Seems like it's been forever since I've managed to post to this blog.
We've been real busy down at the bar, new cocktails, new beers, new food etc...
So the news:
We are making some awesome Clover Club cocktails with housemade raspberry syrup. We've got some nice raspberries growing right out back. Melons are starting to taste pretty incredible now too, so I expect to be pouring out some nice agua frescas real soon.
We did some cool punches for this months Savoy Sunday, so those might be joining our summer line-up in the near future too.
Back in the kitchen, Ted and Jordan have been cranking out some killer pork belly "blt" sliders, some duck confit with miatake and peaches, and some amazing baby back ribs crusted with popcorn and chicharrones served with sweet potato salad. Hard to keep those in stock.
Also, the big news is, OUR KITCHEN IS OPEN UNTIL 1 AM, 7 nights a week.
That's it for now.
Cheers
Monday, June 22, 2009
Tuesday, May 19, 2009
Aftermath.....
So I am a wreck this week after a hectic SF cocktail week schedule of events, with an unreasonable amount of work and an unadvisable amount of drinking.
I'd like to thank Mr. Eben Freeman for coming out and mixing up some concoctions for the lucky few who were able to make it out to the Haight. Got to try some really great infusions and cocktails featuring rum from the kind folks at Ron Zacapa, and some Sagatiba cachaca jams as well.
It was great to have some out-of-town talent around to share the excitement surrounding a robust scene of local bars and restaurants who are truly doing world class work right here in SF.
I hope that this cocktail week can grow to bring even more of that around, as I feel it is a chance to showcase our work and share ideas and inspiration with a more national and international audience.
I'd also like to thank Erik Ellestad and all who joined us for a bustling Savoy Stomp on Sunday night. It's rewarding to see so many people taking chances on some interesting cocktails and celebrating the history of the craft. We appreciate the support (and the patience).
So now as I turn to Alka-Seltzer, Ibuprofen, and bed rest for a day or two, I am starting to ponder some summertime concoctions to try out.
This week, might see some smoked ginger margarita, rhubarb and pink peppercorn rickeys, cardamom-rose petal-cachaca-lemonade, who knows.... Got to finish laundry first.
Check out the twitter to find out.
Cheers.
Tuesday, May 12, 2009
Thursday, April 16, 2009
Things to come...
So I am finally getting around to working on some new cocktails for the menu, thought I'd share what I am working on. Sometimes it's nice to write it down and see how it feels.
Kind of inspired by our cache of Stranahan's wine cask finish, so I wanted to flesh out a Manhattan-type cocktail. Strawberries are looking pretty good right now, so I dropped a bunch in some Punt e Mes. I can tell you that the smell is incredible, I plan to puree the hell out of it and strain out the liquid, nice and thin. Looking for some elegance to this, not too chunky or rustic. I also wanted to play with some different sort of bitter, a little brighter and herbal, sort of springtime garden-esque. So I thought of parsley, and decided using a little oil to get some pretty green drops on top of the cocktail might be pretty and reference the tops of the strawberry. I blanched the parsley and pureed it with olive oil and a few drops of peppermint oil to give it a little more lift. Hopefully I'll get that all put together and post a picture later.
Another nice combination I've been playing with is fresh cucumber juice (english cukes, skin on) with Lillet blanc. I tell you, just the two elements are so delicious, I am hesitant to add much more, but I am thinking just a dash of black tea and maybe just the tiniest splash of cava to round it out. I picture pitchers of this bright green stuff.
I plan to have a few new numbers on the menu by early next week, but if you're in the neighborhood, come by and ask me. I might be able to shake something up for you.
Also, this Sunday, April 19th, is another SUNDAY SAVOY STOMP with our friend Erik Ellestad.
I'd also like to congratulate my friend Phil on getting his new tequila bar up and running in NYC. Check out some pics here.
When your in NYC, go visit and say hi for me.
Hope to see you soon.
Monday, April 6, 2009
A shout out to distillers....
Of course, we would be in a very different business with out them.
Last night (Sunday), a very quiet night on Haight street was pleasantly interrupted by about 20 hardworking/hard drinking members of the craft distilling community crowding around the bar for some food and drinks. Fun group, they polished off quite a few "whatever you feel like making" which was a bit of a gymnastic routine, but the real gem was a few small, unmarked bottles of some very interesting, one of a kind, never-to-be-released, experiments. Among the tastes being passed out was a candy cap mushroom infusion (like an earthy maple syrup, delicious), an aged sunchoke distillate, a blend of single village mezcals aged in french oak, a tasty cherry cordial.
I really appreciate the sort of individuals who throw this crazy stuff into a still, barrel, bottle just for the hell of it. Thanks to all, it's a pleasure having your stuff on the shelf.
Bless America, and please stop making absinthe.
Last night (Sunday), a very quiet night on Haight street was pleasantly interrupted by about 20 hardworking/hard drinking members of the craft distilling community crowding around the bar for some food and drinks. Fun group, they polished off quite a few "whatever you feel like making" which was a bit of a gymnastic routine, but the real gem was a few small, unmarked bottles of some very interesting, one of a kind, never-to-be-released, experiments. Among the tastes being passed out was a candy cap mushroom infusion (like an earthy maple syrup, delicious), an aged sunchoke distillate, a blend of single village mezcals aged in french oak, a tasty cherry cordial.
