In a semi-clandestine room in the back of Vero Amore in Plaza Palomino, bartender Tiffany Eldredge is helping to nurse a craft menu of fairly accessible drinks that change every other week. Tiffany’s tastes are rooted in an East Coast backbar-centric style, thanks to the training provided by her sister, Amy Eldredge, former lead bartender at Bar-X in downtown Salt Lake City. The Still is open Friday, Saturday, and Sunday with a general reservation-only policy (though they make exceptions if there is room). Ask around town for a wooden nickel with their reservation line printed on the back to score a spot at the bar. Once you find the Chianti bottle-doorknob, try the Indian Summer cocktail: El Dorado Dark Rum, house chai syrup, fresh pineapple juice, with ground nutmeg across the top. Vero 2920 N. Swan Road. 520.325.4122. VeroAmorePizza.com.
Reilly Craft Pizza & Drink is expanding from two bars to three with the opening of the Tough Luck Club in their basement. Bar manager Nik Morris, who was recently featured in Michael Dietsch’s book Shrubs, described his vision as a “straightforward no-bullshit cocktail bar.” The new bar promises to be a diversion from the stodgy pretension that has become associated with modern cocktail culture. Stop by to get a cheap beer, drink a cocktail you’ve never heard of, and listen to your bartender wax nostalgic about George Jones. 101 E. Pennington St. 520.882.5550.ReillyPizza.com.
PY Steakhouse, located inside Casino Del Sol, will be hosting Duggan McDonnell (of Encanto Pisco) and Jason Asher (from Young’s Market Company) as they pair cocktails for a four-course brunch. Spirits used for the breakfast cocktails will be selected from the St. George line, Azunia tequila, and Encanto Pisco. The prix fixe menu will be $49 per person on Sunday, November 16, from 11 a.m. – 2 p.m. 5655 W. Valencia Road. 855.765.7829.
Ciaran Wiese recently launched his first cocktail menu as the new beverage director at Agustín Kitchen. The standout on the list is the Hickory Old Fashioned: house-charred hickory chips infused with George Dickel Tennessee whiskey, raw sugar, Angostura bitters, and Xocolatl Mole bitters. Spirit forward and charcoal-driven, the cocktail is ready-made for your nightcap needs. 100 S. Avenida del Convento. 520.398.5382. AgustinKitchen.com. ✜