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Cocktail Hour


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The opening of Saint House this month will put yet another spin on Tucson's cocktail scene. 3 Story's Samantha Cummings takes a look at Tucson cocktails past, present and future. And we offer up some bar goodies to make your happy hour even happier.

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Cocktails by Social House including, at left, the Trash Can. Photo by Samantha Cummings

Visitors to the new Saint House rum bar, opening in downtown Tucson this month, will be in for something truly different. The first of its kind in Tucson - and from the owners of 47 Scott – it will offer what interior designer Chad Goebel likes to call “Caribbean chic”.

We’ll be greeted with a 4 x 24 ft mural (by local artist Gonzalo Espinosa), cuisine with a modern twist, and elements of design whimsy to complement the colorful plates and drinks.

Ah yes, the drinks. Saint House brings with it a whole new host of cocktails – many of them rum-based, of course. It got us in the mood here at 3 Story for a look at some strictly Tucson cocktails, past, present and future.

Past

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Take your pick at Plaza Liquors and Fine Wines. Photo by Samantha Cummings

Plaza Liquors & Fine Wines, at 2642 N. Campbell Ave., has had 35 years to pinpoint what Tucsonans enjoy getting buzzed off the most: tequila. Owner Mark Thompson says our love of tequila is “a Southwest thing.” And we say you can’t go wrong with the classic combination of some authentic Mexican food and fresh agave.

“We’ve been selling a lot of tequila for as long as I’ve been in business,” says Mark. That's 35 years. Walking into Plaza Liquors for the first time can seem daunting; its endless selection of alcohol covers every square inch of wall space possible. But, with an in-depth knowledge and experience, Mark is quick to point each customer in the right direction.

Present

Social House Kitchen and Pub, often dubbed SoHo, sits on the corner of 6th and Campbell in what used to be known as Sam Hughes Place Championship Dining. Ownership has remained the same, but a fresh new look and an updated décor and menu give this game-day hot spot new life.

Cullen Cassidy, bar manager for eight years, has trouble summing up a typical SoHo customer. But with a location perfect walking distance to both the Arizona Football Stadium and the McKale Center, he has learned to distinguish one thing: a football game day fan versus a basketball game day fan.

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SoHo's Cullen Cassidy. Photo by Samantha Cummings

“Football game day people just want to come in here to drink and get smashed,” says Cullen. “Basketball is an older crowd, maybe around 40 plus, and they come in the afternoon and just casually sip on a few drinks. They are the people who look like they haven’t been to a bar in fifteen years.”

SoHo’s drink menu is as diverse as its clientele. A long-time college favorite is the “Trash Can". Not only does it give students on a budget a strong drink for only ten dollars, but its presentation serves as a great conversation starter. The Long Island infusion is mixed with fresh lemon sour and blue curacao.What’s so trashy about that? Well, here it comes.

A can of Red Bull is crushed with one squeeze of the bartender’s hand, to give a just-thrown-away-like effect, and is simultaneously placed face down at the top of the glass. The can doesn’t empty all at once, but rather slowly drains as you drink. The yellowish liquid of the Red Bull creates an eye-catching greenish-blue when it mixes with the blue curacao - making it the prettiest trash can we’ve ever seen.

For those not trying to get game-day trashed, Cullen suggests ordering the SoHo Scarlet, a restaurant staple. Just the menu description alone piques the taste buds. The blueberry- and mint-infused vodka is mixed with fresh lemon-sour, smashed blueberries, and garnished with a lime. The smashed blueberries and mint leaves periodically interrupt the sweet mixture as they try to make their way up the straw. We welcome this interruption with arms wide open because of its fresh element, balancing out the overall bubbly drink.

 

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Future

Restaurant entrepreneurs Travis Reese and Nicole Flowers (above) are looking to spice things up and bring some Caribbean flavor to the desert. Already owners of the popular 47 Scott in downtown Tucson, the duo is excited to debut Saint House, a restaurant based completely around rum.

