Bars! Cocktails! Recipes! Spirits! Where to drink, what to drink, and what to make at home. We tell you the stories behind the cocktails.
Friday, October 23, 2015
Anthony Parks's Beautiful Drink Program at One-Star Michelin Mourad [photos]
I don't know about you, but I cannot believe that it is already October (pumpkin spice ramos gin fizzes, anyone? Anyone?). I've been rushing around working on a bunch of articles for other publications, which is why you haven't seen as much on here lately. This fall has brought a flurry of exciting openings, not to mention the annual Eater Cocktail Week (it was my third year contributing to it, if you can believe it).
If you read my Eater articles this month (including some Hawaii tips), you might have seen a few of our shots from our photo session with Anthony Parks, who is newly stationed as bar manager of Mourad (read more about it here). Mourad—which was awarded its first Michelin star Wednesday after less than a year of opening—is a gorgeous, modern space, and Anthony's new drinks are just as elegant. So I'd thought I'd share the rest of our photos. Take a look!
Anthony pours out the new cocktail flight—2.5-oz servings of three different cocktails on the menu for $27.
Making saffron vodka.
Umami and Mint - One of my favorite cocktails on the menu. It's a savory, yet refreshing, blend of Blanco tequila, lemon juice, toasted sesame oil, raw agave, cucumber, and mint. It'll remind you favorably of Korean food, specifically zhajiamian (chewy noodles with black bean sauce, cucumber, and sesame oil). I know it sounds weird, but trust me.
Anthony sprays pipe tobacco moonshine over the Coffee & Clove. The drink is made from the ever so popular Japanese blended whisky (Nikka Coffey Whisky), fino sherry, creole shrub, and clove tincture.
Carrot & Spice comes with everything nice: VSOP cognac, cynar (artichoke amaro), carrot juice, lemon juice, coriander nectar, and egg whites.
140 New Montgomery St.
San Francisco, CA 94105
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