It’s the penultimate Summer Cocktail Camp of 2025! This Sunday, August 10, Chico Malo will be hosting cocktail connoisseurs for an afternoon of modern takes on traditional Mexican flavors at the luxe, Latin-inspired bar and restaurant in Downtown Phoenix’s CityScape development. This week, we’re raising a glass to Chico Malo’s bar manager, Rebecca Vandersommen, who gives us a sneak peek of what’s in store this weekend. Learn more about PHOENIX magazine’s Summer Cocktail Camp here.
Tell us about Chico Malo and its cocktail program.
Chico’s cocktail program takes inspiration from traditional flavors of Mexico to make modern cocktails.
Tell us about your journey in service and hospitality. What led you to your role at Chico Malo?
I started bartending in college and afterward I wasn’t sure what I wanted to do until I found Chico and saw all of what PDC [Pretty Decent Concepts] was doing, and knew that this was a beverage program I wanted to be a part of.
What’s your go-to cocktail when you’re off the clock?
A great tequila and soda or a tequila espresso martini.
What’s your mixology “hot take”?
The most important part of a good cocktail is that it is what the guest wants.
If Chico Malo put a signature cocktail on the menu that was named after you, what would be in it and what would it be called?
The Cool Beans is a pretty good representation of me. I am a big coffee drinker and really love a good espresso martini.
What’s in store for attendees of this Sunday’s Cocktail Camp at Chico Malo?
Three of our signature drinks here at Chico, the Aye Papi, which is our take on a classic Manhattan made with Maker’s Mark 46, sherry, Amaro and piloncillo syrup. Our Poblano Escobar, a bright and refreshing cocktail that has Mexican gin, limoncello, citrus and poblano-basil syrup. And lastly our Cool Beans, that is an elevated espresso martini made with espresso, coffee liqueur, reposado tequila and horchata foam.
