Sep
01
2014

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Ramen Shop beauties, like this rye and beer cocktail

Ramen Shop beauties, like this rye, cherry and beer cocktail

My Top Drink Articles: August 16-31

Photos and articles by Virginia Miller

From my numerous articles a week as Zagat Editor, I summarize and link to just some of this coverage here – you can follow along on Twitter @ZagatSF, where I post daily, or on my own @ThePerfectSpot via Twitter or Facebook.

Cocktails/Spirits

The TOP 5 BEER COCKTAILS to Drink Now, from SF to Oakland and Napa

The NEW COCKTAIL MENU at OAKLAND’s RAMEN SHOP

WINE & COCKTAIL Highlights at THE COMMISSARY in the Presidio

Cider

DEVOTO ORCHARDS CIDER from family-run apple orchards in SEBASTOPOL

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Aug
15
2014

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Urchin Bistrot Cocktail-Virginia Miller

Cocktails at Urchin Bistrot in the Mission

My Top Drink Articles: August 1-15

Photos and articles by Virginia Miller

From my 15 articles/posts a week as Zagat Editor, I summarize and link to just some of this coverage here – you can sign up for Zagat’s weekly newsletter for the Bay Area here and follow along on Twitter @ZagatSF, where I post daily.

Cocktails/Spirits

- First Look: What to Drink at the new URCHIN BISTROT in the Mission
- WHITECHAPEL: Martin Cate’s (of Smuggler’s Cove) New Gin Temple
- Trendspotting: FRENCH SPIRITS-CENTRIC BAR PROGRAMS
- 5 Best Things I Drank at EAT DRINK SF

Wine

3 Killer WINES TO DRINK NOW on Bay Area Menus

Beer

Take a Beer Break at BARREL HEAD BREWHOUSE

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Aug
01
2014

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Erik Adkins cocktails at South at SFJAZZ - the new Mexican restaurant from Charles Phan

Erik Adkins cocktails at South at SFJAZZ – the new Mexican restaurant from Charles Phan

My Top Drink Articles: July 15-31

Photos and articles by Virginia Miller

From my 15 articles/posts a week as Zagat Editor, I summarize and link to just some of this coverage here – you can sign up for Zagat’s weekly newsletter for the Bay Area here and follow along on Twitter @ZagatSF, where I post daily.

Cocktails

San Francisco wins at TALES OF THE COCKTAIL

ERIK ADKINS’ cocktails at CHARLES PHAN new Mexican restaurant/bar, SOUTH

Full bar and cocktail menu at NEW, EXPANDED OUTERLANDS by Ocean Beach

Pam Bushling’s garden-fresh cocktails in SONOMA (Healdsburg) at romantic MADRONA MANOR

Wine & cocktail recommends (French-centric) at Corey Lee’s new MONSIEUR BENJAMIN

A fantastic Lavender Flip and more at brand new SHAKEWELL in OAKLAND

Destination Oakland: cocktails at seafood haven, alaMar

Wine

New CADET wine + beer bar in NAPA

BARREL ROOM ROCKRIDGE’s wine classes study Spanish and Portuguese wines

Beer

ABBOTS CELLAR sells rare beers from its (and Monk’s Kettle) cellars

Books

3 NEW BOOKS (2 of them cocktail books from drink experts in NY and Portland)

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Jul
15
2014

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Alembic's Heir Apparent, one of my 7 top summer cocktails

Alembic’s Heir Apparent, one of my 7 top summer cocktails

My Top Drink Articles: July 1-15

Photos and articles by Virginia Miller

From my 15 articles/posts a week as Zagat Editor, I summarize and link to just some of this coverage here – you can sign up for Zagat’s weekly newsletter for the Bay Area here and follow along on Twitter @ZagatSF, where I post daily.

