It’s never fun drinking alone. Some of you may love to be the host of a nice get together. When you have your friends over for a good time, some of you may also be finding yourself as the bartender. The Sasquatch Cocktail Shaker will make your drink-making so much easier. It is a giant 110 oz shaker that can make large drinks for 10 or more people. It’ll be a good workout because when you’re shaking that thing, you can bet it’s heavy.
In case you didn’t know it, Friday is here. That means it is time to party. That’s where the Weekender comes in. This week, we’re bringing you a cocktail from Soi 4 Bangkok Eatery at the SHOPS at Gainey Village. The Basil Caipifruta is a Thai inspired drink guaranteed to get you ready for summer. Let’s take a look.
2 oz. of Cachaca Rum
4 Freshly squeezed lemon wedges
4 basil leaves, muddled
2 tsp. of powdered sugar
Splash of soda
Add all ingredients to a martini shaker and mix well. Pour entire contents into a short glass with ice and garnish with a lemon wedge.
With May comes Cinco de Mayo. Seeing how we’re in the southwest, there will no doubt be plenty of Cinco de Mayo deals going on around the Valley. Millagro Grill wants to celebrate the holiday with you. Not just for one day but for three glorious days filled with food and drinks. Check out the menu that will be available on Friday and Saturday and Sunday, May 3 – May 5.
$3 domestic bottled beer
$4 all draft beer & premium bottled beer
$5 Milagro Margarita, Ruffino Pinot Grigio, Bogle Chardonnay, Red Diamond Pinot Noir,14 Hands
Cabernet Sauvignon, Sangria Rojo, Sangria Blanco, Well Drinks
$6 Habanero Raspberry Margarita
$7 Rodney Strong Chardonnay, Chateau St Michelle Cab
$10 Talbot Pinot Noir, Stratton-Lummis The Riddler
$5 Pan Plano Queso, Guacamole Traditional
$6 Salsa Trio & Chips, Camarones Dulces,
$7 Tostados de Costilla, Pollo Tacos, Costilla Tacos, Al Pastor Tacos
$8 PB&J Puerco, Wings
$9 Carne Tacos
SATURDAY & SUNDAY
$2 each Chicken or Costilla (Short Rib) Tacos
$3 Mexican Draft Beer, Margaritas, All Domestic Bottle Beer, Mimosas
$4 Import/Premium Bottle Beer, All Craft Beer on Draft, Well Drinks
$5 Sauza Margarita, Sangria Rojo Sangria Blanco
$7 Cruz/Cointreau Margarita
20% off All Bottles of Wine
Like you need another reason to party. In case you actually did, Cinco de Mayo will soon be upon. Since we’re in the southwest and neighbors with Mexico, Cinco de Mayo is a partying tradition in the Vally. This year, you should probably head to anyone of Sandbar’s locations. All three locations will be hosting an all-day and all-night fiesta on May 4 and May 5. Called Cinco de Sandbar, the days will be filled with drink specials and live music from local bands and DJs like Black Bottom Lighters, The Walkens, and The Hourglass Cats.
Has it really been a year since Crudo first opened doors? Time really flies when you’re eating great food and drinking the perfect cocktails. On Thursday, April 25, Crudo will be celebrating their anniversary and you all are invited. Chef Cullen Campbell, the newly named Chef of the Year by the Arizona Culinary Hall of Fame, will be offering his entire food menu at half-price. Bar Crudo next door will be joining the festivities with stellar wine and drink deals all night long, as well. The party goes down from 5:00 p.m. to 10:00 p.m. in the restaurant and until midnight in the bar. To make reservation, call 602.358.8666. See you all there.
Recently, we told you about the newest hot spot in Tempe. Salut Kitchen Bar is now open and it definitely wants your business. We figured since it’s the weekend, you’re probably looking for some stuff to do. Look no further. Here is a list of Salut’s happy hour drinks and bites. All of which you can get every day of the week from 3:00 p.m. to 7:00 p.m.
Drink specials include:
· $1 bottles of wine (with a purchase of a bottle)
· $2 Coors Light/Bud Light
· $3 Well drinks
· $3.50 Draft wines
· $4 Craft Draft
· $5 Absinthe
· $6 Craft cocktails
Food specials include:
· $5 Apple salad
· $5 Peppy dew peppers
· $5 Hummus nachos
· $5 Caprese kabobs
· $5 Ravioli
· $5 Prosciutto Wrapped Melon
· $6 Bruschetta
· $10 chefs board
It’s about time a little more class was added to Tempe. Don’t get us wrong, Tempe is great but sometimes it would be nice to be able to hang out near Mill Ave and have a classy evening. Now you can. Salut Kitchen Bar is now open for business. The restaurant features surprisingly affordable bruschetta, gourmet tapas, salads, sandwiches, and delicious entrees. Salut’s extensive wine selection is what sold us, though. It’s the perfect spot for a nice wine and dinner date. The comfortable and loungy atmosphere will make your experience there that much better. Seriously, check it out.
