While our friends on the East Coast are known champions of “winter warmers” – i.e. dark spirit cocktails, cranked up with bitters and aromatics – out West we’ve come to rely on summer sippers: drinks that keep spirits high as our A/C bills rise in kind.
Doing their part, the team at newly opened Restaurant Progress in Central Phoenix has dreamed up a midsummer night’s dram, rooting it first in the rum-like, un-aged Brazilian spirit cachaça, then dragging it through a garden of citrus and basil.
Get your summer reverie started by grabbing the nearest cocktail shaker and adding 1 oz. cachaça, 1 oz. Acqua di Cedro (an Italian liqueur made with lemon-like citron), 1 oz. lime juice, 1/2 oz. lemon juice, 1/2 oz. simple syrup made from demerara sugar, two basil leaves and one egg white. Shake it without ice first, to emulsify. Add ice and shake again until chilled. Strain into a coupe glass and chill the PHX out.
— Shelby Moore
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