With expansive floor-to-ceiling windows that offer breath-taking views of Camelback Mountain, J&G Steakhouse at The Phoenician resort provides guests an upscale dining experience amid picturesque scenery. J&G serves classic steakhouse staples with an Asian twist, as well as fizzy cocktails made with ingredients like house-made banana cordial and guava lemon juice. We sat down with J&G’s mixologist Abby Larson to discuss restaurateur Jean-Georges Vongerichten’s influence on the restaurant’s menu, as well as the bubbly cocktails she has in store for the seventh installment of Summer Cocktail Camp on Sunday, August 20.
How did you get into the mixology industry?
When I turned 18, I got my first bartending job. I am from Minneapolis, Minnesota, and while living there, I worked on charter cruise ships for years on the Mississippi River and Lake Minnetonka. Eventually, I transitioned to working in the restaurant industry. My passion for mixology originally started with beer, which is huge in Minnesota. I learned a lot about the beer and wine service, and mixology was just the next natural step.
What can patrons expect while visiting J&G?
We have the best view in town. Guests can enjoy a 360-degree panoramic view of the Valley, including Papago Park and downtown Tempe. The Phoenician itself is stunning as well. Regarding cuisine, our chef was chosen by famous chef Jean-Georges Vongerichten. Our recipes are Asian-steakhouse-inspired, and I make cocktails complementing the menu’s flavors. For example, our menu has a wild Alaskan halibut, which pairs well with our Vital Signs cocktail made with yuzu extract. We try to make the experience very luxurious for our guests. Following Labor Day Weekend, our menu will undergo a total revamp for fall, which we are super excited about.
What does J&G have planned for Summer Cocktail Camp?
The theme for the event is champagne cocktails. We want to explore how champagne cocktails can appear on a menu and how they are used in cocktail culture. We will be discussing classic champagne cocktails from the 1800s and making modern riffs on classics using my own recipes.
What is your favorite refreshing cocktail ingredient for summer?
I am going to have to say a nice glass of bubbly. Enjoying a glass of champagne on a patio, even if it’s 120 degrees outside, is fun. The effervescence is really what I go for.
This or that: Aperol or Hugo spritz?
Aperol spritz. I am more of a bitter rather than sweet kind of person in terms of cocktails. The elderflower in Hugo spritzes can be a little too sweet for me. Regardless, we make a lot of both kinds of cocktails at J&G.