Salut Kitchen Bar | 1435 East University Drive | Tempe, 85281
Is it Friday already? With the weekend comes the Weekender. Today’s cocktail of choice comes from Z’Tejas. With Spring in the air, adding a little lemon and lime to your drinks is almost a necessity. The Skinny Blonde has everything you could want and at only 184 calories, why not drink one?
1.5 oz SKYY Vodka
.75 oz lemon juice
.75 oz lime juice
.75 oz Agave Nectar
8 ea mint leaves
Topped with splash club soda
Finished with Lime Fomz
Combine 1.5 SKYY vodka, .75 oz lemon juice, .75 oz lime juice, .75 oz Agave Nectar and 8 mint leaves in a mixing tin with ice. Shake vigorously. Strain over fresh ice and top with a splash of club soda and finish with Lime Fomz. Garnish with a lemon wheel on the edge of the glass and a mint sprig.
Tonight, March 20, Crudo will be hosting a spectacular wine dinner event. Chef Cullen Campbell and Ryan Zepaltas with Zepaltas Winery will prepare a 4-course, wine paired dinner. Zepaltas isn’t your average winemaker. How you ask? Ryan Zepaltas is a professional skateboarder. Who says extreme athletes don’t have class? Tomorrow, Ryan and Chef Cullen will be teaming up for a great night filled with food, wine, and fun. For just $75 per person, plus tax and gratuity, you can make reservations by contacting Crudo at 602-358-8666
Ahi Crudo with Guanciale, Spring Garlic, Bone Marrow
2009 Hanzell Vineyard Sonoma Valley Chardonnay
Farm Egg with Spring Herbs, Bacon and Polenta
2010 Russian River Valley Pinot Noir
Gnudi with Brown Butter Mushrooms and Spring Garlic
2010 La Cruz Vineyard Sonoma Coast Pinot Noir
Pork Belly Stracotto with Turnips, Carrots, Radish and Cippolini
2011 Rosella’s Vineyard Santa Lucia Highlands Syrah
From the brilliant minds behind The Mint, Sandbar, Axis/Radius, and RnR, comes their newest experiment: Hi-Fi Kitchen & Cocktails. As the name suggests, the new concept is centered around a music theme. Surrounded by steel beams and garage doors for a contemporary artsy loft feel, Hi-Fi will be located in the vibrant Old Town Scottsdale. Its full menu will be served late into the night for all of the partiers in Old Town. Obviously its cocktail menu will be up to par, as well. The place is unique in that it will be functioning as a indoor/outdoor place. A giant square, island bar accomplishes that. It also features a vintage speaker wall that also displays old school black and white televisions. But the coup de grâce is their “$100,000 digital graffiti wall that will show an ever evolving array of 3D images that will morph the mood throughout the night.” Sounds pretty cool. Expect to see it fully functioning on March 20.
If you enjoy your occasional (or more) adult beverage then you need to head to the Hotel Valley Ho this weekend, February 16, for the Arizona Cocktail Week’s signature event, the Cocktail Carnival.
The AZ Cocktail Week kicks off this Saturday, Feb. 16. If you want to celebrate the Valley’s cocktail culture, you can do so with a unique carnival experience at the Valley Ho. You’ll see the latest innovations from national mixologists, live entertainment, food and games, and of course, cocktails.
There will be pop-up bars featuring the country’s greatest bartenders and carnival games with the chance to win some pretty great prizes. You can even get a free tattoo courtesy of Sailor Jerry.
Tickets start at $55. For more information, click here.
Alright folks, with a little under two week until Valentine’s Day, have you figured out what you and your beloved will be doing? You haven’t? Don’t worry, we got your back. Up and leading to V-Day, we’ll be bringing you some of the best spots around town for a romantic night for two. Let’s get started.
SASSI in North Scottsdale will be offering a four course, pre fixe menu for two by Executive Chef, Christopher Nicosia on February 14th.
Brugos Pizza Company at el Pedregal will be offering a six course, Italian feast by Christina and Troy McDonald on Thursday, February 14th
The signature Latilla restaurant at the Boulders Resort will be offering a three course, aphrodisiac menu by Executive Chef, Michel Pieton and live music all evening long on Thursday, February 14th
In just a couple days, February will be upon us. What’s the first thing that comes to mind when you hear February? Valentine’s Day. The day of love. So, for the next couple of weeks, we’ll be showing you some of the best Valentine’s spots. Today, we’re starting out with The Cove Trattoria.