I really appreciate the sort of individuals who throw this crazy stuff into a still, barrel, bottle just for the hell of it. Thanks to all, it's a pleasure having your stuff on the shelf.
Bless America, and please stop making absinthe.
Sunday, March 29, 2009
Friday, March 27, 2009
Two of a kind...
So I've been playing around this afternoon and finally came up with some drinks for Sundays dinner.
It's kinda tough doing pairings, especially when dealing with complex dishes. I always find it difficult to balance the cocktail against the dish, with out one sort of taking the lead.
A pairing should be just that, a pair. They make sense together, and bring out some qualities in one another. Put a big drink next to a svelte dish, however and it just looks fat.
Not that each cocktail needs to be menu-bound or even menu-worthy, but each needs to stand alone as complete. (I doubt any of these would make it onto our list.)
That being said, it is a nice excercise in restraint and focus, yeilding some surprising flavor combinations that I would like to explore further. (wish I'd brought my camera today)
1. Honey and hot mustard. I was really just fooling around with this, finding it perhaps a bit campy for my taste, but I was pleasantly surprised at the balance of sweet and astringency, with a light, spicy, but not hot finish. The mustard really cleaned up the palate, making it quite food friendly. I plan to pair this with a pork belly, crawfish, uni, and ramen dish in a very simple pork stock, so I mixed it with some Dickel 12 yr whiskey and a little dash of bitters for a little cinnamon note. Result: A somewhat rich, sweetish, nutty old fashioned that mimicks the sweet, fattiness of the food while helping to cut it. I'm gonna have to put the mustard through some other trials, or find some similiar products to toy with.
2. Sometimes I find myself starting with a taste or ingredient and trying to put it back together from it's parts. I wanted an earthy berry or tart melon flavor for a cocktail, but nothing turning me on. Answer: I mixed a little Clear Creek Framboise (for the earthy funk), with some California port (for a little body, and some bright berry fruit), dash of grapefruit (for a touch of bitterness and tartness), and a little sugar to sweeten it up. It was showing pretty well, my little franken-fruit. To help lighten it and give a little more acid, just a shot of sparkling wine. It's a nice drink, kind of big and floral nose, but dry. Probably the toughest pairing, with yellowtail two ways, asparagus, eggs, avocado. Definitely turned on by the framboise/port combination. I think more and more how to smuggle a little earthiness into a cocktail without being bottom heavy.
The others are pretty simple, yet effective little haiku's:
Mezcal, ginger, lime with Abalone yakatori
Aquavit, maraschino, sweet vermouth, lemon, tea with Squid stuffed with blood sausage.
Chilled shot of Jewel of Russia vodka with the tiniest drip of hibiscus and rose water alongside Pt. Reyes oysters and caviar.
It's nice to play and ponder.... but alas, back to work. Hope to see you Sunday.
It's kinda tough doing pairings, especially when dealing with complex dishes. I always find it difficult to balance the cocktail against the dish, with out one sort of taking the lead.
A pairing should be just that, a pair. They make sense together, and bring out some qualities in one another. Put a big drink next to a svelte dish, however and it just looks fat.
Not that each cocktail needs to be menu-bound or even menu-worthy, but each needs to stand alone as complete. (I doubt any of these would make it onto our list.)
That being said, it is a nice excercise in restraint and focus, yeilding some surprising flavor combinations that I would like to explore further. (wish I'd brought my camera today)
1. Honey and hot mustard. I was really just fooling around with this, finding it perhaps a bit campy for my taste, but I was pleasantly surprised at the balance of sweet and astringency, with a light, spicy, but not hot finish. The mustard really cleaned up the palate, making it quite food friendly. I plan to pair this with a pork belly, crawfish, uni, and ramen dish in a very simple pork stock, so I mixed it with some Dickel 12 yr whiskey and a little dash of bitters for a little cinnamon note. Result: A somewhat rich, sweetish, nutty old fashioned that mimicks the sweet, fattiness of the food while helping to cut it. I'm gonna have to put the mustard through some other trials, or find some similiar products to toy with.
2. Sometimes I find myself starting with a taste or ingredient and trying to put it back together from it's parts. I wanted an earthy berry or tart melon flavor for a cocktail, but nothing turning me on. Answer: I mixed a little Clear Creek Framboise (for the earthy funk), with some California port (for a little body, and some bright berry fruit), dash of grapefruit (for a touch of bitterness and tartness), and a little sugar to sweeten it up. It was showing pretty well, my little franken-fruit. To help lighten it and give a little more acid, just a shot of sparkling wine. It's a nice drink, kind of big and floral nose, but dry. Probably the toughest pairing, with yellowtail two ways, asparagus, eggs, avocado. Definitely turned on by the framboise/port combination. I think more and more how to smuggle a little earthiness into a cocktail without being bottom heavy.
The others are pretty simple, yet effective little haiku's:
Mezcal, ginger, lime with Abalone yakatori
Aquavit, maraschino, sweet vermouth, lemon, tea with Squid stuffed with blood sausage.
Chilled shot of Jewel of Russia vodka with the tiniest drip of hibiscus and rose water alongside Pt. Reyes oysters and caviar.
It's nice to play and ponder.... but alas, back to work. Hope to see you Sunday.
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