[Editor’s note: The Parish sent us a press release and images with their new cocktails. It’s straight to the point without anything for me to cut out, so here it is in its full glory.]
The Parish has introduced their new Spring Sips, seasonal cocktails, in addition to their regular libations, designed for the shift into warmer weather, with a focus on fresh ingredients, balanced spirits and housemade elements.
The four-drink lineup reflects The Parish and their approach to building drinks: Familiar formats, built with intention and detail.
“This is the time of year when people want something lighter but still thoughtful,” said co-owner Steve Dunn. “We built these cocktails to feel refreshing without losing depth.”
Spring Sips includes:
This Little Number: Pisco Quebranta, Campari, fresh pineapple and lime juice, housemade raspberry syrup, $14
Mai Thai Me Up: Planteray 3 Star rum, Giffard orgeat, house-infused banana rum, fresh lime juice, passion fruit puree, demerara, Angostura bitters, $14
County Kerry Smash: Power’s Irish Whiskey, fresh mint, lemon, $14
Manzanita at Midnight: Suncliffe Gin, Cointreau, blackberry liqueur, peach puree, lemon juice, Angostura bitters, ginger ale, mint, $15. Manzanita at Midnight was recently recognized as a Tucson City of Gastronomy Cocktail Champion, highlighting the restaurant’s focus on balance, creativity and execution.
“We want guests to find something they immediately connect with,” said co-owner Bryce Zeagler. “At the same time, each drink has a level of care that reveals itself as you spend time with it.”
Spring Sips is now available during regular service at The Parish. For more information, visit theparishtucson.com. Follow us on social media, Facebook and Instagram.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
