The Grand Canyon, which received its designation as a national park in February 1919, is spending 2019 celebrating 100 years commemorating the past and inspiring future generations to experience, connect with, and protect the Park’s unique natural, cultural and historic resources.
To honor the Grand Canyon National Park’s Centennial, Hearth ‘61 restaurant in the Mountain Shadows resort in Paradise Valley, AZ, is serving a commemorative cocktail called The Bold Botanist. For every $15 drink sold, $1 is donated to the Grand Canyon Association.
A riff on the Gin Sour, The Bold Botanist features strong notes of juniper, a plant that is found in abundance at the Canyon. The cocktail was inspired by Joseph Christmas Ives, a U.S. soldier, botanist and explorer who was the first American to set out into the Grand Canyon—the last unexplored area of the West. Here’s the full recipe:
The Bold Botanist
2 oz. Tanqueray gin
¾ oz. Lime juice
½ oz. Simple syrup
1 Egg white
6 Mint leaves
5 Dashes Angostura bitters
Combine all ingredients in a shaker and dry shake to foam the egg white. Add ice to shaker and shake vigorously. Strain into chilled Martini glass. Drop bitters into shape of star and drag with straw to complete effect. Garnish with mint floating on edge.