Good old fashioned American drinkin' music

With old instruments, new sounds, and a hell of a lot of talent, the Punch Brothers produce innovative Bluegrass music. Don't be fooled by the youtube comments; this music is a beautiful, modernized version of what saloon-goers might have heard 100 years ago. Enjoy this tune, "Rye Whiskey."

Photo shoot with Reclamation Etchworks

Local Alembic bar manager Ethan Terry and his business partner Tim Daw recently nailed a $20,000 Kickstarter goal for their company, Reclamation Etchworks. Noelle and I recently had the great good fortune of shooting photographs of Ethan and Tim's beautiful product. We put together a little photo shoot with them and models (and killer bartenders) Matthew Homyak, Helen Diaz (also seen at Lolinda), and our friend Victoria George (also seen at Rickhouse).



The shoot was set in Russells Room inside Bourbon and Branch and designed to have an Art Deco feel––without explicitly invoking a certain novel-turned-movie released this summer––to match the laser-etching on the bottles. As the pictures reveal, it was a fun shoot:





Take a look at the full photo shoot here:

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!

Redford: A New American-Themed Bar in the Tenderloin

When we first moved to San Francisco, we never thought we'd spend much time in the Tenderloin. As it turns out, though, San Francisco's Tenderloin is a great place for cocktails. Sure, there can be some unsavory characters, homelessness, crime, and widespread drug use (we were once almost hit from a crack pipe falling from the sky!), but the place and its people are still part of SF's heart and soul. A handful of the city's most beloved craft cocktail spots have found a home in the storied district—Bourbon and Branch, Rye, Jasper's Corner Tap and Kitchen, and Jones, to name a few. Now there is a new friendly bar opening next week. Brought to us by the folks behind Taverna Avertine, Redford will bring food, drinks, and an easygoing atmosphere to the neighborhood, starting June 7.

Josh and I were lucky to check out the new spot during a friends and family event last week. Some people will recognize the space as what used to be the club the Ambassador. The space has been completely renovated into a modern two-tier Americana bar. The hope is that this down-to-earth design will bring people into a welcoming, easygoing atmosphere.



The interior features beautiful wood and brick accents with large skylights and floor-to-ceiling windows in the front that let in the summer evening light—a big shift from the lounge it used to be.



The bar itself is an interpretation of what it means to be American. As part of its no-fuss, no-pretentions philosophy, the decoration draws from a lot of cool recycled, vintage pieces from the Alameda fair. This includes a 48-star flag:



And also big wheel bar centerpiece.



The Redford has two bars. One downstairs when folks first walk in the door.



There is also additional space on a loft level, which can also be used for private parties.



One of the most innovative parts of the menu a selection of whiskey and wine pairings. It was a lot of fun to try! We had never heard of such pairings before!



Unlike other bars in the city, the Redford owners have no intention of being a craft cocktail bar. The aim here is not to labor over the details of ingredients and execution. The emphasis is on quick, friendly service and accessible drinks. The cocktails are not fussy, easy to drink, and quick to make (so no long waits in line!).

The trademark drink is the Redford lemonade—an ice-cold, spiked lemonade with a selection of either Bulleit bourbon or vodka. We tried the bourbon version, and it was so smooth! It was sweet and went down easily—perfect for those who are looking for something a little bit fun but without any burn. I look forward to drinking them on a hot day!



In addition, we also checked out the Martinez—a sweeter, more herbaceous cousin of the martini, made smooth and floral from a touch of maraschino liqueur.



We also thought we'd try a classic, since we love them so much. What better than a sazerac! Here it is pictured in a lovely sniffer.



One of the things that I really love about the Redford is that they serve food! In my opinion, way more bars in the city could stand to serve some food for happier, safer drinking. Redford's food brought rich, bold flavors to standup to the cocktails. The menu is divided up simply into a small, medium, or large category, so that folks could opt for a big, heavy meal, small bites, or even a light salad.

We snacked on a selection of nuts, olives, and small pickled peppers stuffed with cheese.



I tried a devil's egg, which packed a wallop. It featured bourbon-infused bacon sprinkled on top.



Lastly, for something more substantial to go along with the cocktails, we ordered some macaroni and cheese. Josh doesn't eat meat (as enthusiastic as I am about it), and they were very accommodating in serving it vegetarian. So creamy and easy to eat quickly!



Redford is officially open June 7. But in the meantime, you can check out more Flickr pictures (including the menu) here:

Redford
673 Geary St., San Francisco, CA

(650) 400-4871

Open 5:00 pm - 2:00 am

Where to drink: South at SF Jazz

I absolutely love South at SF Jazz, and (my secret shame!) I've never actually attended a show there. I only go there for the cocktails. They're just oh so good, and if you sneak in after the show starts, you'll have the place all to yourself. But don't start going there––I like it when it's quiet. The cocktail menu is solid, below is a good chunk of it:

Vieux Carre––Rittenhouse 100 rye, Germain-Robin brandy, Cocchi vermouth di Torino, Benedictine, Peychaud’s and Angostura bitters on a hand cut ice cube. A classic Vieux Carre, nothing fancy, just a well done drink.

State Street Cocktail––Beefeaters gin, fresh pressed pineapple, pineapple gum, dolin blanc vermouth, celery bitters, soda. A refreshing cocktail that has more depth than many citrus-driven drinks thanks to the vermouth.

