The Mix Up Bar is from Kim Haasarud, founder of beverage consulting company Liquid Architecture, and Paul McCabe, the new executive chef at Royal Palms Resort’s T. Cook’s restaurant. Most of their ingredients are locally sourced for a garden-to-glass lineup of Arizona bitters, vinegar from a nearby producer, and fresh produce and herbs grown in the T. Cook’s garden. Seasonal cocktails like The Great Grape Escape and south-of-the-border-inspired tequila gimlets accompany bar snacks such as buffalo chicken oysters, lobster corn dogs and smoked potato croquettes. If you’re looking to sip something unique to Arizona, try the Mediterranean White from Page Springs Cellars. The winery and vineyards are located about 2 hours north in Oak Creek, on the road up to Sedona.
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Mixing it Up at Royal Palms Resort
The Mix Up Bar is from Kim Haasarud, founder of beverage consulting company Liquid Architecture, and Paul McCabe, the new executive chef at Royal Palms Resort’s T. Cook’s restaurant. Most of their ingredients are locally sourced for a garden-to-glass lineup of Arizona bitters, vinegar from a nearby producer, and fresh produce and herbs grown in the T. Cook’s garden. Seasonal cocktails like The Great Grape Escape and south-of-the-border-inspired tequila gimlets accompany bar snacks such as buffalo chicken oysters, lobster corn dogs and smoked potato croquettes. If you’re looking to sip something unique to Arizona, try the Mediterranean White from Page Springs Cellars. The winery and vineyards are located about 2 hours north in Oak Creek, on the road up to Sedona.
