Bar 1912 Is Making Magic With Desert Ingredients
Bar 1912
If you’ve ever been to Valentine on a busy day and parked in that neighborhood on the street, you’ll see a door on the side of the building as you walk up. It doesn’t look like much, but just like Valentine, it’s doing nearly everything right. The space is cool, the music is always a little unexpected, and the menu is one-of-a-kind. You’ll see things like pine-nut orgeat, Navajo tea, cholla bud, and creosote blossom—real Arizona flavors you don’t ever see on bar menus. Plus, the snack menu is pretty awesome… especially the Sonoran wheat pretzel.
Midtown - 4130 N 7th Ave
Awards + Accolades
Reviews
June 2, 2022 | SARA CROCKER
Phoenix Magazine: Booze Flash : Bar 1912
As a consumer hungry for all the Phoenix news that’s fit to eat and drink, you don’t need me to tell you to go to Valentine. But, if you’re as smitten with Arizona, its history and its potable bounty, then you do need to head to the back of the building to Bar 1912.
What to Get
Desert Martini
The Desert Martini draws from the state’s biome: a cactus paddle vermouth, a blend of foraged desert botanical gin (notes of coyotillo blossom and Buddha’s hand citrus), finished with olive and onion and resin-y creosote bitters. It’s herbaceous, aromatic and as refreshing as a rare rain on parched soil.
- Joshua David Stein, Esquire
Cattle
Of the five “5C” cocktails on the menu, Cattle is the most elegant – a smoky, ambrosial riff on the Manhattan made with sweet vermouth and a blend of Old Overholt rye whiskey, Whiskey Del Bac Dorado (a mesquite-smoked single-malt whiskey from Tucson) and Tapatio Excelencia Extra Añejo, all fat-washed together in beef tallow. Served in a mesquite-smoked coupe, the drink is a knockout of campfire aromas and soft, silky texture, offering flavors of honey, vanilla, caramel, nuts and dried fruit. To say it’s exquisite wouldn’t be overstatement.
- Nikki Buchanan, Phoenix Magazine
