elxr x Dessa Harhay
We’re excited to share that we’ve partnered with lead Bartender and Beverage Consultant at The Chase Hospitality Group, Dessa Harhay to bring you these best-of-both worlds cocktails made with our delicious and good-for-you cold-pressed juices just in time for your Holiday Zoom!
Dessa Harhay has been mixing up delicious cocktails and flexing her creative side behind the bar for over 10 years. As a competitive mixologist she’s won the Absolut Cocktail Competition, and been a finalist in competitions with the Bombay Sapphire, El Dorado, Diplomatico and Nonino. She has also been featured in Tromba’s Toronto Bartender handbook.
Currently, Dessa heads up the bar program at The Chase – the flagship restaurant of The Chase Hospitality Group, but she also specializes in beverage consulting. Dessa has created a myriad of cocktails and advised on a variety of bar programs both locally and internationally. Follow her current creations at @dessadrinks
Casa Del Sol
Recipe type: Cocktail 
Serving size: 1
Prep time: 3 min
Total time: 4 min
Ingredients
1 oz Elxr Beta Rush
1.75 oz Blanco Tequila
.25 oz Leyenda Mezcal
.75 oz Jalapeno + Tarragon Syrup
1 oz Fresh Lime
Tajine
Instructions
Rim rocks glass with Tajine spice.
Add ingredients into a cocktail shaker.
Shake and double strain into glass over ice.
Garnish with heirloom carrot spirals and sprig of fresh tarragon.
Jalapeno + Tarragon Syrup
Bring .75 cup of water to a boil.
Add 1 cup of white sugar and stir until dissolved.
Turn off heat.
Add half a sliced jalapeno and one sprig of tarragon.
Cool and strain before use.
The Staycation
Recipe type: Mocktail
Serving size: 1
Prep time: 3 min
Total time: 4 min
Ingredients
2 oz Elxr Pina Vida
.5 oz Hibiscus Syrup
1 oz Fresh Lime
1 oz Soda
Toragashi Chili Threads
Dragonfruit
Instructions
Layer ingredients over pearl ice starting with hibiscus syrup.
Secondly add Elxr Pina Vida, then fresh lime and finish with soda.
Garnish with dragon fruit, pineapple leaf and Togarashi chili threads.
Hibiscus Syrup
Bring .75 cup of water to a boil.
Add 1 cup of white sugar and stir until dissolved.
Turn off heat and add .5 cup of hibiscus flowers.
Cool and strain before use.
