PHOENIX magazine’s Summer Cocktail Camp kicks off for another year at Melinda’s Alley this Sunday, June 8. Located in the Renaissance Phoenix Downtown Hotel, Melinda’s Alley is “the oldest and truest speakeasy around,” according to beverage and food operations manager, P.J. Baron. Though its roots go back to the 1911 reconstruction of the iconic Adams Hotel, Melinda’s Alley also keeps things fresh with weekly rotating menus. “Guests not only have new cocktails to look forward to but new conversation starters with our team of mixologists about what is inspiring them each week,” Baron says. We caught up with him to see what’s inspiring them this Sunday. For tickets and more information on weekly Cocktail Camps all summer long, visit tickets.phoenixmag.com.
Tell us about you! How did you get your start in the beverage/hospitality industry and what do you love about it?
What I love most about F&B is the storytelling aspect of it. Mixologists and chefs, brewers and distillers, even hotel operators are all part of a rich history of taking the basic necessities of life and transforming them into long-lasting memories. The one experience that stands out for me as first opening my eyes to the larger world of hospitality was a beer pairing dinner at Four Peaks. The architecture and history of the pub, the juxtaposition of a casual atmosphere and classically trained service staff, hearing the owner tell the story of how he first discovered English-style beers on a semester abroad, and the importance of matching water to style and replicating place of origin through salts and minerals before the brewing process can even begin. Absolutely inspiring! I knew then this was the kind of storyteller I wanted to spend my life learning to be.
What is the most underrated cocktail ingredient? The most overused?
Limoncello is my secret sauce to so many cocktails. I used to spend hours and hours making my own with lemongrass and kumquat, barrel-aging it to round out the flavors. I was very proud of it and put it in everything. Until Chelly Limoncello hit the market. And, frankly, it was better. The balance of sweetness, acidity and flavor all at 80 proof, I just couldn’t beat. And it’s all handmade right here in the Valley with local fruit, so plenty to be proud of! Whether featuring it front and center in a Lemon Drop or split base with tequila in a fun Hibiscus Daisy riff or just sneaking it into the classics like a Sidecar or Margarita, it’s become a little bit of a signature for me. If you see at least two Chelly cocktails, a Whiskey Del Bac Private Barrel, and at least two Four Peaks beers on draft, it’s likely I’ve worked on that cocktail menu at some point! What you’re never going to see on my cocktail menus are the words “simple syrup.” It’s 2025; I think we’re all aware that most cocktails will contain sugar and water in some form or another! So, either use a specific sweetener for a specific reason, or at least don’t brag about it.
What’s your favorite classic cocktail? Your favorite modern cocktail or “guilty pleasure” drink?
My favorite classic cocktail is an old-school, real tart, classic Trader Vic Mai Tai. It’s transportive! My biggest pet peeve is seeing every possible permutation of rum, juice and “red” being labeled a Mai Tai. It might be delicious, but I’ll never know because you’ve lost my trust. On the flipside, if I’m on vacation, I will absolutely get down on a terrible Old Fashioned. Mess me up, airport bartender, with your completely undissolved sugar cubes, your dried-up orange slice muddled to pulp, couldn’t find the bitters so you hope I don’t notice. SHAKE that monstrosity; it’s not getting any worse. Lean into it! I mean it. As long as they think it’s the best Old Fashioned in town, for me, in that moment, it absolutely is. I’m not at work. That drink is not my problem. Let’s go!
Tell us about the cocktail program at Melinda’s Alley.
Our philosophy of service in Melinda’s Alley really goes back to our namesake, Malinda Curtis. Yes, we spell her name wrong. No, I doubt she’d mind. Malinda ran an establishment of ill-repute though her personal reputation was one of charity, kindness and offering unique experiences to both travelers and locals. She was the one who warned the developers of the Adams Hotel that Prohibition was coming and encouraged them to create the space we still use as a speakeasy. Even though this would have been competition for her parlor, she recognized and preached that a rising tide lifts all boats. The more reasons guests have to visit an area, the better all like-minded places in the area will do. Our staff loves telling the story of Malinda and her part in the early history and founding of Phoenix. And, just like with the spelling of her name, do we always have all of our details historically accurate? Maybe not. But why let the facts get in the way of the truth? Our guests are not just customers purchasing a cocktail, they are partners in hospitality and every weekend, they become part of our narrative and our wonderful memories. Our mixologists spend all week creating new menus, educating themselves on new products and flavor combinations, and pushing themselves in both technique and imagination.
What do you have planned for Summer Cocktail Camp this Sunday?
This year’s Cocktail Camp is one of our most special menus yet! It’s a companion piece, or almost “sequel,” if you will, to our Winter Solstice menu from 2024. When everyone in town was doing “Sloppy Santa” Christmas pop-ups, we leaned into a more “traditional” holiday menu and celebrated the pagan rites of Yule/Midwinter. We knew immediately in the early planning stages that this would be an annual tradition and big part of our brand identity that time of year. So, what could make more sense than celebrating the start of Cocktail Camp, the start of summer, and the changing of the seasons than a Midsommar celebration? The full menu will be available to the public all weekend, and then Cocktail Camp will be our mixologists’ opportunity to really walk through the creation and inspiration behind each cocktail in a classroom type setting while guests enjoy some summer treats, learn about some great spirits and make those personal connections with our team. There will even be a special tasting experience afterward next door in the Renaissance Hotel for any guests who happen to be Marriott Bonvoy members. It’s our way of being good neighbors, just like Malinda would have wanted!
