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Cocktail Menu: Sycamore Den in San Diego

IMG_5898Sycamore Den opened in May in San Diego with bartender Eric Johnson (depending on who you know, not that Eric Johnson) at the helm of the cocktail program. According to the release, "Johnson hails from Spokane, Washington and has been bartending for more than 11 years from coast to coast. He has trained under Sam Ross (Milk & Honey NYC and Atta Boy) and Phil Ward (Mayahuel). In less than five years in San Diego, he has helped open some of the city's most notable dining and imbibing establishments, including Craft and Commerce, El Dorado Cocktail Lounge, West Coast Tavern and Noble Experiment. Johnson will oversee the cocktail program focusing on contemporary preparation of the classics at Sycamore Den."




Here's the list: 

Shipwrecked: Mezcal, Fernet-Branca, Italian Vermouth, Curacao, Mole Bitters.

Flannel Mouth: Gin, Apertif Wine, Aperol, Cucumber, Angostura Bitters.

Monk Improved: Rye, Maraschino, Green Chartreuse, Peychaud’s & Angostura Bitters, Lemon Zest.

Jalisco Scout: Reposado Tequila, Curacao, Angostura Bitters, Orange Zest.

Wolf Ticket: Whiskey, Orchard Peach, Lemon, Simple Syrup, Angostura Bitters, Lemon Zest.

Hardly Wallbanger: Vodka, Galliano, OJ, Lemon, Vanilla, Soda.

Fiddler’s Collins: Irish Whiskey, St. Germain, Lemon, Orange Bitters, Soda.

Garden & Gun: Gin, Jack Rudy, Lime, Celery Bitters, Soda.

Swiss Bank: Rum, Lime, Pineapple, Cane, Absinthe.

Dusty Bottoms: Tequila, Lime, Simple Syrup, Cholula, Cayenne Pepper & Salt Celery Bitters.

Eskimo: Suze, Apertif Wine, Soda.

Livewrong: Gin, Aperol, Orgeat, Lemon, Egg White, Soda.

Dovetail Julep: Gin, Cognac, Peach Bitters, Mint, Absinthe.