Cocktail Recipes


Beer, Wine, and Spirits

Magic Sunset

In a shaker with ice, combine 1-1/2 ounces Becherovka and 1/4 ounce grenadine. Shake well and pour into a highball glass over ice. Fill glass with orange juice and garnish with an orange wedge and a strawberry.

Featured Liquor: Becherovka

Becherovka is a digestif—a liqueur that aids in digestion. It comes from a well-guarded recipe using multiple herbs and spices designed to create a very unique, spirited beverage. Originally called Becherbitter, it was created by Josef Vitus Becher—a trader of herbs and spices in the late 18th century. It is said that there are only two people today who know the secret blend. Although Fernet Branca is one of San Francisco's favorite digestifs, Becherovka has a unique and pleasing flavor profile. Straw yellow in color, it has intense notes of clove and citrus. On the palate, the concentrated and spicy finish has a lingering herbal flavor that is impossible to define. It leaves your mouth tingling with a note of cinnamon and a pleasant bittersweet finish.

 

Martin Miller's Mojito

In a highball glass, muddle 8 mint leaves with 1/2 ounce simple syrup. Add 1-1/2 ounces Martin Miller's Gin, 1/2 ounce lime juice, crushed ice, and a float of soda. Stir slightly and garnish with a mint sprig.

Featured Liquor: Martin Miller's Gin

Martin Miller’s Gin is named for the icon Martin Miller, created in 1999. With a tagline of “born of love, obsession, and some degree of madness,” Miller's Gin combines a unique blend of botanicals and citrus for a remarkable flavor profile. Miller blends the gin with Icelandic spring water, said to be some of the most pure on earth, lending a special character to the gin. Depending on your preference, there are two types of the gin to choose from: the classic at 80-proof and the Westbourne Strength Gin at 90.4-proof. The bouquet is marked by a hint of Meyer lemon and a slightly floral note, while the palate sports an elegant texture, making it pleasant for sipping as well as mixing.

 

Polar Bear from Trick Dog

In a shaker, combine 1-1/2 ounces Pierde Almas Puritita Mezcal, 3/4 ounce Dolic Blanc, 1/2 ounce Tempus Fugit Crème de Menthe, and 6 drops Angelica Tincture*. Add ice, shake well, and double-strain into a chilled Nick & Nora glass.

*To make Angelica Tincture, fill a mason jar with angelica root and then top with a neutral, over-proof spirit (such as Everclear). Cap the jar and let sit for 3 days. Strain out through a cheesecloth and bottle in eye-droppers for easy use.

SF Bar Highlight: Trick Dog {3010 20th Street; 415.471.2999}

The team at Trick Dog—Scott Baird and Joshua Harris, aka The Bon Vivants—feature cocktails inspired by Pantone color swatches and great food. Well known in the San Francisco bar community, their drinks are always unique and exceptionally balanced. If you can’t drop by to try Grandma’s Sweater or the Baby Turtle, you can try mixing up a Polar Bear as the ice and snow thaws this spring.