It’s a new year and a new menu at Tough Luck Club, celebrating its second anniversary.
The “Dedication/Disclaimer” in the beginning of the menu sets the vibe:
“The theme of this menu is tough luck, heartbreak and disaster. The world can be a bleak, cruel place and we figure the best response is laughter. In the spirit of Tough Luck Club, don’t take it too seriously and have some fun tonight. After all, things could be worse.“
The Upside Downer features a savory combination celery dry gin, gentian apertif, mirepoix shrub, lemon juice, salt, and mineral water.
2 Years & 4 Divorces goes a little more obscure with grappa, nutmeg syrup, pomegranate juice, and brut sparkling wine.
Page 9, titled “Dead to Us But Not Forgotten,” features cocktails from TLC alumnus who work in different bars now.
Classic Me -Vs- Classic Them by Michael Walsh, who now works at Owls Club, features Alsatian ginger liqueur, ancho chile liqueur, blanc vermouth, and orange juice.
Can’t Never Go Home Again by Karl Goranowski features black pepper gin, yellow Chartreuse, pineapple gum syrup, iced black tea, and pineapple juice.
The 2016 Cocktail by Connor Mansager, who now works at Welcome Diner, features absinthe, orgeat, creosote tincture, and mineral water.
Lastly, TLC still has a private barrel of cask-strength Whiskey Del Bac Dorado, bottled for them exclusively by Hamilton Distillers. Have some in a cocktail or on the rocks for $12.
Tough Luck Club is located in the basement of Reilly Craft Pizza & Drink at 101 E. Pennington and opens daily at 5 p.m. For more information, visit reillypizza.com.
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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.
