HUB Restaurant & Ice Creamery Launches First Cocktail Menu Revamp (PHOTOS)

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.