This drink is inspired by a phenomenon Bingham learned about in her sustainability studies: the urban heat island effect, in which cities experience higher heat levels than surrounding natural areas. Bingham set out to highlight Sonoran Desert ingredients that could be threatened by rising temperatures around Phoenix. “I just kind of wanted to put Arizona in a glass,” she says. Dry and spicy with a hint of sweetness, the sage-touched aromas evoke the smell of the desert.
Heat Island Effect
Aspen Bingham | Phoenix
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Ingredients
Serving: 1
- 1 3/4 ounces Bombay Sapphire gin
- 3/4 ounce Desert Bloom cordial (see Editor’s Note)
- 3/4 ounce fresh lime juice
- 1/2 ounce palo verde honey syrup (see Editor’s Note)
- 6 drops wolfberry chiltepín tincture (see Editor’s Note)
Garnish: sage leaf, 3 drops orange flower water
Directions
- Rub the rim of a coupe glass with a sage leaf and reserve for garnish. Combine all ingredients in a shaker tin and fill with ice. Shake hard until chilled.
- Double-strain into the prepared coupe glass. Garnish with a sage leaf, and accent with orange flower water.
Editor's Note
Desert Bloom Cordial
500 ml water
500 ml Everclear 151 proof
1 cup sugar
1/2 cup dried wolfberries
2 tablespoons dried chrysanthemum
2 tablespoons dried honeysuckle
1 tablespoon dried lemongrass
1 tablespoon dried Citra hops
1 tablespoon schisandra
5 crushed chiltepín chiles
1/2 tablespoon dried damiana
Combine ingredients in a vacuum-sealed bag. Cook sous vide at 155°F for 1.5 hours. Remove from sous vide and let rest for 20 minutes. Strain through a chinois and store in a sealed glass container. Let rest at room temperature for 7 days before using. Strain again if there is sediment. Keeps at room temperature for up to 1 month.
Palo Verde Honey Syrup
1 liter water
2 liters Bridle Path Beeyard palo verde honey
Heat water to approximately 80°F. Add honey to water, then stir until fully incorporated. Allow to cool. Keeps at room temperature for up to 1 month.
Wolfberry Chiltepín Tincture
500 ml Everclear 151 proof
1/2 cup dried wolfberries
10 crushed chiltepín chiles
Combine all ingredients in a vacuum-sealed bag. Cook sous vide at 155°F for 1.5 hours. Remove from sous vide and let rest for 20 minutes. Strain through a chinois and store in a sealed glass container. Let rest at room temperature for 7 days before using. Strain again if there is sediment. Keeps at room temperature for up to 1 month.