#cocktails

#cocktails

Grandma's pork is a classic Hunan stir-fry featuring small, fatty pieces of pork stir-fried with longhorn peppers or jalapeños and garlic, allowing diners to choose their spice level.

The Ikara dal (black lentils, $22) from Punjab is a must for its earthy, buttery flavors. The lentils are cooked to submission overnight, lending a creamy texture.

Jost Van Dyke brims with a bravado that would make even a pirate proud, home to the renowned Soggy Dollar Bar, birthplace of the famous Caribbean cocktail known as the painkiller.

The Valley of the Sun's beer scene has been a powerhouse for a decade, with Arizona Wilderness Brewing Company and Wren House Brewing Company opening new outposts to expand their visions.

"After Eden is about what happens once you leave paradise. There's curiosity, a little temptation and sometimes a bit of chance."

Sukari Spirits positions itself as an originator and innovator of all-natural, ultra-premium spirits, with a focus on clean formulations and elevated drinking rituals.

When soda is poured over dry ice, the microscopic imperfections on the ice create nucleation sites, causing CO2 to rapidly escape and form foam, leading to flat soda.

Visitors have noted a bar stocked with notable spirits including Macallan M, Louis X, Last Drop Whisky, and Pappy van Winkle 23. One specialty are bourbon flights with several noteworthy bottles presented at once for sampling.

Temple Bar is going full throwback this April with a two-night '90s takeover that leans all the way into downtown nostalgia, transforming into a 'living time capsule' with low lighting and oversized martini glasses.

"It's a really fun, tangible piece," says GN Chan, co-founder of Double Chicken Please, which has won acclaim for its culinary-themed cocktails and design aesthetics. "During and after COVID, every menu became a one-pager or a QR code. It's time to bring something tangible back that you can interact with. It's really satisfying. It was designed to be fun."

Golden Child aims for a polished yet social atmosphere, resembling a members' club vibe without the exclusivity, making it accessible to all guests.

Kina Lillet was still being made according to the original recipe that it launched with in the late 1800s - fruit liqueur, wine, and quinine.