The Spot: Corbin’s Bar & Grill, 8729 North Central Avenue, 602-466-3201 www.corbinsbarandgrill.com The Hours: Happy hour prices are available 3 to 7 p.m, daily. The Details: Choose (wisely) from house wine priced at $5 a glass, ordinary house martinis (think appletini or cosmo) at $6 and draft micro-brews at $2.75…
Yesterday we met Joseph Wasneksi, the better-looking twin who pours drinks at Scottsdale’s AZ88. Today he shares with us the recipe for the bar’s Mint Julep, perfect for watching horse races or cooling down on a summer night. AZ88 makes use of the same style of silver glass as you…
The Tender: Joseph Wasneski The Bar: AZ88 – 7353 E. Scottsdale Mall, 480-994-5576 The Pedigree: Five years ago, Wasneski stumbled upon AZ88 during a night of drinking. He fell in love with the place but had zero experience, so he spent a couple weeks at Tempe’s Bartending Academy to build…
Neener, neener. We’re still three days out from the official release of Four Peaks Hop Knot in cans, but our crew from Chow Bella (and a slew of other volunteers) got the chance to taste the new aluminum-housed brew at last night’s “Can Kicks Glass” Hop Knot Taste Test. We…
The AmeriCAN Canned Craft Beer Festival comes in two parts. The festival portion — wherein we all get to taste the canned goodness — will go down this Saturday. The judging portion, for which certified tasters from around the Valley were gathered to review beers sent by breweries far and wide, happened…
Yesterday we met Nathan Thompson, the artisan crafting drinks at Nobuo at Teeter House. Today he shares with us the recipe for an as-yet-unnamed drink that will be appearing on the cocktail menu later this month. It’s a liquor-heavy cocktail made with shochu, a drink related to sake, though while…
The Tender: Nathan ThompsonThe Bar: Nobuo at Teeter House (622 East Adams St., 602-254-0600)The Pedigree: Though he went to film school and holds a bachelor’s degree in history, Thompson’s cocktail education came at a neighborhood restaurant in Mesa, where the owner either “just didn’t care or lost interest” in the…
Need we say more? And if you just absolutely cannot wait nine days to get your eager lips on the canned version of Hop Knot, Beckett’s Table will be shoving cans of the stuff up the rear of 36 chickens tomorrow night. Thirty-nine bucks gets you a whole chicken, a…
Earlier today we met Jeff Norman, the man who makes sure your Jack Daniel’s tastes like it should. Now he shares with us the recipe for Jack’s Tennessee Honey Tea, a refreshing, snappy drink for hot summer afternoons. The ingredients:1 oz. Jack Daniel’s Tennessee Honey½ oz. Cinnamon Schnapps½ oz. Triple…
The Tender: Jeff Norman The Bar: Jack Daniel Distillery, makers of Jack Daniel’s Old No. 7 Tennessee Whiskey and other liquors, Lynchburg, Tennessee The Pedigree: Norman isn’t actually a bartender at all, though he does work extensively with liquor — whiskey, to be specific, and Jack Daniel’s, to be precise…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Yesterday we met Marcus Johnson, who tends bar at Four Peaks in both Tempe and Scottsdale. Today he shares with us the recipe for the Sippy-Go-Naked, a creation of Four Peaks’ brewers that’s become popular with people in the know. “It started out as a drink that was just known…
The Tender: Marcus Johnson The Bar: Four Peaks Brewing Company (1340 E. 8th St., 480-303-9967) and Four Peaks Grill & Tap (15730 N. Pima Road, 480-991-1795) The Pedigree: Johnson had several Joe jobs (mostly work for security agencies and retail) before landing a gig at Four Peaks nearly seven years…
Yesterday we met Billy Bessinger, bar manager at RnR in Scottsdale. Today he shares with us the recipe for the Berry Hot Mess, a gin-based cocktail made with blackberries and jalapeno for a sweet, zesty experience. “You can taste the heat, but it’s not a spicy drink,” Bessinger says. “It’s good…
Arizona Attorney General Tom Horne is down to party so long as binge-drinking isn’t involved. Along with 16 more attorney generals from around the country, Mr. Horne made this message clear today in a letter issued by the State of Maryland’s Office of the Attorney General to Pabst Brewing asking…
Billy Bessinger is probably more educated than you. An Arizona State graduate, he has a bachelor’s in real estate as well as an M.B.A. — but after trying his hand at the corporate world, he realized bartending was still the best gig in town — luckily for us. Now a…
A rising tide lifts all boats — at least in the craft beer industry. That refreshing business ethos was the main gist of a lecture given by Mitch Steele, head brewer of Stone Brewing Co., as he spoke Friday to students in Arizona State’s “Cultural and Chemical History of Beer”…
The Spot: Mellow Mushroom, 740 S. Mill Ave., 480-967-6355www.mellowmushroom.com The Hours: Monday-Friday 3-6 p.m. and every day 10 p.m.-close The Details: Foodwise, you’ve got a quirky mix of pizza, calzones and hoagies. There’s also a killer beer menu, with more than 40 brews on draft and an equally buxom bottle…
Pardon us for butchering a Christmas carol in April, but we get as excited as a little kid on Christmas morning at the thought of a good happy hour. And we’ve done our homework to find you the very happiest. Ambience, food, drink and good deals are all important components…
Yesterday we met Christine Wisniewski, bartender and part owner at Mill Avenue’s Caffe Boa. Today she shares with us the recipe for the Love Potion — a name that’s quite literal. “The grapes, the fizziness, the elderflower and the floral notes are all part of the aphrodisiac family,” Wisniewski says…
Get your Maharaja, The Czar, and White Rascal while you can. Colorado-based Avery Brewing Co. announced Thursday it plans to withdraw from eight states and seven other partial-state markets beginning in April…
Food and art are in many ways related. Both require imagination, a deft hand, and a willingness to step outside the norm. Though Christine Wisniewski claims she hasn’t made much use of her degree in painting and drawing — “It was either own a restaurant or be a starving artist,”…
