Parlour Room Christmas

Phoenix Holiday Pop-Up Bars

If you find that you need something a little, um, stronger than hot cocoa this season, head to these Phoenix holiday pop-up bars for the jolliest cocktails, all-out decor and a chill(y) vibe.

Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch: Tipsy Grinch

Tipsy Grinch, the holiday pop-up bar at Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch, will be decked in over-the-top holiday decor (in a Grinch theme, of course) and dish out seasonal cocktails served in festive souvenir glassware. Guests can also enjoy a menu of house-made pretzels and churros. To help hearts grow like the Grinch’s, a portion of the proceeds from the holiday experience will benefit the McDowell Sonoran Conservancy. The Tipsy Grinch pop-up bar is open to both resort guests and locals ages 21 years and older in a spacious event tent on the hotel’s Lawn Court. Open on Wednesdays through Sundays, 4 to 11 p.m., throughout the month.

Sippin’ Santa

Bitter & Twisted Cocktail Parlour: Sippin’ Santa

Sippin’ Santa is back at Bitter & Twisted Cocktail Parlour in Downtown Phoenix. Running through Christmas Eve, the Phoenix holiday pop-up bar will spotlight a food menu handcrafted by The Breadfruit and seasonal sippers like Island of Misfit Toys, with aged Jamaican rum, chai, cream, pumpkin puree, cinnamon and lemon; and the an Undertow Toddy, served hot with cognac, chartreuse, curacao and chocolate-hazelnut syrup. Plus, bring the festive fun home with Sippin’ Santa tiki glasses and barware available for purchase. Sippin’ Santa operates on a first-come, first-served basis, and reservations are not accepted. For convenience, guests can check the waitlist in real time on Bitter & Twisted’s website.

The Parlour Room

The Parlour Room (pictured at top of page) in Downtown Gilbert hosts its first-ever holiday pop-up with themed nights, specials, exclusive seasonally-themed cocktails, DJs on the weekends and much more. Plus, the space has been transformed for the season with thousands of glittering Christmas lights. Thursday nights at The Parlour Room mean a rotation of drag shows, karaoke nights, trivia and bingo. And every Friday through the season, guests are encouraged to wear their favorite ugly Christmas sweater. Seasonal hours are 8 p.m. to 2 a.m., Thursday to Saturday, through Jan. 7.

Culinary Dropout Tempe: Bar Blitzen

This holiday season, Culinary Dropout Tempe welcomes its first-ever holiday pop-up bar, Bar Blitzen. Located at The Coop within Culinary Dropout Tempe, guests can expect very merry cocktails and over-the-top décor through Jan. 4 (opens at 4 p.m. each day). Guests can spend the evening sipping bevvies like the Junior & Mrs. Mint with vanilla-infused vodka, creamy white chocolate and peppermint schnapps; or Polar Espresso-Oh Martini with espresso-infused vodka, cold brew and Spanish vanilla, served up. Bar Blitzen-goers can also indulge in classic Culinary Dropout food faves and yard games. No reservation required; walk-ins only.

Blue Blitze

Kimpton Hotel Palomar Phoenix and Blue Hound Kitchen & Cocktails: Blue Blitzen Holiday Cocktail Pop-Up Bar

For the fifth year, Blue Blitzen is serving up festive cocktails, super-cool décor and holiday-inspired bites at Blue Hound Kitchen through Dec. 26. The menu at the Phoenix holiday pop-up bar includes Cousin Eddie’s White Loafers, with homemade eggnog, bourbon, cognac and rum; an orange-pomegranate butter board, featuring Arizona citrus; and much more. Snow-Globe Winter Igloos will also be available to rent that include cozy seating for up to six guests, vinyl records, games and blankets.

Salt and Lime Modern Mexican Grill: Feliz Navidad Cantina

Scottsdale’s Salt and Lime Modern Mexican Grill transforms into the Feliz Navidad Cantina—a holiday pop-up concept with festive decorations from head to toe. In addition, Feliz Navidad Cantina serves up holiday-inspired food and cocktails, plus weekly appearances from Santa and the Grinch. The festivities are in collaboration with Maag Toy Foundation for a holiday toy drive that will be hosted at the cantina throughout the giving season.

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