In the works

Working on a cranberry shrub and a cinnamon-earl grey-white wine syrup for the new 47 cocktail menu. Fresh pomegranates = fresh grenadine + Lairds Bonded Apple Brandy = Bad ASS Jack Roses. That is all for now.

Halloween Recap

Thank you to everyone who came out this weekend to try out our Halloween themed cocktail menu, and for those of you who didn't get the chance to come down... well don't worry because we still have a copy of the Halloween menu and if you'd like anything off of it then we will be more than happy to make anything from the menu. For a glimpse,

Corpse Reviver No. 2
Gin, Triple Sec, Lillet Blanc, Fresh Lemon, Dash Absinthe

El Diablo
Currant Infused Tequila, Cassis, Fresh Lime, Ginger Syrup, Lengthened w/ Soda

Widow's Kiss
Apple Brandy, Chartreuse, Benedictine, Angostura Bitters

Blood & Sand
Blended Scotch, Cherry Heering, Dolin Rouge Vermouth, Fresh Orange

Gloom Raiser
Gin, Dolin Dry Vermouth, Housemade Grenadine, Absinthe Rinse

Dark & Stormy
Goslings Rum, Fresh Lime, Ginger Syrup, Lengthened w/ Soda

Satan's Whiskers
Gin, Dolin Rouge & Dry Vermouth, Fresh Orange, Curacao, Orange Bitters

Zombie
Light Rum, Aged Rum, Overproof Rum, Passion Fruit, Fresh Pina y Lemon y Lime, Angostura Bitters

We are open for business

Well it finally happened, the bar had a "soft" opening last night and tonight is what I will call the Grand opening, because we won't be frantically scrambling around. We open at 7 and close at 2, obviously, so come check us out, but if it's anything like last night we'll be packed. Here is a look at the menu:

Grains
Southern Gravity- Apple infused Bourbon, Tobacco Tincture, Cinnamon syrup, Aromatic Bitters, Dash Isle of Jura "Superstition" Scotch
Brick House Old Fashioned- Bacon washed Rye, Demerara Syrup, Angostura Bitters, Orange Twist
Trans Europe Express- Single Malt Scotch, Campari, Punt e Mes, Yellow Chartreuse, Peychauds & Orange Bitters

Sugar Cane
Clermeil No. 2- Aged Rum, Lime, Green Chartreuse, Pimento Dram, Maple Syrup, Orange Blossom Water
Shore Runner- Dark Rum, Aged Rum, Sherry, Sugar Cane, Orange Bitters, Lime Peel

Agave
Fat Monk- Pear Infused Tequila, Heffeweizen Syrup, Lemon, Whites, Orange Bitters
Maguey Swizzle- Reposado Tequila, Amontillado Sherry, Mezcal, Housemade Orgeat, Fresh Lime

Juniper
19th Century Cocktail- Genever, Lillet Blanc, Creme de Cacao, Lemon, Quinine Tincture
Gold Dust Woman- Chai Tea Infused Gin, Amontillado Sherry, Maraschino, Grapefruit Bitters

Apples and Grapes
Normandy- Calvados, Dry Vermouth, French Lavender Syrup, Green Chartreuse, Blood orange Bitters
Midwestern New Fashioned- Cherry Infused Brandy, Orange Syrup, Angostura Bitters

Classics Done Right
Mai Tai- Light Rum, Aged Rum, Housemade Orgeat, Curacao, Sugar Cane, Fresh Lime
Sazerac- Rye, Brandy, Demerera Sugar, Peychaud’s Bitters, Absinthe Rinse, Lemon Twist
Vesper- Gin, Vodka, Lillet, Quinine Tincture, Lemon Twist
Paloma- Tequila, Grapefruit Syrup, Fresh Lime, Sea Salt, Grapefruit Bitters, Lengthened w/ Soda
Moscow Mule- Vodka, Ginger Syrup, Fresh Lime, Lengthened w/ Soda

Bartender’s Choice
Step 1. Name your Poison
Step 2. Take your pick; Smooth & Stirred or Crisp & Shaken

Somebody in the health department is twisting their villain mustache. Opening date postponed, but not for long.

Progress, Little by Little

Here are a few blurry photos of the bar... stay tuned.

First post for the first real cocktail bar in Tucson.

We are only weeks away from the opening night, no date has been set but, the space is starting to look amazing. The transformation has seemingly gone by in a flash and too fast for a lazy bum like meself to document to the extent that the project deserves. Expect a few measly progress photos in posts to come. Here are a few aspects that we have concrete so far:

-Full Fall menu of sixteen cocktails (maybe more,) expect apples, tobacco in some form, bacon, allspice, maple, lots a sherry, Chai tea, pear, clove, chartreuse (duh.) At least two signature cocktails in each category, grains, agave, sugar cane, juniper, and apple & grape. A "Classics Done Right" section given as a revelation to Tucson imbibers. AND a Bartenders Choice, because the fine citizens of T Town need a bar that can whip up a lil sumthin sumthin on the spot that will suit each patrons needs. Sit back, relax and let our team do the work. (I will post the menu in full as soon as we get just a little closer to the opening date.)

-A rotating beer selection featuring a single brewery's portfolio, every thirty days, starting out with Full Sail from Bend, OR. Bottles only, and frankly I'll take a bottle over draft any day.

-Keg wine! Yes that's right and no it's nothing like boxed wine. We will be serving a red at first, straight from the tap. That means no corking ever, these things keep for years.

-Aged Cocktails are in the works or should I say barrel. We will be starting off with an aged Seelbach cocktail for a special New Years Eve event, more details to come (and yes I am very curious to see how sparkling wine on an aged mixed drink will work.)

I have so much more to tell and very few brain cells still awake, expect much more in detail in the next week or so before opening.