Goji Sun at Bourbon Steak San Francisco

Earlier this month I went to a family celebration at Bourbon Steak in the Westin St. Francis Hotel in Union Square in San Francisco.  I couldn't think of a better to way to celebrate than to have a tequila cocktail.  The Goji Sun is a masterfully crafted with "Don Julio Blanco, Fair Goji Liquor, Fee Borothers Plum Bitters, Pineapple Gomme, Lemon Juice.  Shaken served over crushed ice and lemon wheels."

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Tipsy Tea, Tipsy Pig

For a city that's known for it's micro-climates, the weather this week in San Francisco has been sunny and mild throughout the entire city. I was lucky enough for lunch today to get a seat at Tipsy Pig's outdoor dining area. On a mild day like today, I couldn't think of ordering any other cocktail on their menu than The Tipsy Tea. It's basically an Arnold Palmer (lemonade/iced tea) sweetened with apricot riesling jam and spiked with vodka. The iced tea cocktail gets better as you sip away since the apricot riesling jam settles on the bottom. I'm now ready for the weekend! Happy Friday All!

Restaurant Specifics
Full Bar
Lunch Wed-Sunday, Dinner 7 nights a week
http://thetipsypigsf.com/

Other drinks:
The Chipotle Margarita

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Agave Spritzer

When I saw on Twitter earlier this week, that the Cocktail of the Day at Michael Mina in San Francisco was the Agave Spritz I was disappointed that I wasn't going to be able to try it.  I was overjoyed today when I saw that the restaurant had extended their Cocktail of the Day concept to Cocktail of the Week during their happy hour.  I rearranged my late afternoon schedule to make sure I could taste the Agave Spritz.  The mixture of the with Tequila, Agave, Cherry Heering Liquer, Ginger Beer and fresh lime juice instantly renewed my state of mind.  I can't wait to try other Cocktails of the Week at Michael Mina.  For $6 during their Happy Hour, it's one of the best cocktail values in San Francisco.

Restaurant Specifics
Happy Hour
Weekday Lunch and Dinner 7 nights a week
http://michaelmina.net/restaurants/locations/mmsf.php

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Basil Supreme

The cocktail menu at Farina in San Francisco's Mission District is divided into two categories:  Classic Italian and Modern Italian. Today I decided on Modern Italian. The Basil Supreme first catches your attention with it's vibrant green color. The aromatic basil and vitamin rich cucumber not only lend their colors to the drink, but the refreshing scent and the sliver of cucumber tempt you to taste the cocktail right away. If you want to go all out for a green colored meal, this drink is a perfect pairing with Farina's Award Winning mandilli pesto. The Stoli vodka, basil, fresh cucumber, Martini & Rosso, dry vermouth and simple syrup combine to energize you from a hard day at work. I may need to celebrate the next St. Patrick's Day here for the perfect green colored meal of the Basil Supreme and the Mandilli pesto.

Restaurant Specifics
Full Bar
Sunday brunch and dinner 7 days a week
http://www.farina-foods.com/intro.php?url=restaurants

Other Farina drinks
Scorpione

Pescapolitana
Proibito

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Hot Lips

I got a call from a friend today at 3:30 to meet somewhere for happy hour in San Francisco.  I let my fingers do the walking and chose Coco500 in the SOMA district. Coco500 has a $5 Happy Hour for happy hour cocktails, appetizers and wine during the work week from 4pm-6pm. We had to wait to get in at 4pm because we were a tad early.

I first ordered a cocktail on the happy hour. I enjoyed it. But when I saw the bartender cutting a red hot pepper for another customer's order, I knew that I was missing out on something special. Elaine, the bartender, said the drink she made was no longer on the menu and called Hot Lips. This cocktail is my kind of cocktail with tequila, fresno chiles, ginger syrup and cilantro. When she gave me the drink, she said "Here it is, complete with lips." The heat in this drink is smooth, earthy and consistent. It's the perfect after work cocktail to reenergize you. If you like tequila drinks with heat, this drink is for you. Just ask for Hot Lips and any of the bartenders at Coco500 should be able to make it for you.

