Category: cocktail menus

  • Cocktails at the new Causwells in San Francisco

    The Marina district bistro Causwells has reopened with Elmer Mejicanos (Tony's, Red Window) onboard as the Managing Partner and Beverage Director.

     

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    He put together a really ambitious cocktail list for the small restaurant with tons of outdoor seating. 

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    With a group of friends, I was able to try a lot of the cocktails. Favorites outside of the below were: the Grasshopper, Cleverest Clover Club, Monkey Business, White Caus-mopolitan, Gin 50-50, and La Pina.

    But my most favorites of all were: 

     

    Open Sesame 
    milagro tequila, bianco vermouth, cold pressed poblano, lime, agave, toasted sesame

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    credit: Stephanie Amberg

     

     

    Cantélope Cruz
    cantaloupe, reyka vodka, lillet blanc, honey, ricotta, lemon, fresh ground black pepper

     

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    credit: Stephanie Amberg

    Fig News
    mommenpop, kumquat, green walnut, fig leaf cordial, sparkling wine

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    I thought the Deconstructed Pimm's Cup (pimms, hendricks gin, chareau, cold pressed cucumber & strawberry, lemon, ginger beer) was also lovely, and is a great looking drink. 

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    credit: Stephanie Amberg

     

    And the Ube-tter bee-lieve it (2 year cinnamon & pineapple vinegar, clarified ube golden milk, lemon, bubbles, ube foam) is a stunner! 

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    credit: Stephanie Amberg

     

    Bonus photos: Grasshopper and 50-50 Martini. 

     

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  • The Cocktail Menu for ABV in San Francisco, Opening Later This Week

    Abv_logoWhile they haven't crossed all the T's and dotted the I's (or added the prices) to it, the good folks at ABV in San Francisco let me photograph their new menu.

    The bar is in soft-opening mode beginning Tuesday (and they'd really, really appreciate it if everyone didn't show up on Tuesday), and it will be open from 2PM – 2AM after that. 

    Reminder: ABV is a partnership between Erik Reichborn-Kjennerud (owner of Dalva, Dalva Hideout), Ryan Fitzgerald (former Beretta bar manager and Del Maguey Mezcal brand ambassador), and Todd Smith (former bartender at Dalva Hideout, former distributor rep with Pacific Edge, founding Bourbon & Branch bartender). 

    The menu contains 20 cocktails, including 4 non-alcoholic ones, divided by spirit. The menu flips at an angle and the bottle list of spirits is on the underside of the previous page. Click these photos to make them larger – you should be able to read it. 

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    There will also be a food menu, written above the back bar, but I'll let someone else cover that. 

    ABV is at 3174 16th Street, in the former Tokyo GoGo space. 

    ABV Back Bar

     

  • Texture in Cocktails

    This post is sponsored by PAMA pomegranate liqueur, but written by me. 

    Texture in Cocktails

    Flavor and balance are probably the most important components of cocktail quality, but it's the temperature, texture, aroma, strength, and presentation that makes for a wel-rounded drink. I pay a lot of attention to texture in both cocktails and base spirits – for some reason it plays a major role in my enjoyment of a drink.

    In cocktail contests, especially ones with a secret ingredient challenge, bartenders often come up with delicious flavor combinations, but the winning drink takes texture into account: maybe the drink should have been shaken with an egg white, or been stirred to a colder temperature?

    Some Texture Descriptors for Cocktails and Spirits

    • Thick, syrupy, not dilute enough
    • Thin, weak, non-integrated, over-shaken
    • Silky
    • Light
    • Bubbly, fizzy
    • Tannic, astringent
    • Soft, pillowy, foamy, frothy
    • Slushy, viscous, chewy
    • Crunchy
    • Gloppy, chunky

    Methods to Manipulate Cocktail Texture

    Egg Whites – Probably the first thing bartenders think of when they think about texture is adding an egg white. This adds a luscious frothy surface atop a drink. This foam also brings any aromatic ingredients in the drink right up to the drinker's nose. One new favorite trick I found at Clough Club in Vancouver, where they sprinkled dehydrated Campari powder on top of an egg white foam. It was both crunchy and soft. 

    Rims– Rimming a drink with regular or flavored salts or sugars doesn't just add flavor to the drink, it adds texture.

