When your average April day is 85°, beautiful and breezy, it's recommended to have a few refreshing cocktail recipes on hand. That's life for us in Phoenix, so we wanted to share recipes from local restaurants and resorts that'll transport you to a perfect sunny day.

 

Original Tequila Sunrise from The Arizona Biltmore

(Yes, the foundation for this iconic cocktail was invented here!)

-  1.25  oz 100% Blue Agave Tequila
-  .75 oz Creme de Cassis
-  Fresh lime juice ​
​-  Club soda

Fill a tall glass with cracked ice. Add Tequila, Creme de Cassis and a squeeze of fresh lime juice. Fill with club soda. Garnish with a lime wedge.

Cocktail Blog - Biltmore

 

 

1944 Mai Tai from District American Kitchen at Sheraton Grand Phoenix

-  1 oz Bacardi Oak Heart Rum
-  1 oz Bacardi Rum
-  1 oz Banana Cashew Orgeat
-  .5 oz Triple Sec
-  1 oz fresh squeezed lime juice

Garnished with a mint sprig and lime wedge

Cocktail Blog - District

 

 

The CoCoMo from The Boulders Resort & Spa

- 1.5 oz Bacardi Superior Rum
- 8 mint leaves
- 1 oz pineapple juice
- 1 oz Coco Lopez Cream of Coconut
- .5 oz fresh lime juice
- .5 oz simple syrup

In a highball glass, muddle mint with lime juice and simple syrup.  Fill with ice and add rum, pineapple juice, and cream of coconut.  Shake.  Top with club soda.  Garnish with lime wedge and mint sprig. 

Cocktail Blog - Boulders

 

 

Madras Crush from Roaring Fork

- 1.5 oz Herradura Silver
- .5 oz Cointreau
- 1 oz cranberry juice
- 1 oz finest call simple syrup
- 3 pieces orange, squeezed
- One half of a lime, cut in pieces

Muddle Ingredients, shake over ice, and pour into a tall glass. Garnish with a lime wedge.

Cocktail Blog - Roaring Fork

 

 

Coconut Dream from The Mix Up Bar at Royal Palms Resort & Spa

- 1.5 oz Coconut Washed Don Julio Reposado
- .5 oz Dry Curacao
- .5 oz simple syrup
- .5 oz lime juice
- 1 oz pineapple juice
- Topped with coconut foam and lime dust

Cocktail Blog - Royal Palms

 

 

Hops and Harmony from Blue Hound Kitchen & Cocktails

- 1.5 oz barrel aged genevere
- .5 oz cynar
- .5 oz lemon juice
- 1 oz hops simple syrup
- .006 drops of salt water bitters
- 1 oz of any IPA

Cocktail Blog - Blue Hound Kitchen

 

 

Sparkling Sangria from Salty Sow

- 2 oz of Elderflower Liqueur
- Lemon slice
- Orange slice
- Grapefruit slice
- Purple basil leaf
- Sparkling wine (as needed)

In a shaker glass, add liqueur along with fruits and basil and ice and shake it. Pour it into a glass and top with sparkling wine. Garnish with red and green grapes.

Cocktail Blog - Salty Sow

 

 

Blackberry Mojito from Weft & Warp Art Bar at Andaz Scottsdale

- 2 oz plantation 3 star rum
- .75 oz lime juice
- .75 oz simple syrup
- 4-5 muddled blackberries
- 7-10 mint leaves
- Bottom with soda water

Muddle and shake ingredients without soda water. Add soda water to Collins glass with strained ingredients and ice. Garnish with mint leave and black berry. Stir lightly and serve.

Cocktail blog - Andaz

 

 

Ronin Punch from jade bar at Sanctuary on Camelback Mountain Resort & Spa

- 2 oz Tyku Sake
- .5 oz Yuzu
- .25 oz honey
- .25 oz ginger simple syrup
- Top with Ginger Kombucha
- Garnish Thai basil

Combine all ingredients, except the Ginger Kombucha and mix. Top off with Ginger Kombucha and garnish with Thai basil.

Cocktail Blog - jade bar

 

 

Pineapple Mission Mule from Kitchen West at The Scottsdale Resort at McCormick Ranch

- 1.5 oz Pineapple Infused Mission Vodka
- Two fresh squeezed limes (leave in)
- Add diced pineapple chunks

Shake ingredients and top with ginger beer.

Cocktail blog - Scottsdale mcCormick

 

 

Peach Pomegranate Martini from Ahnala Mesquite Room at We-Ko-Pa Resort & Conference Center

- 3 oz. Pearl Pomegranate Vodka (any other fruit flavor)
- 1 oz. Peachtree Peach Schnapps
- 1 oz. orange juice
- One quarter wedge freshly squeezed lemon juice
- Cinnamon sugar
- Lemon twist

Combine Pomegranate Vodka, Peach Schnapps, orange juice, and lemon juice in a mixing tin. Shake all ingredients until mixed thoroughly and chilled. Rim a chilled Martini glass with cinnamon sugar and strain ingredients into the glass. Garnish Martini with a lemon twist.

Cocktail blog - We-Ko-Pa

 

 

Around the Way from W Scottsdale

- 1.5 oz St George Green Chile vodka
- .5 oz Yellow Chartreuse
- .75 oz lemon juice
- .5 oz strawberry puree

Shake and double fine strain into a couple. Garnish with a dehydrated lemon wheel.

Cocktail Blog - W Scottsdale

 

 

One Last Fling from MERITAGE, an urban tavern, at JW Marriott Desert Ridge Resort & Spa

- 1.5 oz Commerce Gin
- .25 oz Bertina Elderflower
- .5 oz Tempus Fugit Violette
- .75 oz lemon juice
- .5 oz simple syrup

Fill shaker with ice and fill with all ingredients.  Shake hard and strain in Martini Coupe.  Garnish with edible marigold flowers.

Cocktail Blog - JW Marriott Desert Ridge

 

 

The Bee's Knees from Kai

- 1.25 oz Thumb Butte Distillery Western Sage Gin 
- .75 oz mesquite honey 
- .75 oz lavender syrup 
- 1 oz Meyer lemon juice 

Shake ingredients over ice and pour. Top with club soda and garnish with lavender.

Cocktail Blog - Kai

 

 

Pineapple Escape from Lobby Bar & Grill at the Arizona Grand Resort & Spa

- 1.5 oz of your favorite Rye Vodka (Rye Vodka has a slight citrus aroma with a clean finish)
- 2.5 oz fresh juiced pineapple
- 1 oz saffron syrup
- .75 oz lemon juice

 Combine all ingredients in shaker. Shake vigorously with ice. Strain over ice or a large cube in an old-fashioned glass. Top with a few saffron threads.

Cocktail blog - Arizona Grand Resort

 

 

Raspberry Rebel from the Omni Scottsdale Resort & Spa at Montelucia

- 1.5 oz Cana Brava Rum
- 3 dashes Cranberry Bitters
- 1 oz lime juice
- .75 oz simple syrup
- 4 raspberries

Combine ingredients in shaker tin, add ice and shake hard. Double strain into Collins glass with fresh ice. Garnish with lime wedge.

Cocktail blog - Omni Montelucia

 

 

The Last Drop at Last Drop at the The Hermosa Inn

 - .6 oz LON's Last Drop Private Barrel
 - Del Bac Whiskey
 - .6 oz Luxardo Apricot Liqueur
 - .6 oz Cocchi Di Torino Sweet Vermouth
 - .6 oz Blood Orange Puree

Shake all ingredients and serve in a martini glass with orange peel and Fabbri cherry.

Cocktail Blog - Hermosa Inn