Yesterday we met Travis Nass, whose mustache is almost as epic as his drink-making abilities. Today he dips into the cocktail menu he designed at Rancho Pinot (6208 N. Scottsdale R., 480-367-8030) to share the recipe for the Agave Nectar, a drink whose recipe was inspired at a tasting of local tequila El Grado.
"The El Grado tequilas are so elegant and floral and kind of feminine, the first thing I thought when I tasted it is that it would be tragic to mix it in something like a margarita," Nass says. "It needs something a lot more delicate to bring out the natural essence. So I decided to mix it with champagne, and just kind of built upon that."
Nass pairs the tequila/champagne concoction with St. Germain Elderflower liqueur, citrus zest and saguaro syrup bitters, which he makes at home specifically for use in this drink using vodka, Damiana leaf and cardamom.
The Agave Nectar is one of Rancho Pinot's most popular cocktails. It's got a strong tequila flavor with delicate floral notes in the background and a lingering finish of sweet honey.
Get the recipe after the jump.
The ingredients:
1 ½ oz. El Grado blanco tequila
¾-1 oz. Domaine Carneros Champagne
¾ oz. St. Germain elderflower liqueur
5 drops Saguaro Syrup bitters
2 Meyer lemon peels
Spray dry vermouth (Dolin or Vya)
One match
How to make it:
Stir tequila, St. Germain and bitters in an ice-filled glass. Strain and pour into a chilled martini glass sprayed once w/ dry vermouth. Top with champagne. Rub the rim of the martini glass with one of the lemon peels. Squeeze the second lemon peel through a flame over the martini glass, then twist and add as a garnish. Sip and enjoy the bountiful fruit of your labors.
