VIDEO: How to Make a Sazerac (recipe)

Happy Summer Solstice, everyone! We are so excited about the longest day of the year—and it’s a Friday to boot! To celebrate, we will be mixing Sazeracs at home. The stiff, New Orleans drink will always be one of our favorites. It’s rich, citrus-scented, and sophisticated.

Last week we shared our video about how to make a Manhattan. Today, here’s our Sazerac!

How do you make yours? What are you drinking for the Solstice?

Cheers,

Noelle and Josh

VIDEO: How to Make a Classic Manhattan Cocktail (recipe)

The classic Manhattan was the very first drink we ever learned how to make! For Josh, it was in the college dorm room of his good friend John, sometimes using Burger King ice. For me, it was in my good friend Kathy's friend's New York apartment, who happened to be a superstar bartender; he taught me how to stir, crack ice, and even measure. For both of us, it's a very dear cocktail that we've returned to again and again.

We're excited to kick off this new videos series about how to make classic cocktails! But, believe us, we know that there are many, many ways to make any given cocktail.

So this is our way. But we want to know yours! What do you guys think? Happy Friday!


Here's the full recipe:

2 oz whiskey (we like rye)
1 oz Vermouth (can you guess which one is used here?)
3 dashes angostura (or to taste)

Cheers!

Where to Drink: Wo Hing General Store

I'm always surprised at how little I hear people talk about Wo Hing General Store in the Mission. As the most recent addition of Charles Phan's Asian food empire, you'd think it had immediate street cred––especially in terms of cocktails. For whatever reason, though, Wo Hing isn't nearly as bustling as it should be. Noelle and I went back last week––admittedly, after Wo Hing's opening six months ago, we haven't made many as treks to the Mission as we used to––and found at that Wo Hing's drinks are just as excellent as we remembered.



Though the shelf is relatively small compared to many other bars, they are still able to mix and incredible range of cocktails.

Recently, John Codd (formerly of 15 Romolo, though he still works there one night a week) took over as bar manager of Wo Hing, and I must say that I like his style. Four of the drinks on the menu are thematic, and they change monthly. This month the theme is "infused spirits." The Currently Available (below) is from that set. The other, signature drinks are all John's.

Winter's Cup––homemade Pimms's, rye, congnac, lemon, organic apple juice, maple-cinnamon, and a splash of ginger beer. This aptly named cocktail brings together a cornucopia of fall and winter flavors; the maple and rye work well together, providing the foundation to this drink. The cognac and apple juice add a nice, fresh sweetness. The cinnamon comes out, accentuated by the beautiful apple garnish.



Currently Available––black currant infused scotch, yellow chartreuse, lemon, honey, absinthe. Please go enjoy this drink while it's still available (there's a pun in there somewhere...) because it's part of the rotating menu and will disappear at the end of the month. I loved the heck out of this drink, especially because the absinthe sings on the finish.



Rum Cocktail––rum, benedictine, gum syrup, bitters. The benedictine adds nice spice to the rum; this is a nice drink to sip long and slow.



Amaro Swizzle––Fernet, averna, cynar, lemon, cinnamon, bitters. Here's the swizzle part:



 You had to know that I was going to work in amaros in a big way into this post somehow. Here it is. This drink was maybe my favorite of the evening (which is saying a whole heck of a lot). John explained that he had to go very light on the fernet for it to work in this drink, offsetting it with a heavy does of averna. The balance is perfect. Even if you're not big into bitter, you can still enjoy the depth and richness of this drink.



The garnish is both pretty and utilitarian, offering a nice aroma to complement the drink. They also make it appear moody and emo, which is a nice touch. That may just be the settings on my camera, though.



If you're worried about the neighborhood, don't. They have a mean bouncer:



Tip: Ask for a "Rum and Oats." It's a hot beer cocktail that's currently off the menu, but will blow your mind. 

