The Moon Devil, a now retired cocktail at UnderTow Phoenix that you can make at home. Photo by Grace Stufkosky.

Equal parts aquatic and iconic, UnderTow—the award-winning exotic tiki cocktail bar from Barter & Shake Creative Hospitality—has reopened at a new location. Known for its signature cocktails and immersive setting, this subterranean cocktail bar was once hidden beneath Sip Coffee and Beer Garage in Phoenix. After months of construction, UnderTow has departed on its voyage next door, in the same space as Barter & Shake’s Century Grand, Platform 18 and The Grey Hen Rx. Guests can expect the same seafaring atmosphere and effects as the old location—except for now, they’ll have even more room to explore. Staying true to its tiki bar roots, the reimagined UnderTow also features a new and improved menu with updated takes on fan favorite cocktails.

“UnderTow has a strong following, and we always wanted to have a little more space to accommodate additional guests and larger parties, all without compromising the intimate guest experience,” says co-owner and director of operations Rich Furnari. “With UnderTow’s lease ending in 2020, and our difficult decision to permanently close the restaurant element of Century Grand, there was a prime opportunity to relocate UnderTow into a larger space in the same geographic neighborhood. In addition, the more flexible physical infrastructure in the new location will allow us to continue to offer our guests the most advanced and enjoyable immersive environment for years to come.”

Until you can make your own voyage out to the venue’s new digs, try these (now retired) cocktail recipes at home, courtesy of UnderTow’s expert mixologists.

UnderTow Tiki Cocktail Recipes

1. Fabled Journey

Photo by Grace Stufkosky

Ingredients

1 1/2 ounces lime juice
3/4 ounce Reàl guava syrup
1/4 ounce Demerara syrup
1/2 ounces Giffard orgeat syrup
1/2 ounces Averna amaro
1 ounce Lustau Amontillado sherry
1 ounce Appleton Signature Rum

Preparation

Add all ingredients, freshly grated nutmeg and 2 cups of crushed ice to a spindle mixer. Blend. Dump into a glass. Garnish.

Garnish

Mint sprig and fresh grated nutmeg

Glass

Grande, Collins or pint

2. Barro Negro

Photo by Grace Stufkosky

Ingredients

1 each grapefruit peel
1 dash St. George Absinthe Verte
1 ounce lime juice
3/4 ounces Reàl guava syrup
1/4 ounces Amaro Montenegro
½ ounce Tawny port
1 ounce Coruba dark rum
1 ounce Naran mezcal

Preparation

Add all ingredients to a shaker with cubed ice. Shake for 10-12 seconds and double strain into fresh ice in a glass. Garnish.

Garnish

Dehydrated lime wheel

Glass

Collins

3. Moon Devil

Photo by Grace Stufkosky

Ingredients
3/4 ounce lime juice
1/2 ounce pineapple juice
1/2 ounce orange juice
1/2 ounce Reál passion fruit syrup
1/2 ounce Giffard orgeat
1/2 ounce Angostura Amaro
1/2 ounce Royal Standard rum
1 ounce Smith & Cross
1 ounce Del Maguey Vida

Preparation
Add all ingredients into a spindle mixer with 2 cups of crushed ice. Blend and pour into the glass.

Garnish
Mint sprig, dehydrated orange wheel and cherry

Glass
Grande

4. The Devil Fish

Photo by Grace Stufkosky

Ingredients
1 dash Regan’s orange bitters
1 dash Angostura bitters
1/4 ounce cola syrup
1/4 ounce Plantation Stiggins’ Fancy Pineapple Rum
1/4 ounce Avuá Amburana cachaça
1/4 ounce Mount Gay XO Barbadian Rum

Preparation
Add a large aice cube to a rocks glass, then add all ingredients over the large cube. Stir for 20-30 seconds. Garnish with expressed lime and orange peels.

Glass
Rocks

5. The Smoking Cannon

Photo by Grace Stufkosky

Ingredients
1 ounce Elijah Craig 8-Year Single-Barrel Bourbon
1 ounce Mount Gay Black Barrel Rum
1/4 ounce Lustau Amontillado sherry
1/4 ounce Bigallet China-China
1/4 ounce pineapple syrup
2 dashes AZ Bitters Lab Mi Casa Bitters

Preparation
Pour all ingredients into a mixing glass, add large, cubed ice. Strain into a decanter. Smoke with cinnamon chips, seal. Pour over a large ice cube in a glass.

Garnish
Lots of cinnamon smoke!

Glass
Snifter