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Drinking Through the New Cocktail Menu at Tradition in San Francisco


John Codd, most recently at Gaspar, took over the bar program at Tradition across the street from Bourbon & Branch in San Francisco. 

His new menu that just launched plays up new flavors in the bar's house format: one drink for several American bar archetypes. To fill it out, there is a selection of barrel-washed spirits, specialty snacks (a Negroni fruit roll-up and Chartreuse-buttered popcorn), and punches.

 

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I first tried the Molecular cocktail. It is basically a gin collins, made with clarified lemon juice (Codd recently bought a centrifuge), sea water (saline), blue ice (ice made with butterfly pea flower tea), and juniper foam (made with egg white for now; plans are for soy lecithin in the future). 

 

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Next was the Scottish Pub, which is a whisky-amaro drink with smoky flavors, cinnamon syrup (which really brings it together), and edible silver - which doesn't come out so well in this image. 

 

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The Grand Hotel is a vodka drink with creme de noyaux, black pepper tincture, and champagne. It is embarrassingly delicious. 

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The Public House is another one of my favorite drinks on the menu, made with gin, rose, passion fruit syrup, lemon, vanilla, and egg whites. It's refreshing and fun. 

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The Exotic is their take on tiki, with rum, tea-infused gin, coconut cream, unripe pineapple, and a toasted banana garnish - a frozen slice of banana caramelized with a blowtorch.

 

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The Dive Bar evolved from the concept of a pineapple Michelada, but instead the beer is served as a shot on the side of a mezcal-forward drink with pineapple sorbet and Chartreuse. 

 

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The Parting Glass is a simple drink with whiskey, maple, lemon, and ginger, with a baked apple garnish. 

 

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The Big Easy is a Vieux Carre variation with rye, rum, Benedictine, vermouth, bitters, and sprayed-on edible gold, which is sprayed on both the base of the glass and on the cherry.

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The Negroni fruit roll-ups were also delicious and way better than the Campari fruit leather I made a few years ago. 

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So, get in there and try 'em all. 

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