The Cove is an excellent contemporary Italian restaurant located in Scottsdale. An wonderful wine list, cocktails, and the blending of old and new world Italian food will make for a Valentine’s dinner you won’t soon forget. Speaking of which, check out the V-Day menu.
· Beef Carpaccio – Thinly sliced beef, drizzled with olive oil, capers and shaved parmesan
· Homemade Mozzarella in Carrozza with spicy marinara, each bread slice is dipped in egg and flour and lightly fried and wrapped around fresh mozzarella and topped with marinara
· Seafood Risotto complete with a delightful trio of scallops, salmon and halibut
· Grilled Lamb Chops served with pesto sauce and sautéed radicchio, asparagus and snow peas
· Sliced Hanger Steak with Cognac Sauce served with creamy polenta and grilled asparagus
· A sinful, homemade chocolate raspberry torte
· “Absolut Kiss” – Absolut Raspberry Vodka with a splash of pineapple juice – $9.50
· St. Germain Champagne Cocktail – St Germain liqueur and sparkling wine garnished with fresh strawberry and/or lemon twist – $9.50
We all know how difficult the work can be. Sometimes you just want to cut out early and take an extra long weekend. Next Wednesday, Jan. 30, will be like a Friday night for you. At 7:00 pm on the 30th, chef Cullen Campbell, mixologist Micah Olson, along with special guest mixologist Clint Spotleson from Mabel’s on Main, will prepare a delectable four-course cocktail paired dinner for $65 per person at Crudo.
Albacore with Salsa Gribiche
Herbed Southside – Gin, Muddled Parsley & Chive, Lemon, Egg White, Bitter Truth Celery Bitters. Served Up.
Fried Butterfish with Tomato Agrodolce
Fresa Fizz – Sombra Mezcal, Luxardo Abano, Muddled Strawberry, Lemon, and Prosecco. Served in a flute.
Gnocchi with Smoked Tuna Chowder
Grappa Manhattan- Alexander Grappa, Dolin Blanc, Scrappy’s Cardamom Bitters, Corsair Triple Smoke Rinse. Served Up.
Short Rib with Polenta, Gremolata, and Bone Marrow
Rogue Rouge- Buffalo Trace Bourbon, Kastell Rouge, Clear Creek Kirschwasser, Sweet Vermouth, Arizona Bitter Lab Mas Mole bitters. Served Up.
Finally, the weekend is here. Do you have any plans? Maybe you should think about having some of your friends over. But what are you going to serve them? Don’t worry, we’ve got your back. Check out the Bourbon Ginger Snap. It’s refreshing, sweet, and easy to make. Let’s take a look.
1 cup fresh lemon juice
1 cup honey
1 3-inch piece of fresh ginger, peeled and sliced
6 cups fresh orange juice
4 cups pear nectar
1 liter bourbon
2 lemons, thinly sliced
ice, for serving
In a large saucepan, combine 2 quarts water, the fresh lemon juice, honey, and ginger; bring to a boil. Reduce heat and simmer for five minutes. Then strain into a large bowl and let it cool. Add the orange juice, pear nectar, bourbon, and lemons to the lemon syrup and serve over ice.
Though it’s January, we’re going to go ahead and pretend like it’s summer again. We’ve got warm breezes and beaches on our mind. So, for this edition of the Weekender we’re going to go south of the border. From Epicurious, here is a refreshing cocktail: the Paloma.
1/4 cup fresh grapefruit juice
1 tablespoon fresh lime juice
1 teaspoon sugar
1/4 cup mezcal or tequila
1/4 cup club soda
Salt the time rim of your glass. Combine the grapefruit juice, lime juice, and sugar in the glass; stir until sugar is dissolved. Stir in mezcal or tequila, add ice, and top off with club soda. Garnish with grapefruit wedge.
We wish Amare Stoudemire never left town. Well he was back last night (out of uniform due to injury) and after his team took down the Suns with a buzzer beating hoop he rolled in his old watering hole MercBar in the Esplanade. At least he had something to celebrate, we just wish Sarver would figure out what he’s doing with our own team.
Stand Up Scottsdale, Scottsdale’s awesome comedy club, wants to wet your whistle while you’re having a laugh. Comedy clubs are all about laughter, but some people are meant to be comics. So, if the comedian just isn’t cutting it that night, you’ll have a nice, new selection of cocktails to help ease the pain. Check ‘em out.
Fruit Loop Martini
3 Olives Loopy Vodka, milk and topped with crushed fruit loops. Served with a spoon.
A fun cocktail served with Malibu Rum, orange and pineapple juices and Blue Caracao
3 Olives S’mores Vodka and a custom creation with chocolate and graham cracker- it’s campfire time!
This juicy and fruity drink is served with Malibu Rum, Peach Schnapps, orange and cranberry juice with a squeeze of lime.
