cocktail menus Feed

From the folks at Range restaurant comes Third Rail, located in the Dogpatch area of San Francisco. The bar is scheduled to open in early December. "The thriving and revitalized Dogpatch area of San Francisco welcomes Range restaurant’s newest family member — Third Rail this December. The principals consist of Jeff Lyon, former bar manager at Range, and Phil West, Range’s owner and chef. Third Rail will focus on category-driven craft cocktails, local beers both on draught and in the bottle, and regional wines on tap. The design/build team from Paxton Gate has remodeled the former Retox Lounge space into... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Earlier this week during Toronto Cocktail Week at the Drake Hotel, Joaquin Simo of Pouring Ribbons and I gave a talk about lower-alcohol cocktails called Full Flavour, Lower Proof. I attempted to make the world's ugliest PowerPoint presentation to accompany the talk, and I think I did a pretty good job. If you'd like to experience the joy and eye-ache that was the presentation, click through the images below. Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Today's post is written by Lou Bustamante. Lou is a contributor to publications including the SF Chronicle, SF Weekly and Wine & Spirits. Just like classic cocktails endured their “dark ages,” low alcohol cocktails in San Francisco (and California) endured the era of saketinis, soju margaritas, and shochu cosmos. The way the liquor laws in the state work are that they allow a finite number of hard liquor licenses, but beer/wine licenses are much more readily available. In California it was hard not to think about low alcohol cocktails as a kind of compromise, like carob chips in cookies. But... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

The cocktail bar Bergerac will open this Saturday, but I had a small preview of some of the drinks on the menu courtesy of Russell Davis who is the mixology consultant on the project. Davis worked at Rio Grande, created the program at Ice Cream Bar, and is a guest expert on the television show Bar Rescue. The drinks at Bergerac are not all his creations, and he brought in some from Yael Stormborn (winner of last year's Speed Rack competition who recently relocated from LA) and possibly other members of the team that includes Alex Velez (recently relocated from... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Today's post is written by Lou Bustamante. Lou is a contributor to publications including the SF Chronicle, SF Weekly and Wine & Spirits. Walking into the new sleek and airy version of Ziryab in the Western Addition, a mere block away from the famous bar/restaurant Nopa, you might notice the absence of the hookahs, but you will certainly notice the bar. Bar manager Zachary Brian Taylor has created some seriously interesting cocktails based on Middle Eastern/Mediterranean ingredients that manage to not feel gimmicky. Here’s a glance at the menu: Ziryab Manhattan The Ziryab Manhattan ($10, date-infused rye, vermouth, lapsang souchang... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Bi-coastal bartender Dominic Venegas has put together the drink list for The Winslow in NYC, which opened last night. San Francisco residents will remember Venegas from his stints everywhere from Range to Bacar to Smuggler's Cove. In NYC, he also bartends at NoMad. I don't see the cocktail menu for The Winslow online, so here it is. Note the heavy emphasis on the Gin & Tonic (official drink of 2013!) and the Light Cocktails section. Gin & Tonic A selection of gins to be paired with fruit, spice, botanicals, and the perfect tonic to help showcase their characteristics. Ford’s Gin..................................................................10... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

La Urbana opens on September 4 in San Francisco. The restaurant and bar features a large mezcal bottle and cocktail selection by Bar Manager Lucas Ranzuglia. Here is the menu, subject to change. I see: "chile water capsule," "tortilla water," smoking volcano bowl, and chimolera-extracted citrus oils in the margarita. MEZCAL COCKTAILS Mezcal and Cacao 11 A refreshing cocktail based on Oaxacan cacao crafted in the bygone French style (rose water, lavender flowers, vanilla, orange peel & spices). Served in a highball with Mina Real Mezcal & crushed ice. Acapulco - Manila 11 Inspired by the commercial route between these... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Ziryab has long been one of those restaurants that stands out when you go past it on Divisadero Street in San Francisco, with a rock facade and front patio with hookah-topped tables. Well now they've given the place a renovation and have a full liquor license. They've brought on Zach Taylor (The Brixton, The Corner Store, Hog & Rocks) to do the drink menu and he's kept it in sync with the Middle Eastern theme of the food. We see: dates, arak, yogurt, coffee, and mint. I wonder if they'll start serving punch out of the hookas. The pipes would... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.