Wo Hing General Store

San Francisco, CA
584 Valencia St
Neighborhood: The Mission
415-552-2510

Cold Day Remedy: Hot Buttered Rhum Cider from The Slanted Door

Man, the cold front really hit San Francisco hard last week. Temperatures dove down to the 30s and sent me diving for my gloves, scarves, and heavy coats. Luckily, one of my very favorite cold-day cocktails is still in town: Hot Buttered Rhum Cider at the gorgeous Slanted Door in the Ferry Building on the Bay.

The Ferry Building was in full glory that night. It was empty, mostly—the cold had probably driven everyone away.



We sidled up to the bar, and I quickly ordered my Hot Buttered Rhum Cider. Jennifer, the bartender, slid the steaming drink across. Straus compound butter, rhum, hot cider, with a cinnamon stick and clove? Oh, glory. I've become accustomed to finding the drink on the menu during Christmastime, and when holiday lights come out, I now look forward to warming my hands around a cup of the stuff. Given the cold night, I was so happy that the drink was still on the menu. It warms you up real quick.



Josh had a Green Point, a Manhattan variation of rye, yellow chartreuse, sweet vermouth, angostura bitters, and orange bitters, which Jennifer just killed. The chartreuse adds an herbaceous quality to the classic. So delicious.



And then we ended the night with Capsaicin Rum and Honey—a warm riff on the old fashioned. Perfectly viscous over a large, pure, perfectly clear block of ice.



Even Ricardo, one of the bar backs/bartenders, came over to admire the ice. "Now that's a good one," he said, smiling.  He and his brothers help the Slanted Door create the ice during the day—difficult work that produces amazing ice that's cold, dense, and slower melting. We lifted the glass to peer at it in light, and it was so completely airless that we could barely even make out that it was there.

We had to keep our drinks company with something—so we decided to order a chocolate soufflé cake. And what a good idea that it was! It was soft, dense, and not too sweet.



I suppose there is always a silver lining to these cold days!

The Slanted Door
1 Ferry Bldg
San Francisco, CA 94111
(415) 861-8032

Where to Drink: Lots of meat, lots of booze at Lolinda

At Lolinda, nothing happens in moderation. If you order food, expect a huge chunk of meat to arrive at your table. If you order a cocktail, expect to order at least three more––they're that good. Recently, Chris Lane—who has previously been spotted at watering holes like Tradition, Wo Hing, and Heaven's Dog—took over as bar manager and incorporated some new drinks (or, in the case of the Devil's Backbone, old favorites) into the menu.

Lolinda is gorgeous—a great place for a spirited date night or party (in fact, the whole upstairs was reserved for a private party that night, so it is possible to do that).  Noelle thinks it reminds her of a modern castle's banquet hall with the vaulted ceilings, long tables, and large, round chandelier-like lights.



This weekend, some of us headed over to visit Chris Lane and enjoy some drinks. Chris was busy, but we got to meet a few new bartenders.



Every drink we had––an embarrassing number––was delicious. The drinks here are strong, bold, and rich with flavor, no doubt to stand up to the big cuts of meat on the menu. Without further ado, here they are:

Oaxacan Cross – mezcal, port, lime, pineapple, ginger, maraschino. A mezcal-driven, citrusy cocktail.




Carpenter's Hand – brandy, sherry, Drambuie, The Drambuie and the brandy give this drink a nice sweetness, balanced by the sherry's herbaceousness



Cloak and Dagger – tequila, Cynar, apricot. I love bitter tequila drinks. This one knocks it out of the park. The abricot adds a nice bit of fruit on the finish.



Lone Palm – house spiced rum, lime, grapefruit, honey, The rum, citrus, and honey balance together to make this drink refreshing and but still interesting and spicy.



Devil's Backbone – rye, islay scotch, Averna, Gran Classico.



All the above drinks were delicious, but the Devil's Backbone was truly remarkable. It's deep and rich, a slow drink with a complexity that will keep pulling you in to explore its flavors.



