Here is the starter menu for the new Basque-influenced restaurant in San Francisco Txoko, in the former Enrico's space in North Beach.
Picon Punch : Brinba Picon, Grenadine, Torres Brandy, Soda Water.
Caliente Sunrise: Serrano Pepper infused Herradura Silver, Grenadine, Charged OrangeJuice.
Rough and Tumble: Bols Genever, Dubonnet Rouge, Laird’s Apple Jack, Honey,Grapefruit Bitters.
Lemon Smash: Lemon, Mint, Rittenhouse Rye
Fatty Arbuckle: Bacon infused Elijah Craig 8yr, Verbena Simple, Tobacco Tincture.
Bridgetown Milano: Evan Williams Single Barrel, Fernet Branca, Velvet Falernum,Sweet Vermouth.
What, no patxaran?
The cocktail menu was created by Jason Brown. His bio:
Jason Brown will serve as Bar Manager at Txoko and has worked as a Mixologist and as a Bar Manager at various notable restaurants including Michael Mina, theFairmont Hotel (Boston) and Kokkari Estiatorio. Brown credits his signature style to his vast knowledge of classic and crafted cocktails, passion for mixology as well as his deep respect for the ingredients and techniques involved. Samplings of Txoko’s cocktails include Basque Picon Punch (a refreshing soda-based cocktail, popular in the Basque), a Ruff and Tumble, and Bridgetown Milano among others.
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