Après Golf Cocktails
The long-awaited Spring golf season is finally here! This means afternoons spent catching up with friends over socially distant swings and après golf cocktails.
At our club, Scottsdale National Golf Club, my husband and I believe in creating unforgettable experiences. Unlike other private clubs, Scottsdale National has only one rule: no member shall ever impinge on another member’s enjoyment of the club.
The Mustang Grill at Scottsdale National backs up to the 18th green of The Other Course. When you finish a round, it is just a few steps until you are seated and enjoying appetizers and refreshments. The outdoor terrace of the Mustang Grill at sunset is truly breathtaking. The purple and pink hues paint a stunning backdrop to relax with friends or family.
To toast the start of the golf season, I worked with our Scottsdale National Director of Food and Beverage, Shaun Adams, to highlight some of my favorite après golf cocktails.
RP Skinny Margarita
This is my signature margarita on the menu at Scottsdale National. The combination of lemon and lime juice cuts the taste of tequila and creates the perfect, calorie-light pick-me-up after 18 holes.
2oz – Gran Patron Platinum Tequila
1 1/2oz – Acqua Panna Water
1/4oz – Lemon Juice
1/4oz – Lime Juice
Method: Combine all ingredients in shaker tin and shake vigorously for 30 seconds, strain contents over ice in a rocks glass and serve.
This is a drink for wine lovers that need just a little more refreshment after an exhilarating game. The rosè becomes all the more subtle and a touch of citrus brings a fresh twist as the bubbles quench your thirst.
6oz – Still Rose
1oz-2oz – Club Soda to top off
Method: Pour rosé directly into a chilled wine glass, add ice cubes, slowly top off with club soda, add orange slice and serve with a straw.
The 1942 Old Cuban
This cocktail is for those who want to celebrate a victory with bubbles and still cool off after rocking the course. I love this drink’s sophisticated presentation and layers of flavor.
1.5oz – Don Julio 1942 Reposado Tequila
3/4oz – Simple Syrup
3/4oz – Lime Juice
2 dashes – Angostura Bitters
Champagne to top off
6 whole mint leaves
Method: Add mint leaves to shaker tin and light muddle, add all ingredients with the exception of the champagne to shaker tin and shake vigorously with ice, for approximately 30 seconds, use a fine mesh strainer with your Hawthorne strainer to double strain the cocktail into a chilled coupe glass (this will prevent any mint leaf sediments from getting into your glass). Top with champagne and garnish with a beautiful and delicate mint sprig.
Hole in One Kentucky Mule
The Kentucky mule is a bourbon classic. It is naturally sweet, without any added sugar and is more than refreshing. I like to put a spin on it by adding cognac, which brings more depth and flavor.
2oz – Bourbon
3/4oz – Lime Juice
1/4oz -Remy Martin Cognac XO (need to try and see how much to add in there)
Ginger Beer to top off
Method: Add all ingredients, with the exception of the ginger beer, to shaker tin and shake with ice, for approximately 15 seconds, pour all contents from shaker tin, including the ice into a chilled copper mug, add more ice to the top and top off with your choice of ginger beer. To garnish use a lime wheel and mint sprig.
The Eagle G&T
Created with the gin lover in mind, The Eagle G&T is infused with lemon oils and basil. This combination will have you feeling like you just finished a hole 2-below par.
2oz – Tanqueray 10 Gin
Tonic Water to top off
3 – Lemon Peels
2 – Basil Leaves
Method: Activate basil leaves by smacking them between your hands and add to glass, express manicured lemon peels over basil leaves and rest them over the basil in the glass, add gin and stir ingredients for approximately ten seconds to allow flavors to infuse the gin, add ice, top off with tonic water and give one final gentle stir to prevent losing carbonation.