Cocktail Menu: Jasper's Corner Tap in San Francisco
July 25, 2011
Opening Wednesday, July 27 is Jasper's Corner Tap, a beer-centric restaurant in the former Ponzu space not far from Bourbon & Branch in downtown San Francisco.
I've got a peek at the beverage menu. As you can see, there are drinks designed by bartenders Kevin Deidrich, Jacques Bezuidenhout, Allison Webber, and Brian MacGregor. Suddenly I'm looking forward to this place.
Click below for the menu.
Shandy Gaff 9
Trumer Pilsner, Fentiman’s Ginger Beer.
The Shandy Gaff originates in England and dates back to the late 19th century. In London slang for a pint of beer is a ‚shant of gatter‛. The locally made Trumer Pilsner has a great light, crisp, floral flavor that is paired with the sweet and spicy Fentiman’s ginger beer. Careful! This shandy goes down very easy. Served in a pilsner glass.
Wiessen Sour 11
Buffalo Trace Bourbon, lemon, orange marmalade, house orange bitters, topped with white beer.
Bourbon and Beer! Bartender Kevin Diedrich’s inspiration for this cocktail came from a trip to Munich. White beers, or ‚wheat‛ beers have a strong orange peel characteristic to them. Kevin paired the wheat beer flavor with what better spirit? Bourbon! The two flavors compliment each other in this refreshing summer beer cocktail.Served in a hi-ball.
Velvet 75 9
Guinness, gin, champagne.
Bartender Jacques Bezuidenhout combines two classics, the French 75 and the Black Velvet. At first glance the combination of Guinness and champagne can be a little scary, but the two surprisingly make a delicious cocktail. Served on a stem.
Belgium Sucker Punch 11
Duvel Belgium beer, Plymouth gin, lemon.
Bartender Allison Webber’s old Sous Chef at Gilt Club in Portland added a shot of gin to his shift beer one evening, which then became tradition. The shot of gin adds an herbal punch, which can sneak up on you! Served in a snifter.
Shibuya Shake 12
Beefeater 24 Gin, St. Germain Elderflower Liqueur, lemon, grapefruit, house orange bitters, egg white, shiso, Squirt.
Named after Shibuya Square, Tokyo’s busiest crossing intersection, bartender Kevin Diedrich has paired Beefeater 24 Gin that has Japanese Sencha infused into it with Asian herb, shiso. Shiso is a popular herb from the mint family. This concoction has a savory shiso balanced with citrus and grapefruit soda. Served in a hi-ball.
Bay Bridge Buck 11
Hangar One Buddha’s Hand Vodka, strawberries, orgeat, lime, ginger beer.
The Bay Bridge connects San Francisco and Alameda, where the Hangar One Distillery is located. This vodka is named after the Buddha’s hand lemon, which looks like a contorted hand. The zest of this special lemon is used to make this very floral flavored vodka. Bartender Kevin Diedrich uses strawberries straight from local farmers to mix a sweet and spicy ginger cocktail. Served in a Collins.
Soda Jerk 12
Partida Blanco, campari, lime, passion fruit, vanilla infused agave syrup, egg white, cream soda.
In the 19th century soda fountains were a great American tradition. ‚Soda Jerks‛ would mix thirsty imbibers fancy soda creations. Bar Keep, Kevin Diedrich turns back the clock using cream soda, to make this soda POP! Served in a Collins.
Lima Sour 11
Encanto Pisco, combier, maraschino, lemon, and house orange bitters.
Pisco is an un-aged grape brandy from South America. Pisco has always had a place in San Francisco bars dating back to the Gold Rush years with the Pisco Punch. Bartender Kevin Diedrich, carefully balances the Peruvian spirit with citrus and bitters to make for a sour, yet sweet cocktail. Served on a stem.
Flora Royale 12
Hendricks Gin, Dolin Bianco, rose syrup, lemon, lavender bitters and champagne.
Royales are cocktails made with either champagne or sparking wine. Barman Kevin Diedrich, carefully balances the floral notes of juniper, roses and lavender in this effervescent Royale. Served on a stem.
A Harlot’s Progress 11
Bols Genever, honey, peaches, lemon, St. George Absinthe.
Genever is considered the first style of gin and dates back to the late 17th century. Its light malty characteristic is paired with local market-fresh peaches and light absinthe rinse. Served on the rocks.
Blinking Devil 9
Bank’s Rum, maraschino, grapefruit, raspberry syrup
Kill-Devil was a term used for Rum by the British Navy. The sweet rum would leave soldiers with morning hangovers, thus being a Kill-devil. Barman, Kevin Diedrich, takes the classic Blinker cocktail and adds a healthy dose of Kill-Devil. Served on the rocks.
Queen’s Park Swizzle 10
Bacardi 8 Rum, lime, demerara, Angostura bitters, mint
Named after the Queen’s Park Hotel in Trinidad’s Port of Spain, native San Francisco son, Trader Vic, called this drink ‚the most delightful form of anesthesia given out today‛ We hope you agree! Served in a Collins.
Empress Bianca 10
Martini & Rossi Rosato Vermouth, Yellow Chartreuse, lemon, grapefruit bitters.
Bartender Brian MacGregor takes the classic Queen Elizabeth tail from the old school cocktail book, Café Royal, and mixes in the floral rose vermouth by Martini & Rossi. Served on a stem.
End of the Affair 11
Dry sherry, Hennessey Cognac, Rocky’s Bitters, honey, cream.
Bartender Allison Webber uses Sherry, a fortified wine from Spain, to create a delicious digestif cocktail. Tipple on this cocktail at the end of our meal. Served on a stem.
Anthol Brose #3 10
Famous Grouse scotch whiskey, Peychaud’s bitters, honey, cream.
Charles H. Baker Jr. was an author back in the late 1800’s that became famous for his cocktail books. His most famous work being the Gentlemen’s Companion. Served on a stem.
Beefeater Gin, Cynar, Green Chartreuse, Campari.
This sophisticated twist off the classic Tailspin cocktail replaces vermouth with the Italian aperitif, Cynar. Made with 13 different botanicals including artichoke, it makes for a complex cocktail. Served on a stem.
Grand Promenade 11
Templeton Rye, Laird’s Bonded Applejack, Benedictine, Yellow Chartreuse.
Jasper O’Farrell designed the ‚Grand Promenade‛ in San Francisco. This controversial diagonal street was later renamed Market Street. Bartender Kevin Diedrich mixes an Iowa based rye whiskey with apple brandy, Benedictine and the herbaceous Chartreuse. Served on the rocks.
Improved Manhattan 11
Wild Turkey Rye, house sweet vermouth, maraschino, Angostura Bitters, absinthe.
Bartender Kevin Diedrich took two of his favorite classic cocktails, The Manhattan and The Improved Whiskey Cocktail, combining for a boozy adaptation. A definite must for Manhattan and Old Fashion lovers alike. Served in a stem.
Pineapple Ginger Fizz 6
Fresh pressed pineapple, ginger syrup,lime and soda
Cranberry Cobbler 6
Cranberry, Grapefruit, Mint, and Ginger Beer
We’ve paired some of our favorite spirits with our favorite beers. Sip them, shoot them, enjoy them!
Trumer Pils andBols Genever Kopstootie 10
Blanche de Bruxelles andYamazaki 12yr Japanese Whiskey 10
Lagunitas IPA andBuffalo Trace Bourbon 10
Tecate Can andDel Maguey Vida Mezcal 7
Miller High Life andTempleton Rye 7
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