This is probably a record for a Tucson restaurant: A month and a couple days after opening, Saint House Rum Bar downtown is being featured in a national magazine.
Esquire magazine asked Saint House bar manager Karl Goranowski to share a recipe for a cocktail that included honey as a sweetener for the issue that went online today. It's National Honey Month, after all, and what better way to fete the nectar of the bees than through the art of cocktailing?
Goranowski gave them his recipe for "53 for the S.P." — the name honors a patron whose recently deceased father clocked in 53 years for Southern Pacific — which uses Appleton Estate White Rum. The drink isn't on Saint House's menu, but you can order it.
If you're a fan of honey drinks, Saint House uses it on the Airmail, which uses Angostura 5 Year Aged Rum, lemon juice, honey syrup and dry sparkling wine to create something akin to a champagne cocktail.
Saint Bar Rum House, which serves a Caribbean-influenced menu, is open daily from 11 a.m. to midnight; it's open until 2 a.m. Fridays and Saturdays.