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Cocktails for dinner
Humans can go for weeks and even months without eating, but take away their liquids and they’ll be in a sorry state indeed. That’s why it’s important, during this grueling Tucson autumn, to keep hydrated with lots of homemade bitters, single malt Scotches and vodkas infused with the flavors of cucumber and basil.
Lucky for you: Tucson’s got it all. If your throat is aching and your belly rumbling, why not try a specialty cocktail and hit two birds with one shot. Bartenders all over town are experimenting with new and sometimes savory flavors, muddling ingredients like bacon, Sriracha sauce and jalapeños into their drinks.
The days of being stranded on that desert island with nothing but a pre-mixed gallon of margarita juice are gone. (And forget about the sex on the beach!) Nowadays, there will always be someone around to throw in a tamarind or two.—Andi Berlin/Special to Metromix
Pictured: Ciaran Wiese of Scott & Co. creates his own flavors by infusing fruits and alcohol together.
