Search...
The darker the bar, the better. Especially when the summer sun takes precedence of our day-to-day outdoor excursions. You need that respite, that shade, that break from the unforgiving heat and blinding brilliance.
There are plenty of dimly-lit pubs dotting our landscape but Batch’s lair, better known as Snake & Barrel, takes it to a whole other level — underground.
As you descend the stairs, it takes a while for your eyes to adjust to that embracing murk, even in the wee night hours. The streetlights on Congress are no joke compared to the tealight-lit strains of Snake & Barrel’s interior.
The drinks they pour there only reflect the ambiance — comforting, uncomplicated, inventive, and potent. Imagine sipping on a proper whiskey in what could be the break room for “The Pirates of the Caribbean” ride. All they’re missing is that distinct ride scent, which I advised owner and operator Ronnie Spece to somehow mist through the air system to get the full effect. You know, some nostalgia for the house.
Upstairs at Batch, things are just fine. They are still cruising on being one of the best whiskey and bourbon bars in the U.S. and making their own doughnuts every Friday and Saturday. Sure, being an adult is hard most of the time but at least we have something like Batch to shave some of the edge off. Take that, kids!
Down in Snake & Barrel, they have been throwing ideas and ingredients into shakers and glasses, only to come up with new drinks for the summer months.
For the margarita lovers in the house, order La Serpiente, which is a spicy take on the classic quaffable. The cocktail is made with Corazon Blanco tequila and Ancho Reyes Poblano Chile liquor for a slightly spicy and smokey flavor.
Then, they’ve made a syrup using a “Morena” style raw cane sugar infused with fresh basil for a sweet and mellow licorice finish that blends perfectly with the green ancho flavor and lime juice. To finish, the cocktail is rimmed with a housemade green chili sea salt that’s blended with fresh Anaheim, jalapeño, and Serrano peppers.
If martinis are more your jam, then the I Sotol’d You So should be on your tastings radar. It’s a Mexican spirit made from the Desert Spoon instead of agave, akin to tequila, alongside blood orange liqueur and blood orange aperitif. Heaven in a stem glass, this one is. Kind of fancy, too.
The adventurous drinkers out there will delight with the aptly titled It’s Just Me, Mezcal & Rye, a quite potent potable involving smoky mezcal, rye whiskey, orange curacao, amaro, and coffee liqueur. That mix as you stare at it on the menu shouldn’t blend as nicely as it does, but it totally does.
Speaking of the menu, what is that “long drink” it speaks of? Well, a long drink is served in a tall glass. So, why aren’t they called tall drinks? There’s no time to explain but Snake & Barrel has two new long drinks to offer.
Don’t worry, the much-beloved Purple Drink isn’t going anywhere. That combination of blended white rum, blueberries, lime, and soda has been a tipple staple since Snake & Barrel opened last year and now it has two new buddies.
Introducing the Alps Upside Your Head, a swirl of gin, sloe gin, and a Swiss berry liqueur, and How You Get So Fly is fashioned with a Mexican rum called Charanda, Tamarindo, mango, and lime. Both are the buzzing cool down we all need during the triple-digit days.
If you brought some friends with you, there are two new quad-shot decanters to fall head over barrel for. First up is the Spirit Wind. It is essentially a kamikaze made with organic blackberry and lemongrass vodka that dives in and explodes with flavor and craft bar architecture. Then we have She So Thirsty which is shaped by green tea vodka, orange curacao, and lime making this a college-level drink that has graduated with high honors.
For the designated drivers out there or those that don’t get down with the hooch, order up the Curious Poses, which is a Snake & Barrel riff of a Paloma that’s made without tequila. Or, go ahead and order it with tequila — it’s up to you.
Snake & Barrel has a bottle shop that is currently open on select Saturdays during the summer but plans to go full-time when the merciful autumn months arrive. For this, you need to keep up with Batch and Snake & Barrel on their social media. That is something to look forward to for sure, along with that near-perfect weather we all get to bask in (until next summer hits, of course).
The students and seasonal residents are pretty much gone for the next few months which means the city is ours! Snake & Barrel is one of the best things about Tucson so embrace its cool darkness during the hot brightness. See you there.
Batch and Snake & Barrel are located at 118 E. Congress St. For more information, visit batchtucson.com and follow Snake & Barrel on Instagram.
Snake & Barrel is a Foodie 500 Restaurant Partner.
Tucson Foodie is a locally owned and operated community. Thanks to our partners and members, we are able to offer paywall-free guides and articles. We value your support and invite you to become a Tucson Foodie Insider today.
Mark Whittaker began his journalism career in San Francisco around 1997. It was for a small Northern California music magazine that segued into contributing to numerous magazines, websites, newspapers and weeklies throughout the 90’s and early 2000’s. Mark interviewed bands,...