Derby Cocktail––Weller 107 bourbon, lemon, honey, cinnamon, Angostura bitters. Simple and classic. The honey is mind-blowing in this drink, mixing perfectly with the Weller 107 and bringing out some of its carmel notes.

Horse Thief Cocktail––Hayman’s Old Tom gin, Cocchi vermouth di Torino, absinth. The absinth and the Old Tom go so well together; each is spicy in a different way, activating different parts of your palate.

There are ample snacks and full entrees, if you're hungry. The cheesy grits were a perfect complement to the Horse Thief and the Vieux Carre.

The space itself is incredible, thanks to the huge windows:

South at SF Jazz

201 Franklin St.

5:30pm-10pm

The Crash that Brought Tony Closer to Bartending and How to Make an As Time Goes By Cocktail

Let’s be honest: The martini is not exactly the most accessible drink. While some are blessed with an immediate affinity for the dry, juniper flavors, for others it might take a bit of getting used to.

Which is one of the great things about Bourbon and Branch bartender Tony Devencenzi’s drink, As Time Goes By. It's featured in one of our new videos. The video introduces Tony—who incidentally works at one of the most storied bars in craft cocktails—and also teaches you how to make this delicious drink. It’s a sweeter twist to the martini with yummy, non-cloying, non-tacky cocoa notes.

You might recognize Tony from the last video we made, How to Make a VOC aka What Goes Into a Cocktail. We had so much fun on that shoot that it was a quick yes when Tony asked us if we could make another video for him. (It was even more exciting when Tony submitted this video to Diageo’s World Class Bartender contest and won a trip to New York to compete in the finals!)

Meet Tony and learn how to make his cocktail (you can also order it at Bourbon and Branch as a cocktail called “The Mistress.” Look for Tony!):

As Time Goes By - The Recipe:

1.5 oz Tanqueray 10
1 oz Dolin Blanc Vermouth
.5 oz Cocchi Americano
.25 oz Gran Classico Bitter
1 Dash Angostura Orange Bitters

Stir over ice and serve up in a coupe glass. Garnish with a lemon twist.

A Much-Needed Rooftop Space Opens in San Francisco: El Techo de Lolinda

It used to be that if you wanted to enjoy cocktails on a roof in San Francisco you had to either:

1. Prepare yourself for the Tenderloin and cautiously make your way to 620 Jones, a trendy lounge.
2. Make friends with a fancy SoMa high-rise dweller and convince them to let you up onto their roof.
3. Scale the side of your own house and hope for the best. 

Good news for us all, though! A new rooftop bar and restaurant called El Techo de Lolinda is opening in mid-May, so when we don't feel like going to the TL on those rogue warm SF days, we have a new option (some might recognize it as the former restaurant Medjool). The spot adds a new, open-air dimension to the already bustling sister restaurant beneath it, Lolinda. Unlike Lolinda, which serves Argentine food, El Tech Lolinda promises Peruvian street food. Cocktails, meanwhile, will still be masterminded by bar manager extraordinaire Chris Lane. 

The rooftop will be opening sometime in mid-May, but to whet our appetites, here are some pictures from tonight's preview party:

The view from the bar is gorgeous, especially at sundown. You can see straight down Mission Street.

Tonight there were canopies to keep people dry and heat lamps to keep people warm.

Small tables line the glass-wall perimeter, making it a pleasant, scenic spot for a cocktail and some bites.

At night the view is equally stunning. Heat lamps glow red, keeping us warm.



The roof has its own bar.



Is there a more professional word than "bad ass"? Bar manager Chris Lane is steering the upstairs program, as he is the main bars below in Lolinda—and we are all better for it. He brings his trademark attention to detail, flawless execution, and characteristic rich, complex flavors to this menu, as he has in the past.



Three cocktails were on the docket tonight. We were lucky enough to try two.



The first: Pisco Apricot Tropical, made from pisco, fresh lime, apricot liqueur, pineapple, bitters. It's a light, refreshing cocktail, not too sweet and with some complex funk from the pisco and apricot. Delicious and easy to drink.



The second: the Mexican Firing Squad, made of calle 23 reposado, lime, grenadine, angostura. A classic Chris Lane drink—deep fruit flavors, but also rich,  smoky, and a little spicy. It may look pink and fun, but it's a pleasantly viscous, smooth sipper. We loved it.



We also got to try a few bites.

Here is Elote—corn on the cob, sour cream, chili, lime. Sweet, delicious, and a little acid. We could eat several cobs of this.



Ceviche de camaron - Shrimp, lime, tomato, red onion, cucumber, avocado, cilantro. Very fresh seafood paired with bright lime and a satisfyingly very salty finish.



Patacones - Green plantain patties, black beans, salsa. A tasty vegetarian small plate. Beans a pleasantly sweet and the plantain is crunchy.



Empanada de Alambre - Braised beef and picked cabbage. Super tender meat and the pickled cabbage gave it just the right kick



Welcome to the city, El Techo!

To tide you over until the spot opens, here's a slideshow of more photos from the preview event:



El Techo de Lolinda - opening mid-May 2013
2518 Mission St.
San Francisco, CA 94110
415.550.6970

Hours:
Mon-Thurs 4pm-11pm
Fri 4pm-1am
Sat 11am-1am
Sun 11am-11pm