Cocktails at The Mix Up Bar
Last week I visited T. Cook's at the Royal Palms for their fantastic new brunch (link here). Chuck Sep's Ramos Gin Fizz and Pisco Sour were so good, we retired to the Mix Up Bar for a final cocktail. My husband had a barrel-aged walnut Manhattan made with Woodford Reserve and walnut liqueur with housemade tobacco walnut bitters:
And Chuck made me a fabulous Fernet Flip:
Chuck also introduced me to these two new-to-me spirits and I'm now a fan. A Midwinter Night's Dram is a limited release of High West Spirits Rendezvous Rye finished in port and French oak barrels with notes of caramel, vanilla, and warm spices. Plantation Pineapple Rum Stiggins’ Fancy, a collaboration between Maison Ferrand and cocktail historian David Wondrich, is infused with both the flesh and rind of Queen Victoria pineapples and captures the magic of a juicy pineapple. It's so good that I went home and ordered a bottle for myself and a friend.
For more about the Mix Up Bar, one of my favorite craft cocktail spots, see my interview with lead barman, Charlie Zeiler.
Some drinks on other visits include: Sonoran City with Arizona Western Sage gin and mesquite syrup, a Lychee cocktail with Contratto vermouth, Negroni Bianco with Suze gentian liqueur, Peach-Basil Smash, Pear of Aces with rye and pear brandy, and a Genever Old Fashioned.