Wayfare is not a cocktail destination per se but that particular drink is good. You have better options in Boston than in SF, just my opinion
SF has some really excellent cocktail bars, as does Boston, and many more cities like San Diego, LA, Chicago… But of course NYC is the best. ;-)>
I’m looking forward to the PDT nine year reunion this coming Sunday - Tuesday in NYC. 24 of the former bartenders and hosts will be shift bartending/hosting at Boilermaker.
Presented by Cocktail Kingdom: PDT Goes Back in
Time at Boilermaker for Memorial Day Weekend, 24 former PDT Bartenders
& hosts combine to create the PDT Time Machine Bar Takeover.
In celebration of PDT’s ninth anniversary, Cocktail Kingdom’s Greg
Boehm has joined forces with a cast of past generations of PDT
bartenders behind the bar at Boehm’s Boilermaker (13 First Avenue at
First Street) on Sunday, Monday and Tuesday night of Memorial Day
Weekend.
Beginning at 5pm each evening (to 1 am on Sunday; to
11pm on Monday and Tuesday), former PDT bartenders will get behind the
bar to serve a nightly cocktail menu of their PDT creations. The PDT
Time Machine at Boilermaker is the first time the team has reunited behind the bar.
HOSTS
Jim Meehan (2007-2014), Founding Partner, PDT
Sunday, Monday, Tuesday
Ari Hardjowirogo (2007-2009), Maitre d’ at The NoMad in NYC
Sunday
Amber Duarte (2007-2012), Hair Stylist in Los Angeles
Monday
Sarah Todd (2010-2015), NY Personal Assistant / Yoga Teacher
Tuesday
BARTENDERS: SUNDAY
Don Lee (2007-2010)
Director of Product Development, Cocktail Kingdom
Serving: Benton’s Old Fashioned and Vieux Mot
Sunday, 5-7 pm
John Deragon (2007-2010)
Manager of the Tales of the Cocktail Apprentice Program
Serving: Pearl Button, Solstice
5-7 pm
Daniel Eun (2007-2009)
Bartender at The Normandie Club in Los Angeles
Serving: No. 8, Blackbeard
7-9 pm
Karen Fu (2009-2013)
Head bartender at Donna Cocktail Club
Serving: Jade Fizz, Sage Old Buck
7-9 pm
Edixon Caridad (2010-2012)
Actor in New York City
Serving the Norway José and Rosemary Society
9-11 pm
Lydia Reissmueller (2008-2009)
Owner of Tender BAR & Pure Simple Juice
Serving: Rack & Rye, Hungarian Rhapsody
9-11 pm
Cervantes Ramirez
Bartender at The Ship
Serving: Dark & Stormy, Monte Carlo
11 pm-1 am
Artemio Vasquez (2007-2009)
Bar Manager at Anejo Tribeca
Serving: Desert Rose, Frankfort Rose
11 pm-1 am
BARTENDERS: MONDAY
Nate Dumas (2008-2009)
East Coast Market Manager for 123 Spirits
Serving: King Bee, Occidental
5-7 pm
Kevin Diedrich (2008-2010)
Managing Partner of PCH (Pacific Cocktail Haven) in SF
Serving: Crimson Tide, Shiso Delicious
5-7 pm
Sean Hoard (2008-2010)
Co-Founder and Principal of The Commissary in Portland, OR
Serving: Madame Beauregarde, Lawn Dart
7-9 pm
Lindsay Nader (2008-2010)
West Coast Absolut Elyx Ambassador
Serving: Figetaboutit, Flora Astoria
7-9 pm
Anne Robinson (2008-2013)
Head Bartender at Westlight at the William Vale Hotel
Serving: Bleecker, Wicked Witch
9-11 pm
Jane Danger (2007-2010)
Beverage Director of Cienfuegos and Mother of Pearl
Serving: Melon Stand and Velvet Club
9-11 pm
BARTENDERS: TUESDAY
John deBary (2008-2014)
Momofuku Bar Director
Serving: Shark, Norman Inversion
5-7 pm
Michael Klein (2009-2013)
Director of Bar Operations for Matter-House (Estela and Altro Paradiso)
Serving: Sixth Street and Tompkins Square
5-7 pm
Amanda Victoria (2007-2009)
Aperitif Hour
Serving: White Negroni, South Slope
7-9 pm
Kerrin Egalka (2007-2008)
Eastern Regional Sales Manager, Compass Box Whisky
Serving: Scot Salute and Mariner
7-9 pm
Sara Justice (2013)
General Manager at The Franklin in Philadelphia
Serving: Legionnaire and Honey Island
9-11 pm
Payman Bahmani (2011-2013)
Bar Czar for Crafty in Singapore
Serving: WMF, Caspian Caipirinha
9-11 pm
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I was also thinking about the mulberry pic today. They were still available at the FM so we bought a small container today. They are delicious things. We thought the flavor most resembled a grape mixed with a blueberry. Now I need to find a cocktail we can make at home.
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You might like something along the lines of the Great king st cocktail (described in cocktail virgin. Org)
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Those are a completely different type of mulberry than those that grow near me that I have tried. The local ones are small ovals the size of a thumbnail. I would love to try those, they must be a much more tasty strain.
How do you like the High West Silver on its own?
It was interesting…not something I liked immediately. I’m hoping it mixes nicely and ages well.
Worth a try. The owner of HW, Dave Perkins is a super nice guy. Chemist by profession and distilling is his passion. Hope to see him in Atlanta this fall. He tries to come to our yearly event there. He is from Atlanta and has family there. Even though a lot of his product is from LDI he doesn’t try to hide that fact like others do. They are attempting to distill their own product but it will take time to mature. I always give him kudos for transparency. I think they are doing good thing in Utah and support his efforts where I can
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The HW tastes great in the cocktail. I’ll report back on changes during the aging.
A different take on the Moscow mule. A kentucky mule, ginger beer, bourbon, lemon juice. Very good
I diced up an apricot into a small glass, then poured in Cuervo Gold and warmed it up little. That apricot had no smell at all, but I can taste it. /and I love this time of year where I can try cherries, peaches, apricots, plums, and all of the bounties of the world. Other than that, I drank iced tea, the usual black tea variety
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Reminds me of the time i was in a bar in Tokyo and asked the bartender to make me something seasonal. So he put on these white cotton gloves, like a magician, and took this whole peach, wrapped it in cheesecloth and proceeded to squeeze the hell out of it with his hands into a glass. He took the resulting fresh, hand-squeezed peach juice and made a bourbon drink out of it. Can’t get much more old school than that.
I was looking at the Ventura Spirits’ web page today and found a few cocktails so we made the Go West Young Man. Wilder gin, Campari, lemon juice, simple syrup, muddled with grapes (no grapes here so we made due with a blood orange slice and garnish). Nice and refreshing since it was 98 degrees today.
Smell and taste much better now so popped this recently acquired bottle which was exceptionally good
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Cajun martinis - jalapeno infused vodka.
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Everything that Richard Seale of Foursquare distillery makes is very good. I spent some time visiting him at his distillery in Barbados 4 years ago and never drank so much rum… He also loaded me down with a whole bunch of rarer bottles as gifts. Lasted me quite awhile.
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