^ I Support Local Community Journalism Support the independent voice of Phoenix and help keep the future of the New Times clear. The first question you might have about Don Woods ‘Say When is, why didn’t they call this place Don Woods’ Say Where? Folks, the place is hard to find. The newest bar from Ross Simon, the “cocktailian” behind the acclaimed downtown bars Bitter & Twisted and Little Rituals, Don Woods is located on the new Rise Hotel in downtown Phoenix. You can see it from the parking lot through the shady awnings and sunny fog, but it takes some work figuring out how to find your way up. When you find the elevator, you’ll travel four floors from this world of hot streets, daily news, and everyday happenings to another: a wood-paneled indoor and outdoor enclave with leather boots that feels like a dream of mid-century Phoenix rooftop bars Past. Simon has been a top Phoenix cocktail talent for more than a decade and recently participated in a third project, Lylo Swim Club, a pool bar across from Don Woods and part of the same boutique hotel. What Lylo is for a sophisticated pool lounge, Don Woods is for a meeting place in the sky from the 60s to 70s. “[It’s] a different style of drinks, “says Simon, explaining what the bar has to offer.” A different ambience than sitting by the pool, but very complementary. “Don Woods has many recurring Simon signatures: helpful illustrated menus, balanced cocktails and a touch of his” bizarre ” Approach (although it is a bit subdued next to it) the aggressive new drinks at Little Rituals and Bitter & Twisted). There are also microsignatures, including Simon’s cold martini and his penchant for Ford’s gin. You sit in a seat and watch bartenders add lemon sorbet and “magic foam” to frosty beverages, and take a look at this tempting menu, which is divided into four categories – classics, remixes, highballs, and spritzes – and about 20 Cocktail specialties lists total. The splashes in particular are worth a deep dive. EXPAND A splash and a highball, both of which will soon go away. Chris Malloy Spritzes are simple drinks. A wine or vermouth. Some bubbles. Maybe some liquor. Perfected in Italy, the spritz has recently seen a resurgence in the US, especially the Aperol spritz. While so many of the hundreds of liquors in Italy and beyond are suitable for spritzers, our local spritz creativity has been quite limited. Not with Don Woods. “Everyone loves a traditional Aperol spritz,” says Simon. “But is that all we can do? No. ”At least two of his splashes are gems (and maybe more … I haven’t drunk them all yet …!). There’s the Sicilian who balances two liqueurs – vermouth and a prosecco – to guide you through comfortably dry aromas of red fruit before a quick, soaring, unexpected vortex of candy notes emerges, the late roller coaster movement powered by vanilla. That sounds kind of crazy. But that’s an insanely good spritz; jewel number two is the Espana, which touring a completely different vector. This drink is botanical, tropical, and bubbly, resulting in a clean, refreshing cocktail, the goal of all splashes. In addition to syringes, highballs are also good to drink. Try the Lime Leaf, a great gin drink that’s as summery as the blue-green pool outside the window. It’s kind of balanced, but maybe the chalkiest thing I’ve ever tried. Although Simon is not involved in the day-to-day running of Don Woods, he looks forward to the future of the bar. He envisions a selection of cigars for people to smoke on part of the roof. In the incredibly imaginative hours of sunset and twilight, you have a 270-degree view of our desert metropolis, from Camelback to the endlessly sprawling cities in the west. “It’s a nice little addition to what we do,” says Simon of the place. “I think it’s something very unique to the people staying in the hotel as well as the residents nearby.” Certainly Don Woods is another quality bar, another cool place that is more than just craft cocktails or even just offers imaginative cocktails. It serves well-made original cocktails. Such bars become so common around town that adding a new one might not be illuminating – but some are more lively than others, and each new owner is well worth celebrating. Don Woods’ Say When (at the Rise Uptown Hotel) 400 West Camelback Road, 480-536-8998. Thursday to Sunday 4:00 p.m. to midnight; Closed Monday to Wednesday. * Reservations Recommended Keep Phoenix New Times Free … Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix and we want it to stay that way. We offer our readers free access to concise coverage of local news, food and culture. We produce stories about everything from political scandals to the hottest new bands, with bold reporting, stylish writing, and staff who have won everything from the Society of Professional Journalists’ Sigma Delta Chi Feature Writing Award to the Casey- Medal for Meritorious Journalism. But with the existence of local journalism under siege and setbacks in advertising revenues having a bigger impact, it is now more important than ever for us to raise funds to fund our local journalism. You can help by joining our “I Support” membership program which allows us to continue to cover Phoenix without paywalls. Chris Malloy, former food editor and current food critic at Phoenix New Times, has written for various local and national outlets. He’s been scrubbing pots in a restaurant kitchen, taking a cheese course, harvesting garlic in Marche, and rolling pasta like cappellacci with chicken liver. He writes reviews, but also narrative stories on the edge of the food world.
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