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.

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.