What we know about the SF cocktail scene that the Times doesn't


Did anyone else read the article in the New York Times food section Wednesday about bartending philosophies? Rather fitting, given that this is the anniversary of Repeal Day. We were pleased as rum punch to see a mention of hometown hero Daniel Hyatt from the Alembic, who was categorized, rather grandly, as a neo-classicist. You can keep tabs on Daniel’s activities at the Alembic by visiting his blog, alembicbar.blogspot.com.

Also mentioned in the article was Scott Beattie from Cyrus (remember, we posted a recipe for one of the cocktails from his book right here a month ago? If you haven't made it yet, here's your chance.) who got a nod in the Farm-to-Glass category. And in the “faux tropicalist” category? None other than Martin Cate of Alameda’s Forbidden Island.

Nice to see these guys mentioned, of course, but there did seem to be one glaring absence…paging Bourbon and Branch…come in, Bourbon and Branch? Well, we don’t need the NYT telling us it’s a good place to get our swerve on. Now, in addition to the bars that put the "future bars" team on the map, they've gone and opened a liquor shop. Those in search of the perfect holiday gift should also make a pilgrimage to the newly opened spirits shop in FiDi, Cask, which stocks many of the same high-brow ingredients used at B&B, and has a bottle engraving service, so you can personalize a special bottle for a special person. Coming soon—a bicycle delivery service.

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