cocktail menus Feed

Dirty Habit is the horribly-named bar/restaurant in the former Fifth Floor Restaurant space in San Francisco. The interior, though, is sexy, with space-age lighting and a huge new patio. You will want to drink there. I had a preview of many of the drinks (sorry, no photos) and they seem pretty split between super-fruity-friendly and serious cocktails, and it's easy to tell which will be which when you read the menu. There are also barrel-aged and shareable drinks, served in fun vintage glassware - and one served in a lunch pail. Dirty Habit opens on May 1. Menu below subject... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


Kevin Dowell (formerly of Wo Hing General Store, Zero Zero, Rio Grande, Starlight Room, and many other places) has taken over the cocktail program at Mission restaurant and brunch epicenter Foreign Cinema, as well as at the casual bar Laszlo in the front of the building. That means 3 new cocktail menus: One for each venue and a third for brunch drinks. And they all launch tomorrow, January 4. Customers drink a lot of cocktails at both venues, but this venus and its clientele aren't on the cocktail snob circuit, so Dowell has made an effort to keep the drinks... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


The newest restaurant from the Daniel Patterson Group is located in San Francisco but named Alta CA. It should be in soft opening mode any day now. The bar manager for the cocktail program is Ashley Miller, most recently of Hakkasan and TRES before that. Miller has put together a drink program highlighting seasonality, which is nice to find in San Francisco again with most bars focusing on the brown, the bitter, and the stirred. Miller worked with the teams at Plum and Haven in the East Bay to extend what they do there: make all the liqueurs, bitters, syrups,... Read more →

Get Camper's Book: Tonic Water AKA G&T WTF.


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 →

Get Camper's Book: Tonic Water AKA G&T WTF.


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 →

Get Camper's Book: Tonic Water AKA G&T WTF.


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 →

Get Camper's Book: Tonic Water AKA G&T WTF.


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 →

Get Camper's Book: Tonic Water AKA G&T WTF.


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 →

Get Camper's Book: Tonic Water AKA G&T WTF.