Mixology

The Cell Block Martini

1 oz celery juice from 1-2 ribs of celery
2 oz Desert Juniper Gin
1/2 oz simple syrup
1/2 oz fresh lime juice
3-4 mint leaves
Grate the celery ribs into a bowl. Then put the celery in a sieve over the bowl
and mash until you get all the juice out of the celery…. Or use a juicer much faster.
Juice 2–3 limes for fresh lime juice. Muddle the mint, simple syrup, and lime juice in a cocktail shaker.
Add in the celery juice, gin, and ice. Shake thoroughly for about a minute.
Strain into a cocktail glass. Garnish with mint.

Resurrection Martini

3/4oz. Desert Juniper Gin
3/4 oz. of Mazama Pepper Vodka
3/4 oz of Cointreau
3/4 oz equal parts fresh lemon & lime juice
add 1 lemon slice to shkaer
Shake and pour into a chilled Martini glass.
Add lemon twist

Dry Desert Martini

Dry Vermouth
3oz. Desert Juniper Gin
Splash dry Vermouth into shaker half filled with ice. Shake until ice is coated.
Strain out vermouth and pour Desert Juniper Gin into shaker over coated ice.
Shake and pour into a chilled Martini glass.
Add olive or lemon slice

Desert Rose Martini

2oz. Desert Juniper Gin
1/2+/- oz. Cointreau Orange Li-queur or Triple Sec
3 lime twists
1/4 cup of Pomagranate juice
Pour all ingredients, drop twisted limes into a shaker with ice. SHAKE and strain into a chilled Martini glass. Drop a maraschino cherry into glass .
Option: Float a mint leaf

Muddle a couple slices of lime in a shaker cover with ice, Gin Triple Sec and Juice. SHAKE and strain into a chilled Martini glass. Drop a maraschino cherry into glass .

Dave, the bartender said “WHOA! That is good”

Desert Flight

Created by Rob Chirico author of “Field Guide to Cocktails”
2 1/2 ounces Desert Juniper Gin
1/2 ounce maraschino liqueur
Dash of orange bitters*
Flamed orange peel for garnish

Shake ingredients over ice and strain into a chilled cocktail glass.
(To flame an orange peel, cut a 1 1/2-inch oval from thick-skinned navel orange. Light a match and hold it just above the cocktail. Grasp the peel by the sides, skin side out, between thumb and forefinger facing down over the match and quickly give the peel a sharp squeeze. The oil from the peel will ignite as it squirts into the drink, imparting a slightly smoky orange flavor. Drop the peel into the cocktail. Hats off to Dale DeGroff for popularizing this technique.)

Desert and Tonic

2oz. Desert Juniper Gin
5 oz. Tonic
Lemon Wedge twist
Pour all ingredients into a glass 1/2 filled with ice cubes.
Stir and twist a lemon slice.
Suggestion: Use tonic from bottle.
Option: Try Diet Tonic or Q Tonic.

Desert Candy Martini

3oz. Desert Juniper Gin
1oz. Triple sec
3 slices of Lime
Splash of cranberry juice for color

fill shaker with ice, twist a couple lime slices then drop on top of ice. Add Desert Juniper Gin, Triple Sec and Cranberry Juice. SHAKE and strain into a chilled Martini glass.

Reynolds Christmas Desert Martini

2oz. Desert Juniper Gin
2oz. Triple Sec
3 slices of Lime
1oz cranberry juice

Fill shaker with ice, twist a couple lime slices then drop on top of ice. Add Desert Juniper Gin, Triple Sec and Cranberry Juice. SHAKE and strain into a chilled Martini glass. Garnish with a lime (green) and a Cherry (red) on stick

Sex in the Desert

2 oz. Desert Juniper Gin
½ Lime
Club Soda
Raspberry Liqueur

In a low ball glass pour frosty gin over cracked ice, Squeeze a lime & top with Club Soda. Stir. Float Raspberry Liqueur serve with a lime garnish