The Desert Bloom cocktail blends a hit of tropical sunshine with a hint of spicy flavors in the high desert. At its heart is Rolling Still Green Chile Vodka, crafted at Rolling Still Distillery in Taos, New Mexico — a women-owned distillery. Mango, coconut, fresh lime, and basil add lush fruit and herbal notes for a cocktail that’s bright and refreshing — one that Rolling Still founders Liza Barrett and Nicole Barady count among their go-to drinks for summer sipping.

cutlery icon flag icon folder icon

instagram icon pinterest icon facebook icon print icon

- Advertisement -

squares icon heart icon heart solid icon

Desert Bloom, A Spicy Tropical Cocktail

---

• Author: Nicole Barady & Liza Barrett

Print Recipe

Description

Rolling Still Green Chile Vodka is the star of the show in this cocktail.

---

Ingredients

Scale 1x2x3x

• 1/4 oz fresh lime juice
• 3–4 basil leaves, plus extra for garnish
• 1 1/2 oz Rolling Still Green Chile Vodka
• 3/4 oz simple syrup
• 1 oz mango juice
• 1 oz coconut milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Muddle basil and lime, add rest of the ingredients in shaker with ice.
2. Shake and strain in glass over fresh ice. Garnish with basil leaf.

Recipe by Nicole Barady & Liza Barrett, Rolling Still Distillery
Story by Julia Platt Leonard
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.