Cocktail Recipes, Spirits, and Local Bars

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The dining concept at SaltRock Southwest Kitchen, in Sedona, Ariz.’s Amara resort and spa, rotates cocktails seasonally, moving from fruit-forward ones in the warmer months to rich, decadent, bittersweet sips as the temperature dips. Lead bartender Eduardo “Eddy” Rocha uses a Robot Coupe juicer for this peeper-friendly drink, which starts with pressed carrot-ginger juice that’s shaken with bourbon, Fernet-Branca and lemon juice and garnished with rosemary or thyme. “Nature has made a perfect cocktail in most fruit, so you only need to extract that essence and allow the drink to balance itself,” he says. “For example, a shot of bourbon and a freshly juiced apple is a favorite of mine—so simple yet so complete.”

1 3/4 oz Bourbon
1/4 oz Fernet-Branca
1 1/4 oz Fresh carrot-ginger juice*
3/4 oz Fresh lemon juice
Garnish: Rosemary or thyme sprig

Add all ingredients into a shaker with ice and shake until well-chilled.
Double-strain into a rocks glass over a large ice cube.
Garnish with rosemary or thyme sprig.
*Carrot ginger juice: Combine fresh-pressed carrot and ginger juice in a 5:1 ratio of carrot to ginger. Add sugar to taste.