• Blogs

    August 8, 2014

    How to Make a Doctor Funk Cocktail (The Right and Proper Way)

    Some of my cocktailian brethren and I were recently bemoaning the lack of authenticity in some cocktails. Take the Manhattan, for example. Long ago, it was a 50/50 mix of rye whiskey and sweet vermouth, with a couple of dashes of orange bitters. Over time, the cocktail has evolved (or in this case, ... More >>

  • Blogs

    July 16, 2014

    10 Herbal Liqueurs and Wines You Should Try (That Aren't Fernet)

    If you're stuck in the no man's land between being completely sick of shots of Fernet Branca and going for the gusto and switching to shots of bitters, you aren't alone. Luckily, the wide world of digestifs, aperitifs, and whatever else you want to classify them as have something bitter, sweet, flor ... More >>

  • Blogs

    May 30, 2014

    Bitter & Twisted Cocktail Parlour Preview Event: Grand Opening Is Tonight (PHOTOS)

    The highly-anticipated Bitter & Twisted Cocktail Parlour opened its doors for a few hours Thursday night to give guests a taste of downtown's newest hotspot before officially opening Friday, May 30. Saying that people were eager to get in would be an understatement. The bar area was full before th ... More >>

  • Blogs

    April 24, 2014

    Bitters Lesson with Travis Nass of Last Drop Bar at the Hermosa Inn

    After learning all about the types of bitters on the market and the history of the non-potable tincture last week with Bill and Lill Buitenhuys of AZ Bitters Lab, Travis Nass of the Last Drop Bar at the Hermosa Inn shows us this week how to use bitters in a cocktail. Nass says that if you're using ... More >>

  • Blogs

    February 26, 2014

    3 Classic New Orleans Cocktails from Geoffrey Wilson of Barrelhouse

    Although a search for Mardi Gras cocktails could lead you on a dark path of artificial ingredients and goofy garnishes, Geoffrey Wilson of Chandler's Barrelhouse is here to keep you from being led astray. While working with the legendary New Orleans bartender Chris McMillian, Wilson learned a fair a ... More >>

  • Blogs

    February 10, 2014

    Marilyn Manson's Twisted relationship With Lewis Carroll

    Confession time: Alice in Wonderland was one of my favorite childhood films. In fact, I had an Alice in Wonderland tea set with cracked cups picturing the White Rabbit and Mad Hatter. Don't judge me, but it's one of the one things I've managed to keep over the years in an old storage bin, alongside ... More >>

  • Music

    January 9, 2014
  • Blogs

    November 29, 2013

    How to Make a Monkey Gland Cocktail

    Whew. Thanksgiving madness has finally settled down. I have about a month's worth of leftovers squirreled away in my fridge, and my kitchen looks like a bomb went off in there. I don't know about you, but I could use a restorative tonic. I'm not in the mood for a wildly complex potion, but I could ... More >>

  • Blogs

    September 1, 2013

    The Gladly in Phoenix Offers Special Guests a Sneak Preview

    Although the doors didn't officially open until Saturday, about a hundred guests enjoyed a sneak preview Friday night of one of the Valley's most highly anticipated new restaurants, The Gladly. Chef Bernie Kantak, Andrew Fritz and mixologist/bar master extraordinaire Richie Moe, the triumvirate re ... More >>

  • Blogs

    July 19, 2013

    Revealing the Secrets of Absinthe

    One of my favorite parts of tending bar is clearing up misconceptions about alcohol. The biggest one has to be the old saw about beer before liquor or vice versa. (Answer: It doesn't matter, except you tend to drink faster and, therefore, drink more when you start with beer.) Right behind it is that ... More >>

  • Blogs

    May 29, 2013

    Salut Kitchen Bar Greets Tempe With Decent Eats and an Easygoing Air

    When a new spot opens in town, we can't wait to check it out -- and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened, sampling a few item ... More >>

  • Blogs

    March 29, 2013

    Corpse Reviver: Bringing a Cocktail Back from the Dead

    Ring the bell -- it's time for Last Call, where JK Grence, bartender at Shady's, serves up booze advice and recipes. Got a burning question for your bartender? Leave it in the comments and it might be answered in a future column. Names are a funny thing. Names get even funnier when it comes to cock ... More >>

  • Blogs

    February 1, 2013

    Get Ready for Mardi Gras with the Perfect Sazerac

    Ring the bell, it's time for Last Call, where JK Grence, bartender at Shady's, serves up booze advice and recipes. Got a burning question for your bartender? Leave it in the comments and it might be answered in a future column. Mardi Gras is coming up quick. The fuel of Fat Tuesday's debauchery is, ... More >>

  • Blogs

    January 18, 2013

    KILLtheALEX on the Perils of a Huge Mohawk and How M.A.S.K. Got Him Wearing Goggles

    It isn't hard to miss Alex King when he's out and about at industrial or fetish events, probably because he rocks a foot-high multicolored Mohawk and a pair of goggles strapped to his melon. According to the 35-year-old musician and DJ, both help provide him with awesome powers when he's gigging wit ... More >>

  • Blogs

    December 2, 2011

    Chris Lingua's Rimbaud's Left Hand

    ​Yesterday we met Chris Lingua, bar manager at the dimly-lit Scottsdale speakeasy Kazimierz World Wine Bar. Today he shares with us the recipe for Rimbaud's Left Hand, a drink created by a bartender in Chicago with this story behind it: The drink is named for Arthur Rimbaud, a 19th century Fr ... More >>

  • Blogs

    September 4, 2008

    Cowboy Ciao and Digestif host wine, beer, and absinthe dinners

    By Michele Laudig Okay, I fully expect wine dinners coming from the Spaghetti Western camp -- have you ever read the wine menu at Cowboy Ciao or Kazimierz? My god, "read" is probably not the right verb. "Study" is more like it, since the thing resembles the bible in its thickness. But wine isn't t ... More >>

  • Dining

    April 17, 2008