Tucson’s four seasons sometimes seem like two, with the leaves of trees remaining a few shades of green all year. OBON Sushi Bar Ramen’s got you covered, though.
Year-round, the creative mixture of spirits on the cocktail menu at the downtown restaurant are prepared creatively, dressed to impress, and presented with vibrant colors and flavors that best represent the spirits you love most.
Now, there’s some new kids on the block ready to take you on an excellent adventure.
OBON bar manager Marlee Palmer’s latest editions are sort of a throwback to a time when car phones were a thing, one hit wonders were all the rage on your stereo, and phone booths actually existed (you know – with, like, actual phones in them).
The newest round of cocktails, much like the Party Time, Excellent, are destined to amuse your taste buds with ingredients such as lime, yuzu, and tropical punch syrup.
Palmer’s strong foundation of mixology comes into play within all of the new cocktails. Although, one in particular may hold a special place in the hearts of many Tucsonans. The Revenge of the Nerdlucks and it’s combination of vodka, sotol, grape soda syrup, lemon, crème de violette, and Nerds candy.
For those fond of the 1984 film Revenge of the Nerds, which was shot in Tucson and primarily at the University of Arizona, this could be your newest go-to cocktail.
It’s Raining Menthe and the Livin’ La Vida Mocha cocktails are two other photogenic beverages you can throwback on a Thursday — or any day of the week for that matter. Take a gander at the full list of newcomers.
Throwback Cocktail Menu
- It’s Britney, Bitch– Flying Leap lavender Brandy, aalborg akavit, milk, watermelon syrup, salt, Pechaud’s bitters, and absinthe boba
- It’s Raining Menthe – spearmint rum, branca menta, passionfruit syrup, lime, crème de menthe, creosote tincture, and mint garnish
- Bangarang – rye, amaro 14, house made tangy tang, white cacao, thyme tincture, yuzu, and bubbles
- Party Time, Excellent – vodka, gin, rum, tequila, lime, yuzu, tropical punch syrup, and tobandjan
- Slayer Hater – black garlic vodka, cream Sherry, merlet strawberry liqueur, Kalamata olive juice, and a honey, salt, and pepper rim
- Top of the Muffin to You! – brown butter genever, guava syrup, lemon, celery tincture, and nutmeg
- Stay Puft – white rum, Del Bac Dorado whiskey, burnt brown sugar syrup, roasted coconut water, and mole bitters
- Livin’ La Vida Mocha – Abuelita mezcal, port wine syrup, 8-10 drops of guajilla chile bitters, and a chocolate shell rim
- Revenge of the Nerdlucks – vodka, sotol, grape soda syrup, lemon, crème de violette, and Nerds candy
Aside from the new cocktail menu, there’s plenty more to choose from at OBON. Happy Hour allows you to eventually try them all with $2 off of the classics, $7 sake bombs, and $5 Soju and Kloud beer.
The full food and bar menu can be found at fukushuconcepts.com.
OBON Sushi + Bar + Ramen is located downtown at 350 E. Congress St. #120. For more information on the location, hours, and full menus, visit fukushuconcepts.com.
This is a paid feature. Learn more about Tucson Foodie advertising options.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
