• Spring Herbs & Vegetables Inspire New Cocktail Menu at SaltRock in Sedona

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Spring Herbs & Vegetables Inspire New Cocktail Menu at SaltRock in Sedona

April 16, 2017
submitted by SaltRock Southwest Kitchen

 

SaltRock Southwest Kitchen at Kimpton Amara Resort and Spa is bringing 15 new libations to the lineup with the debut of the “Quintessential Spring” cocktail menu now available.

“Every Sunday, we head to the Sedona Farmer’s Market where we chat with some of the local farmers to get an idea of what herbs and vegetables are in-season. This is where we pulled most of our inspiration for these new cocktails,” said Ardi Dulaku, head bartender of SaltRock. “A lot of the ingredients we’re using are unique to the Southwest region, and specifically, the Verde Valley. Sedona’s own Oak Creek Canyon is home to a ton of cool botanicals like different species of cucumbers, cacti and agave. We’re really trying to hone in our foraging skills to find out what’s new and unusual that we can make into a bitter to bring earthier and desert flavors to our cocktails.”

Some of SaltRock’s standout new items include:

Flora

Flora

Flora Sonora – $12
Milagro Reposado, Ancho Reyes Liqueur, lime and hibiscus syrup. Reposado (rested) tequila is tequila that has been aged in oak barrels for at least 2 months and in this case, Milagro has chosen to age it for 6 months, adding slightly more body and hints of vanilla and spice. The ancho chiles found in the Ancho Reyes Liqueur gives the drink a dry, slightly spicy kick. This drink is clean, semi dry, with fruit flavor and spice.

Forage 89 – $12
Encanto Pisco, Chareau Aloe Liqueur, lemon, cucumber and agave. Most of the ingredients in this cocktail can be found along Arizona Route 89 in Sedona, which is where the name comes from. This drink is cool, clean and light, with botanical and vegetal flavors. This is the quintessential hot-day-sipper and pairs wonderfully with lighter dishes. For every drink sold, $1 will be donated to help feed hungry children in the United States as part of the Kimpton Chef Cycle initiative.

Forage

Forage

 

Tres Limones – $12
Lemongrass-Infused Fords Gin, lemon juice, lemon-thyme shrub and dry sparkling wine. The drink provides lemon flavor three ways with the lemongrass, lemon juice, and lemon-thyme shrub. Lemongrass roots have a ‘lemon-candy’ type aroma.  Thyme adds a floral dimension, while the sparkling wine gives the drink a clean, dry and lively finish. Utilizing herbs, botanicals and bubbles, this drink is the perfect pre-dinner recommendation and will stimulate the palate.

Heart Beet – $12
Aviation Gin, Giffard Grapefruit Liqueur, beet syrup, lemon juice and tonic. Aviation Gin is a “new world” gin made in Oregon featuring unique botanicals like lavender and sarsaparilla root. The drink is a take on the gin and tonic featuring a sweet and desert-like beet flavor and bitter grapefruit. It is semi-dry, tangy and earthy with subtle sweetness and a refreshing, peppery finish. This drink is very unique and also has flavors to stand up to bolder dishes, if desired.

To learn more about SaltRock Southwest Kitchen, visit www.saltrockkitchen.com or call 928-340-8803.

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