“Every region where rum comes from, we want to try and pull flavors from the food located there,” says Nicole.

This means you can expect flavors pulled from Spanish, French and North African influences. “It’s flavors that people know, like jerk seasoning and the Cuban sandwich, but also a few things they probably don’t know,” Travis says.  “We’re excited to kind of give them a small taste of what that is. We aren’t trying to give them an ethnic restaurant. We’re trying to give them an experience of new flavors.”

Even though Saint House, at 256 E. Congress, is based around a single type of alcohol, don’t expect one single flavor.

Nicole and Travis have decided to bring back the idea of the traditional daiquiri, but add their own twist, of course. Created in Havana’s heyday around 60 years ago, this cocktail was made with all local ingredients: citrus, sugar cane, and rum. Each drink is shaken vigorously and served as cold as possible, then strained into a vintage martini-style glass.  Patrons will be able to choose from flavors such as lime, coconut and pineapple.

The couple aims to replicate the daiquiri that greats like Hemingway fell in love with while drinking in Cuba many years ago. And if they were good enough for Hemingway, we think they'll be good enough for us.

* Saint House’s grand opening is on Thursday, August 15th at 256 E. Congress. Photo above courtesy of Sarah Ling.

The Saint House Daquiri

2oz rum

3/4oz fresh lime juice
1/2 oz simple syrup (2 parts water to 1 part sugar)

Fill a cocktail shaker with ice. Add ingredients and shake well. Strain into a chilled coupe and garnish with lime.

 

Happier hour

Make your happy hour even happier with this fun stuff we found around town:

feet shot glass 1. Animal foot shot glass

These 2 oz shot glasses come in the shape of animal feet: a lion's, a hare's, an owl's and a horse's. Its makers, imm Living, say they're inspired by animals that "have no trouble walking on the wild side". Want to join them on the wild side? Pick one up for $16 at ForsSHOP, 245 E. Congress Street. Tel: 520 795 9888.

2. Fang-shaped ice tray fangs ice cube tray

Feeling like your drink needs a little extra bite? (Ouch, sorry, we couldn't resist that one.) Yikes Toys has just the thing. These reusable silicone ice trays (right) from Fred also some in tiki head shapes, $10 to $11. Yikes is at 2934 E. Broadway Blvd. Tel: 520 320 5669.

3. Shake 'Em Up! 

cocktail book

This "practical handbook of polite drinking", first published during the Prohibition in 1930, is just what you need if you like your parties no-fuss and you're on a budget. There are not only great, simple cocktail recipes (including pre-mixed ones), but hangover cures, and party etiquette advice. Shake 'Em Up, published by Tin House Books, $16.95 from Antigone Books, 411 N. 4th Avenue. Tel: 520 792 3715.

4. Cocktail magnets cocktail magnets

Or for ease of access, and simple graphic recipes, stick these cocktail magnets from Design Ideas to your fridge. $7 at ForsSHOP, 245 E. Congress Street. Tel: 520 795 9888.

5. Drinks carrier

drinks carrier

We adore the work of local artist Anita Goodrich and her company, Bottle Rocket. This drink caddy is made of reclaimed wood, a dowel, and a pool ball. The glasses are made out of beer bottles. $48 for the set, Pop-cycle, 422 N. 4th Avenue. Tel: 520 622 3297

6. Drunk? glass coasters

drunk coasters Are you tipsy, wasted or plastered? Find out with this set of six glass coasters from Kikkerland, each printed with a definition of various stages of inebriation. $10,  ForsSHOP, 245 E. Congress Street. Tel: 520 795 9888.

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Comments

  1. billie maas says:

    You should ask people to submit their favorite cocktail from around town. Mine is at Downtown Kitchen and Cocktails-habenaro infused vodka with passionfruit juice served in a martini glass with a sugar rim. Yummy!

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