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World's Most Expensive
Sanctuary on Camelback Mountain to Reopen Jade Bar
October 4, 2013
The celebrated Scottsdale bar, a hot gathering spot for locals and Sanctuary guests, has been transformed with a new bar experience as elevated and unforgettable as its views.
Interior and exterior spaces have been significantly enlarged and enhanced by the architecture and design team of Ryc Loope and Lynne Beyer, with a removable glass wall creating a seamless connection between indoors and out. Along the north face, a cantilevered floor captures additional space, and ends in a curved, floor-to-ceiling glass wall for an unobstructed, spectacular vista of Paradise Valley below.
Outdoors, the 850-square-foot, semi-enclosed patio features a dramatic gas-fired fireplace, built-in banquettes, and brand-new furnishings in Sanctuary’s signature green accented with dark charcoal. A retractable fabric shade, misting system, and seasonal heaters create a comfortable climate for al fresco gatherings from early spring through late fall. The patio area is beautifully landscaped with succulents and other native plants.
Indoors, the color scheme draws inspiration from the soft green and multitude of other hues found naturally in jade stone. Upon entering through a portico of macassar ebony, patrons will find their eyes drawn to a 30-foot-long, dramatically backlit drink rail of authentic jade onyx. Equally magnificent is the multi-leveled ceiling, with aged bronze metal beams and tiers of recessed lighting centered over the drink rail, bar and lounge. The ceiling also reveals hints of the original wood from the resort’s 1940s origins as the John Gardiner Tennis Ranch.
All interior furnishings have been custom-designed for jade bar, including cocktail and dining tables of forest green granite and wenge wood in an oval shape that complements the curved lines of the room. The custom seating ranges from comfortable chairs in metallic vinyls to plush, dark charcoal-flecked chenille sofas. Grasscloth in jade green lines the walls.
The design team worked extensively with master mixologist Ryan Magarian of Portland-based Liquid Relations to create the ergonomically sound bar. Configured to optimize the way bartenders access, pour, and store their wares, it allows them to provide an exceptional level of service to jade bar patrons.
A fresh, new cocktail culture
Magarian also has transformed jade bar’s cocktail culture, beginning with a menu of smart, fun and delicious mixed drinks that emphasize execution and drinkability over extreme innovation. In addition to the requisite freshly pressed and extracted juices, house-made syrups, large and small format ice, and other amenities common to craft cocktail bars around the world, jade bar embraces Arizona’s own unique drinking culture with bright fruit, vegetable and chile flavor profiles. For the ultimate in freshness, bartenders can snip cuttings from up to a dozen herbs growing in an adjacent garden.
The cocktail menu is transparent, with straightforward recipes included for every drink. The focus is on sessionable (not too potent) cocktails that invite a relaxed evening of great drinks, great bites and easy conversation. A few examples: Lady Sage (fresh sage leaves with Aviation American Gin, freshly pressed lemon juice, simple syrup and whipped egg white) and Shiso Sexy (fresh shiso leaves, vodka, yellow chartreuse, freshly pressed lime juice, simple syrup, Regan’s No.6 Orange Bitters, and cold green tea). On the stronger end will be the Anejo Manhattan (El Tesoro Anejo Tequila, Martini and Rossi Sweet Vermouth, Licor 43, and angostura and orange bitters, garnished with a mole’ salami-wrapped sour cherry).
Complementing jade bar’s signature cocktails is a “secret” menu of classic drinks that serves as a resource for bartenders and a fun read for patrons. Nonalcoholic options include a tempting selection of healthy lifestyle elixirs.
Patrons of jade bar also enjoy a small plates menu, exclusive to the bar, created by Sanctuary’s celebrated executive chef, Beau MacMillan. These include shishito peppers, chicken liver mousse, citrus cured salmon, fire roasted bone marrow and crème brûlée donuts.
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