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Absolut SF: The Deets

Here are the details on the Absolut SF flavors and campaign, from my story (no longer embargoed) in the SF Chroncle. It explains the seemingly random flavor choice and plans to work with artists and DJs for the launch. The story is here.

Every year since 2007, Absolut has released a limited-edition flavored vodka inspired by an American city. After New Orleans, Los Angeles, Boston, and Brooklyn - and much speculation on Facebook and Twitter - the brand will introduce Absolut SF on Wednesday.

The bottle, designed with a "freedom of expression" theme, features a cityscape on the front label and cartoon protest signs visible through the bottle with slogans like "Speak up!" and "Be Proud." The accompanying print advertising campaign offers additional cheeky slogans like "Free Love, Expensive Shoes" and "Diversity Now, Cocktails Tonight."

The flavors - grape, dragon fruit and papaya - were selected to represent the city by paying tribute to the Wine Country, and Asian and Latin cultures. Cocktails promoted with the flavor include the Absolut SF Foghorn (with the vodka plus grapefruit juice) and the Absolut SF Wild Parrot (with lychee liqueur, lime, cranberry juice and soda).

Typically, slight variations on the flavors of the Absolut city editions have become the next flavors in the permanent line. Absolut Brooklyn's red apple and ginger flavor preceded Absolut Orient Apple in green, red and yellow apple with ginger, for example. There will be about 150,000 bottles distributed, with a suggested retail price of $20.

Local artists are also involved in the campaign. Erik Otto's artwork will be featured on the brand's Facebook page, along with a downloadable early release of a single by DJ Miguel Migs from his album, "Outside the Skyline," due out this fall. Migs will also spin at the grand launch party June 16, for which San Francisco fashion designer and "Project Runway" alumnus Christopher Collins will be designing the staff T-shirts. Absolut has also pledged to donate $50,000 to Habitat for Humanity Greater San Francisco,.

Sarah Bessette, director of spirits public relations for Absolut's parent company Pernod Ricard USA, said San Francisco was a "logical next choice for our city series."

"Like its preceding cities, San Francisco is a key location for our consumers - whether they live there or aspire to visit. Known for its food, its drink and its culture - San Francisco's characteristics are all characteristics that are perfectly aligned with Absolut's DNA," she said.

Also, Absolut is sponsoring the Tales of the City musical playing at the A.C.T. I'm going to the gala premier event on Wednesday and will have my first taste of the new flavor there. Woot!

Suggested Absolut Vodka Flavors for San Francisco Neighborhoods

Like any city, San Francisco is made up of many unique neighborhoods with people who self-identify to those particular neighborhoods. As we know, Absolut vodka has chosen San Francisco for the next city edition of the vodka: Absolut SF, but do its flavors of grape, dragon berry, and papaya really express the flavors of the city?

I suppose it depends on which part of the city. Thus, I have created a list of: 

Suggested Absolut Vodka Flavors for San Francisco's Neighborhoods.

Absolut Mission: Guacamole and Roasted Coffee

Absolut Noe Valley: Baby Powder and New Car Smell

Absolut Sunset: Surf Wax and Sweet & Sour Chicken

Absolut Haight: Hemp and Incense

Absolut Castro: Banana and Latex

Absolut The Fillmore: Exhaust Fumes and Cigarettes

Absolut Pacific Heights: Fresh Baked Bread and Hedge Clippings

Absolut Presidio: Eucalyptus and Asphalt

Absolut Marina: Axe Body Spray and Peroxide

Absolut Richmond: (unflavored)

Absolut SOMA: Urine and Concrete

Absolut North Beach: Tomato Sauce and Brass Polish

 

Any other suggestions?

Absolut SF: A First Look

*Update* The full info on Absolut SF is here. 

The latest in the city series of Absolut Vodka is Absolut SF. The flavor is grape, dragon fruit, and papaya.  

(Photo: Russell Yip/SF Chronicle.)

I was given the exclusive to write this first ever announcement in the San Francisco Chronicle on Sunday May 29th, 2011. It was very hard to keep this secret, because I like sharing secrets. (It's not gossip; it's journalism.)

As you can see, the text of the story is embargoed for a  couple of days so if you want to know more you'll have to pick up the physical paper today or wait until the embargo is lifted. You can also buy a digital copy of the newspaper to read the story at this link. 

The official press release from Absolut will follow on Tuesday. 

In Which I Blather On About...

...cocktail snobs versus geeks, micro and macro trends in cocktails, what drinks win cocktail contests, why I'm not sick of speakeasies, and much, much more.

Read this interview with me on Mix Pour Sip.

Cocktail Menu: CBH Lounge and Bar at the Crescent Beverly Hills

The new cocktail menu at the CBH Lounge and Bar at the Crescent Hotel in Beverly Hills will roll out on June 2. The bar at the Crescent Hotel in Beverly Hills was called Boe from 2003 up until this year, when they renamed and retooled the bar and terrace and brought in a new food and beverage team. 

The Beverage Director for the bar and lounge is Joe Harworth. His bio:

Joe is Crescent Hotel’s Beverage Director and Head Bartender. He has crafted The Crescent’s  signature cocktail list as a collaboration with mentor Kevin Diedrich [of the Crescent San Francisco's Burritt Room].  They have elected to use influences and flavors from around the world while keeping things high flavor and fresh for sunny So Cal.

