The “greenhouse effect” is the process in which gases in the atmosphere absorb thermal radiation from the Earth and then re-radiate it in all directions. Similarly, the “Greenhouse Cooler” is a drink in which the flavors of fresh, tangy tomatoes and sweet, juicy watermelon are absorbed by alcohol and then re-radiated across your palate.
If only all relationships could be as straightforward, sweet and satisfying as the Love Martini from date-night hotspot The Melting Pot.
To make your own Love Martini, remove the stem from a strawberry and slice the berry lengthwise. Cut a small “v” into the top of each slice
Citizen Public House’s Richie Moe is more than a mixologist and partner: He’s part mad scientist, too.
Last fall, Moe debuted a lineup of complex cocktails using a French press and served tableside. The Prince of Sangaree, which serves four, combines 6 ounces chilled Beefeater 24 London Dry gin,
From Halloween candy all the way through that New Year’s toast, the last quarter of the year is not kind to calorie counters. So counteract the binge-and-bulge with a cocktail that won’t bust the belt.
“Skinny” drinks are all over town, but Z’Tejas has an entire line of them (all less than 250 calories), and none is made with artificial sweeteners. Our top choice is the Antioxidant Martini.
Classic cocktails continue to experience a renaissance, and one of the finest representations is the barrel-aged Manhattan at Quiessence.
You probably won’t want to try this at home, but here’s how they do it: They combine 12 750-milliliter bottles of Wild Turkey, four bottles (same size) of Carpano Antica sweet vermouth and one 375-milliliter
The Royal Wedding may have been a spring affair, but it’s still prime time for a tall, refreshing glass of English lemonade.
Kitchen 56 in Arcadia makes it with 1 ounce Beefeater Summer Edition gin, a floral spirit with notes of elderflower, black currant and hibiscus
The Gallery Café at Heard Museum North Scottsdale
32633 N. Scottsdale Road, Scottsdale
Ladies and gents who lunch, take heed: The Heard Museum North Scottsdale, a smaller sibling of the Downtown museum that houses a world-famous American Indian art collection, serves superb midday fare along with cocktails.
The newest addition, created by Café Manager Irene Rutigliano, is the Happy Cactus. She squeezes the juice of two limes, puts the juice and limes into a shaker and muddles them, then removes the fruits. She adds 1 ½ ounces simple syrup, fills the shaker three-quarters full of ice, adds 1 ½ ounces Leblon cachaça (a Brazilian spirit distilled from sugar cane) and stuffs in the leaves from a bunch of cilantro, with stems broken off and discarded.
She shakes it vigorously and pours it into a short rocks glass rimmed with a mixture of sugar and tajin, a Mexican seasoning blend of ground chile, salt and dehydrated lime juice often sprinkled on fruit. The refreshing combination is reminiscent of a margarita but with a more complex blend of floral, herbal, tangy and sweet flavors.
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Lo-Lo’s Chicken & Waffles’ Kool-Aid based cocktail is dino-mite. ...
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Ginger ale and ginger beer play supporting roles in cocktail culture, most notably in vintage “bucks” like the Moscow Mule. ...