Poolside in Palm Desert enjoying perfect 85 degree February heat. California, I’m yours.
The Palm Desert:
- 1.5 oz Ancho Reyes
- 1 oz St Germain
- .5 oz Lime
- 2 oz Mango Nectar
- 4 Dashes of Scrappy’s Orange Bitters
- Garnish With Mango Crescent And Lime
Pour the Ancho Reyes, St Germain, lime, mango nectar, and bitters in a shaker and stir with ice. Pour cocktail mixture into a rocks glass full of crushed ice. To make garnish, shave twists lengthwise around a lime and then cut one horizontal slice from the center of the fruit (shaving away the twists will give the lime slice’s edge a flower-like appearance). For the mango crescent, cut a thin cross-section of mango parallel to the flat side of the pit and cut out a crescent shape. Put the floral lime slice on top of the mango crescent and pierce with decorative skewer. Place on glass.