In 2016, we wooed, persuaded, and stalked the Bay Area's most talented chefs to convince them to share the recipes for their restaurants' signature dishes. Here are the 20 recipes our readers dug the most, compiled into an ultimate cookbook for your at-home culinary pleasure.
We Have the Recipe for Whitechapel's Fernet + Gin Cocktail
Courtesy of White Chapel
Whitechapel's Follow The Black Rabbit cocktail is an ingenious concoction that combines London's favorite spirit (gin) with San Francisco's favorite digestif (Fernet). The addition of maple syrup adds a touch of sweetness, perfectly balanced with the acidic citrus from fresh orange and lemons.
The drink was created by Danish bartender Kristian Kramp as part of the Honor Among Thieves section of Whitechapel's expansive cocktail menu—a guest menu created to pay homage to industry friends who have done great things with gin. We suggest ordering the drink for dessert after you down the massive Haunch & Flagon, a 36oz. dry-aged tomahawk steak new to this year's Big Eat list (the fernet will help tame your meat sweats), or make your own pairing at home!
Follow The Black Rabbit
(serves 1)
.75 oz Beefeater gin
.75 oz Fernet Branca
.75 oz fresh orange juice
.75 oz maple syrup
.5 oz fresh lemon juice
1. Shake all the ingredients with cracked ice.
2. Pour the whole contents into a highball glass, adding cubes to fill as needed.
2. Garnish with an orange zest.
