Desert Daydream

Hecho Libre’s Wes Colada is a tropical escape with Sonoran soul

By Alison Bailin Batz / Photo by Debby Wolvos

The cocktail program at Hecho Libre, located within the newly opened Kimpton Miralina Resort & Villas, is rooted in a sense of place, where the Sonoran Desert meets the breezy spirit of coastal Baja.

“The menu is inspired by that intersection, layering bright, tropical flavors with herbaceous and botanical notes that reflect both landscapes while creating a sensory experience that feels transportive yet grounded,” says chef Wes Avila, the culinary mind behind the concept.

That vision carries seamlessly from the kitchen to the bar, where shared ingredients and regional cues create a cohesive experience, making each sip feel like a natural extension of the plate.

Among the standouts on Hecho Libre’s spring cocktail menu is the Wes Colada ($23). “It’s our nod to the piña colada, but reimaged through my lens with brighter, balanced flavors that feel fresh, vibrant and a little unexpected on the palate,” says Avila, the cocktail’s namesake.

The build begins with white rum and delicately floral St-Germain Elderflower Liqueur. “The spirits are combined in a tin with coconut milk as well as fresh pineapple and lime juices. We shake them with pebble ice and then strain into a cactus cup, which is a rocks glass with vertical fluting that subtly mirrors the ribs of its desert namesake,” Avila says.

The frothy white cocktail is then topped with a touch of strawberry puree, a ripe strawberry, torched coconut shavings, and a fanned-out sprig of mint. “The mint brings a refreshing aroma, while the strawberry adds tart sweetness, and the coconut ties everything together while adding a soft, toasty finish,” Avila says.

Each sip delivers creamy coconut layered with citrus and fruit, finishing with a subtle dessert warmth.

Hecho Libre, 7200 N. Scottsdale Road, Scottsdale; 480.948.5000; www.miralinaresort.com/#eat.