Sep
17
2013

Cest la vie, Summer

Summer-Selection

Summer is drawing to a close, so I figured now’d be a good time to share my summer menu at Grand Cafe. I wanted to use familiar flavors for the warmer months, with lots of fresh fruit and house-made syrups and cordials. You can find all of the drinks on our recipe page here, but a few of my favorites are as follows.

Bluegrass Sunshine is a variation on the classic whiskey sour using vanilla syrup and sunshine bitters to spice things up a bit. I love how these flavors play together.
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Dec
05
2012

Cheers to Repeal Day

On December 5, 1933, the 18th Amendment passed, ending that time of great debauchery in the U.S. we call Prohibition. Drink up today to celebrate the freedom to drink up. Read more »


Oct
26
2012

Cheap Shots with Dan: SF Trick or Treat

Fellow Enthusiast and real classy, real eloquent motherf***er Dan made our San Francisco Trick or Treat shot on the West coast edition of his hilarious web series, Cheap Shots with Dan. Check him out and see what he thinks of our super freaky Halloween shot.

Cheers Dan!


Apr
20
2012

An Enthusiasts guide to cocktails: Negroni

—Christian

I’ve had a love affair with the Negroni for a few months now. Hailing from Italy, this is the seminal drink involving Campari. The more popular legend has it that one day in 1919 Count Camillo Negroni, living and drinking in Florence, asked his bartender, Fosco Scarcelli, to give his usual Americano (Campari, sweet vermouth and soda water) a little extra kick. Fosco obligingly substituted gin for the soda, and an eternal classic was born. The less popular legend is that the French general Pascal Olivier Count de Negroni invented the drink “to aid digestion.”
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Mar
26
2012

An Enthusiast’s guide to cocktails: the Bloody Mary

—Josey

This is an excerpt from my post “Drinks with Walter,” first published on the Landor.com blog.


Besides being a socially acceptable way to imbibe in the morning, one of the beauties of the Bloody is that it can be customized easily to fit each drinker’s taste.

Drinkers in the states didn’t fill their glasses with vodka much until after the Cold War. During the late ’50s and ’60s, vodka became popular—mostly because of vodka cocktails. Businessmen, mistresses, and housewives alike sipped sweet Moscow Mules and tart Greyhounds—and calmed their hangovers with Bloody Marys. Read more »


Jan
14
2012

Cyrus’ Curse

—Christian

Friend, coworker and fellow enthusiast Avery Williams published her first book The Alchemy of Forever this month. A release party and reading was held at The Tip and your humble writer was asked to mix a cocktail in honor of the occasion.

Me at work.

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Jan
06
2012

An Enthusiast’s guide to cocktails: the Sazerac

–Christian

Sazerac Bar—Roosevelt Hotel, New Orleans

The Sazerac is one of the oldest cocktails still commonly consumed today. Invented around 1830 in New Orleans (where all the classics seem to have come from) by a Creole apothecary from the West Indies named Antoine Amadie Peychaud, the drink’s original recipe called for cognac, bitters, sugar and a dash of water. Incidentally, this concoction was pretty much the only cocktail recipe back in those days—something now referred to as the Old Fashioned.

Antoine’s particular approach and proprietary bitters were so popular that bars (or “Exchanges”) all over NOLA started serving it. Legend has it that a man named Sewell Taylor, owner of Merchants Exchange Coffeehouse, was serving the drink at his bar when he became the sole importer of Sazerac-du-Forge et fils Cognac. Shortly thereafter Aaron Bird took over the Merchant’s Exchange from Taylor, who had gone full-time into importing, and changed the name to Sazerac House after the liquor in their signature drink. And the first branded cocktail was born.
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Dec
03
2011

Holiday Cocktails: Bourbon milk punch

–Christian

We’re heading over to a friend’s holiday house warming party tonight. Our contribution is going to be an old holiday favorite, bourbon milk punch. Lighter than eggnog, but still well-spiced and comforting on a cold night, bourbon milk is easy to prepare and makes a nice additional to any holiday spread.

You can mix to order, but more than likely you’re not looking to shake drinks all night. Which is where this great large-batch recipe from the New York Times comes in handy.

The ingredients

The Times recipe calls for the following to make eight servings:

12pts confectioner’s sugar (dissolves easier)
64pts whole milk (half gallon)
12pts bourbon
.5pt vanilla extract
Fresh grated nutmeg

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Oct
03
2011

Robot Sex on the Beach

—Josey

Laura G. Duncan: Knows a lot about sex robots.

The request: Develop a drink for a happy hour presentation about Teledildonics, “Hey, Where’s My Robot Girlfriend,” at The Tip bar—which is exactly what your filthy, perverted mind imagines. Read more »


Aug
12
2011

How to make the Summer Tremble

Our first happy hour event was a great success. After setting up at HANGR 16, I mixed drinks like crazy for almost three hours.
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