Bacaloma
Mixologist: César Olvera
Alebrije Bistro Mexico, Palm Springs CA
1/2oz Fresh Lime Juice
1/2oz Agave Syrup (1 part agave nectar 1 part water)
1oz Fresh Grapefruit Juice
2oz Pascola Blanco Bacanora
Jalapeño Infused Salt Rim
Grapefruit Peel
Lime Zest
Bacarita
Mixologist: César Olvera
Alebrije Bistro Mexico, Palm Springs CA
1/2oz Fresh Lime Juice
1/2oz Agave Nectar Syrup (1part agave nectar 1 part water)
2oz Pascola Oro Bacanora
Lime Wheel
Kosher Salt
Sonora Sunset
Mixologist: César Olvera
Alebrije Bistro Mexico, Palm Springs CA
1/2oz Fresh Lime Juice
3/4oz Smoked Rosemary Syrup
1oz Prickly Pear Purée
1/2oz Orange Liqueur
1 1/2oz Pascola Oro Bacanora
Lemon Peel
Rosemary Sprig
Desert Lavender
Mixologist: César Olvera
Alebrije Bistro Mexico, Palm Springs CA
1 Egg White
3/4oz Fresh Lemon Juice
3/4oz Honey Lavender Syrup
2oz Pascola Oro Bacanora
Crushed Lavender Bud and Powdered Sugar Rim
1 Large Ice Cube
Lemon Peel
The Phoenix
Mixologist: Oliver Goldsmith
The Garland Hotel
North Hollywood CA
1 oz Aperol
1 oz 314 Bacanora Plata
½ oz Amaro (Averna) Liqueur
½ oz Orange Juice
½ oz Agave Nectar
3 dashes Aztec Chocolate Bitters
Sonoran Gold
Mixologist: Oliver Goldsmith
The Garland Hotel
North Hollywood CA
1 ½ oz 314 Bacanora Oro
1 oz white port
½ oz Velvet Falernum
½ oz Simple Syrup
½ oz Lemon Juice
Ginger Beer
The Jaime Gallardo
Mixologist: Jaime Gallardo
The Front Yard, Garland Hotel
North Hollywood CA
2 oz. Pascola Oro Bacanora
1 oz. Prickly Pear Purée
1 oz. Grand Marnier
1 oz. Lime Juice
½ oz Agave Nectar