Last week I was treated to a tasting of the cocktail menu at Che Fico in San Francisco, a new restaurant that's all the hype right now- hours-long waits and no reservations available for months.
The cocktail menu was designed by Christopher Longoria. In most of the drinks, the spirit is listed last, which Longoria said is to promote people reading each listing rather than skipping through the menu based on the base spirits alone.
Likewise, the cocktails are not strongly booze-driven by generally lighter and designed to be food-friendly. Most drinks are earthy and/or herbaceous. It's a very solid menu, with not too many variations of classic cocktails.
As you can see from the pictures, there's not a ton of garnish. There's also not much citrus, surprisingly.
italicus rosolio, seedlip spice 94, jardesca california apertivo, soda
cappelletti, dry vermouth, prosecco [this drink makes use of kumquat refuse from pasty's cannoli production]
Cocktails (most $14)
dimmi, eau de vie, chile vodka
pineapple, long pepper, banana, cinnamon, cognac [it's a milk punch]
limoncello, strega, cardamaro, lime, black pepper, cachaca [pleasantly earthy and that garnish is dope]
dimmi, bruto americano, dry vermouth, cherry bitters, old tom gin [didn't try this one]
coriander curacao, herbs de provence bitters, citric acid, old tom gin [hard to see but garnished with a coriander blossom]
cocchi rosa, aquavit, thyme, oloroso, genever
WSR cabernet, sfumato, lemon, angostura bitters, rye [wine-forward and earthy]
cold brewed coffee, montenegro, sweet vermouth, absinthe, rum [creamy and delicious with a note of root beer from the absinthe]
CONCORD (N/A, $8)
concord grape, black pepper, cucumber, lime, soda
Nice work Christopher!