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Showing posts with label Hard Water. Show all posts
Showing posts with label Hard Water. Show all posts

Tuesday, May 21, 2013

Roffignac Cocktail at Hard Water in San Francisco

Hardwater is located in Pier 3 along the Embarcadero in San Francisco. As my research partner and I were drinking through Hard Water's cocktail menu, we were both intrigued with the red hembarig syrup. When we asked the server, they said it's a German syrup. Since neither of us had a drink with the ingredient, I knew I had to try the cocktail. I am so glad I did. This is a refreshing tangy cocktail with citrus hints.
Now a few weeks later since my visit to Hard Water, I wanted to find out more about the German syrup. There isn't much about it (not even in Wikipedia). Per the following article link, it's a raspberry vinegar syrup (Roffignac cocktail and the red hembarig syrup). Who knew such mystery could revolve around a cocktail?

The Drink - Roffignac Cocktail, $10
Rittenhouse 100 rye, lemon, grapefruit, red hembarig syrup, soda water

The Place - Hardwater
San Francisco, Embarcadero
Restaurant, full bar
Lunch and dinner Monday to Saturday
http://hardwaterbar.com/

Other Hard Water Drinks
Mint Julep

Monday, April 29, 2013

Mint Julep, Hard Water

Hardwater is Charles Phan's new Southern restaurant along the Embarcadero of San Francisco. With the Kentucky Derby coming up this weekend, I remember last year I was scouring different cocktail menus online to see which places served Mint Julep's in the city. Luckily it didn't take to long to find one at the Alembic. With more Southern inspired restaurants opening in the San Francisco like Hard Water and Dixie, it's been easier to find a Mint Julep. I love the detail in this julep cup and appreciate this simple well made cocktail.

The Drink - Mint Julep, $12
Bourbon, simple syrup, mint leaves

Recipe as found in Imbibe Magazine below

For his Mint Julep, Erik Adkins saves the bourbon for last, drizzling it over the top of a bed of crushed ice.

2 oz. bourbon
1/3 oz. gomme syrup (or 2:1 simple syrup)
6 mint leaves
Tools: muddler
Glass: Julep
Garnish: 3 fresh mint sprigs

In the bottom of a Julep cup, gently press the mint leaves with the muddler to extract the oils. Fill the cup with crushed ice and insert a straw. Slap the mint leaves for garnish between your palms and place next to straw. Drizzle the bourbon on top, wait for the cup to frost, then serve.


Adapted by Erik Adkins for Hard Water, San Francisco


The Place - Hard Water
San Francisco, Embarcadero
Southern restaurant
Dinner Monday - Saturday, full bar
http://hardwaterbar.com/