Restaurant Specifics
Full Bar
Lunch and Dinner Mon - Fri, Dinner only Sat
http://coco500.com/

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La Fresa Fresca

Spruce's La Fresa Fresca gets straight to the point with it's name. With Arta Blanco (tequila), strawberry, basil, lemon, lime, agave nectar and black pepper, what else would you name this refreshing strawberry cocktail? Although I started my meal at Spruce with this drink, I can also imagine having this drink as my dessert. When you are looking for a tequila based non-margarita style drink, La Fresa Fresca is for you.

Restaurant specifics
Full Bar
Weekday lunch, dinner 7 nights a week
http://www.sprucesf.com/

Other Spruce drinks
Pharoah's Gold
Hierba Dulce
The Bitter Truth

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Anejo Sour

Today's lunch at the Presidio Social Club in the Presidio National Park in San Francisco was all about surprises.  On this sunny Fall day in the Presidio National Park in San Francisco the hostess asked if I wanted to sit outside.  Even though I've been to PSC several times over the years, I never knew they had an outdoor dining space.  What a pleasant surprise on this sunny day.

The next surprise was a new dish on their menu, the Roasted Calamari.  Served in searing hot cast iron skillet, the calamari sits atop broken savory spicy noodles.  The noodles remind me of fideo.

The final surprise, the Anejo Sour in the Light and Lively section of the PSC's cocktail menu.  It's a cocktail with the main focus on the anejo tequila, and with lemon, sugar, and egg white.  Sometimes when you have a cocktail you don't taste the main spirit.  This is NOT the case with PSC's Anejo Sour.  If you want to taste the tequila in your drink, PSC's Anejo Sour is for you.  I can't wait to return to try one of the other cocktails in the Barrel Aged, On the Rock or Served Up categories.

Restaurant Specifics
Lunch and Dinner service 7 days a week
Full Bar

http://presidiosocialclub.com/

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Halloween Orange Blossom

I decided to get into the holiday spirit last week and ordered the Halloween Orange Blossom at Osha Thai on Union Street in San Francisco.  I don't recall ever drinking calpico before, so I gave this drink with Absolut Citron, calpico, lime and orange juice a try.  If you are like me and don't know what calpico is, per the product website it's "a non-carbonated beverage made from high quality nonfat milk and lactobacilli with a sweet and tangy taste."  I love the orange and black sugared rim against the mirrored backdrop in the techno lounge.  With the colors, this cocktail could also have been named for the San Francisco Giants.  Head over to Osha Thai for this drink before the Halloween season passes.  You may also want to head there on a Tuesday for Tipsy Tuesdays when the specialty cocktails are $6 from 11AM to midnight

Restaurant Specifics
Open Daily 11AM - midnight
Happy Hour Sun - Thur 2pm - 8pm
http://www.oshathai.com/5/

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Pisco Brulee

Reed and Greenough in San Francisco is a stylish new cocktail lounge with an old world backdrop in the Marina.  Just like the new space, the Pisco Brulee is a modern twist on an old classic.

I would normally overlook a pisco sour on any cocktail menu unless I was at a Peruvian restaurant.  The Pisco Brulee at Reed and Greenough caught my attention with it's torched adaptation on the classic pisco sour.  It's so much fun to see the bartenders make this drink which per the cocktail menu has "The Machuu Pisco, sugar, egg white, and lemon juice, bruleed top with Aged Rum and Angostorra Bitters".  You will find yourself ordering another just to see another drink get "bruleed"again.  With the strike of the match with one hand and the torch on the other, a Pisco Brulee is born.  The cocktail experience has grown from the shaking, stirring, muddling, to incorporating more culinary techniques, such as the brulee in this case.  The cocktail culture just keeps getting better.  I can't wait to go back to Reed and Greenough for another new cocktail experience.

