“You got your chocolate in my peanut butter!”
“You got your peanut butter in my chocolate!”
Sometimes the sum of a culinary collision is greater than its parts. Over the past couple years, this concept has been thoroughly explored in S.F.'s thriving cocktail culture. While local bartenders have become well versed in unorthodox cocktail ingredients and preparations, few cocktail slingers have ventured to incorporate one readily available and versatile ingredient: beer. We're not talking about haphazardly dropping a shot of sake into your Sapporo, or tossing some Bailey's into your Guinness. Offhand blending of macro-produced beers won't do the trick either (see the Eclipse drink at TGI Friday's — a mashup of Guinness and Blue Moon — that presumably only exists out of novelty). With some thoughtful consideration of beer's enormous range of flavors, the possibilities for cocktail-boosting additions are staggering. Here are some local libations that are already fortifying their booze with brews:
1. “Beet, pilsner, gin” cocktail at Aziza ($10)
A study in earthiness. The beer knows its role as a background player, offering a touch of body, a slightly grassy hop aroma, and a hint of bitterness that balances the sweetness of the beet juice.