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Hello, Summer! Five Cocktail Recipes to Welcome the Sun to SF

Hark! Summer! It's that time of year when you start thinking about skipping work and meeting friends on the slopes of Dolores Park. And of course, no sun-seeking would be complete without something ice cold to cool you down.

Try these recipes from Liquor.com to savor these rare days in the San Francisco summer sun.

1. Lincoln Club Cooler

2. Summerlin

3. Tequila Mockingbird

Town Hall Recipes for Art in the Age's Root & Snap Liqueur

Brewed from a centuries-old American recipe handed down from Native Americans, the new hand-crafted, organic Root is the first "authentic" liqueur to be produced in this country since pre-Prohibtion. 

Secret Recipe: Celery Cup from Elixir

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Pimm's Cups are a classic drink for warm, summer days like today. Elixir mixologist H. Joseph Ehrmann riffs on the cocktail with cooling celery and suggests other variations, such as adding a quarter of a kiwi to the blend or a touch of salt or lemon pepper on the glass rim.

Five Dad-Proof Cocktails for Father's Day

This Sunday is Father's Day, which means QT with dad is a must. Whether you're going on outdoor adventures or lounging around in the shade, top off the day with these manly cocktail recipes from our friends at Liquor.com and raise your glass to good old Dad.

1. Blood and Sand

2. Bobby Burns

Secret Recipe: Shrimp and Grits from 1300 on Fillmore

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

1300 Fillmore's chef David Lawrence dresses his shrimp and creamy grits in a buttery sauce that has just a hint of Southern-style barbecue. Any stone-milled grits will work in this recipe, but Lawrence recommends Anson Mills coarse white grits, which you can find here

Secret Recipe: Miette's Pastry Cream and Fresh Fruit Tart

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

At Miette, owner Meg Ray (featured in our Best of the City 2011: Eat+Drink) creates variations of pastry cream and fresh fruit tarts, beginning with blueberries, in season at the start of summer. Recipe printed with permission from Miette by Meg Ray and Leslie Jonath (Chronicle Books, in stores July 2011).

Secret Recipe: Warm Egg Salad Sandwich from Il Cane Rosso

 

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Il Cane Rosso in the Ferry Building Marketplace makes their egg salad ahead of time and then assembles the sandwich short-order style using Acme focaccia. The secret's in their house-made bagna cauda butter, which they spread on the focaccia slices before topping them with the egg salad and aged provolone and toasting it all open-faced before serving.

Secret Recipe: Pistachio Meatballs from Zare at Fly Trap

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Makes 5 servings

2 eggs

Secret Recipe: Chicken and Dumplings from Leopold's

As children, brothers Albert and Klaus Rainer had their mom's chicken and dumpling soup every Sunday. At their Russian Hill restaurant Leopold's, they recreate the family recipe with tender, herbed dumplings floating in a clear chicken broth with diced vegetables. It's pure comfort food and one of our "Best of the City" picks in the June 2011 issue of 7x7.  

3-pound whole chicken

4 quarts chicken stock

3 onions

2 carrots

Four Cocktails to Serve at Your Bay to Breakers Party

Whether you're in the race or not, Bay to Breakers is unofficially SF's biggest drinking day of the year. Having a party? Keep it classy and serve some cocktails (pre-8 am is no time for beer). 

Our mixologist friends over at Liquor.com have supplied us with an arsenal of recipes to whip up before you don your costume and head down the course. Happy running and be safe out there. 

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