Bar Specifics
Mon-Sunday 5pm-2am
Full Bar
https://www.facebook.com/ReedGreenough?sk=info

How the brulee is done:

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Zombie

The Zombie cocktail at Cafe des Amis in San Francisco packs a punch with Brugal Anejo Rum, Lemon Hart '151', pineapple, guava, lime and a cinnamon-cardamom tincture.  I also love how the cocktail menu also provides you with a nice short story to go along with each cocktail.  Per the Cafe des Amis menu, "Invented by Donn Beach of Hollywood's Don the Beachcomber restaurant, the Zombie first appeared in the late 1930's.  Cocktail lore has it that Beach concocted it one afternoon for a friend who had dropped by his restaurant before flying to San Francisco.  The friend left after consuming three of them.  He returned several days later to complain that he had been turned into a zombie for his entire trip."  I can definitely imagine if one were to consume one too many of this cocktail one would turn into the walking dead the next day.

The entertaining cocktail menu at Cafe des Amis was a nice surprise!  I'll be back to try out more on the menu.

Restaurant Specifics
Lunch and dinner seven days a week
Happy Hour 3-7
http://cafedesamissf.com/

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Voodoo Child

I am still under the spell of the Voodoo Child at Cotogna in San Francisco.  The Jamaican and Haitain Rums, Elderflower, Grapefruit and Chili Potion mesmerize you with sweet melodies and tempt you with the potent heat of the chili potion.  The slow heat first starts in your mouth and slowly over the course of drinking your lips start to tingle from the potion working it's magic.  You can't stop, you want more.  The voodoo magic has cast it's spell on me and I will undoubtedly return for more.  Do I workship this drink?  Perhaps.  But I definitely worship the cocktail.

Restaurant Specifics
Full Bar
Weekday lunch, Saturday brunch, dinner 7 days a week
http://www.cotognasf.com/

Other Cotogna drinks
Strait Breeze
Vodoo Child
Viceroy
Valentino
All Summer Long
La Capilla
Crystal Beach

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Whore's Bath

I just read in SF Eater that Azul is now closed and being replaced by a new Southern Style restuarant.  How could I have missed the headlines on this over the summer?

Azul was located in a tiny alley called Tillman Place near Union Square in San Francisco.  This was one of my favorite places to go for Happy Hours when I found myself in the Union Square neighborhood on weekday afternoons.  They divided their cocktails into three fun categories:  Cocktails to Dance With, Cocktails to Contemplate and Old Familiar Friends.  I chose a drink from the Cocktails to Contemplate menu and definitely felt the internal struggle of "Should I really order a drink called Whore's Bath?".  The cocktail menu is such a fun read.  The description for the Whore's Bath is "Paying homage to the fact that there was a secret brothel in this very building we bring you:  42 Below Manuka Honey Vodka, Ume-Shu plum wine, Fresh Lemon and Pear Liquor.  Garnished lavishly with Dehydrated and Shaved Pickled Ginger Black Hawaiian Lava salt and babies breathe."

I loved the concept in this place and contemplated hosting a party here.  But alas, they have now closed.  Hope the former bartender/bar program manager/cocktail menu writer shows up in a new location soon.  

Restaurant Specifics
Now Closed

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Pharoah's Gold

It's been over two years since I've dined at Spruce. I forgot how stunning the restaurant is when you walk in. When you check-in with the maitre'd straight through the double doors you have the bar area with the liquor bottle display in the large frame to the right, the dining area with the lush velvet couches along the dark wall to your left, and the high ceilings with the skylight. I ended my delicious lunch of heirloom tomata burrata salad and a yellowtail nicoise salad with the Pharoah's Gold. I've been feeling under the weather the last couple of days and this cocktail with brandy, canton ginger, chamomile, honey, lemon, and cinnamon-cardamom tincture seemed like a possible cure. What's a tincture? Per Merriam-Webster, a solution of a medicinal substance in an alcoholic solvent". This iced chamomile tea cocktail is just what the doctor ordered.

