By Alison Bailin Batz
Photo by debby wolvos
Blue Clover Distillery’s cocktail program is different than most.
“Many of our cocktails are made with spirits we distill ourselves,” says Lynda Gurnsey, a mixologist at Blue Clover. “We distill our own vodka and gin, so other than a few tequila and whiskey options, our menu predominantly focuses on showcasing those.”
To do so, beyond traditional cocktail offerings available, Blue Clover offers “infusions.”
“To make, we take our vodka or gin from the still when it is about 160-proof and infuse it with the zest of fresh fruits, whole fruits or even peppers,” Gurnsey says.
These infusions sit in specially made buckets for up to a week and are then cut down with filtrated water that has gone through reverse osmosis until it’s transformed into a servable, 80-proof spirit packed with flavor.
The vodka is currently offered in five infusions (lemon, grapefruit, chili pepper, strawberry and blood orange) while the gin is offered in three infusions (apple berry, sour cherry pineapple and orange).
While available on the rocks or with club soda ($7), Gurnsey recommends that guests try infusions in a martini ($10).
“Our Blood Orange Martini is a favorite,” Gurnsey says. “It is made by combining our blood orange infusion in a shaker with lemon juice and hit of agave syrup.”
“The contents are then shaken and strained into a coupe glass, often with a little blood orange pulp to add vibrant color, and garnished with a blood orange or two as well,” Gurnsey says.
The result is bright with refreshing citrus and just a touch of sweetness.
Blue Clover Distillery, 7042 E. Indian School Road, Scottsdale; 480.946.1062; www.bluecloverdistillery.com.