NIGHTLIFE

Rockin’ the Bar at Surly Wench Pub

by Kelly Lewis

Jasmine Pierce, a lead bartender at Surly Wench Pub, is one lucky lady.

“I live kind of a charmed life,” Pierce said. “I’ve designed my life so that I’m able to do what I want, when I want, and I love it.”

When she’s not working the bar at Surly Wench Pub, 424 N. 4th Ave., Pierce is a local landlord, a dog owner, a sister to five and a friend to many. Originally from Tucson, Pierce, 32, started bartending at 19 after a move to New York City. When the weather got to be too cold, she came back to Tucson and sauntered into the Surly Wench Pub.

“I said, ‘Hi, I’m Jasmine. I see you’ve named a bar after me, so I guess you should probably hire me,’ and that was it,” Pierce said. “We’re a tight knit crew here. I love coming to work because it’s not even like coming to work; I get to hang out with my family that I work with and regulars who are friends. I just kind of feel blessed with everything in my life.”

From punk rock nights to Black Cherry Burlesque shows, there’s something happening at Surly Wench Pub almost every night of the week, which Pierce says helps to keep things interesting. The crowd is diverse but fun, and their late night cash-only kitchen serves classic bar food—burgers, nachos and wings—until the wee hours.

The food is good, Pierce said, so good that you can find her at Surly Wench Pub even when she’s not working, eating and joking with whoever is behind the bar. But the best part about working at Surly Wench Pub, Pierce says, is that her customers are very respectful…for the most part.

“Walking in here is like walking into our living room,” Pierce said. “We want you to have a good time, but we also want everyone else to have a good time, so if you come in here with your douchebaggery and a bad attitude, it’s not going to fly. Be respectful of us, and this place and you will love this bar.”

On Trends in Mixology: “The trends are always kind of the same. I think there are a lot more orders for classic cocktails now. It has gone back to speakeasy style, but I feel like it’s always been there. I love, love, love making classic cocktails: Old Fashioneds, Martinis, Manhattans… I can make the sh*t out of some classic cocktails.”

Favorite Ingredients: “Jameson, Jameson and Jameson. It has the most amazing flavor and it’s just kind of perfect all of the time. I am loyal to my whiskey. If I’m out drinking, it’s Jameson or nothing—I’ll switch to vodka.”

Jameson Kamikaze 
1-1/2 oz. Jameson
1/2 oz. Triple Sec
Splash of Sweet and Sour
1 lemon, freshly squeezed
Shake, strain and serve. Party in your mouth!

For more information, visit SurlyWenchPub.com or call 882-0009. 

A Happy Hour Hit

Downtown Kitchen and Cocktails

By Kelly Lewis

Janos Wilder’s Downtown Kitchen Cocktails is known for producing innovative cuisine, but Joe Cesar, one of their lead bartenders, has likewise been recognized for creativity in cocktailing.

In 2008, Cesar was selected by a brand ambassador for Grand Marnier as one of the top 100 bartenders in the country.

“I’ve worked in nightclubs, in hotels, in restaurants, you name it,” Cesar said. “But that was kind of my crowning moment. I got to be with the top mixologists in the country, the top sommeliers, the top bartenders, and I saw how the industry is changing.”

Cesar has over 30 years of bartending experience throughout Arizona and California, but his career started right here in downtown Tucson, back in 1979, at Bananas Disco at the Ramada Inn. After a few more bartending gigs and a University of Arizona degree, Cesar moved to California for a bit, where he worked in the film industry and bartended in nightclubs.

When Wilder opened up Downtown Kitchen Cocktails in October of 2010, Cesar saw it as a great opportunity to start working downtown again, and was hired on to help launch the bar.

“We really worked at finding a symbiosis within the bar, by pairing drinks with what helps to bring out the flavors of the food,” said Wilder. “That was really important to us when we began working on our signature drink menu.”

Some of their best selling items include the “Parisian Summer” with Tanqueray, fresh lemon, St. Germaine, homemade hibiscus syrup, Peychaud’s bitters and tonic, and the South Six, (listed below).
“90 percent of what I make in any shift are signature cocktails,” Cesar said. “We really bring it all together with the food and the cocktails.”

With an awesome happy hour from 4 to 6 p.m. and a diverse crowd of regulars, Cesar said he’s happy to be working at Downtown Kitchen Cocktails. Especially since, well, its downtown.

“I started out downtown, and I love being back downtown again,” Cesar said. “I think some of the best bartenders are downtown, and the customers who seem to have a better grip on what’s going on in the cocktail industry are also downtown.”

On Trends in Mixology: “As an industry, I think we’re becoming more creative. We’re using fresh ingredients, and really, anything goes. There are no bad ideas and anything you can dream up can become a cocktail. At this bar, we’re fat washing bourbon with bacon, we’re using ingredients like cardamom and hibiscus. There are no bad ideas. There are bad cocktails, but there are no bad ideas.”

Favorite Ingredients: “Liquor-wise, I love using gin because of all of the botanicals in it. Vodkas are virtually tasteless and although it’s really popular, it’s not my preferred liquor. Gin is just so diverse. It has so many botanicals in it, and gins vary, from Tanqueray No. 10 which has citrus notes in it, to Hendrick’s, which has elements of rose. I just think gin makes a great base.”

South Six
2 oz. Hendrick’s Gin
1/2 oz. St. Germain
1/2 oz. Lemon juice
1/2 oz. Cardamom syrup
2 large basil leaves
2 slices cucumber
Homemade Ginger Beer

Muddle the basil and cucumber in a shaker. Add fresh lemon juice, cardamom syrup, gin and St. Germain. Shake vigorously. Pour over ice in a bucket glass and add a splash of ginger beer on the top.

For more information, visit DowntownKitchen.com.

Tucson’s First Beer Cup

EVENT – September 21, 7-10pm
Following the success of the sold out summer beer tastings and dinners, Hotel Congress debuts the first annual Born & Brewed: Tucson’s Beer Cup to celebrate Tucson’s best barley & hops!

Local breweries will go “head to head” to win the people’s choice vote for best brew in Tucson.  Nimbus, Borderlands, Dragoon, Thunder Canyon, Barrio and 1702 will bring two of their best beers for the public to sample.  The public decides who wins “Tucson’s Best Beer.”  Winners will receive a handle in the Tap Room at Hotel Congress for a year, plus a giant trophy to display until it’s passed on to next year’s winner. In addition to the beers, plenty of gourmet beer snacks will be on hand (complimentary and some for purchase) to nosh; plus country rock tunes to keep the party going. Tickets available online at www.hotelcongress.com or at the Hotel Congress front desk.