Pisco

Wine Geek and Spirit Savant Steve Olson: On What We're Drinking Now and What We'll Be Drinking in the Future

Steve Olson Chef Salad is taking a detour this week and next, interviewing four of the country's leading beverage industry experts, all of whom will be speakers at seminars held at the Hotel Valley Ho for the second annual Arizona Cocktail Week, February 16-22. Their excitement about cocktail cultu ... More >>

End of the World Eats (and Drinks) at Lon's at the Hermosa and Roka Akor Dec. 21

We may not be sure what the day will bring, but Valley restaurants are prepping for December 21st like there's...well, no tomorrow. If you're making your way through our list of things to eat before the end of the world we've got a couple of options here in the Valley for your (potential) last suppe ... More >>

El Chorro Lodge's Pisco Sour

Yesterday we discussed Pisco (the Peruvian and Chilean liquor made from distilled grape juice) in the general, and Pisco Porton (the most recent addition to the range of Piscos available in Arizona) in the specific. Today we show you the best possible use for Pisco Porton -- the Pisco Sour. The mo ... More >>

Pisco Porton: The Other Grape Drink

It would seem from looking around the shelves of bars or liquor stores that Europe holds a monopoly on the production of spirits made with grapes. France gives us Cognac and Armagnac; Spain produces a fair amount of brandy; Italy has its grappa. But drinkers do themselves a disservice if they ignore ... More >>

Hum Botanical Spirit: The New "Vodka Soda"

http://www.humspirits.com​Cue squeaky German accent): "As you know, in fashion cocktail culture, one day you're in. And the next day, you're out."So, if cocktail trends are like fashion trends, consider artificially flavored vodka beyond over, St. Germain so last season and botanical infused booze ... More >>

July 1 In Blogs: Fourth of July, Djentrification, Trudy Thomas, and Death Sentences

​​​In the 24-hour news cycle, it can be difficult to keep up. We have the solution. Check back on Valley Fever every evening for highlights from each of New Times' blogs. Today's entries:

Chef Bernie Kantak's Citizen Public House Opens in Old Town on Saturday

Chef Bernie Kantak is back in action with a new gastropub.​After keeping a low profile since he left his longtime chef position at Cowboy Ciao in 2009 -- with the exception of his solo appearance at last spring's Devoured Culinary Classic -- this weekend Bernie Kantak returns to Old Town Scot ... More >>

Recipe: Clover Club and Blood Orange Pisco Sour from BLT Steak

Lauren Gilger The Clover Club and the Blood Orange Pisco Sour at the Camelback Inn.​Trudy Thomas spent her childhood in the bourbon distilleries of Kentucky. She spent her a good part of her twenties working under Wolfgang Puck in Chicago, and now she's spreading the mixology gospel in the ... More >>

Behind the Bar: Trudy Thomas, Camelback Inn

Lauren Gilger Director of Beverage Trudy Thomas in BLT Steak at the Camelback Inn.​There are bartenders. And then there are bartenders. Trudy Thomas is the latter. By bartenders (emphasis on the art), we mean those who take their jobs a lot more seriously than the rest - those who discuss ... More >>

The Phoenician’s Partnership with Chef Jean-Georges Vongerichten’s J&G Steakhouse is a Perfect Pairing

El Farol Adds a Dash of Peruvian Flair to Arcadia’s Restaurant Selection