We may not see the sun as often as we like, but San Francisco enjoys a summertime bounty and exceptional bar talent that yield the best seasonal libations. We’ve gathered eight of our favorites from bars and restaurants around town and adapted them for your next summer gathering.
Before you reach for that bottle of Provencal rosé for this weekend's July 4th festivities, why not consider this more festive, gin-soaked, made-in-San Francisco treat?
You can keep your turkey legs and gelatenous cranberries, thank you. Thanksgiving is all about stuffing. Lots of stuffing. Preferably doused in gravy. It is the ultimate comfort food in a holiday made up of comfort foods. In order to help you prepare Thanksgiving's most important dish, we have five recipes from esteemed local chefs to make your holiday feast magical.
Whether you're channeling Martha or just trying to get through Thanksgiving without an exploding turkey, a solid holiday dish requires a hefty dose of fresh herbs to dial up the flavor and bring on the festivities. When prepping your dish, it's essential to start with fresh herbs for maximum impact. Sure, dried and powdered herbs work in a pinch, but there's no comparison to the real thing.
Pisco, the Peruvian (and sometimes Chilean) spirit best known for putting the zip in pisco sours, has a rich history in San Francisco. Pisco was immensely popular in San Francisco during the Gold Rush and into the pre-Prohibition 20th century (especially among the newly-rich gold diggers and sailors) because it was easier to ship pisco from Peru than it was to transport whiskey from the East Coast.
Hey, this has been kind of a rough year, eh? The last couple of months have kind of made us want to hide under our desks. But as this year ends and the next begins, it would seem a shame to let it go by without a proper toast, something like “Thanks for nothing, 2008. See you on the flip side.”
Sugar for coating rim of glass
1 ounce 151-proof rum
ground cinnamon (preferably in a shakable container)
4 ounces hot coffee
1/2 ounce Kahlúa
1/2 ounce brandy
Coat the rim of a wineglass with sugar, and pour the rum into the glass. Using a lighter, ignite the rum. Being careful not to tip the rim of the glass toward the ground, twist the glass in your fingers and sprinkle the fire with cinnamon. (Be careful: This will generate some large bursts of fire!) When sugar is caramelized around the rim of the glass, put the fire out by pouring coffee into the glass. Finish with Kahlúa and brandy, and top with whipped cream.