Yesterday we met Amber Miller, the beauty pouring drinks Friday and Saturday nights at Axis/Radius. Today she shares with us the recipe for the Creamsicle, a drink that tastes exactly like it sounds. “It’s my favorite go-to drink for birthday shots or if a girl asks for a fruity or…
Ignite Phoenix 9 happened a week ago, and we at Chow Bella are still aflame about the food-related topics discussed. As food writers and lovers of fermented liquids, we were most excited about the presentations of Maureen Basenberg, founder of the Arizona chapter of Girls’ Pint Out, and Pavle Milic,…
Amber Miller doesn’t get a lot of sleep these days. Along with being a full-time student at ASU working toward a master’s in public relations, she also works at Sachi Salon & Spa, interns at ABC 15 News, and for the past eight months has been behind the bar at…
When it comes to alcohol, beer has historically been considered the responsible choice. Just check out the photo above — these two prints, titled Beer Street and Gin Lane, were issued in 1751 by British artist William Hogarth to contrast the evils of liquor (someone catch that falling baby, for…
Ignite Phoenix 9 happened Friday, and we at Chow Bella are still aflame about the food-related topics discussed. If you’re unaware, Ignite Phoenix is an event at which citizens of the Valley’s creative community get on stage to present short, five-minute lectures about the things they’re passionate about while slides shoot rapid-fire…
Yesterday we met Micah Olson, the sommelier and cocktail artist behind Jade Bar. Today he shares with us the recipe for the Flying Blueberry Sour. “It’s a variation on a gin sour with blueberries and tarragon,” Olson says. “It’s going to be on our menu in the spring. Blueberries and…
Micah Olson got his start in the food industry as a cook at age 16 and eventually profited from his love for wine by earning his sommelier certification, taking over the wine program at Sanctuary on Camelback’s Jade Bar (5700 E. McDonald Drive, 480-948-2100) about three-and-a-half years ago. At the same…
Yesterday we met Justin Bolotnik, the man who’s tended bar in several foreign lands, once got a $1,000 tip and spent a night with George Clooney at the titty bar. Today he shares with us the recipe for the Ticoz Sunrise, a drink that isn’t on the Ticoz menu yet,…
Justin Bolotnik may be a new face at Ticoz Resto-Bar (5114 N. 7th St., 602-200-0160), but he’s an old hand at bartending, having logged time at T.G.I.Friday’s (where he got his start at 17), Hard Rock Café (where he opened several international spots and helped rewrite the drink menu while…
Yesterday we met Phil Edwards, the man behind the phantastic dive Philthy Phil’s in Phoenix. Today he shares with us the recipe for the Philster, a drink the bar sells in great numbers even though it’s not on the menu. Like most items on Phil’s menu (like the potent Phuck Buckets),…
Philthy Phil’s (2939 N. 16th St., 602-279-4339) isn’t exactly philthy, but the place is pretty phunky. The lighting is dark, almost cave-like, while the wood-panel walls emit old aromas of beer and cigarettes. A pair shoots pool in the back while the sweet sounds of Boston play over the speakers…
The restaurant space on the northeast corner of Mill and University must’ve been built over an Indian burial ground, because the spot is cursed. Once upon a time, Ruby Tuesday stood there, but its reign didn’t last. Soon after its demise, the diner Sucker Punch Sally’s took over — but…
Yesterday we met Richie Moe, the bartender savant who mixes the drinks at Scottsdale’s newest spot, Citizen Public House. Today he shares with us the recipe for the Citi-Zen. “It fits into our name — it’s the Citi-Zen. It’s our Zen City martini,” Moe says. “It’s a simple cocktail but…
Past the unassuming front door and the cozy lounge area, the actual eating space of Citizen Public House (7111 E. 5th Ave., Scottsdale, 480-398-4208) is vast, interspersed by tables and booths between walls decorated with aged photos of the restaurant owners’ ancestors. In the center of it all, an expansive bar accented…
Yesterday we met Steve Delaney, the bartender and all-around good guy working afternoons at Rula Bula. Today he shares with us the recipe for a classic college drink: the Irish Car Bomb. Drinkers may be familiar with this one, but little did you know, Rula Bula mixes it up with…
Easygoing, talkative and an expert pourer, Steve Delaney is a fixture at Rula Bula (401 S. Mill Ave., 480-929-9500), the Tempe Irish pub that won a 2010 Best of Phoenix award. A veteran of the industry, he’s managed several El Chorritos in California and Arizona, the now-defunct Bamboo Club, and…
We like beer and so do you, which is why we’re psyched to announce the list of events currently on tap for the first-ever Arizona Beer Week. Months ago, we announced plans to organize the inaugural festival for February 19-26. Sponsored by the Arizona Craft Brewers Guild, this first-ever statewide…
Yesterday we met Jake Dean, the rock star bartender who mixes drinks and packs the house over at Sushi Roku. Today he shares with us the recipe for the Passion & Spice, a cocktail made with citrus fruits and jalapeno. “I like to recommend this one if the guest is…
At the front of the swanky W Hotel, sits Sushi Roku (7277 E. Camelback Rd., 480-970-2121). Soft jazz plays over the speakers while fishing net-style ceiling pieces, wood floors and walls decorated with rope combine to make the place look like an ultra-modern Japanese fishing boat. Behind the bar is Jake…
It’s a new year, which means it’s time to make some resolutions. But before you consider finally getting your ass to the gym — and your head out of the fridge — you should know something: your personal trainer hates you. And why shouldn’t he/she? As cocktail waitresses, Starbucks baristas,…
The end of 2010 is almost upon us (THANK GOD) and Friday night will be a time for popping bottles and sipping on some bubbly. But plain champagne is SO 2010, so we enlisted the help of two of our favorite bartenders to spice up our party drink menus. Courtesy…
Dwell all you want on the poor economy, the dwindling job market or the plethora of depressing events of 2010 — it’s been a good year for beer. Despite a drop in overall beer sales, craft brews continue to rise in popularity, allowing innovative American brewers to stretch their muscles…
