Given that it debuted in 2012, The Little Woody in Arcadia Lite doesn’t pretend to be the true OG of Phoenix dive bars. However, this laidback neighborhood hangout from Genuine Concepts does inhabit a scruffy old building deemed one of oldest continuously operating bar locations in the Valley. Prior to the current tenant, bygone bars Mary’s Place and Trail’s End Tavern both inhabited the building – the latter so named because, at the time, Indian School trailed off into a dirt road at 40th Street. In addition to its history and generations of regulars, this warmly atmospheric, cozily updated old place is full of charming details: a speakeasy-style back door, an owl mascot (inspired by graffiti left on the bar’s exterior walls), the usual dive bar distractions (think darts, pool and foosball) and cocktails that land somewhere between classic and trendy.
It will all add up to a fine time indeed for the lucky mixology fans who hold passes to this weekend’s sold-out PHOENIX magazine Summer Cocktail Camp event at The Little Woody. We caught up with mixologist/camp counselor Tina McMahon to get a bead on what to expect come Sunday.
How would you describe the cocktail program at The Little Woody?
Our cocktail program represents the elevated dive bar concept. We’re always experimenting with trends, diving into seasonal ingredients and embracing classics. Just as we balance the flavors in each house-crafted recipe, we’re balancing the irreverence of a dive bar with respect for the craft.
What’s the most popular cocktail on the menu, and why do you think that’s so?
Our most popular cocktail right now is the Bandido. We’re infusing IZO Mezcal with fresh jalapeno and blending it with Maleza Pepita Mezcal, Alma Verde Limoncello, avocado, lime and Maleza Hierbas Mexicanas bitters. It’s a fresh, herbaceous cocktail – perfect for summer and totally approachable for a Mezcal novice.
How did you wind up at The Little Woody, and what do you like about working there?
I love the community in the cocktail industry and particularly at the Little Woody. There’s a network of people eager to share knowledge as well as guests excited to experience new drinks. It’s the perfect blend of creativity and connection.
What trends are you seeing out there in the cocktail world and how are some of those trends reflected on your menu?
N/A and mocktail options are definitely important. We’re partnering with brands like Rhinestone to deliver choices that taste great and are a lot of fun. Mocktails don’t need to pretend to be cocktails – they can be their own experience. We’re also seeing our guests being really adventurous, which gives us the opportunity to discover spirits and techniques that could have been intimidating in the past. For example, we’re infusing traditional Bacardi with pandan tea leaves for our Tiki After Dark, and we’re adding a cocktail with shochu to our fall menu rollout.
Give our home bartenders one suggestion to help them elevate their cocktail game.
Make cocktails for yourself and your palate and mix them so they taste right to you! For example, I love Leblon, which is a popular, premium cachaca brand, and the history of cachaca, so I’ve brought that story to our menu in cocktail form.
What can our campers expect – and what knowledge/skill sets will they take away – at The Little Woody this weekend?
Our Little Woody bartenders are so excited to be your guides! We’re bringing extensive cocktail knowledge but always keeping it fun. We’ll show you some surprising techniques and probably introduce you to a new favorite spirit. We’ll also give you a recipe that you can recreate without any fancy tools.
