[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.
