2026 Summer Cocktail Camp Interview with a Mixologist: Reannah Suh of INDIBAR
By Asonta Benetti and Craig Outhier
A James Beard Award semifinalist for the best new restaurant in the U.S. in 2026, INDIBAR opened last summer in Scottsdale to rave reviews for its elegant matrimony of traditional Indian cooking and modern cuisine. The cocktails are no less spellbinding. Following the beat laid down by chef Nigel Lobo, head mixologist Reannah Suh conjures expressive, musical beverages that novelly evoke South Asia. This Sunday, PHOENIX magazine’s Summer Cocktail Camp alights on the restaurant for week 8 of the 2026 series – and Suh was happy to give us a sneak preview.
Tell us about the cocktail program at INDIBAR.
Our cocktail program is rooted in Indian flavors and ingredients while embracing modern techniques and global spirits. We draw inspiration from the spices, herbs, fruits and traditions found throughout India, creating cocktails that are layered, balanced and approachable. Every drink is designed to complement the food while offering guests a fresh perspective on what Indian inspired cocktails can be.
We want to know about you! Give us your story.
I’ve spent my career in hospitality because I genuinely love the connection that happens across and behind the bar. For me, cocktails have always been about more than just what’s in a glass, they’re a way to create a memorable experience for someone. I’ve had the opportunity to help build a beverage program at INDIBAR that thoughtfully and modernly highlights Indian flavors, introducing guests to ingredients and traditions they may not be familiar with while keeping them approachable.
Hard to choose, we know, but is there a favorite cocktail on the menu?
One of my favorites is the Rumana. It’s spirit forward, silky and beautifully layered, bringing together Two Indies Rum with Tempis Fugit Creme de Banane, cardamom-infused Nocino and Montenegro. The result is a deeply aromatic cocktail with notes of caramelized banana, warm baking spices, walnut and bittersweet citrus. Served up and finished with salted banana chips, it’s a refined expression of familiar flavors reimagined through an Indian lens and my personal Ode to old industry friends. Elegant, unexpected and incredibly balanced.
We still have a bit of summer left in Phoenix. What’s the first drink you reach for on a summer’s day?
Honestly, I keep it pretty simple. Nine times out of 10, I’m reaching for a Negroni, a Campari soda, a tequila soda or a Fernet. If it’s brutally hot out, I’ll take my Fernet on the rocks. Beyond that, I’m always happy with a glass of bubbly or something old world with a little age on it. After spending all day behind a bar, I usually gravitate towards drinks that don’t require much fuss. Simple, well-made and classic.
What should guests expect if they’re coming to INDIBAR for Cocktail Camp?
Guests can expect a hands-on experience exploring the ingredients, techniques and stories behind Indian inspired cocktails. We’ll dive into balancing spices, aromatics, citrus and spirits while demonstrating how these flavors can transform classic cocktail techniques. Whether you’re a seasoned cocktail enthusiast or simply curious about Indian flavors, you’ll leave with a deeper appreciation for the craft and, of course, you’ll have plenty of opportunities to taste and experiment along the way.
