Backyard Bar is a renovated 1914 Phoenix bungalow within the Roosevelt neighborhood. The home nonetheless has partitions and partitions that make it really feel like a house.
The seven-top bar subsequent to a fire is the primary point of interest, however there are a number of “rooms” to discover, every with couches and outsized chairs. The lighting is dim, candles flicker, and there’s something profoundly comforting concerning the environment in Backyard Bar that makes patrons wish to keep.
It is is a brand new sort of neighborhood bar. It is a sort of bar the place, for the primary two minutes, you’re feeling such as you’re intruding in your neighbors’ night, however the concern melts when you’re seated and take a minute to look by the menu.
The cocktail menu is on a seasonal rotation. Backyard Bar at present serves winter drinks like Figgy Pudding, Cranberry Jubilee, and I Yam What I Yam — a festive tackle a traditional painkiller. They’re impressed by what drinks can be served across the desk throughout the holidays in 1914.
Haasarud is not only any Arizona mixologist. She has a storied cocktail profession that spans many years and contains James Beard honors. She’s additionally the founding father of the AZ Cocktail Weekend, board member for the US Bartender’s Guild, and has labored with tens of bars and beverage manufacturers like Campari, PF Chang’s, and every part in between.
The elements of every cocktail present the complexity that Backyard Bar brings to the neighborhood. As an alternative of rum, which tends to be heavier on spice, Haasarud makes use of a spirit referred to as cachaça, which has similarities to rum, however native to Brazil and Argentina. The spirit is much less spicy and milder, like a banana, which pairs effectively with the opposite elements.
The remainder of the menu is a mix of traditional cocktails and extra experimental. It offers one thing for nearly anybody. Standout cocktails embrace the Queen Bee, the place the bartender cuts off a contemporary piece of honeycomb for garnish. Subsequent is the Plush Port Punch, an previous recipe for clarified milk punch with a twist and rosebud garnish. The Inexperienced Bean Almondine combines inexperienced beans, black pepper, and almonds in a approach that is troublesome approach to imitate. Haasarud’s consideration to element is clear in each sip.
The cocktail menu expertise is about up as “garden-to-glass” – like farm-to-table, the elements of the cocktails have a good time the seasonally obtainable fruits, greens, herbs, and different flavors, however it goes one step additional. Haasarud is meticulous about sourcing contemporary and native elements when doable.
Backyard Bar additionally has a yard. A few of it’s a enjoyable out of doors patio, whereas the remaining might be a backyard. Like all backyard, it takes time, so it is not producing elements fairly but, however it is going to quickly.
“We’ve raised backyard beds for every of our bartenders the place they’ll plant elements they wish to use. We’ve one which’s fascinated about vegetal profiles, so in a 12 months, they’re going to have their tomatoes,” Haasarud says. “We’re at present rising mint that we hope might be prepared to reap by Derby Day [May 7].”
Backyard Bar PHX is working to be sustainable, and goals to have a unfavourable carbon footprint in a couple of years. A part of that journey is producing their elements, however the different half is sourcing regionally and utilizing as many facets of elements as doable, Haasarud says. Their house-made cordial, already on the menu, is one such beverage. It is made out of citrus peels and husks.
If alcohol is not your factor, they’ve a number of cocktails obtainable as spirit-free and non-alcoholic options to gin, whiskey, tequila, and extra. For meals, there are grazing boards with meats, cheeses, and different delicacies from across the U.S.
Backyard Bar is open Thursday by Saturday evenings, and seating is first-come, first-serve. Sunday brunch is from 11 a.m. to three p.m., Patrons can get a brunch grazing board and varied garden-to-glass-style brunch cocktails.
The bar sells to-go cocktail kits that serve 4 or eight individuals. Kits can be found on their web site and embrace signature cocktails like a chai rye old school and a salted citrus margarita.
Along with being the neighborhood go-to for garden-to-glass cocktails, Backyard Bar is residence to Haasarud’s nonprofit, The Cocktail Collaborative. “The Lab,” because it’s referred to as, is a membership-based nonprofit which hosts lessons, networking periods, and different occasions for bartenders, lovers, and business professionals.
Garden Bar PHX
822 North Sixth Avenue
Thursday by Saturday 5 to 10 p.m.; Sunday 11 a.m. to three p.m.