Restaurant specifics
Weekday lunch and dinner
Full Bar
http://www.sprucesf.com/
Pharoah's Gold, $10

Other Spruce drinks
La Fresa Fresca
The Bitter Truth
Hierba Dulce

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French Champagne Cocktail

The French Champagne Cocktail at Chez Spencer not only stimulates your taste buds but it's also grabs your attention with it's presentation with the combination of peaches, lemon, champagne and sugared rim.  It's a perfect way to start an evening.

Full Bar
http://chezspencer.net/home.php

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Torisian Heat

When Zero Zero opened in San Francisco last year, my favorite cocktail was the High Smolder. The High Smolder is no longer on the cocktail menu and seems to be replaced by it's cousin, the Torisian Heat. Both drinks share the similarities of tequila (Reposada for the Torosian Heat), stone fruit-jalapeno marmalade (apricot in the High Smolder), lime juice and pineapple gum which combine to spice you up with a balance of heat from the jalapeno and underlying sweetness from the marmalade and pineapple gum.  I can't wait to go back to try some of the other new cocktails on the menu.

Restaurant specifics
Located in SOMA on 826 Folsom between 4th and 5th
Service - Weekend brunch, weekday lunch and dinner seven nights a week
Full Bar
http://www.zerozerosf.com

Cocktail recipe per the I love it Spicy Zero Zero Video, https://vimeo.com/46504801
2 oz Tres Agaves tequila
3/4 oz Pineapple gum
3/4 oz fresh lime juice
Nice heaping of Stone Fruit-Jalapeno Marmalade
Spiced Tincture

Ice it down, pour into glass

Stone Fruit-Jalapeno Marmalade Recipe:
- 6lbs mixed stone fruit (nectarines, peaches) (and they have to be the good stuff, like ours from Tory Farms!)
- 2 bay leaves
- 2oz sliced jalapeno
- 8oz brown sugar
- 1Tbs pectin (mixed with sugar)
1. Place mixture in a stock pot
2. Cook slowly on low for about 45 minutes
3. Strain through food mill
4. Chill in fridge

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Toco Toucan turns Twenty-Five

I am usually not a gin drinker probably from a night of one too many gin and tonics in college.  But I ended up ordering from the specialty Nolet Gin cocktail list at the Clock Bar at the Westin St. Francis this summer.  The Michael Mina restaurants had their bartenders competing for the best Nolet Gin Cocktail from April 2011 to July 2011.  Of the four cocktails on the list, the cocktail named Toco Toucan turns Twenty-Five created by Suzanne Miller intrigued me just from the name alone.  So even though the cocktail was gin based, the other ingredients of sweetened coconut milk, orange flower water, and fresh orange juice were tempting me.  Then I imagined the drink served in a sherry glass with toasted coconut.  Even though this drink was gin based, I just had to have this drink.  All around from the name, to the presentation to the taste, this drink is a winner.

I just realized, this drink convinced me to try other gin based cocktails over the summer.  Now I wonder if it was the gin or the entire experience.  Just to make sure, I should walk into the Clock Bar soon to see if they can make this cocktail again.

I wonder which cocktail won?  Here's a link to the Michael Mina website with all the cocktails in the competition, the recipes and perhaps soon the winner:  http://michaelmina.net/beyond/lets-drink.php

The recipe per the Michael Mina website follows.

Toco Toucan Turns 25

By Suzanne Miller

Ingredients:

• 1 and 1/2 oz Nolet's Silver Dry Gin
• 1 oz sweetened coconut milk
• 3/4 oz orange juice
• 4 dashes orange flower water

Rub lemon wedge over the outside of a sherry tasting glass, halfway down the glass. Rim the glass with toasted coconut. Shake all ingredients lightly over ice for six seconds. Double-strain into the coconut-rimmed tasting glass.

