On a recent Monday night, the downtown hideaway Scott and Co. was packed to the rafters with people singing songs between their spirits, while the lone bartender furiously pounded out mesquite bean Tucson Teas aromatic with creosote tincture, sour bacanora cocktails and orders of the Bidi Bidi Bom Bom.
I’ve never seen it that busy, and honestly, I’m still not sure how he did it. At Scott and Co., 49 N. Scott Ave., every drink is meticulously crafted, from the geometric etching on the lime garnish down to the arugula tincture. And all, distinctly Tucson.
Case in point: La Pequeña Sucia, a ruby red drink that tastes almost like watermelon raspados. But it’s got a kick: tequila, and to give it a backbone, unaged Nuestra Soledad mezcal from Oaxaca, Mexico.
And like any great raspado, there’s the chamoy, that addicting salty sweet condiment made from fermented fruit that you can buy in little bottles at any Mexican market. This fiery sauce could be overpowering, but bartender Matt Martinez evens out the savoriness by adding Italian Zucca amaro, an herbal liqueur that’s actually made with rhubarb. And not to be outdone, there’s also a dash of absinthe.
La Pequeña Sucia may be the fruitiest drink on the menu, but it’s incredibly complex, possibly brilliant. The fresh house-made watermelon syrup shines from beneath a symphony of smoke and spice, making it light and drinkable. Martinez wanted to evoke the flavors of the south side, the feeling of riding the bus after school down to the Mexican candy shop. Being a boy, watching the girls with their sandia suckers.
But of course, we’re adults now. And that is even more fun. ...
