A Summer Cocktail Recipe from L’Auberge de Sedona

You’ll want to sip this all summer long

Summertime drinking calls for cocktails that are lighter, bright, and refreshing. This Cucumber Pisco Sour from Cress on Oak Creek at L’Auberge de Sedona totally fits the bill. It’s easy to make, and even easier to drink. Also, the presentation is positively pretty.

Recipe for Cucumber Pisco Sour

2 oz Purple Pea flower-infused pisco
3/4 oz egg whites 
1/2 oz lime juice 
1/2 oz agave
3 slices of cucumber, muddled 


  1. After muddling cucumber, add the remaining ingredients.
  2. Shake vigorously. 
  3. Strain into a collins glass filled with ice, and enjoy!


Recipe, Food+Drink

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