What To Drink At Reservoir In The Arrive Hotel
Earlier this year, the Uptown Design District in North Palm Springs welcomed a hip new neighbor with the opening of Arrive, the city's first hotel built from the ground up in about a decade.
In addition to Customs Coffee shop and an ice cream shop, the hotel has a restaurant and bar—Reservoir—that serves breakfast, lunch, and dinner.
And with a butterfly roof and clerestory windows, the 32-room boutique hotel fits right in with the midcentury modern style for which Palm Springs has become synonymous. "Reservoir is a modern reflection of the city's midcentury history while embracing the Palm Springs outdoor lifestyle," says its designer Chris Pardo, who is also one of Arrive's Co-Founders. "Brightly colored Moroccan decorative tile, naturally stained cedar, and corten steel create a casual but elegant environment."
I recently checked in with Reservoir's Assistant Manager, Kaitlyn Ryan, to learn about a couple of her top cocktail recommendations. First up was the Swan Dive, which is the restaurant's most popular drink. "[It's] light and refreshing—the cucumber and grapefruit say Summer in Palm Springs," says Ryan. It's made with Effen cucumber vodka, grapefruit juice, lime, and pamplemousse [a grapefruit liquor]. "Swan Dive is also a part of our complimentary cocktail at check-in menu," adds Ryan.
She also recommends the restaurant's traditional Mai Tai. Reservoir's version is more sour than sweet and is made with rum, orgeat [an almond syrup], lime, and Mandarine Napoleon.
Ryan notes that the Swan Dive pairs well with the restaurant's Shrimp Ceviche, while the Mai Tai is great with their Arugula Salad because of its truffle honey vinaigrette and citrus segments.
Arrive, 1551 North Palm Canyon Drive Palm Springs, 760-507-1650
Captions (top to bottom): The restaurant's bar area; a Swan Dive cocktail; Arugula Salad
Photography Courtesy of Arrive Hotels