Swizzlefish, Kingfisher
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F T ER MOR E than 20 years of consistent high quality food, impeccable service, and a strong domestic wine list, Kingfisher Bar and Grill has become one of our strongest and most decorated institutions of food and drink in Tucson. Their long line of charismatic bartenders has been an important part of that continued success. Although I would wager that nine out of every 10 drinks coming out of the service well are wine, why not discuss one of their simple, impressive, and concise cocktails: the Swizzlefish. Mostly a Rum swizzle played fairly straight, the cocktail is simply this: Rum, Velvet Falernum, cinnamon syrup, Angostura bitters, and lime juice. Molasses-driven spirit, baking spice, citrus, and a touch of sweetness are the dignifi ed building blocks of a classic tiki drink that many too quickly overlook in lieu of something more bourgeois. Before the oysters, before the Muscadet, before you have to impress your guests—order a Swizzlefish.
146 January/February 2016
Black Iron India Pale Ale, Grand Canyon Brewing Co.
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Williams, Grand Canyon Brewing Company’s Black Iron India Pale Ale is a reasonably priced can of beer. It leans heavily on the richness and nuttiness gained through the addition of Maris Otter malts in the fermentation. Centennial and Columbus hops make themselves present in the floral and reserved citrus bitterness but aren’t as loud as those found in Pacific Northwest-inspired Arizona IPAs. It has a fairly weighty mouthfeel, pleasant nuttiness in both the nose and palate, and an unmistakable British Pale nostalgia that sings throughout the beer. Another great can to add to the arsenal of Arizona’s maturing beer scene. OCATED IN
2013 Rune Vineyards Viognier
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UNE V INEYARDS are the upand-comers within the perennially up and coming Arizona wine industry. Although there are many competitors, most of whom have more funding, this new label has a lot going for it. The 2013 Viognier, sourced from Pillsbury Vineyard in Cochise County, splits its points of interest between the Rhone varietal’s always compelling Arizona aromatic expression and the decisions made in the winemaking process. The inclusion of wild yeast into the fermentation process (in concert with a selection of commercial yeasts) allows the Viognier to become even more a product of its own terroir. A touch of neutral oak adds a tinge of color, helping emphasize the honey on the nose. In the mouth, the wine is full-throated and lengthily driven by stone fruits. This wine is perfect to drink as the opening toast of a family holiday gathering in Baja Arizona.
Bryan Eichhorst is a native Tucsonan, dedicated evangelist of Oaxacan mescal, and the beverage director at Penca.