For a lot of you, tonight marks the beginning of a long weekend. So, let’s get our mini-vacation started right with some (mostly non-turkey related) Thanksgiving events. The Saguaro will be the place to be tonight and tomorrow night. Old Town Whiskey has some awesome deals going on for the next couple of days.
Tonight and tomorrow, the Wild Turkey Cocktail girls from 6:00 p.m. to 8:00 p.m., will be handing out complimentary samples of The Pilgrim Cocktail (featured in the photo). For food, enjoy the Flight of Wild Turkey (81, Rye, American Honey), and the special menu item: Turkey Sandwich, Homemade Walnut Bread, Cranberry.
When you think of P.F. Chang’s, you don’t really think of desserts. That’s all about to change. Starting November 19, you can indulge in some Sweet Treats and seasonal cocktails. For $2.95 each or a combination of any three for $7.95, you can enjoy things like Chocolate Peanut Butter Crunch, Pumpkin Cranberry Cake, Salted Caramel Chocolate Cake, Blueberry Cheesecake, Chocolate Torte, and Tiramisu.
Check out their season cocktails: Holiday Sangria ($8) – A twist on the traditional, Spiced Whiskey Punch ($10) – A classic cocktail with modern flair, and the Sam Adam’s Winter Lager ($4.50) – Brewed with savory spices.
We know where we’ll be this month.
Now this is a drink for the socialite in all of us. The Ritz Carlton in Paris claims origin of the drink. We don’t know that for sure, but we can tell you it’s been around for almost 100 years. Our friends at SASSI have come up with a twist on this classic cocktail. Introducing the Fig Sidecar.
2 oz. of Fig Infused Remy 1738
1 oz. of Cointreau
1 oz of Lemon Juice
Fig and Lemon, to garnish
- In a tall mixer, add Fig Infused Remy and Contrieu with ice and shake well
- Pour mixture in a martini glass, served up
- Garnish with a lemon wedge and fig
It’s Friday and that means it is time for The Weekender. Are you a fan of the cosmo but want something with a little extra kick? The Urbanpolitan should be right up your alley then. This bolder version of the cosmo adds citrus flavor to one of your favorite cocktails. Let’s take a look at the recipe so you can make it at home, no problem.
fresh lime juice
lemon peel, garnish
Add two parts lemon-flavored vodka, 1/4 ounce orange liqueur, 1/4 ounce lemoncello, 1/4 ounce cranberry juice, 1/4 fresh lime juice and 1/4 ounce sour mix into a shaker. Shake and strain into a martini glass. Garnish with a lemon peel.
Mason jars seem to be popping up everywhere these days. They are the pinnacle of the indie movement, but who cares? They’re awesome and you can do anything with them. From rigging up mason jar lights or perserving your favorite jam, mason jars are here to stay. So, here’s a new one for you: the mason jar cocktail shaker. What makes this shaker different than the traditional metal one? Well, aside from being able to see the cocktail through the glass, the mason jar shaker is large enough to allow up to 5 cocktails. This is perfect for the summer BBQ or just entertaining a couple friends. Want one of your own? Click here.
Let’s face it, if the Olympics were a drinking game and you took a shot every time you heard our national anthem, you would be in trouble. So we’ve come up with another way to honor all of the Olympians who have had the chance to stand at the top of the podium and sing along to the Star Spangled Banner. This week’s featured cocktail, the Chilean Pisco Star-Spangled Punch from The Kitchn, is dedicated to Team USA.
3/4 cup sugar
3/4 cup fresh-squeezed, strained lemon juice
1 750-ml bottle Chilean Pisco
1 quart cold water
1 star fruit, sliced into 1/4- inch thick slices
The peel of 3 lemons, each cut in a 1/2 inch wide spiral with a vegetable peeler
Muddle the lemon peels and the sugar together and let sit for at least 90 minutes, then muddle again and stir in the lemon juice.
Add the pisco and the water and stir. Keep refrigerated until ready to serve.
Before serving, cut star fruit into 1/4 to 1/2 inch slices.
To serve, pour into a 1 gallon punch bowl with a 1-quart sized block of ice in it and float star fruit slices. Serves 12.
The 11th Annual Lunch & Learn experience is already underway (and selling out) at The Sanctuary on Camelback Mountain.
Hosted by Chef Beau MacMillan, the summer series introduces guests to star chefs, wine makers and culinary experts.
Each Lunch & Learn includes a three-course lunch (or dinner, depending) paired with wine or cocktails, lessons on how to prepare the culinary specialties and recipes to take home.
Events are scheduled from noon to 2:30 p.m. each Saturday in July and August, with the exceptions of July 28 and August 11 which have been designated for dinner from 6 to 10 p.m.
Cost is $75 per person including tax and gratuity for lunch, or $125 per person plus tax and gratuity for dinner. For a listing of dates and menus or to make reservations, click here.