Cocktails

The 7 BEST SUMMER COCKTAILS in the Bay Area

The 10 HOTTEST BARS in SF Right Now

ABV: Elevated COCKTAILS & BAR FOOD from cocktail gurus and a Southern chef

8 FAVORITE COCKTAILS on WINGTIP‘s New Summer Menu

BLACKBIRD’s 5th Anniversary unique vertical barrel aged cocktails menu

4 UNIQUE STRAWBERRY COCKTAILS for Summer

First Taste at Parisian-influenced HAWTHORN LOUNGE with “Guilty Pleasure” 70s & 80s cocktails from ALEMBIC’s ETHAN TERRY

Wine

CHARLIE TROTTER Inspires New PARALLEL 37 (at the Ritz-Carlton) Dinners

LA TOQUE Makes Truffle Dinners a Summer Affair

OUTSIDE LANDS Summer Pairing Series from NAPA to SF

Beer

OUTSIDE LANDS Summer Pairing Series from NAPA to SF

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Jul
01
2014

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Cafe Brulot flamed in the glass at Tosca Cafe

Cafe Brulot flamed in the glass at Tosca Cafe by bar manager Isaac Shumway

My Top Drink Articles: June 15-30

Photos and articles by Virginia Miller

From my 15 articles/posts a week as Zagat Editor, I summarize and link to just some of this coverage here – you can sign up for Zagat’s weekly newsletter for the Bay Area here and follow along on Twitter @ZagatSF, where I post daily.

Cocktails

Real deal, New Orleans-style CAFE BRULOT – flamed tableside! – now on 2 notable SF cocktail menus

8 reasons to revisit LOCAL KITCHEN & WINE MERCHANT in SoMa – Victoria D’Amato-Moran’s new cocktail menu

URBAN PUTT GETS BOOZE – and what to eat one month in at the quirky mini-golf restaurant/bar

If Savannah (or other quirky, historic Southern town) met a California Gold Country Western town, it might feel a lot like PORT COSTA, home to one of the country’s best dive bars and a cosmopolitan restaurant and cocktail bar

NICO ADDS NEW ROSE PAIRING and LOW PROOF COCKTAIL menus with these dishes

The BEST COCKTAILS in LOS GATOS – and some of the best in the South Bay

Silky crudo, standout salads and Carlos Yturria’s cocktails at LURE + TILL in PALO ALTO

Wine

Chef JOSH SKENES on SAISON’s New $498 Test Kitchen Dinners and Winemaker Dinner Series

NICO ADDS NEW ROSE PAIRING and LOW PROOF COCKTAIL menus with these dishes

Wine tasting room in a submarine training vessel DEBUTS ON TREASURE ISLAND

New PIATTINI ADDS A SLICE OF VENICE to Mission St.

3 new LOCAL WINE COUNTRY GUIDES

Beer

The 8 BEST BEER GARDENS in the Bay Area

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Jun
15
2014

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Creative Asian-influenced cocktails from Danny Louie at brand new Chino in the Mission

Creative Asian-influenced cocktails from Danny Louie at brand new Chino in the Mission

My Top Drink Recommends: June 1-15

Photos and articles by Virginia Miller

From my 15 articles/posts a week as Zagat Editor, I summarize and link to just some of this coverage here – you can sign up for Zagat’s weekly newsletter for the Bay Area here and follow along on Twitter @ZagatSF, where I post daily.

As I have been for over a decade, I’m on the ground daily looking for early standouts at each new opening, while sharing underrated places and dishes you’ve seen me write about here at The Perfect Spot for years, and, of course, plenty of drink coverage (cocktails, wine, spirits, beer).

Spirits

4 NEW LOCAL SPIRITS from a rye and New Orleans-influenced coffee liqueur, to a California aperitif and a sloe gin

Cocktails

The 5 BEST MARGARITAS in San Francisco

6 early favorite cocktails from Bar Manager Danny Louie at CHINO

5 classic NEGRONIS to seek out in San Francisco

FIRST LOOK at THE INTERVAL at the Long Now Salon, complete with robot behind the bar and a Drinking Around the World menu (among 8 mini cocktail menus from Bar Manager Jennifer Colliau)

What to eat & drink at the new Paris-meets-NY chic hotel bar, THE EUROPEAN

NEGRONI WEEK Highlights

Coffee

Unsung Heroes: GRAFFEO COFFEE since 1935

Tea

Check out the new SAMOVAR: you’ve never had tea like this

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Jun
15
2014

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St. George's NOLA Coffee Liqueur (photo: Virginia Miller)

St. George’s NOLA Coffee Liqueur (photo: Virginia Miller)

