Just past the vault door lies The Mint’s most valuable treasures: trays of expertly crafted cocktails and martinis. Housed in 7,000 square feet of a former bank building, The Mint nods to its previous life with money-themed drinks and rich, Asian-inspired tapas from a menu conceptualized by the restaurant's executive chef, Johnny Chu. Small plates of loganberry shrimp, wasabi sliders, and flash-fried sugar-cane pork take their place at booths cut with dark wood and cohiba marble or along seats at the main room’s 30-foot bar. Drinks include The Mint, a mélange of Grey Goose La Poire, star fruit, mint, and lemon, and Liquid Gold, which pairs a pineapple-infused vodka with Grand Marnier, amaretto, lemon, and raspberry, all heated to 1,948 degrees Fahrenheit. After fueling up with comestibles and drinks, diners can explore the patio’s cabana-style seating or take a break with some bubbly at the coed bathroom’s champagne bar.
Red Revolver's upscale lounge and bar area envelop patrons in a blend of modern and early 20th-century design, with seductively dark hues of chili pepper and chocolate lending contrast to tufted cream couches and twinkling chandeliers. Backless leather seats join the Victorian sofas to cradle carousers as they bond over the lounge's table service, which features a bottle of champagne and premium liquor such as Stolichnaya, Crown Royal, or Milagro Single Barrel Reserve. Patrons may reserve tables through Red Revolver's online booking portal, which also leads to Ohio.
Guided by the black-and-white swagger of Bogart and Bacall, The Casablanca Lounge shares small plates, premium cocktails made from more than 300 spirits in stock, and a large selection of wine and beer with sophistication-seeking guests browsing iPad menus. Falafel bites get a kick from greek salsa ($7), and the Market Street short rib tacos come doused in grilled onion, cotija, corn, and avocado ($13) and form a tastier way to soak up liquor than bowls of packing peanuts. Star mixologists draw from all across the visible spectrum of intoxicants, lacing the white-rum-based Violet’s Ruin with lime and mint ($10) and synthesizing Plymouth gin, tea syrup, and yellow chartreuse with fresh lemon to balance the Stetson 75 ($12). Among simpler potions, Stella Artois foams gracefully ($5) while a fruity bouquet unfolds from Bex riesling ($8/glass). The lounge’s Vegas-style seating taps into Sin City’s charm while skipping the sentient slot machines, and three panoramic patios overlook Camelback Mountain and starlit Scottsdale.
The Napoleon is a 5,000 square foot indoor/outdoor upscale luxury lounge and cigar/Jazz club. As the first exclusive high end cigar club to offer indoor smoking, alongside a luxurious space for members to relax, imbibe and listen to live jazz on Thur. Fri. & S
Blue Martini's eponymous cocktail might be the first on their list of "classic" martinis, but those ordering it shouldn't expect it to look traditional. For starters, it's not clear, but blue (of course). It also eschews the usual glassware, arriving over ice in an oversized snifter rather than a martini glass. The drink gets its hue from a dose of Blue Curaçao, and its taste from a blend of vodka, Cointreau, and orange juice, a mixture patrons can continue to stir with the glow stick that comes propped inside the glass. Blue Martini is able to take such liberties with their libations because they've created 40 unique specialty martinis, a list that draws from flavor inspirations as varied as cucumber, caramel, and sour apple. There's even four different "skinny" martinis, which weigh in at less than 250 calories each.
It's not all martinis, though; bartenders are adept at crafting limitless cocktails, popping bottles of champagne, and pairing guests with selections of red and white wines almost exclusively from California. To keep their drinks company, guests can order from a succinct, yet diverse menu of dishes including a beef tenderloin flatbread and seared tuna with an Asian seaweed and calamari salad. The upscale, sizable environs at each Blue Martini location make them ideal party venues; in fact, hosts can even treat their guests to bites from party platter menus designed to feed up to 400 people or one really hungry garbage disposal.