Cubeless Cocktails

Creative drinks that are shaken, stirred and served straight up

By Alison Bailin Batz

In classic cocktail service, bartenders often presented drinks without ice in the glass. Called being served “up,” the presentation ensured the spirits did not dilute as the ice melted. In modern mixology, many reimagined takes on the classics as well as inventive new recipes follow the same rockless tradition. Here are some local favorites.

Desert Flower
Jade Bar at Sanctuary Camelback Mountain, A Gurney’s Resort & Spa

This mezcal-based delight blooms with the smoky complexity of MG Mezcal and is balanced by the bright acidity of freshly squeezed lime juice and a splash of locally sourced prickly pear syrup, adding a layered sweetness and vibrant hue. Served up in a chilled coupe, its elegant silhouette is crowned with a delicate orchid. $22. www.gurneysresorts.com/scottsdale.

Cucumber Martini
Terras Bar at CIVANA Wellness Resort & Spa

This summer take on a martini is crafted with Chakra Vodka, which is made in Carefree. It is paired with pressed cucumber juice, freshly grated ginger and subtly sweet agave tea. The ingredients are shaken in a tin with ice and strained into a coupe, garnished with a lemon wheel and seasonal flower. $16. www.civanacarefree.com.

Clover Club
The Goose Cocktail Bar

Crafted as an homage to the classic gin-based cocktail invented at the iconic Clover Club in Philadelphia in the 1800s, this iteration is made with Zephyr Gin, raspberry syrup and lemon juice. It is shaken with ice and egg white to create a froth and strained into a coupe glass while still foamy. $17. www.thegooseaz.com.

Chariot Sidecar
SFIZIO Modern Italian Kitchen

A bold, Italian riff on the sidecar using Vecchia Romagna Brandy as its base, every sip of this version offers deep, earthy character. The brandy is brightened with delicately spiced Italicus Rosolio di Bergamotto, tart lemon juice and a touch of sweet fig syrup. Once shaken with ice, the ingredients are double strained into a coupe with a half-sugared rim and garnished with a lemon peel for aromatics. $16. www.sfizioitaliano.com.

Sake 76
Kasai Japanese Steakhouse

Crisp and effervescent, Sake 76 features Haku Vodka, a Japanese vodka made from 100% white rice and filtered through bamboo charcoal. It is complemented by blueberry liqueur and fresh lemon juice, and once strained into a large flute, it is topped with sparkling sake and a lemon twist for a bubbly finish. $17. www.kasaiteppan.com.

Watermelon Man
Wright Bar at Arizona Biltmore

Smoky-yet-sweet, the Watermelon Man is a mezcal-based cocktail. It highlights smooth, earthy Banhez Mezcal as well as St. George Bruto Americano, which adds a layer of sophisticated bitterness with notes of citrus, cinnamon, sandalwood, and fir. Watermelon and fresh lime complete the build, which is served in a coupe with a basil leaf. $22. www.arizonabiltmore.com.

Penguin Suit
The Cave at Quartz

Chilling and silky, this crystal-clear cocktail is inspired by the black-and-white “tuxedos” of penguins from the Antarctic desert. Served in a classic coupe and designed to evoke a polar chill, it is made with Glacial Gin, white vermouth, mint absinthe, a touch of chocolate cream, and is finished with sea salt and a frozen Oreo. $19 www.quartzphx.com.