I decided to interview one of the owners, Ryan Fitzgerald, on what he feels they did right and wrong, and what changed from initial plans, when opening San Francisco bar ABV.
The San Francisco temporary bar TSK/TSK, which will sometime this year be reincarnated as Horsefeather, featured several alcoholic slushies on its menu. Slushmaster Mitchell Lagneaux said he was often asked for his advice on how to make them delicious, and rather than writing the same advice over and over he thought he'd point them to this post on Alcademics instead.
Advanced packing tips for sharp objects and liquids from bartenders who travel a ton.
I went to the new Bon Marche and drank all the dranks.
I helped judge a cocktail competition with Tullamore D.E.W. and the winner gets sent to Ireland!
For this project they've brought on Nicolas Torres, who is also in charge of the cocktail program at Lazy Bear (read about the drinks here) and also pulls shifts at The Hideout at Dalva. Torres invited me in to try the drinks, so I said yes.
An interview with Tom Walker, last year's Bacardi Legacy winner.
The menu is broken down into sections for cocktails made with cognac (8), armagnac (6), calvados (6), American brandy (8), pisco (6), and eau de vie and grappa (6).