One of the great things about Cocktail Week is the visiting bartenders who not only bring their city's flavor, but also offer us a fresh view of our cocktail identity. Tasked with coming up with a cocktail that represented San Francisco, Boston bar and beverage manager of Franklin Restaurant Group (Citizen Public House, Franklin Café, Franklin Southie, Tasty Burger), Joy Richard gazed directly into our cocktail glasses. What she saw was The Sixth Sense (Junipero Gin, Luxardo Amaro Abano, cream of coconut, pineapple juice, lime).
"My drink was inspired by San Francisco's love for both Tiki drinks and Italian bitters," she noted. "Keeping it local, I used Anchor's fantastic Junipero Gin as my base spirit, with Luxardo Amaro Abano for the bitter element," she added. In the version she was serving at The Artisan Tasting opening event of this year's SF Cocktail Week, Richard made her own cream of coconut using shredded coconut and coconut water to give the drink some lightness. It was a great contrast that tasted vibrant and tropical with the additional pineapple and lime juices.
Crowned with a few dark red dashes of Angostura bitters, the icy drink wavered between the bitter and tiki elements enough that it kept the flavors from becoming overwhelming or tiring. It was a drink I enjoyed all night, until I swore I saw Bruce Willis -- then it was time to go home.
The Sixth Sense
1oz. Junipero Gin
1oz. Luxardo Amaro Abano
1.5 oz. Cream of coconut
0.5 oz. Pineapple juice
0.5oz. Lime juice
Blend everything together with ice. Garnish with 3 dashes of Angostura bitters.