The San Francisco Summer: A Drink Made For the Coldest Winter


People in my hometown of Austin, Texas have been complaining about extended super-hot weather (the extended forecast shows no end for 103 degree highs, ouch!). I can proudly brag to them that today in SF, the high is supposed to be 61 with a low of 52. Um, then again, that's not exactly what anyone would call summer. In fact, last night while I was bartending at Cantina, I fielded an unusual number of orders for Manhattans—a drink that I normally consider a fall/winter drink.

Mark Twain and his overused quote aside, there's one great cure for the standard SF summer confusion that happens when you're sunning one moment and freezing the next: A Manhattan fusion. Instead of using the traditional rye whiskey, substitute rum for a taste of the sun. I'm dubbing it the:

San Francisco Summer
If the sun happens to come out while your drinking this twist on a Manhattan, you can just throw the cocktail over ice, add a splash of ginger beer, and you've got a perfect cooler.

2 ounces aged rum (try Flor de Cana 7)
1 ounce Carpano Antica Formula Sweet Vermouth
2 3 dashes Angostura Bitters

Combine ingredients in a mixing glass. Fill with ice. Stir for 40 revolutions. Strain into a cocktail glass. Garnish with an orange twist.

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