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!
/LARC - Carla
Guinness does taste better in Ireland according to research conducted around the world by a few dedicated beer tasters.
/LARC - Carla
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?
/LARC: Carla
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!
/LARC - Carla
More places to go visit and check out! This provides profiles of some of the top bartenders in the Bay Area.
/LARC - Carla
Love the photos here - inspiring as we think about LARC vacations!
/LARC - Carla
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.
The Polestar
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
Orange peel
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.
Delish!
Nice cheat sheet for cocktail measurements. What does one lemon yield? How much is a jigger or a pony?
LARC Meeting #5: Champagne
Lady: Carla
Cocktail: The Ginger Sun
Recipe:
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.
Hey Rum fans, Rumdood.com is giving away a bottle each of Mount Gay Eclipse, Mount Gay Eclipse Silver, and Mount Gay Extra Old Rums, as well as a bottle of RumDood Falernum #2 for the best original recipe for a Rum Punch!
There have been requests for how I make my homemade grenadine (as used in The Robson with a twist), and it’s ridiculously simple: pomegranate juice and sugar.
Taking it a step further is Paul of The Cocktail Chronicles, who tries and compares two different processes for making grenadine at home.
