Second try at the Barbary & Hearst cocktail (bourbon, lemon juice, shrub, ginger syrup, angostura bitters. This time we upped the bourbon, and used a bit less lemon juice and shrub. Also added a Rosemary garnish since we thought it would play nicely with the strawberry Meyer lemon shrub. Balance was just right this time.
What’s left of a Lost abbey quad, cognac, rye, px, fernet, lemon cocktail by William tsui at Bon Marche (sf)
Barrel aged Manhattans…we emptied the barrel into a container last weekend so I think these were aged about 12 weeks. They were very good…so dangerously smooth.
What did you refill with?
Water! The plan is to do Boulevardiers this weekend.
Boulevardiers are in the barrel.
Picked this up today. It was very good.
The Hudson Corn works well in a white manhattan 
Friends brought us a new cocktail book. Our first recipe was a Rib Tickler…Dolin dry vermouth, Suze, St. Germain, lemon juice, simple syrup, soda water. Was a very nice drink for an 85 degree evening.
Just came from the Treasury, 2 month old bar in the financial district of San Francisco. Had a Shark Tank made with cutty sark scotch, huckleberry and coconut shrub, absinthe and lemon. Got it b/c it sounded like the most eclectic mix of ingredients for a cocktail on their menu. Delicious and well balanced
nice blood orange wedge!
I’ve been messing with fennel simple syrup, blood orange, lime, bourbon, and orange bitters. Getting closer to something interesting.
Hmm… maybe some yellow chartreuse? Or amaro nardini if you happen to have some
Two new brews to me were enjoyed today
A Martinez for me & a wetter one for my man.
Hitachino white ale, ron zacapa, cognac, Giffard banana, pineapple (by Andrew Woodley at Pabu in SF) …the banana played well off the ale and rum and the creaminess was reminiscent of a Boddingtons nitro 
White ale as in beer? How cool.
Yes its a witbier with banana and clove notes which may have been what inspired the bartender to add the banana and pineapple ingredients. I’m partial to beer cocktails as they have tend to have lots of body and mouthfeel, even a bit of foam
gin, celery, green chartreuse, salt by Areina at Bon marche (SF)
Barrel aged Boulevardiers. Two weeks in the barrel so far and already smooth and delicious.
