Page 26 February 2016 By Amanda Goossen It all started with a pipe dream and a cocktail napkin. Nearly six years ago, local cocktail experts Ross Simon and Jason Girard were discussing the state of their industry. Both men, who are veterans of the industry, had a distinct vision for the Phoenix bar scene. “They had drawn their idea on a cocktail napkin,” said Kim Haasarud, nationally recognized mixologist and beverage consultant. Simon and Girard approached Haasarud, as well as other members of the Phoenix chapter of the United States Bartenders’ Guild, with their plan. Although small in numbers, the talented group of USBG members rallied around the idea to establish a local event that would put local bars, cocktails and talent on center stage. Other cocktail-centric events such as Tales of the Cocktail in New Orleans, the Kentucky Bourbon Festival, and the Manhattan Cocktail Classic were inspiration. “We wanted to create the premier cocktail event of the Southwest,” said Haasarud. “Our city has so much to offer and becoming a destination for cocktail lovers in February, when the weather is ideal, seemed like an obvious decision.” On February 13-21 Arizona Cocktail Week will celebrate its fifth and most ambitious year yet. “The first year was a bit of a hodge-podge,” said Haasarud. “Each year, we listen to the feedback and learn what works, what doesn’t work and what needs improvement.” Designed as a weeklong event with experiences to entertain both people in the industry as well as those who enjoy an occasional cocktail, this year’s Cocktail Week will include seminars, competitions, tastings and even a cocktail tailgating festival. Attendees can expect speakers and experts from Hollywood to New York City and everywhere in between. Kick off the week with the Cocktail Carnival on February 13 at 7 p.m., held at the official hotel of Arizona Cocktail Week, Hotel Valley Ho. The carnival offers a swanky vibe, over 25 cocktail tables and booths, and a variety of performances to entertain the crowd. “We want our guests to experience the local culture,” said Haasarud. “The events highlight all this city has to offer.” To find the complete schedule of events, go to arizonacocktailweek.com. Cheers to AZ Cocktail Week Egg Shen’s Six Demon Bag • 2 ounces Strawberry St. George Vodka (Or, 1 pound frozen strawberries infused into 1 bottle of vodka for 24 hours. Strain) • 1/4 ounce Angostura • 1 teaspoon Acid Phosphate • 1/2 ounce cinnamon syrup • 1/2 ounce Krogstad Aquavit • Krogstad Aquavit 2:1 simple syrup • 3/4 ounce lime juice • mint (garnish) Shake ingredients together. Pour cocktail into a Collins glass and garnish with a mint sprig. (Recipe from Jason Asher) White Chocolate Raspberry Trifle • 1 scoop vanilla ice cream • 1 1/2 ounces white crème de cacao • 1 ounce light cream • 1 scoop raspberry sorbet • 1 ounce raspberry liqueur (such as Mathilde) • 1 ounce orange juice In one blender cup, combine the ice cream, crème de cacao and light cream. Blend for about 5 seconds. Add a few cubes of ice and blend until smooth. In a second blender cup, combine the sorbet, raspberry liqueur and orange juice. Blend for about 5 seconds. Add a few cubes of ice and blend until smooth. Pour the contents from both cups at the same time into a tall glass such as a hurricane glass. The two mixtures will blend together, but still be separate in the glass, for an interesting two-color look. (Recipe from Kim Haasarud) The Cupid Club • 1/2 ounce rose tea (any brand) • 4 raspberries • 2 ounces Nolet’s Gin • 3/4 ounce simple syrup • 3/4 ounce lemon juice • 1 egg white • rose petal or raspberries (garnish) Steep rose tea a couple of minutes longer than the package states. This will reinforce the delicate tea flavor. Pull bags out of the water and let cool before using the tea. Muddle raspberries in the bottom of mixing tin, and then combine the rest of the ingredients. Shake the mixture without ice for 10 seconds and then shake again with ice for 6 seconds. Double strain the mixture into a cocktail glass and garnish with a rose petal or raspberries. (Recipe from Micah Olson) His And Hers His • 2 ounces Bulleit Bourbon • 1/2 ounce Passion Tazo Tea or Hibiscus Tea • 1/2 ounce rich simple syrup • 1/2 ounce fresh lemon juice • 2 dashes Angostura Bitters • 1 dash Peychaud’s Bitters • lemon peel (garnish) Stir or shake all ingredients except for lemon peel. Strain into an old-fashioned glass. Garnish with lemon peel . Hers • 1 1/2 ounces Fords Gin or Aylesbury Duck Vodka • 1 ounce Passion Tazo Tea or Hibiscus Tea • 1 ounce rich simple syrup • 1/2 ounce fresh lemon juice • 3 dashes Peychaud’s Bitters • Splash of soda • mint sprig (garnish) Stir or shake all ingredients except soda and mint. Strain into an old-fashioned glass. Top with soda. Garnish with a mint sprig. (Recipe from Shannon Krol) The founders of the Arizona Cocktail Week. PHOTO BY LISA OLSON PHOTOGRAPHY Cocktail Week –Valentine’s Day inspired cocktails from four of Phoenix’s most respected mixologists

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