If you'd like to make it down to Lolinda for yourself one day (which you should!), check out their wide ranging menu before you make it down.



Lolinda
2518 Mission St.
San Francisco, CA 94110
(415) 550-6970

Where to Drink: Opening Week at Trick Dog [pictures]

It might be because the bar project has been three years in the making (that’s four human babies). Or perhaps because the bar brings some heavy design swag, even integrating Pantone colors into the menu. Or it could even be because the backers, the Bon Vivants, are among the darlings of the San Francisco bar scene. Whatever the case, Trick Dog has been one of the most anticipated bar openings this year—and it finally opened last week.

So Josh and I went there earlier this week to check it out—it’s a cool place! Nestled into the industrial border between Potrero Hill and the Mission, the two-storey spot attracted a small crowd of enthusiasts. Everything about the space is intentional—the latticed light bulbs, the stained floors, the elaborate light fixtures along the walls, and the namesake perched in an unassuming corner (a coin bank), to name a few. The bar offers a great addition to the small collection of watering holes in that part of town, like the Homestead and Dear Mom. It’s perfect for a lively nightcap (or starter!) before nearby Flour + Water, Central Kitchen, and Salumeria. Or a general night of food, friends, drinks, and fun.

Here are pictures of the new spot:

The outside of Trick Dog is clean and unassuming. Don't miss it! Inside, good times await.



The bar—a bit brighter and emptier than usual, since I took this picture after last call. You can see the second floor of seating where you can sit at tables and eat above the bar.



If you look closely, the design of the bar contains many details, like these wall lights.



The bar staff measures drinks carefully with these neat custom beaker-like jiggers.



There are also special beakers for stirring (see the vessel on the right)—a split from the Japanese Yarai mixing glasses that are so popular right now.



Peter makes drinks like a boss. What a pro!



The drink menu at Trick Dog is designed like the classic Pantone color guide (the definitive folks for color and design), using the same fan booklet format. They even cite colors by number (which is how Pantone labels the colors) and then match it in the cocktail.



I tried the Gypsy Tan (aka orange/2808), which contains Rittenhouse 100 rye, Mandarine Napoleon orange liqueur, Fernet Blanca, ginger, lemon, Erdinger Weissbier, and nutmeg. It's served long in a collins glass over ice.



Josh tried the Baby Turtle (Ocho tequila, Campari, grapefruit, cinnamon, lime, and egg white).



We also sampled the St Elmo's Fire — Denizen white rum, Amaro Averna, pineapple, coconut vinegar, all spice, and lime. It's served in a old fashioned glass on the rocks.



We finished off with a Witchwood (2803) — Torres ten-year brandy, Pampero Aniversario rum, Manzilla sherry, Pedro Ximenez sherry, Ron Miel honey rum, and Alhambra bitters. Served up. It's a great night cap for a cold evening—warm, dark, and rich, like cherries and stone fruit.



On a second research trip, I also got to try an Amaro and Moxie. Moxie is apparently one of the original sodas. It's much less syrupy and cloying than, say, a rum and Coke. A happy alternative.



For the hungry, there is also food. The front of the menu bears the bar's namesake—a coin box. The real thing actually sits in a corner above the bar.



The food is not your typical bar food either. There are some unusual gems like the Sweetie McNuggets (sweetbreads dredged and fried) and the Fernet ice cream.



Three cheers for Trick Dog.

For more pictures you can go to our Flickr.

Trick Dog
3010 20th St.
(between Alabama Street and Florida Street)
San Francisco, CA 94110
415.471.2999
http://www.trickdogbar.com/
https://www.facebook.com/trickdogsf

Essential Cocktails: The Manhattan

Ah, the Manhattan—one of the most classic cocktails and one of Josh's and my favorites.

I have so many great memories of this drink and its lovely, spicy balance of wood and sweet.

