Behind the Bar: Scott & Co.

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.