3 spring cocktail trends - Page 2

Sip on this season's haute new libations, from wine cocktails to fizzy bottled daiquiris 

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Harry Denton's Starlight Room pours a mean gin and tonic -- straight from house-sealed bottle.
PHOTO BY VIRGINIA MILLER

Jasper's Corner Tap (401 Taylor, SF. (415) 775-7979, www.jasperscornertap.com) bar manager Kevin Diedrich just started bottling his own Pimm's Cup. A vivid orange, it goes down bright and bold with cucumber, ginger, lemon, Pimm's, soda, and the no-longer-secret ingredient: a hint of fresh strawberry. Diedrich's little bottled beauties border on addictive. I wish I could stock them at home.

WINE COCKTAILS

Sampling through spring menus I've noticed this old trend getting fresh life. At Wo Hing (584 Valencia, SF. (415) 552-2510, www.wohinggeneralstore.com), bar manager Brooke Arthur's new spring cocktails include a Cynar spritzer made from the Italian artichoke liqueur and Plymouth Gin, alongside Punt e Mes vermouth, cava, orange bitters, lemon peel, and a pinch of salt. This dark, earthy, red refresher is blissfully bitter, bright, and invigorating. The salt enhances flavors, the bubbles impart texture.

Kevin Diedrich at Jasper's Corner Tap created a St. Helena fizz served tall in a Collins glass. This wine-based cocktail is blessedly light on the alcohol — perfect for a mid-day imbibing. It uses Newton Chardonnay, St. Germain elderflower, Benedictine, Peychaud's bitters, Bitter Truth grapefruit bitters, and soda. It's like a mini-escape to wine country.

Kate Bolton of Maven (598 Haight, SF. (415) 829-7982, www.maven-sf.com) created a unique wine aperitif in Global Warming. Dry riesling features, but also sake, even a splash of Ransom's Old Tom gin. Tart with lemon, a little scoop of absinthe sorbet permeates the drink as it melts. Who says vino and hard alcohol don't mix?

Comments

Is a diet aid..great have a drink and be screwed up on speed

Posted by Guest on Apr. 21, 2012 @ 7:20 pm

Dude, get offa my cloud...you're bringing me down.

Posted by Guest on Apr. 23, 2012 @ 8:28 pm

I hate to say it San Fran, but Atlanta has a restaurant that has been doing the in-house bottle cocktails for a while! Lure, www.lure-atlanta.com/, in Atlanta has three great in house carbonated cocktails. They have a gin and lime based, a whiskey strawberry based, and the best seller, a jalapeño infused vodka cocktail. This cocktail is spicy, sweet, and refreshing all at once. Even though San Francisco is known for leading the trends in America for cocktails, look at Atlanta to start mixing things up as well! There is a great drink Revelation going on here in the south!

Posted by Mark Frazie on Mar. 07, 2013 @ 5:32 pm

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