It was actually one of the first cocktails that Josh and I learned to make. Cramped into the small dorm room in a college music frat, one of Josh's old buddies opened up his clothes closet to reveal an ad hoc shelf made out of two chairs and a few pieces of plywood, a delicate looking structure that held a sophisticated array of spirits that he had collected from online shopping—and, what's more, a home ice machine.

We were enchanted. With old jazz bubbling out of his stereo system (college music majors—go figure), John twirled a mixing glass in one hand and a jigger in the other—and began to show us how to make a Manhattan. John—a slimly built college senior who was fond of sweaters, cigars, rocking chairs, and classical music—was also a surprising, self-taught bartender. He had scoured all the books available at the time and made careful notes in the recipes' margins, honing each through trial and error. Don Lee, who would later teach me all sorts of cocktail wonders, told me that learning to make cocktails in a vacuum was impossible. For ordinary folks like Josh and me, it certainly was. But John had somehow become a self-made man in his exploration of some of the classics. The bar renaissance might have very well have started in that tiny dorm room.

The second memory that comes to mind is actually a work party in DC. On a cold day in February, a coworker and I decided to go in on a dozen oysters. We paired it with a strong Makers Mark Manhattan with more than its fair share of bitters. Somehow perfect.

Enough of this sentimentalism schmentalism. On to recipes!

The key to a good Manhattan, in Josh and my minds, is water content. A lot of people dump everything into a glass, add a couple of cubes, and give it a single stir (or worse, shake). When they pour it out, it tastes bitter and sour. When you stir the cocktail adequate and let it sit, the water pulls out all of the lovely characteristics of the whiskey. It becomes almost floral. The bitters become Christmas spice, instead of pepper spice, and the Vermouth becomes smooth.

So here is how we like to make a Perfect Manhattan (perfect being both sweet vermouth and dry vermouth, which is what we prefer):

Ingredients

1.5 oz whiskey (I went for Buffalo Trace this time, which is on the sweet side—I'll often reach for a Rye instead, like Rittenhouse or Old Overholt)
.25 oz sweet vermouth
.25 oz dry vermouth
2 dashes angostura bitters
1 dash peychaud's bitters

Directions

1. Build cocktail in mixing glass filled with ice
2. Pour in all ingredients.
3. Stir, stir, stir. Stir. Add more ice. Stir, stir, stir for 30 seconds. (Stir cocktails with no citrus. Shake cocktails with citrus.)
4. Let sit for a bit.
5. Add more ice, if room. Give it a last stir.
6. Strain into coupe glass with julep strainer.

7. Serve up.

Garnish: cherry (Luxardo cherry, if you can afford!)

Enjoy!

Kitchen Concoctions: Rye Cocktail

Noelle once again proved her cocktail bad-assery tonight, by stopping me from adding Mathilde to a new concoction. I did a minor taste test of the drink in question...ehh... this Mathilde doesn't really mix very well. Each time I try it, I get really excited, and every time I'm disappointed (with one or two minor exceptions).

I somehow realized that I have yet to try rye whiskey and the honey liqueur, Barenjager, together. This struck me as odd, since I've tried Barenjager with just about everything in the liquor cabinet. These are the proportions I used:

1.5oz Rittenhouse Rye (100 proof, which is actually too high a proof for a moderate quality rye)
.5oz Barenjager
Dash of Regan's bitters
Dash of Fee Brother's Whiskey Bitters

Stir stir stir, serve up in a pre-chilled glass. Cut off a bit of lemon peel and squeeze the oils onto the top of the drink. Kiss the lip of the glass with the peel, but don't actually put the lemon peel into the drink, as that would be overpowering.

The result is a shocking success, in my own humble opinion, which was immediately verified by Noelle. This is a good boost to my cocktail confidence, since I haven't made a good drink in months. It's a deep, deep drink. Since the Rittenhouse Rye has such a richness to it and the Barenjager tastes like real honey, the flavor is wonderful! Not to toot my own horn... like I said, this is the first tasty drink in some time.