The Violet's Ruin at The Casablanca Lounge
Since there's really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe.
This week: Violet's Ruin at The Casablanca Lounge
The rumors are true. There's a smokin hot new kid on the Old Town Scottsdale block. His name: Casablanca Lounge. His game: Big-city craft cocktail lounge-- and, you better believe we're slurpin' up every ounce of it.
Whether its obscure boutique brand liquors, sexy slow-melting ice cubes, or a cocktail list that literally glows, its clear The Casablanca Lounge is putting cocktail culture on a pedestal, and we progressive cocktail thinkers couldn't be more excited about it.
The All-Star Comedy Explosion
TicketsSat., Apr. 15, 8:00pm
An American in Paris
TicketsTue., Apr. 18, 7:30pm
Rancho Solano Preparatory School: Fiddler on the Roof Jr.
TicketsThu., Apr. 27, 7:00pm
Beauty and the Beast by Ballet Etudes
TicketsSat., Apr. 29, 2:00pm
Thunder From Down Under
TicketsThu., May. 4, 8:00pm
Yeah, so we could definitely do without the cheesy ipad scotch/wine lists and interactive YouTube page, but then again this is Old Town Scottsdale territory we're talkin. Remember, bro?
Regardless, inventive cocktails like the Violet's Ruin, define the art of cocktail mixology, combining Ron Matusalem Platino Rum, Hum Botanical Spirit, and a crazy handcrafted red-wine vinegar based blueberry syrup called, "Tiki Shrub" (don't ask).
(Recipe after the jump.)
2 oz. Ron Matusalem Plantino Rum
1/4 oz. Hum Botanical Spirit
1/2 oz. lime juice
1 oz. Tiki shrub (blueberries, red wine vinegar, grapefruit)
1 sprig of fresh mint
1 grapefruit peel
In a shaker filled with mainstream ice, combine rum, hum, lime juice, and Tiki Shrub. After you "put it in and shake it hard," (yes, this is the actual quote from the mixologist), strain contents over sexy ice (think: large perfect squares, only a really expensive ice machine could produce). Garnish Collins glass with a grapefruit peel and a fresh sprig of mint.
Mixology, an art form? We think, hell yes.
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