What's Up, Doc

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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
  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Double-strain into a rocks glass over a large ice cube.

  3. Garnish with rosemary or thyme sprig.

  4. *Carrot ginger juice: Combine fresh-pressed carrot and ginger juice in a 5:1 ratio of carrot to ginger. Add sugar to taste.

Watch the video: Whats Up, Doc Funny Clip with Barbra Streisand, Ryan ONeal and Madeline Kahn (July 2022).


  1. Husam

    Well! Do not tell fairy tales!

  2. Sarpedon

    What necessary words ... Great, an excellent phrase

Write a message