http://michaelmina.net/restaurants/locations/cbsf.php

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Federico and Giulietta

I have been wanting to go to 54 Mint in San Francisco's Mint Plaza since its opened. Unfortunately, the timing just never worked out.  When a friend mentioned that they wanted to meet near Westfield mall for lunch the other day, I took advantage of the opportunity and booked a table at 54 Mint.  We grabbed an outside seat since it's now summer in San Francisco (in the 80's downtown).  I was disappointed when the server said that they didn't have a cocktail menu available since they are in the process of updating the menu for the new season.  But luckily I looked at the cocktail menu on-line the night before in anticipation of my lunch date.  I asked for the drink with the vodka, prosecco, ginger and grapefruit which is called the Federico & Giulietta.  It's a great combination of a greyhound (vodka and grapefruit juice) and a grapefruit mimosa (bubbly and grapefruit juice) with a ginger twist.  


http://54mint.com/54M_SF_RIST_fin.html

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Hot Rocket

The Hot Rocket at Rocketfish, has 3 of my favorite elements when I order a cocktail:  tequila, spice (jalapeno) and muddled herb (basil).  Lime and agave nectar round out the remaining ingredients in this well named concoction.

http://www.rocketfishlounge.com/

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Aruba Arriba

On this rainy fall day in San Francisco, I am sitting with my laptop daydreaming about my previous beach vacations.  This day last year I was in Aruba for a family wedding.  I ordered the Aruba Arriba from the Tambu Bar at the Westin Aruba at 10/10/10 at 10:10 and headed straight to the beach.  I need to look through my old photos for a cocktail menu for the ingredients besides Rum and pineapple juice.  A toast to my cousin's anniversary and to beach vacations!

Tambu Bar at the Westin in Aruba

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Tequila Fix

I love the Tequila Fix at Bar Agricole.  Thad Vogler and Eric Johnson show their twist on the Tequila Fix with the combination of the tequila, lime, pineapple gum and hellfire bitters.  I've sipped the night away until closing a few times with this cocktail.

http://www.baragricole.com/

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Painkiller

Now that my last posting has me thinking about tropical vacations, I wanted to share another tropical drink with you, the Painkiller from Heaven's Dog.  Heaven's Dog has a wonderful selection of cocktails on their menu.  But you can also ask the bartender for a Freedom from Choice drink where per their menu "Let our bar staff choose a cocktail for you.  If you would like, tell us your spirit and let us know if you want your drink to be citrus driven or spirituous."  When my friend and I saw the coconut, we asked the bartender if he could come up with a drink that used the coconut.  The result, a yummy Painkiller served in the coconut shell.  Per wikipedia, "A painkiller is traditionally made by frothing a mixture of dark rum, orange juice, pineapple juice, sweetened coconut cream, and shaved ice, and topping with nutmeg."


http://www.heavensdog.com/main/HD.html

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Coconaut

Whenever I have a Coconaut at Prospect I daydream of sitting at a beach at some tropical destination.  The perfectly balanced combination of Jamaican Rum, coco lopez, lime, mint, and peychaud bitters served over crushed ice is addicting.  At the Prospect Happy Hour (Monday-Friday 4-6) they have specialty cocktails, including the Coconaut, wine, beer and bar bites for $5.

www.prospectsf.com

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Summer Mary

Skool is located in the Design District of San Francisco. For the past 2 summers, I have enjoyed the refreshing Summer Mary cocktail at Skool.  Per their menu, it's made with Standard Russian vodka, heirloom tomato water, lemon, basil and salt.  This is one of my favorite seasonal drinks whether I'm sitting in their cozy restaurant or the warm sunny patio.  I can't wait for the next heirloom tomato season.

Restaurant Specifics
Lunch, Dinner, happy hour, weekend brunch
www.skoolsf.com 

Other Skool drinks

The International
Haole's Downfall
Empress Elizabeth
Sansho Stiles
Noche Martini 
La Fresa
Imperial Caipirinha

G Rated (non-alcoholic)

Birds of a Feather
Smokey and the Bandito

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EOS Refresher

I have so many pictures of drinks, it took a while for me to decide which drink I wanted to share first.  I decided on my favorite drink picture.  It’s the EOS refresher (soju, thai basil and lime juice).  I took the photo during their Happy Hour at 6pm, no flash.  Love the natural lighting effects with my smartphone that contrasts the bright light outside and the dark inside.

www.eossf.com

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