November 6 NASCAR Championship Weekend
Days
Hours
Mins
Secs
New INfield bar at Phoenix Raceway
Share:

MIKE'S HARD LEMONADE STAND SET TO OPEN AT PHOENIX RACEWAY DURING FANSHIELD 500 SPEED FEST WEEKEND

3/5/20

Phoenix Raceway announced today that the leaderboard bar located in the heart of the INfield experience will now be “Mike’s Hard Lemonade Stand.” Open to guests for the first time beginning tomorrow, March 6, during the FanShield 500 Speed Fest Weekend, Mike’s Hard Lemonade Stand will serve fans a variety of beverages including Mike’s® Hard Lemonade, White Claw® and Cayman Jack® products.

The bar’s position within the INfield Experience is one of the most premier locations throughout all of Phoenix Raceway. Positioned between Gatorade Victory Lane and the NASCAR Cup Series garages, Mike’s Hard Lemonade Stand has a front row view of the INfield driver appearance stage that hosts the stars of the sport throughout each NASCAR event weekend at Phoenix Raceway.

“We’re thrilled to unveil the new Mike’s Hard Lemonade Stand to our fans during the FanShield 500 Speed Fest Weekend,” said Phoenix Raceway President Julie Giese. “This partnership provides a great opportunity to combine two brands, Mike’s Hard Lemonade and Phoenix Raceway’s INfield Experience, that both represent fun and good times.  I’m sure the Mike’s Hard Lemonade Stand will become a fan favorite very quickly.”

Mike’s Hard Lemonade Stand will serve a variety of Mark Anthony Brewing products, including Mike’s Hard Lemonade, Mike’s Hard Black Cherry, White Claw Mango, White Claw Black Cherry, as well as Cayman Jack Margarita and Cayman Jack Moscow Mule. The bar will also serve a variety of frozen drinks, cocktails and beer such as Miller Lite, Coors Light, Blue Moon and Dos Equis.

Tickets and INfield access for the FanShield 500 Speed Fest Weekend at Phoenix Raceway, March 6-8, are available online at PhoenixRaceway.com, by phone at 866-408-RACE (7223), or in person at the Phoenix Raceway ticket office during regular business hours.

Related Topics
This website uses cookies and similar technologies. By using this website, you are agreeing to our revised Privacy Policy (including our cookie policy) and our Terms of Use. OK