Cheers for Hanny's

Original Pimm's Cup (Credit: Jill Richards/azcentral.com)

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Not long ago, I wrote a column about my experiences at Hanny's in downtown Phoenix. And it was a weeee bit negative, mostly involving a few awkward moments with the servers at the tables. But, since then, I've been back several times and several of my friends have been back.

And it is with great joy and relief that I can report that things have really turned around. The servers have always been warm and friendly, but now they're downright genial, and they're totally on-point these days when it comes to getting the order correct, getting them out to tables quickly and just generally making sure your night is a rad as they can make it.

But, all that said, I've always felt like Hanny's shined the most at the bar, which is, literally, really shiny. The bartenders are efficient, friendly and can make pretty much any drink you drop, regardless of how esoteric.

The brief list of signature cocktails is nearly identical to the one at Scottsdale's AZ88, which is owned and run by the same people, only the ones at Hanny's are about half the size and half the price.

They've got the Moscow Mule, though this one's mintier and less cucumber-forward, and the Sidecar, which is served in a sugar-rimmed glass, just like its model in Scottsdale.

The drinks are budget-friendly and, depending on who she is, the designated driver could comfortably have one.

Standouts include the Original Pimm's Cup, the St. Germain and the Appletini.

The first is made with muddled orange, apple and cucumber slices and Pimm's No. 1, all strained over ice and topped with Stewart's Ginger Beer. The cucumber adds freshness and diminishes the medicinal element of the Pimm's, making it a carbonated, spicy and complexly herbal, old-fashioned drink.

The second is made with Grey Goose La Poire vodka and St. Germain elderflower liqueur topped with a float of prosecco, served with a lemon twist. It's light and tangy, and the liqueur adds a floral sweetness that's not candyish. It tastes like spring in your mouth.

The Appletini is decidedly adult, and not nearly as absurd as it sounds.

It's bright green, made with Berentzen Apfelkorn Apple Schnapps, Vincent Van Gogh vodka, Midori Melon Liqueur and homemade sweet and sour. A thin slice of green apple floats on top. The cocktail is light and intensely fresh, not like the treacly, lollipops-in-a-glass you get so many other places. The Berentzen looks and smells like the best apple juice and is what makes this drink such a standout.

Lastly, I recommend ordering off the menu from bartender Mitch Weinstein.

He's a burly, affable man with a shaved head. He has his own signature drink called the Grape Crush. It's made from Three Olives Grape vodka, Cointreau triple sec, Chambord black raspberry liqueur, sweet and sour, lime juice and topped with prosecco.

“I just loved that Grape Crush as a kid. It tastes just the same,” he says of the lavender, fizzy and very, very sweet drink.