Originally from Dayton, Ohio, Joe began his career in food and beverage as a means to put himself through school.  He soon realized he had a true passion for mixology.   Since moving to Los Angeles, Joe has honed his talents at local hot spots such as Bar 210 at the Beverly Hills and at LA Live’s new Ritz Carlton & J.W. Marriott where he studied mixology under the close tutelage of Mr. David Nepove.In 2011 Joe joined the team at the Crescent Hotel as part of their renovation with a focus on delivering consistently excellent libations, a wry sense of humor and an inspirational happy hour.  Along with his extensive experience, he brings enthusiasm and a passion for artisanal hand crafted cocktails.  

And now the menu. 

COCKTAILS

Dark & Stormy
Black Rum, Lime Juice, Sugar & Ginger Beer

Treu Heat
Rum, Chartreuse, Lime Juice, Jalapeno Pepper, Agave Nectar & Blood Orange

Gin Lotus
Gin, St. Germain Elderflower Liqueur, Lemon Juice & Cucumber Infused Syrup

The Numbered Gin
Gin, Pimms no.1, Lemon Juice, Honey & Ginger Beer

Passion no. 9
Vodka, Campari, Passion Fruit, Lime & Vanilla

Market Cocktail
New & Inspired Each and Every Week

Vanilla Velvet
Vanilla Vodka, Velvet Falernum, Lime Juice, Orgeat, Egg White & Bitters 

Strawberry Sin
Vodka, Cointreau, Fresh Strawberry, Lime, Maple & Basil

Ohranj Thyme
Orange Vodka, Aperol, Lemon Lime Soda & Thyme

The Sazerac
Rye Whiskey, Absinthe, Lemon, Juice, Sugar & Orange Bitters

Ginger Julep
Bourbon, Apricot, Mint, Ginger, Bitters & Ginger Ale

5 Spiced Margarita
Silver Tequila, Lemon liqueor, Lime Juice, 5 Spices & Star Anise

Each specialty cocktail is made just for you and is $12
Seasonal Punchbowls Serve 4-6 and are $45

Cocktail Menu: Txoko in San Francisco

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.

London, Re-Revisited: Nightjar, Worship Street Whistling Shop, and Savoy

I was recently in London again, for two nights: one on either side of a trip to Tuscany with Bombaby Sapphire. In those two days I managed to visit the American Bar at the Savoy Hotel twice, Nightjar, and the brand new Worship Street Whistling Shop.

Ahoy, Savoy!

Yes, I was at the American Bar at the Savoy Hotel just one week before this visit. But that was during the daytime so it doesn't count or something. On my first night there, I stopped in for a drink at the Savoy's other bar, the Beaufort Bar [menu (PDF)]. There, there is a heavy emphasis on champagne and champagne cocktails. 

Then I hit the American Bar [menu (PDF)] for a Mezcal Daiquiri, a Negroni, and on the way back a Barrel-Aged Hanky Panky. The latter was the best barrel aged drink I've had so far. Erik Lorincz makes it with four different gins and four bittering agents. 

Worship Street Whistling Shop

The Worship Street Whistling Shop [menu (PDF)], which is both hard to say and to type, is an underground space that was formerly a wine bar. The space has lots of nice leather seating for groups, plus a couple of nooks that are being developed into theme areas. One of them holds a bathtub and the idea is to make it a little room dedicated to gin. Another room may eventually become a ship-themed space dedicated to rum. (The place had only been open a couple weeks so not everything is finished.)

Another small nook holds the laboratory, with two stills and other equipment used to make ingredients in the drinks. Those ingredients include "high pressure hydrosol", "exhaustion tonic", "chlorophyll bitters", and "walnut ketchup". 

Naturally, I chose a vinegar drink, made with whisky, honey and lavender shrub, lemon, and sage dust. Delicious. 

[Confidential to WSWS: Your menu lists some homemade items as WS². If I remember correctly, WS² = WSS. I think you want (WS)², which equals WSWS.]

Nightjar

Ever since I saw (and posted) their menu, I have dreamed about visiting Nightjar. And it turns out it's just a couple of blocks from (WS)². Barcrawl!

The place was dark and more densely fit with furniture than the last bar. And the drinks were way more elaborate. Each one came with a tiny bite of food of some sort or another, and most seemed to be fancily, fussily garnished. 

I had a couple drinks there, as you can see above. The one I hadn't started yet was garnished with mint, two kinds of berries, sugar, a spoon, and a golden straw. Unwieldy, but cool. It also came with a side of some sort of cocktail jelly. 

The other drink I can't remember (it was approaching four in the morning) but both were great. 

Once again, a great trip to London bars. Thanks to Erik, Ladislav, Nathan, Esther, Rich, Matthew, and all the other bartenders who took care of me.  

A Thousand Year Old Drunken Regret Letter

For my book club I read the book Foreign Devils on the Silk Road by Peter Hopkirk. It's about European explorers finding and raiding the artwork of abandonded and sand-buried cities along the silk road.

In a chapter on finding a hidden library of ancient scrolls at Tun-huang, the author notes (page 175) that they found "a thousand-year-old 'model' letter of apology in Chinese designed for inebriated guests to send to their hosts."

I think you'll find it's still useful today.

Here's the translation:

'Yesterday, having drunk too much, I was so intoxicated as to pass all bounds; but none of the rude and coarse language I used was uttered in a conscious state. The next morning, after hearing others speak on the subject, I realized what had happened, whereupon I was overwhelmed with confusion and ready to sink into the ground with shame...'

The letter adds that the writer will soon come to apologize in person for his transgression. A suitable reply for the outraged hosted is suggested, which Giles translates thus:

'Yesterday, Sir, while in your cups, you so far overstepped the observances of polite society as to forfeit the name of gentleman, and made me wish to have nothing more to do with you. But since you now express your shame and regret for what has occured, I would suggest that we meet again for a friendly talk...'

Sounds like something I've heard from a bartender or two in this millennium.