San Francisco Stays on Top of Spirited Trends

Leave it to trend-setting San Francisco to stay on the cusp of cool and ahead of the curb on cocktail couture. A couple of weeks back, CitySip put out two Sippin’ 5 Cocktail Trends for 2012 lists that that the City by the Bay happens to be precisely on point with. A few of our favorite bars a la SF are debuting new, fresh, on-trend tipple lists. Check out a few of our faves here:

From Harry Denton’s Starlight Room:

Bar Manager, Joel Teitelbaum, recently revamped the updated winter cocktail list to include:

Meyer Highball

Leopold Gin, Meyer Lemon Cordial, Vanilla, Cardamom Safforn Bitters

*Trend we love: bitter infusion

Double O’ Denton

Bulliet Bourbon, Blood Orange, Olororso Sherry, Cream, Laphroaig 10 yr

*Trend we love: bitter infusion

Pan Pacific Toddy

Appleton V/X Rum, Yuzu Lemon, Pure Cane, Ginger Tea

*Trend we love: hot cocktail + tea combo

And, for one of our favorite trends of 2012. Joel has also put a carbonated, pre-bottled Negroni on the menu.  It’s the first of what will likely anticipate will become an entire “carbonated” section on the Starlight Room’s menu.  The Negroni’s are carbonated, sealed in a 375 mL bottle and opened and poured tableside over a glass of ice with an orange garnish when a guest orders it.

…over at Jasper’s Corner Tap & Kitchen:

Bar Manager, Kevin Diedrich just added these tasty libations to their January/February menu:

Eastern Sour                                                     

Woodford Reserve Bourbon, orange juice, lime juice, orgeat, Angostura Bitters.

*Trend we love: bourbon + bitters

Another Man’s Treasure                                              

Famous Grouse Black Scotch, Lillet Rouge, honey, lemon, egg white, Angostura Bitters.


Red Wine, Brandy, Aquavit, spices.

*Trend we love: wine infused cocktails are certainly on the rise.

From a bottom of a well                              

Yamazaki 12yr Single Malt Whisky, Laird’s Bonded Apple Brandy, Dry Sack Olorosso Sherry.

*Trend we love: Sherry cocktails are on the upswing.

Peruvian Tea                                                                     

Earl Grey Tea-infused Pisco, St. Germain, Orange Curcao, lime, lemon, Angostura Bitters.

*Trend we love: more tea!

And, another one of our most favorite trends is the on-tap movement. In addition to the negroni on tap which Jasper’s done since it’s August inception, Kevin will also be putting the Hanky Panky on tap!

From the Fifth Floor:

One trend we haven’t yet touched on is the use of cocktails to compliment coursed out meals. The iconic Fifth Floors, Pastry Chef Francis Ang, has started to work with the bar team to create cocktail spheres.  They have been using these cocktail spheres as the intermezzo course, and they’ve been really well received by our guests.  The team creates a cocktail sphere that fits into the menu’s theme, flavors, and style.   Here are some of the recent spheres they created:

Pisco sphere

Oro Pisco mixed with Lillet Blanc, lemon juice, simple syrup and Falernum bitters.  It’s served it on a spoon with Hamada farms niabel grape granite and candied grapefruit.

Ouzo inspired sphere:

 Kubler absinthe, Aqua Vit, clove syrup, lemon juice and celery bitters.

Campari inspired sphere:

Elderflower gin, Aperol, lemon juice and blanc vermouth.

This trend is somewhat technical and takes some time. One of Fifth Floor’s bartenders makes the cocktail then pastry chef Francis Ang takes the cocktail, and blends it with calcium gluconate and xantham gum.  He mixes it and lets it rest overnight.  That’s the base.  Next, Francis makes the bath.  He does this by mixing water and sodium alginate in a blender, and again, let’s that rest overnight.  When he’s ready to start, Francis puts the bath mixture into a bowl and has a bowl of plain water nearby.  He uses a tablespoon, and scoops out a spoonful of the base.  He slowly drops that into the bath, waits about 30 seconds and then uses a slotted spoon to transfer the sphere to the bowl of plain water. This is one special must-try trend.

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