Tag Archives: scottsdale bars


5 Unique Features at Dierks Bentley’s Whiskey Row

Sure, Arizona is probably one of the top five states in the U.S. for good ol’ country bars. We still have our cowboys, Prescott, Wickenburg, Williams…the list could continue. But while we adore jukeboxes, cheap beer and Kentucky bourbon, patrons can have just a little more if they pause after a day of Old Towne Scottsdale shopping and head to new joint Dierks Bentley’s Whiskey Row. With an already rockin’ reputation and the name of one of the hottest country stars above its door to boot (pun intended), Whiskey Row boasts some other unique features you won’t find anywhere else.

State of the art technology: Whiskey Row offers an HDMI video system that controls video and sound from anywhere in the venue, all with help from an iPad, several iPhone and USB charging stations available around the bar and a massive 24 ft. TV on the back wall. As the most technologically advanced bar in the state, it also offers a concert quality 52,000 watt sound system and a 16 ft. by 20 ft. stage suspended from the ceiling located directly above the bar.

Beer and liquor taps: Each booth at Whiskey Row features three different beer taps and a liquor tap, a first for Arizona. Guests will have their choice of Coors Light, Blue Moon and New Castle and liquors including Yukon Jack Whiskey, Grey Goose Vodka flavors, American Honey Whiskey and more.

Bushwhacker-1Unique drinks: The drinks are like nothing you’ve ever had before. The unique mix of liquor and specialty ingredients make for mouthwatering flavor and great country cocktails:

• The Bushwhacker, a rich, chocolaty, milkshake-type cocktail, a Nashville classic, now has a new spin to it thanks to a few new special ingredients: Yukon Jack Wicked Hot Cinnamon Whiskey, Kahlua, cream coconut and milk blended with ice and served to order.

• The ever so popular boilermaker is a shot of whiskey dropped into a beer: The Working Class Hero Boilermaker is made with Bushmills Irish Whiskey, and Coors Banquet.

• Another signature drink is the Coffin Nail, with Grey Goose Cherry Noir, Black Cherry Soda, Red Bull with Fresh Blueberries.

• The Cow Tipper is a beer infused cocktail made with Dock 57 Blackberry Whiskey, lemon juice, agave nectar and muddled blackberries and is topped off with PBR.

The best dining, hospitality and live music: Riot Hospitality Group (RHG), a restaurant management with multiple nightclubs and restaurant/bars in Arizona and select U.S. markets is run by Ryan Hibbert, Mike Troyan and Jon Wright. With ownership in three successful bar/restaurants in Arizona and Chicago, RHG has set themselves apart with its trendy, “edgy” feel, excellent service and quality of product. They only use local produce and meats and the food at their venues is made to order to fit the customer’s needs. RHG promises to bring in different live talent each week making it once again stand out from other country bars around the valley. Musicians Jon Pardi and A Boy Named Sioux set the tone when they performed at the July 4th grand opening.

A Great American Gastro-pub Fare cuisine at bar prices: With quality organic food made from scratch, who could pass up the southern food offered at bar prices? Alabama BBQ Grilled Chicken is half grilled chicken basted in Alabama own white sauce with grilled broccolini and deviled egg potato salad all for $14. Or how about the Badass Bloody,  a house-made bloody mary mix, with cucumber vodka served over ice, topped with a bacon bleu cheese slider and homemade pickled vegetables?


Last Drop at the Hermosa Renovates Space, Releases New Menus

As of Thursday, June 27, guests will notice a change upon entering LON’s at the Hermosa. No longer will the resort’s bar, Last Drop at the Hermosa, be just a cozy space to grab a cocktail before or after dinner. The highly regarded cocktail lounge has expanded its space to include a grill room with both couch and table seating. There will also live entertainment during happy hour and a new lunch menu, which will feature everything from salads and sandwiches to shared bites and pizzas from the new wood-burning oven. Already touting a high-end boutique cocktail program, this too will be reflected in the new menu, as both alcoholic and non-alcoholic options will be available.

DSC_0589“Undergoing this renovation to the space has taken our seating from accommodating 25 to 70 within Last Drop,” said Managing Director Michael Gildersleeve. “With casual dining being a huge culinary trend at the moment, specifically within the hospitality industry, it was important for us to create a new space, new menu and a more affordable price point for Valley residents and guests of The Hermosa Inn.”

In addition to the menu, décor and seating, Last Drop has also updated their website to include a series of mixology videos where Spirit Guide Travis Nass demonstrates various cocktail recipes, including “Fixin’ a Manhattan” and “Fixin’ an Apple Sour.” A new Facebook page also sets the casual dining locale apart from the resort and its fine-dining counterpart and will feature invites to special events, food and drink recipes and news from behind the bar.

For more information on Last Drop at the Hermosa and upcoming events on property, call 602.955.7878 or visit online via www.hermosainn.com/lons/last-drop-bar/ or Facebook, Pinterest and Twitter.

Last Drop at the Hermosa  has recently transformed from The Hermosa Inn’s resort lounge into a casual dining bar and grill set aside their fine-dining counterpart, LON’s at the Hermosa (www.lons.com). An expansion to the space has included a grill room with both couch and table seating, ample outdoor seating with mood lighting, daily happy hour features live entertainment and a new all-day menu features everything from salads and sandwiches to shared bites and pizzas from the new wood-burning oven. Already touting a high-end boutique cocktail program, this too is reflected in the new menu, as both alcoholic and non-alcoholic options are available – all hand-crafted by Last Drop’s mustachioed Spirit Guide Travis Nass. The highly regarded cocktail program will continue to highlight house-made liquors, tinctures and bitters, while the culinary prowess of LON’s Executive Chef Jeremy Pacheco will grace the pages of the food menu.