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7x7 Celebrates the Hot 20 of 2013 at Hotel Zetta

We welcomed this year's Hot 20—our editors' roundup of San Francisco's most promising and prominent innovators in food, sports, the arts, science, technology, design, business, nonprofits, and more—with an exclusive celebration at the city's newest hotspot, Hotel Zetta nearby Union Square.

Guests at the private event converged on the second-floor Playroom to enjoy complimentary cocktails made with No. 3 Gin, The King's Ginger Liqueur, and Pink Pigeon Rum. Whisky lovers enjoyed neat pours of The Glenrothes Single Malt Scotch, while Sapporo Beer offered their premium lager in their iconic silver cans. Delicious catering was provided by the hotel's own restaurant—and one of San Francisco's buzziest new venues—The Cavalier.

Russian Standard Vodka also provided icy shots upon arrival, as well as a customized lounge experience. Another lounge was decked out by Ploom, which enchanted guests with their premium portable vaporizers. Guests also had fun with the photo station provided by LiveFotoSF.

Hot 20 winners in attendance included novelist Adam Johnson, Alon Salant of Good Eggs, Bret Lobree (Ride SF. All of It), Brett Thurber and Karen Wiener (New Wheel), Eric Rodenbeck of Stamen, Heath Maddox of Bay Area Bike Share, The Artful Gentleman's Jake Wall (this year's Readers' Choice!), Live Nation's Jodi Goodman, Justin Kelly (Re:News Streetscape Project), Kimberly Bryant of Black Girls Code, Michael Montgomery of Alonzo King Lines Ballet, Nell Waters (SOAK),  Scott Crosby of SF2G, and many more.

Hotel Zetta and The Cavalier, 55 5th Street at Mission, viceroyhotelgroup.com/zetta.

Photos: Moanalani Jeffrey Photography

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The following cocktails—including a special drink created by Hotel Zetta's own bar, the S&R Lounge—were served by our event partner Bartenders Unlimited. Try them at home!

Kings Ginger liqueur: The Twinger
1.5 oz Kings Ginger over ice, topped with Fever Tree ginger beer.
Dash of bitters.
Served in any basic rocks glass.

Pink Pigeon Rum: "Peace" Hemingway Daiquiri
1.5 oz Pink Pigeon Rum
.5 oz Luxardo Maraschino
.5 oz simple syrup
.75 oz fresh lime juice
.5 oz fresh grapefruit juice
Garnish with Luxardo maraschino cherry.
Served in any basic rocks glass.

No. 3 Gin & Tonic
With Fever Tree Tonic
Served in any basic rocks glass.

The Glenrothes Single Malt Whisky
4oz, served neat

Standard Moscow Mule
2 oz Russian Standard Vodka
4 oz Premium Ginger Beer
½ oz Fresh Lime Juice (or squeeze half a lime)
Garnish: Wedge of Lime
Add ice to glass, followed by Russian Standard Vodka and a squeeze of a lime wedge. Top with ginger beer and garnish with a fresh lime wedge.

Standard Rockette
2 oz Russian Standard Vodka
¾ oz. Fresh Lemon Juice
¾ oz Simple Syrup
6 mint leaves
Garnish: Mint Leaf
Muddle Mint Leaves and Simple Syrup in a Shaker. Add other ingredients then shake with ice and strain into glass over rocks.

S&R Lounge's Commodore 64
1 3/4 oz. Russian Standard Vodka
1/2 oz. Cocchi Americano
1/4 oz. Dolin Blanc Vermouth
Pinch Salt
Scrappy's Orange Bitters
Lemon Twist
Combine all ingredients and stir. Strain and serve up in a martini glass. Garnish with the lemon twist.