While I’d like a casual cocktail joint that allowed us to bring our hypothetical dog, it’s nice to know some places are open to bringing your pooch along. Of course, being a responsible dog owner is critical too!
Note that this list is far from comprehensive, but if you’re traveling, it presents a great list of places to go for beverages and fun. I love that for San Francisco the list includes everything from Zeitgeist to tonier joints. What is missing? How many have you been to?
So excited to see Manresa has gotten on the cocktail train! The food here is already divine and two years ago, LARC member Jenny and I celebrated our birthdays here. Perhaps we will make an official LARC outing to check out this spot!
For our May 2011 meeting, we decided to do college drinks, updated.
I chose to revisit the Fuzzy Navel, a sickeningly sweet concoction of peach schnapps and orange juice. This updated version cuts the sweet, and is slightly more balanced than the plastic cup o’sugar death.
3/4 oz. orange vodka (I used Grey Goose)
Several dashes Peach bitters (I used Fee Brothers)
1/4 to 1/2 oz. brown sugar simple syrup
I took the first three ingredients in a shaker, filled with about 3 - 4 ice cubes, vigorously shaking for 20 seconds. The orange peel was bent for aroma in the glass, and wiped across the bottom of the glass for flavor. The chilled vodka with bitters was then poured atop the peel.
Yesterday’s LARC meeting featured champagne as the main ingredient for our cocktails. I’d been on the search for a savory or spicy one and ended up creating my own, which I’ve dubbed the Ginger Sun.
1 part sun-dried tomato/ginger simple syrup
2 parts grapefruit vodka (ruby red was used in this case)
3 parts champagne
Shake simple syrup and vodka with ice. Pour into glass and top with champagne.
Although ungarnished, this could have be decorated with either candied ginger or a slice of grapefruit.
The flavor was refreshing and summery but not too heavy.
For the simple syrup, I did 1 cup of cane sugar and 1 cup water, with 7 sun-dried tomatoes (dried NOT in oil) and about a 2 inch piece of ginger cut into strips. I boiled those ingredients for about 10 minutes and let them cool for an hour before straining and bottling. Should keep for a few weeks and am looking for other savory cocktails to make.
My friend Heather C. started this project just a few days ago and it’s already catching a lot of attention. Her plan: neighborhood by neighborhood to hit up every bar in SF. In order to maintain at least some sanity, financial solvency & a moderately-healthy liver, she is omitting wine bars, nightclubs and lounges that primarily focus on food. The aim is watering holes, from swank to divey.
Savor the Summer through a Straw! Hands-on Cocktail Class by renowned bartender and author Scott Beattie and Lou Bustamante of Hangar One/St. George Spirits
Who: Scott Beattie, author of Artisanal Cocktails with Lou Bustamante, St. George Spirits/Hangar One When: Friday, August 14 5:30-7:30 pm What: Cocktail class and Book-signing by Scott; Spirits Discussion by Lou $40 per person includes hands-on class, 2 signature cocktails, hands-on instruction, snacks, and tastes from Lou. Book for sale for $25. Class limited to 40 participants. Buy tickets: https://www.brownpapertickets.com/event/76686 Where: San Francisco’s Landmark Ferry Building, in the CUESA Dacor Teaching kitchen located in the North Arcade
Bartender and author Scott Beattie will talk about seasonal cocktails and teach the group how to make 2 summer-time drinks from his book, the Blackberry Lick and the Westside Bellini. Instruction will include side recipes, garnish how-to, foams, and rim sugars and salts. Drinks will feature St. George/Hangar One spirits and fresh, seasonal fruit from the Ferry Plaza Farmers Market.
Each guest will have hands-on time with Scott and will get to explore the possibilities and complexities of making cocktails with heirloom tomatoes (think of it like taking the Bloody Mary to the next level). Lou Bustamante will be on hand to talk about the distilling process and products made by St. George/Hangar One. CUESA Market Chef Sarah Henkin will give a short demo on pickled garnishes for cocktails. Guests will enjoy the drinks they have learned to make. All profits after expenses for the class will generously be donated to CUESA.