Even though Phoenicians are known to lament about the lack of a proper “fall” come September, many chefs in the Valley are unveiling seasonal menus worth digging your boots out for!
Thirsty Lion Pub & Grill at Tempe Marketplace is celebrating the harvest with savory dishes like beer-steamed peel-and-eat shrimp, pomegranate spinach & pancetta salad, peppercorn & artisan blue cheese burger, seared shrimp & butternut squash linguine, fennel sausage & sundries tomato pizza, peppercorn beef tenderloin tips and black cherry BBQ pork tenderloin. All these menu items — and their caramel apple cheesecake — will be served through mid-December.
Though we love a good squash noodle, we’re really getting our scarves in a bundle over Thirsty Lion’s cocktail menu, which will debut two new seasonal elixirs.
The English Harvest is a combination of gin, brandy and flavors of the harvest — apples and oranges. Their second fall-inspired cocktail is the Pear Pomegranate Cooler, which the restaurant was kind enough to share for this week’s Thirsty Thursday.
What you need:
1 oz. Absolut Pear Vodka
.75 oz. pear puree
.75 oz. simple syrup
1 oz. POM juice
1 oz. Lunetta Prosecco
Pear slice (for garnish)
How to prepare:
1. Build in a pint glass over ice
2. Shake 10 to 12 times
3. Pour into 12 oz. collins glass over new ice
4. Float Prosecco over drink
5. Garnish with pear slice (and a straw!)
Visit Thirsty Lion Pub & Grill at Tempe Marketplace (2000 E Rio Salado Pkwy #1041, Tempe, Ariz.)
