When I'm talking to my bartender friends and mention making cocktails, they all say some version of, "Wait what? You're bartending now?" The answer is "sorta."
The owners of Range Restaurant announced that they'll be closing at the end of the year after 12 years in operation. Let's talk about how important this restaurant was for the world of San Francisco cocktails. This little restaurant was a surprising nexus of talented bartenders. I've been making mental...
The history of the cocktail renaissance, colonial American drinking, a new edition of Shrubs, an herbalist's guide to bitters, a beginner's guide to drinking, some drinking science, and some bourbon recipes.
Decorative trash cans as ice buckets? Check. Bitters that hang from the ceiling rather than take up space on the bar shelf? Check.
I decided to interview one of the owners, Ryan Fitzgerald, on what he feels they did right and wrong, and what changed from initial plans, when opening San Francisco bar ABV.