    Temperature –  Cold drinks are more viscous than the same ones warm, but too cold is also problematic. Ever put a Martini or Manhattan in the freezer? The drink turns into a semi-frozen slurry that really detracts from the flavor. You'll also have noticed that a room temperature Sazerac often tastes too sweet. In cocktails, you're never just balancing flavor, you're balancing that flavor with temperature, and this affects texture.

    Also, people who like Martinis and Manhattans shaken often say they like the floating shards of ice on the surface of the drink – could this be a texture preference rather than flavor? 

    Sugar – Diet Gimlets are not very tasty. This isn't just because the gin and lime juice combination will sear your mouth with too much acid, but also because sugar gives the drink a thicker texture. (I haven't tried a Gimlet with an artificial sweetener but would imagine the texture wouldn't be so great as typically you don't need as much as you do sugar.) In modern times, many drinkers are requesting their drinks be "not too sweet" but yet this affects the texture as well. 

    Some solutions to the problems of getting correct sweetness and texture balances may be found in different sugar syrups. As I discussed at my seminar at Tales of the Cocktail and learned from Darcy O'Neill's chapter in the first Journal of the American Cocktail, unheated simple syrup is thicker and less sweet than boiled simple syrup. Thus, controlling ratios of sucrose/glucose/fructose in syrups allows greater control over texture and sweetness. I hope to put up a more in-depth blog post from recent lessons learned about this subject also. 

    Let's also not forget extra-thick sweeteners, like honey and gum arabic can add texture to drinks, while high-sweet sweeteners like agave nectar may reduce it. 

    Dairy – Milk and cream are thicker than water, and citrus, and spirits.  

    Thickeners: Pectin/Gelatin – I haven't studied this topic too much, but gelatin and fruit pectin are just two of many thickening substances that can be added to both food and cocktails to add texture. We all know about the texture of Jell-O shots and jam, and these can help to thicken drinks. Or if you make flavored syrups from high-pectin fruits, these are thicker than regular simple syrup. 

    Tannins – Most associated with wines, tannins are also found in teas, nuts, and in barrel-aged spirits. Also, pomegranate. 

    Pineapple– Pineapple makes drinks foamy/frothy. I'm not sure why that is and/or if you can use that property to make a vegan froth substitute in place of egg whites that doesn't necessarily taste like pineapple froth (that has its own distinct aroma). Has anyone played with this? 

     Ice – Stick a drink in a blender and it changes pretty significantly. Not only does the texture change but also the sweet/sour ratio. Blending is one way to create small ice chunks in a drink, but you can also used crushed ice, shaved ice; or to reduce thickness, big ice or no ice at all. Plus, some people like to chew on the ice for a satisfying crunch. 

     Glassware – While glassware doesn't affect the texture in a cocktail, it sure does affect the presentation and enjoyment of it. Blended drinks are served in large glasses (as there is all that extra ice), mint julep glasses are metal to add a cooling surface temperature and frosty coating to the outside of the glass, and you wouldn't want to serve a stirred Manhattan in a big margarita glass as it would warm up way too fast with a large surface area exposed to the outside. (But if you were drinking it in the Arctic, perhaps that would be a good idea…)

    Bubbles – Clearly, bubbles change the texture of the drink and tickle the tongue. From using sparkling wine, sodas, and other sparkling mixers to carbonating cocktails, there are plenty of ways to add fizz to drinks.

     What have I missed?

    PAMA suggested the topic of this blog post, so let's hear their word on it. 

    "The quality that makes PAMA unique is its texture, which helps to offset the lower alcohol content. PAMA gives drinks a silky finish and makes the drink feel more substantial."

    50/50 PROPOSITION
    Glass: Snifter
    Garnish: Dash Orange Bitters
    Ingredients:1 1/2 oz. PAMA Pomegranate Liqueur
    1 1/2 oz. Cognac

    Method:Combine all ingredients in a chilled mixing glass. Add ice and stir for 40 seconds. Strain into chilled snifter set with 1 large ice cube.

    Eben Freeman's Notes: PAMA's tannic structure allows it to work as a primary spirit, where it balances the strength of the Cognac. It is so well balanced between sweet and tart that it can even work as a primary spirit such as in this cocktail, where it balances the strength of its partner spirit, making it a fully-fledged cocktail with just the addition of a dash of bitters.

    PAMA has a website specifically written for bartenders, with information from Eben Freeman throughout. Check it out at PAMAPros.com