Desert Solstice

A sophisticated and sun-kissed cocktail that highlights the barrel-aged warmth of añejo tequila, uplifted with fragrant peach bitters and a silken vanilla-ginger syrup. This drink evokes a sunset on warm sand — smooth, subtly spiced, and layered with stone fruit elegance. Ingredients: - 2 oz añejo tequila - 0.75 oz vanilla-ginger syrup (see below) - 2 dashes peach bitters - 0.5 oz fresh lemon juice - Orange twist and candied ginger, for garnish Vanilla-Ginger Syrup: - 1 cup water - 1 cup sugar - 1 two-inch piece fresh ginger, thinly sliced - 1 vanilla bean, split To make the syrup: Combine all syrup ingredients in a small saucepan. Bring to a simmer, stirring to dissolve sugar. Remove from heat and let steep 30 minutes. Strain and cool. Method: In a shaker filled with ice, combine añejo tequila, vanilla-ginger syrup, peach bitters, and lemon juice. Shake briefly and strain into a chilled coupe glass. Express an orange twist over the top and garnish with the twist and a piece of candied ginger. Serve in: Coupe glass