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Yesterday, Helen Ori shared a glimpse into the life of a modern-day saloon sweetheart at Cave Creek’s C4 Martini and Wine Bar.
Working alongside General Manager Teresa Thompson, whose vision for bar trends and cocktail combinations have helped mold C4’s set of classic libations with a twist, Ori and C4 have become a hit in Cave Creek.
With drinks like the Sassy Sapphire, it’s no wonder. The acai-laced martini took fifth place in a GQ and Bombay Sapphire Challenge this past fall. According to Thompson, the natural, botanical essences of the gin are best supported with other natural flavors.
The drink is in line with C4’s bartending natural-yet-premium philosophy–the bar only serves top shelf liquors with all natural ingredients to complement.
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C4 makes their acai infused agave nectar by combining acai puree with agave nectar and allowing it to infuse.
The Recipe: 1 ½ oz Bombay Sapphire gin 1 ½ oz acai infused agave nectar squeeze of lemon squeeze of lime splash club soda ground almond and raw sugar for garnish
How to make it: Combine gin, acai agave nectar, lemon and lime in a cocktail shaker. Shake and pour into a martini glass rimmed in the ground almond and raw sugar combination. Top with club soda.
