By:
Rob Goszkowski
08/24/12 4:00 AM
Pisco is doing all the right things to stake out a presence in a city with an abundance of focused cocktail bars. The use of fresh ingredients, house-made mixers and an area of specialization—in this case, the use of pisco, a grape brandy ranging in strength from 60 to 86 proof — make it worthy of your happy hour to-do list. The rest of the U.S.
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By:
Rob Goszkowski
06/15/12 4:00 AM
The folks Azucar Lounge have an earnest enthusiasm that shines through in new businesses eager to impress in The City’s hypercompetitive food and drink scene. Opened a mere eight months ago, the owners are taking risks, such as with their location in South of Market. Entering the bar shortly after it opened on a Monday, a group of employees could be seen huddled around the bar, engaged in a serious conversation about a new cocktail. Is it too spicy or too sweet?
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It was St. Patrick’s Day 2010 when David Bates noticed a young bartender struggling to keep up with the thirsty customers at Club Deluxe. “Trying not to be a creep,” Bates, 29, a bartender himself back East, approached the young woman and asked if she needed help. Days later, Bates was hired and today the Boston native, who ironically is a self-proclaimed Manhattan cocktail “kind of guy,” commutes about 45 seconds to work as he resides above the establishment.
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