Travis Nass' Agave Nectar

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

​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. 

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.