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.