San Francisco Cockatil Week Starts Today

It is the start of the fifth annual San Francisco Cockatil Week. There are a lot of events going on, about 45 out over the whole week, and San Franciscos finest cocktail mixologists come together and serve their cockatils to their thirtsy crowd. Here are some of the delicious recipes i found:)



Refuge & Tonic:
1-1/2 oz. Oxley Gin
3/4 oz. Lillet Blanc
3/4 oz. Perfect Purée of Coconut
1/2 oz. Fresh lime
1/2 oz. Sugar syrup

Shake, then pour into a glass over ice, adding a splash of Fentimans tonic, then dust with cardamom powder, a lime wheel, and serve!

Bragging Rights:
The official cocktail of S.F. Cocktail Week, this drink was created by Duggan McDonnell, co-founder of the event and owner of Cantina bar.

The Monk’s Cherry:
2 oz. Four Roses Bourbon
3/4 oz. Chartreuse Green
1/2 oz. Carpano Antica
5 Bing cherries
1 inch Dried lavender flower
1 Full lavender flower

In a mixing glass, add four bing cherries and two inches of a lavender flower. Muddle well, and add the liquid ingredients. Fill with ice and shake well for 10 seconds. Double strain (Hawthorne and fine strainers work great) into a chilled cocktail glass (preferably a coup). Garnish with a lavender flower and cherry, and you’re good to go!

Bragging Rights:
Winner of the 2008 Chartreuse S.F. Iron Bar Chef Competition.

Amaro Amore:
1 oz. Amaro Nonino
3/4 oz. Highland Park 12-Year-Old Single-Malt Scotch Whisky
1/4 oz. Luxardo Amaretto
3/4 oz. Fresh lemon juice
1/2 oz. Fresh egg-whites
A dash of honey
3 Dashes Fee Brothers’ Whisky Barrel-Aged Bitters
Angostura bitters for garnish

Dry shake ingredients, then shake with ice. Fine-strain the drink into a large cocktail glass, and garnish with three Angostura hearts.

Bragging Rights:
Created by Kelli Bratvold of cocktail hotspot Rickhouse.

Oxley Dream:
2 oz. Oxley Gin
3/4 oz. Funkin Strawberry Purée
2 Barspoons aged balsamic vinegar (or 1/2 oz., depending on balsamic intensity)
3/4 oz. Martini Rosato
A large pinch of cracked black pepper
A dash of Xocolatl Mole bitters
1 Dark Chocolate-Dipped Strawberry for garnish

Combine all ingredients into a cocktail shaker except the prosecco, and shake and strain into a large Old-Fashioned glass with Kold-Draft ice. Top with Prosecco and garnish with a dark chocolate-dipped strawberry.

Bragging Rights:
Created by Oxley brand ambassador Jamie Evans, this drink is designed as a dessert cocktail or digestif.

Corpse Reviver II:
3/4 oz. No. 209 Gin
3/4 oz. Cocci Americano Blanc
3/4 oz. Cointreau
3/4 oz. Fresh lemon juice
1/4 oz. Old World Spirits Bleu Absinthe

Shake over ice and strain into a coupe or Martini glass. Easy-peasy.

Bragging Rights:
Created by local artisanal-cocktail god, Scott Beattie, of Healdsburg’s Spoonbar.



~ by Colorful Soul on 09/19/2011.

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