The Mix Up Bar is reinventing the original T. Cook’s Lounge at Royal Palms Resort and Spa. Scheduled to debut on Sept. 9, The Mix Up will deliver the season’s freshest ingredients, from garden-to-glass cocktails to new palette-pleasing pairings.

The bar program will have a strong commitment to using local ingredients and Arizona companies, paralleling the fundamental element of Executive Chef Paul McCabe’s cooking style.

“I like to source as local as possible,” says Kim Haasarud, founder of nationally acclaimed beverage consulting company Liquid Architecture. “The cocktails are created with products from the surrounding areas, including AZ Bitters Lab’s flavored bitters, La Bella Terre’s botanical sprays and vinegars from Outrageous Olive Oil & Vinegars, to name a few. We will also heavily incorporate fresh produce and herbs grown in the new T. Cook’s garden.”

Mirroring the cocktail menu, McCabe will let seasonal and homegrown ingredients dictate the daily bar menus.

“The Mix Up will be an extension of the kitchen where our focus is to design dishes that enhance the cocktails, and visa versa,” said Chef McCabe. “The bar will also to showcase our New American concept while allowing us to mix up the flavor profiles a bit more.”

The Mix Up Bar will be open at 11 a.m. daily and will close at midnight. For more information, call 602-977-6458 (queue number 19 for reservations) or visit


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