Nights of good cocktails and good company are some of the nicest perks about being a food writer. Last night was one of those nights
I was invited to Scott & Co. to preview their new seasonal cocktail menu along with some of my favorite foodie friends. Karyn Zoldan of Circle of Food was there and Matt Russell of On the Menu…Live. So were Jared McKinley and Katie Gierlach from Edible Baja Arizona and Andi Berlin, the new food writer from the Arizona Daily Star. A few others were there too, but all in all in was a small intimate group.
Scott & Co. opened in October of 2010 next door to its sister restaurant, 47 Scott. This tiny spot met with instant popularity due to the chic big city vibe and well-built craft cocktails. In many ways it set the bar for the cocktail scene in Tucson.
We sampled eight cocktails in all. They were creations of Matt and Rik, the master mixologists at Scott & Co. Each cocktail is made with top shelf liquors and include rye, scotch, rum, gin, bourbon and aquavit. They are blended with house made bitters and orgeats, fresh juices of all sorts, several different liquors, sherry and wine.
Rik and Matt explained the inspiration for each drink and the process in deciding what flavors to add to get that perfect blend.
There were some I just loved. The Tuxedo Junction was the first we tasted and probably my favorite. Rik blended Fig Gin, Cynar (a bitter artichoke amaro), Fino Sherry and Bitterman’s Grapefruit Bitters. It was then stirred and serve in a coupe.
As the evening progressed bread, fresh mozzarella and olive oil was brought in followed by 47 Scott’s famous grilled cheese sandwiches, (these are a most sinful treat.)
Conversation was lively. Matt Russell knows his cocktails and asked questions that helped me understand a little more about the world of cocktails. I also learned that Jared is a botanist, which explains his passion for the magazine.
There were lot of laughs, too. It was fun to spend time with all these people. I was almost sad to see the last cocktail being served.
The menu starts next week and will run through the summer.