Jake Daniken’s interest in wine and spirits was sparked by a necessity to learn about beverages as a server early in his career. He holds a level II certification from the Court of Master Sommeliers, and as a mixologist is known for fusing disparate flavor elements into wonderfully balanced, delicious libations. A former manager and sommelier at Olive and Ivy and Modern Steak in Scottsdale, Arizona, Daniken uses experience, passion and a simple philosophy to inspire his beverage team: be respectful, be genuine, be memorable. Of his Melo Picante cocktail, he says, “It is very well balanced, creating a flood of sweet, spicy, and sour for your senses.”
1 oz of Avion Silver Tequila
½ oz of Grand Marnier liquor
3 oz house made watermelon and lime sour
½ oz habanero simple syrup
Rim with Cayenne pepper sugar
Puree watermelon; combine with other ingredients and ice in mixing glass, shake vigorously, and strain into an ice-filled rocks glass that has been rimmed with cayenne pepper sugar. Garnish with a twist of lime.