Pearl of the Desert is a nickname for Ghadames, an ancient oasis city in Libya architecturally designed to combat the Sahara’s extreme heat. We can only assume that mixology maestros Libby Lingua and Mitch Lyons knew about Ghadames when they created this refreshing libation for Heritage Kitchen + Cocktails, chef-owner Christopher Brugman’s new Modern Mediterranean restaurant in McDowell Ranch. It certainly drinks like it was made with desert dwellers in mind. Pairing blanco tequila with sweet-tart hibiscus-infused pear brandy, this easygoing quaffer delivers a tangy tongue-punch of citrus with the subtle underlying bitterness of orange peel. Allspice dram and orgeat add warmth, nuttiness and complexity to a drink tailor-made for the parched.
Preparation is a snap as long as you infuse the brandy at least an hour ahead of time. In a cocktail tin, combine 1 ½ oz. Don Julio Blanco tequila, ½ oz. hibiscus-infused Maraska pear brandy*, ½ oz. Cointreau, ½ oz. lemon juice, ¼ oz. lime juice, ½ oz. orgeat syrup, 2 dashes Angostura bitters, and 2 dashes allspice dram. Fill the tin with ice and shake vigorously, straining into a rocks glass over one large ice cube. Finally, garnish with a lime wheel for your own oasis in the desert.
*Combine five hibiscus tea bags with 25 oz. (one bottle) of Maraska brandy in a big jar. Allow to rest for one hour. Strain the infused brandy back into the bottle.
Heritage Kitchen + Cocktails ($19)
10121 E. Bell Rd., Scottsdale
480-630-3232
heritagescottsdale.com
