Tomorrow marks the start of San Francisco Cocktail Week, a week-long celebration of all things cocktail (including SF's stellar roster of bartenders). In honor of the week, Liquor.com has rounded up signature drink recipes from some of the city's best, including Duggan McDonnell (Cantina), H. Joseph Ehrmann (Elixir) and Jeff Hollinger & Jonny Raglin (Comstock Saloon).
Drink up in honor of the Bay Area and enter a drawing to win two tickets to the Cocktail Carnival Gala this Saturday at the Old Mint Building.
Contributed by H. Joseph Ehrmann
• 1 Thyme sprig
• 10-15 Organic blueberries
• Half an organic lemon, roughly chopped
• 1.5 oz Square One Organic Vodka
• .25 oz Organic agave nectar
• Garnish: Thyme sprig
• Glass: Highball or old fashioned
Place one small thyme sprig in the palm of your hand and slap it to release its oils. Twist it and place it in the bottom of a 10-ounce highball or old fashioned glass. Fill with ice and set aside. Muddle the blueberries and lemon in a shaker. Add the vodka and agave nectar, and fill with ice. Shake vigorously for 10 to 20 seconds and strain into the prepared glass. Take a nice large, pretty sprig of thyme and slap it before sticking it into the drink as a garnish. (If blueberries are out of season, use 2 teaspoons of high-quality blueberry preserves instead. You’ll have to adjust the amount of agave nectar depending on the sweetness of the preserves.)
Blushing Lima #2
Contributed by Duggan McDonnell
• 1.5 oz Campo de Encanto Pisco
• .5 oz Domaine de Canton
• .75 oz Simple syrup (one part sugar, one part water)
• 1 oz Meyer lemon juice
• 1 Egg white
• Glass: Tall
Add all the ingredients except the port to a shaker and fill with ice. Shake vigorously and strain into a tall glass filled with fresh ice. Top with a splash of port.
Contributed by Jeff Hollinger & Jonny Raglin
• .75 oz Fresh lime juice
• .75 oz St-Germain
• 1.5 oz Brandy
• 2 dashes Angostura Bitters
• Ginger beer
• Garnish: Lime wedge
• Glass: Collins
Add all the ingredients except the ginger beer to a shaker and fill with ice. Shake vigorously and strain into a Collins glass filled with fresh ice. Top with ginger beers and garnish with a lime wedge.