This is their first full cocktail menu revamp since opening.
Downtown hot spot HUB Restaurant & Ice Creamery launched its first full cocktail menu revamp since its opening.
The menu was created by HUB general manager Alex Zepeda, who began her food and beverage career with HUB in 2011 as part of the original staff. She then moved on to some of Tucson’s best craft cocktail joints including (but not limited to) Scott & Co., Saint House, OBON Sushi Bar Ramen, and BIRD Bar & Chicken before coming full circle back to HUB.
We swung by to photograph all nine of the new cocktails. Here are the pics.
Basil Buck ($10) – basil vodka, ginger syrup, fresh lime
The Sunspot ($10) – gin, apricot, orgeat, fresh lemon
The Workhorse ($12) – vanilla bean-infused rye, demerara syrup, salted cacao bitters
Sandia Fria ($10) – tequila, falernum, watermelon syrup, fresh lime, hibiscus salt rim
Pieces of Eight ($12) – rum, Swedish punsch, ruby port, cinnamon syrup, fresh grapefruit, fresh lime
East Ender ($12) – Hudson white whiskey, Granada-Vallet, Cappelletti, amaretto
Stuck in my Cabana ($10) – tepache, raspberry brandy, coconut cream, fresh lemon
Rodeo Queen ($10) – vodka, blueberry syrup, fresh lemon, sparkling wine
Santa Cruz Float ($14) – Whiskey Del Bac Clear, amaro, milk stout syrup, salted caramel ice cream
HUB Restaurant & Ice Creamery is located at 266 Congress St. For more information, visit hubdowntown.com.