Episode 64: The Desert Bloom | Neon Pink Highball!
The garden has finally woken up! 🌸 Today on Your Bourbon Journey, Rebecca kicks off our April “Vibrant Spring” series with a cocktail that looks like a neon dream but hits like a heavyweight. Meet The Desert Bloom.
We’re trading forest floor flavors for high-desert botanicals, using a stunning Prickly Pear Syrup to create a “Neon Heart” in the glass. But don’t let the pink hue fool you—this isn’t a “sugar bomb.” By using Old Grand-Dad 114, we provide a spicy, high-proof anchor that stands up to the citrus and sweetness.
The real magic trick? Celery Bitters. This savory “garden snap” cuts through the candy notes, grounding the drink in a sophisticated, botanical reality. If you’re looking for a refreshing yet bold highball to celebrate the return of spring, this is your new go-to.
In this video, Rebecca breaks down:
- The “Neon Heart”: Working with Prickly Pear Syrup.
- Why OGD 114 is the perfect high-rye foundation for tall drinks.
- The “Secret Weapon”: How celery bitters transform a fruit-forward cocktail.
- The “Mineral Effervescence” of club soda as a flavor conductor.
Recipe: The Desert Bloom
- 2 oz Old Grand-Dad 114 Bourbon
- .75 oz Prickly Pear Syrup
- .50 oz Fresh Lemon Juice
- 1 bar spoon Demerara Syrup
- 2 dashes Fee Brothers Celery Bitters
- 2 oz Club Soda
- Garnish: Fresh Mint Sprig (Don’t forget to slap it!)
🛒 Featured Cocktail Ingredients & Tools
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- A Bar Above Premium Bell Jigger: https://amzn.to/40Uy3Pe
- BARsics PVC Bar Service Mat: https://amzn.to/4bAeeCV
- Prickly Pear Syrup for Cocktails: https://amzn.to/4vcgLuQ
- Demerara Syrup: https://amzn.to/48dRsxQ
- Fee Brothers Celery Bitters: https://amzn.to/42fD0lI
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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.
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