COURSE Restaurant was recently featured in the June 2026 issue of So Scottsdale! Magazine as part ofCask Crafted, a roundup highlighting barrel-aged cocktails from some of the Valley’s standout beverage programs.
Written by Alison Bailin Batz, the feature explores how time spent aging spirits in wooden casks can develop deeper, more complex flavors and how local bartenders are using those spirits to create distinctive cocktails. Among the selections featured was COURSE’s Simple Jack, part of the restaurant’s playfulTropic Thunder-themed cocktail menu.
Simple Jack begins with Papa’s Pilar, a blend of Caribbean, Central American, and South American rums aged for up to 24 years. The aged rum brings depth and complexity to the cocktail and is paired with Hemingway Rye, 20-year Tawny Port, and orange bitters.
The cocktail is served over a clear cube and finished with a creamy candy cap mushroom foam, bringing together a spirit-forward profile with just a touch of sweetness. The combination reflects the same balance of technique, unexpected ingredients, and storytelling that shapes the beverage experience at COURSE.
At COURSE, the cocktail program is designed to extend the experience beyond the plate, with drinks that bring their own creativity and personality while complementing Chef Cory Oppold’s evolving seasonal menus.
We’re grateful to So Scottsdale! Magazine and Alison Bailin Batz for including Simple Jack among the Valley’s noteworthy barrel-aged cocktails and for continuing to spotlight the creativity behind COURSE’s beverage program.
Read the Full Feature
Explore the June issue ofSo Scottsdale! to discover Simple Jack alongside a collection of barrel-aged cocktails showcasing creative spirits, techniques, and flavors from around the Valley.
Experience COURSE
From imaginative cocktails to evolving seasonal tasting menus, discover how creativity, technique, and storytelling come together throughout the dining experience at COURSE.
