Alcademics

Category: bars

  • The Craziest New Cocktail Menu in San Francisco

    DOSA Fillmore opens on Friday, but the drink menu for the restaurant has been released. The cocktails were created by Jonny Raglin of Absinthe, and they look insane. I can't wait to try them.

    Batsman
    Martin Miller’s Gin, Darjeeling tea cordial, lemon juice & ginger beer, served over ice with a mint sprig 9

    Bowler
    Marian Farms bio-dynamic Pisco, mango gastrique, “hell flower” tincture, served up with a lime twist 9

    Juhu
    Palm DH Krahn Gin, coconut milk, lime juice, Kaffir lime leaf, bird’s eye chili served up with a spanked curry leaf 10

    Bollywood Hills
    Sub Rosa Saffron Vodka, orgeat syrup, lime juice, allspice dram, served up with pickled mango 10

    Elephant Parade
    No. 209 Gin, pineapple gomme, ginger, cilantro, seltzer water, served long over ice with a pineapple flag 11

    Bengali Gimlet
    Tanqueray Rangpur Gin, ‘curried’ nectar, Kaffir lime leaf and lime juice, served up with a wedge of lime 10

    Laughing Lassi
    Bols Genever, Strauss yogurt, cucumber, grains of paradise, agave nectar, Angostura, served chilled with mint 12

    Faux Swizzle
    El Dorado Rum, St. Germain Elderflower, chicory bitters, served over crushed ice with a sugar-dusted mint sprig 9

    Mood Indigo
    Buffalo Trace Bourbon, jackfruit marmalade, Angostura bitters, chilled, topped with Champagne 10

    Smoked Cup
    Benesin Organic Mezcal, Pimm’s, black cardamon tincture, ginger beer, cucumber & smoked sea salt, over ice 11

  • Oh, Sherry!

    Sherrysmallpage1I haven't seen the print edition yet, but the digital edition of my story in Men's Book (by San Francisco Magazine) is viewable online here.

    The story is about sherry in cocktails. The story mentions drinks on the menu at 15 Romolo, NOPA, and the forthcoming Gitane, but since I wrote it, sherry drinks have been turning up everywhere.

    One of my favorite drinks in San Francisco right now is Joel Baker's "Drink Without a Name #3". It contains Fino or Manzanilla sherry, Chartreuse, and a basil garnish, and was originally created with fresh pears but is on the menu now at Bourbon & Branch with stone fruit instead. (Or at least it was- they recently changed the menu for fall.)

    The print is too small to read these screen shots, so follow the link about to read the story online. It's on Pages 90-91. Sherrysmallpage2