at the Hermosa Inn
5532 N. Palo Cristi Rd.,
Paradise Valley