The last time Time Out handed out Bar Awards, I discovered a life-changing spritzer that shook up my opinions of that category.
This year Time Out’s local event focused on dear old San Francisco and the ways in which its cocktail scene deserves a round of applause. And we’ve earned it — not least for our historical contributions to the modern state of craft cocktails. Need context for San Francisco’s influence, alongside New York and London, in reviving and evolving our drinking landscape? Check out Robert Simonson’s excellent book A Proper Drink.
So San Francisco is historically innovative. But what about today? I headed to the Time Out San Francisco Bar Awards to learn who won the prize for “Most Creative Bar Menu” and find out how that honor breaks down in terms of inspiration and perspiration.
Hooch 101: Let’s Have A TIKI! $60 (I’ve learned under Gillian Fitzgerald before. her classes are approachable, no-nonsense, and often have a dance-off segment. An easy tiki recipe from that class has become a household favorite. This class would be a fascinating complement to a Smugglers Cove education, since I suspect Gillian is teaching from a standpoint of accessibility, affordability, and deliciousness as opposed to a stringent adherence to two-pricey-rums-and-three-fresh-juices perspective.)
The Beverage Academy keeps on teachin’ on with $95-$100 classes on 101 mixology, Scotch whisky, and American whiskey.
The Burrit Room + Tavern is launching a Sunday Spirits series. The inaugural event focuses on whiskey and costs $35.
Whitechapel, the innovative gin bar beloved of this blog, is kicking up the instructional component of its ambitious Polk Street Irregulars club, partner to Smugglers Cove’s Rumbustion Society, with PSI Sunday School starting May 30 for $30. This is the first of several classes, each covering a segment of the PSI drinking list.
Once out of nature I shall never take My bodily form from any natural thing
-Yeats, “Sailing to Byzantium”
Yeats was not talking about bug-based food dyes but let us stretch the metaphor, loving Yeats as we do.
After a teenage stint at veganism (a fine diet, if you have the time and money to spend pursuing it) I came of legal drinking age with a mind unruffled by ethical concerns where my alcohol was concerned.
But the world (and the Bay Area in particular) is full of cocktail enthusiasts with varying dietary and ethical requirements. Early in my California residency I bellied up to a bar where I was warned that my milk stout had lactic acid in it and I should choose another tap if I had lactose issues. That sort of statement made in Wisconsin would get you kicked over the border into Illinois.
Nestled in my checked luggage, a bottle of Sacred’s London Dry survived the return voyage to California where it now holds a place of honor among my bottles. American markets don’t offer the London Dry so cocktails made from it are few and far between in my home.
Therefore, Sacred’s event at renowned gin palace Whitechapel required a pilgrimage.