Even as our collective drinking palate continues to develop to appreciate spirits once considered too challenging (like smoky peaty single malts whiskies, rustic and flavorful mescal, and bitter European liqueurs), we still may have a ways to go until people learn to love grappa.
Grappa (also know ... More >>
The Kentucky Derby comes roaring into the final stretch this Saturday, kicking up roses and mint juleps as it makes its way around the track. The race may be about thoroughbreds and serve as the opening ceremony to the Triple Crown (followed by the races at Preakness and finally Belmont Stakes), but ... More >>
If you're spending Saturday nights leveling up again and again in World of Warcraft, the chances are you're single. The good news is so are the people you're playing.
Which means a real nerd herd mixer is in order.
On June 19, matchmakers who specialize in geek hookups are hosting a singles part ... More >>
Don't let the "brasserie" portion of the name fool you; the cuisine at Bluestem is all American. Named after the preferred grazing grass of cattle ranchers, the focus of the restaurant is decidedly on beef, with marrow, steaks, and tartar showcased on the menu. The bar incorporates a few of these Am ... More >>
The first night of Chinese New Year begins on Saturday, and while lucky foods like mandarins (to symbolize wealth) and noodles (for longevity and a full life) are traditional, we found three different cocktails to ensure a full year of good luck. Enjoy all three and triple your happiness -- and hope ... More >>
The magic of cocktails is in the dramatic difference a seemingly minor change can produce. Take the basic sour for example: a combination of spirit, citrus, and sugar. Make it with lemon juice and vodka and you have a lemon drop. Mix it with gin and lime juice instead and you have a gimlet. Take out ... More >>
When the E&O Trading Company was being relaunched as E&O Asian Kitchen this past summer with a complete remodel, refreshed menu by chef Arnold Eric Wong, and bar overhaul by bar manager Carlos Yturria, the whole thing made sense. Both worked together in similar roles at Baccar back in 2001, and Ytur ... More >>
While cigarette smoke at bars may be out, smoke in cocktails continues to fill in the void left by the ban. It's almost as if the allurement between liquor and smoke is too intrinsic to divide apart.
At 15 Romolo, two cocktails shine as balanced examples of how smoke can add interesting depth to a ... More >>
Now open with a dramatic new dining room (who knew there was so much space?), the Burritt Room bar is mostly like you remember it. Some light refinishing, new sound system, much improved bathrooms, and high tables by the entrance enhance the space, but not as much as the cocktails by Josh Trabulsi a ... More >>
Two months ago Joel Baker, formerly bar manager at Bourbon & Branch and the Burritt Room, was brought on to enhance the bar and cocktail menu at Tres. Baker explained that, "The aim is to get the bar back to where it was when they opened, when Jacques [Bezuidenhout], Ryan [Fitzgerald], and Ma ... More >>
Aubrie PickThe Doblon CocktailWith Alex Smith's departure to Honor Bar, Gitane has found a new bar manager, and one who is no stranger to the restaurant: Ramon Garcia, who worked behind the bar during both Carlo Splendorini and Alex Smith's tenures, has taken the position and already implemented ... More >>
Lou BustamanteThe Orchard Malt MuleThe new fall/winter cocktail menu at Jasper's Corner Tap has a lot to like, from old favorites like the Black Cross ($11, black tea infused Smith & Cross Rum, Dubonnet Rouge, Belle de Brillet Pear Liqueur, Angostura bitters), to the powerful Kentucky Two Ste ... More >>
How to make your brand of alcohol cool, in four easy steps:
- Invent witty slogan for your brand of booze. ("Shredding bagpipes since 1745," etc.)
- Find out what well-known but still sorta underground musical artist(s) the 21-35 crowd in your target market likes.
- Book said artist(s) for a show ... More >>
Where: S.S. Jeremiah O'Brien, Pier 45, Embarcadero (at Taylor)
When: Thurs., Oct. 6th, 5 p.m. - 10 p.m.
Cost: $30 online; 21 and over. Food and drink not included in entry price.
The rundown: Fleet Week docks in San Francisco and kicking the party off like a bottle of champagne on a new ship is Mis ... More >>
Tamara PalmerThe Crusta is a lovely choice when you seek something both bitter and sweet that packs a huge punch in a tiny glass, a mix of Bulleit rye, Luxardo maraschino liqueur, Royal Combier, lemon juice, and a dash of Fee Brothers bitters. The rye and the Royal Combier (which contains cog ... More >>
Petaluma-based Tempus Fugit, maker of Gran Classico bitters and absinthes, has just released a 19th-century-style spirit, Liqueur de Violettes. The color's a natural blue-pink (from the violets it's made from, hand-harvested in the sunny Côte d'Azur). It was traditionally used with Champagne ... More >>
Sean TimberlakeInfused spirits are among the easiest gifts to make and some of the nicest to get.
The first of SFoodie's weekly guides to food-crafting gifts you can make.
Giving booze for the holidays always reminds me of my grandfather. It's not that he was a big drinker, quite the contrar ... More >>
Editor B/FlickrAt this year's Tales of the Cocktail in New Orleans, the Harvey Wallbanger (right) went up against Sex on the Beach. The Wallbanger came out on top.Classic cocktails from the 19th to early 20th centuries ― like the Sazerac ― have become standards on Bay Area bar menus. The ... More >>