The second installment of PHOENIX magazine’s 2025 Summer Cocktail Camp arrives this Sunday, June 22, at George & Gather in Chandler, “a place where people can come together to enjoy fresh, contemporary American cuisine in a warm, welcoming environment,” manager Jeff Atchison says. At G&G’s full-service bar, guests can also sip creative spins on classic cocktails, each named after a famous “George” – from the Lucas to the Clooney. “This playful yet thoughtful theme adds an extra layer of personality to the drinks and keeps things fun and memorable for our guests,” Atchison says. We caught up with him to get a sneak peek into the fun, memorable moments in store this Sunday. For more information and to purchase tickets for future Cocktail Camps this summer, visit tickets.phoenixmag.com.
Tell us about George & Gather and what kind of experience guests can expect.
Whether you’re visiting our marketplace and coffee shop, relaxing at our full-service bar or sitting down for a meal, George & Gather is designed to be a gathering place. We put hospitality at the heart of everything we do. From the moment you walk in, to the moment you leave, our team is dedicated to creating a personalized and memorable experience… At George & Gather, we’re more than just a restaurant – we’re a community hub focused on connection, quality and authenticity.
Tell us about how you got your start in the F&B industry. What do you love about it?
My journey in the hospitality industry began while I was attending Arizona State University. My first job was at Paradise Bakery, now known as Panera Bread. After about a year there, I took the leap into serving and began working at Firebirds Wood Fired Grill. That’s where I really started to grow, moving from serving to bartending and eventually into a management role. As my career progressed, I stepped into higher-end dining establishments like Buck & Rider, and later, I had the opportunity to fully design the beverage program at Three Thirty Three in Tempe…
What keeps me in this industry is the human connection. It’s not just about food and drinks; it’s about making connections and building relationships with guests. I love hearing their stories, sharing memories and creating a memorable experience over great food and creative cocktails. The guests are what make our work fun and keep things interesting. And then there’s the endless world of flavor. The possibilities for drink pairings, the creativity we can explore with ingredients – it’s always evolving.
Tell us about the cocktail program at George & Gather.
Our cocktail program at George and Gather is built on a deep passion for the craft and a desire to push the boundaries of what you might expect from a restaurant’s drink menu. We’ve taken inspiration from top-tier cocktail bars, bringing bold, innovative drinks to a restaurant setting. With house-made infusions, syrups and a unique approach to flavor profiles, our goal is to elevate the guest experience and offer something truly special for downtown Chandler.
The cocktail program has also been an exciting opportunity for our staff to expand their skills. From new bartending techniques to creative preparation methods, it’s been an enriching learning experience for our team. And most importantly, it’s created an engaging, interactive experience for our guests, sparking conversations and adding another dimension to their time at George & Gather.
In your opinion, what always elevates a cocktail? What ruins it?
To me, cocktails are deeply personal. Everyone has different tastes and preferences, so what elevates one cocktail for someone might be a complete turnoff for someone else. That’s why I don’t believe in chasing one “perfect” formula – instead, I focus on crafting drinks that are unique, balanced and intentional.
One of my favorite approaches is taking familiar flavors and giving them a fresh twist. For example, our espresso martini includes a house-made pineapple syrup, which adds a bright, unexpected note to a well-loved classic.
What really makes or breaks a cocktail, though, is balance. A drink that’s too sweet, too bitter or simply out of sync can throw off the entire experience for the guest. Ingredients should work together in harmony, not compete for attention.
Another common pitfall I see – especially in modern cocktail bars – is overcomplication. I’ve come across menus with nine listed ingredients, but when you taste the drink, maybe four or five come through. It feels like some ingredients are added just to sound impressive, rather than to actually enhance the cocktail. For me, it’s about purpose, flavor and experience. Every element in the glass should earn its place.
What’s your favorite summer cocktail to sip by the pool?
I don’t have one ultimate favorite cocktail – it really depends on the moment and the mood. But one thing’s for sure: I’ll never turn down a drink made with tequila or mezcal. I love anything that highlights agave spirits – margaritas, Oaxacan Old Fashioned, palomas – they’re all go-to favorites. There’s something about the complexity and character of agave that always draws me in.
What do you have planned for Summer Cocktail Camp this Sunday?
This special event is the chance to dive into our cocktail menu, learn what makes a truly great cocktail, and hear the stories and inspiration behind some of our favorite creations. From understanding the art of balance to exploring unique flavor pairings, we’ll share the techniques and thought process that go into building exceptional drinks.
Whether you’re a cocktail enthusiast or just looking for a great time on a Sunday afternoon, this experience is designed to be both fun and educational. You’ll leave with a deeper appreciation for mixology – and maybe even a few new tricks to try at home.
