Scott and Co's Summer Cocktails in the New York Times

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Nice mention for Ciaran Wiese and Scott and Co., an establishment that could stand to be twice as big as it is already:


SO, what’ll it be tonight? How about a Smoke Signal made with bacon-infused rye, chipotle syrup, cold-brewed coffee ice and porter? Or the Grillo Canción, an exotic and possibly deranged member of the Collins family that fuses pisco, cumin syrup, citrus and celery bitters? Or maybe a Knot Twist would hit the spot: a two-ounce riot of malty genever, smoky Scotch, smokier mezcal, absinthe, maraschino and bitters, stirred into accord and set before you like a dare?

These are just three of the strange and wonderful concoctions at Scott & Co. at 47 Scott, a 24-seat bar in Tucson that serves some of the country’s most creative cocktails. Sprung from the imagination of Ciaran Wiese, these newfangled refreshments highlight an ascendant caste of bartenders, more akin to doctoral candidates than service-industry workers, whose command over the ever-expanding canon of mixed drinks spawns not only variations on the classics but also variations on the variations.

Check out Wiese's recipe for a Bitter End on the site as well.

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