6 New West Coast Spirits

Article by Virginia Miller; photos from brand websites except where noted

[Taken from my ZAGAT article on 4 New Local Spirits to Try, I have also added two additional recommended spirits, another one from California, and one from Oregon]:

In the scheme of quality spirits, each of these is fantastic. Even better, they’re all made locally from Sonoma to Mountain View. After all, we live in the region that pioneered the craft distilling movement back in the early ’80s at Germain-Robin (home of the first Cognac-quality brandies in the U.S.), St. George Spirits (where Jorg Rupf introduced European-style eaux de vie to the U.S.) and Anchor Distilling in SF (Where Fritz Maytag pioneered craft beer in the 60′s, then moved on to whiskies, genever and Junipero gin). In this rich tradition, come four new spirits, all released recently, utilizing local ingredients and talent.

1) Sonoma County Distilling Sonoma Rye Whiskey $62

Sonoma Rye1512 Spirits recently changed its name to Sonoma Country Distilling Company in tandem with Owner/Distiller Adam Spiegel’s expansion to a much larger Rohnert Park facility. What this means for you? More whiskey. Sonoma Rye Whiskey is the brand’s flagship whiskey made from 100% rye grain, ensuring robust spice and white pepper notes balanced by sweet caramel and oak. We appreciate the grain-to-glass processes and single-minded whiskey focus. Don’t miss their 2nd Chance Wheat Whiskey and West of Kentucky Bourbon either.
How to Drink It: Whiskey lovers are going to want to drink this neat or on the rocks. But the rye also makes a lovely Sazerac or Old Fashioned.
Where to Drink: They do it right in a cocktail at Alembic
Where to Buy: In SF at D&M, The Jug Shop, Healthy Spirits; at Ledgers in Berkeley

2) St. George NOLA Coffee Liqueur ($33)

In March, venerable distilling pioneer St. George Spirits, released NOLA Coffee Liqueur. The liqueur starts local with cold-brewed Ethiopian Yirgacheffe coffee beans roasted by Jewel Box Coffee Roasters, an up-and-comer in Oakland. St. George distiller Dave Smith cold-brews the coffee with their vodka base, adds distilled French chicory root, Madagascar vanilla and organic cane sugar. It’s like fresh, bracing, cold-brewed coffee – beautiful served neat, on ice, with cream. The liqueur is earthy and rich, with a whisper of sweet vanilla, and New Orleans spirit from the chicory.
How to Drink It: Sipping this spirit over ice transports us straight back to the hot, sultry streets of NOLA where we down chicory iced coffee as if it were water. It’s nearly as thirst-quenching but with a decided kick.
Where to Drink: The Lexington House in Los Gatos shows off the liqueur in this beautiful cocktail, Coffee & Cigarettes
Where to Buy: Order through K&L, Cask, or purchase directly at the distillery in Alameda

3) JARDESCA California Aperitiva $30

JardescaJust released a little over two weeks ago, this Sonoma-grown and blended apertif was created by SF bartender/Cantina owner, Duggan McDonnell, who is also behind Encanto Pisco. As with Encanto, JARDESCA is balanced and elegant, made with California grapes and 10 locally-grown herbs/botanicals. While you can consider it in the family of a lovely dry vermouth or European aperitif wines like Lillet, this is a unique, dry, crisp but also slightly sweet and floral, fortified white wine, evoking hints of peppermint and orange blossom.
How to Drink It: While you can certainly make lovely, light cocktails with it, we love it solo, served over ice.
Where to Drink: Absinthe, Michael Mina’s Bourbon Steak, Clock Bar and the new Chubby Noodle Marina is featuring a JARDESCA infusion during its first month
Where to Buy: K&L, Little Vine in North Beach

4) Spirit Works Sloe Gin $38

SpiritWorks Sloe GinFrom husband/wife distilling team, Timo and Ashby Marshall, comes Spirit Works Distillery, opened last year in Sebastopol’s cool, forward-thinking The Barlow complex. They’re crafting gin, vodka, wheat and rye whiskies, but it’s their sloe gin that immediately began making waves. A berry-infused gin made from rosy sloe berries (in the plum family), traditional English sloe gins are often cloying, sweet and medicinal. But this is the best sloe gin we’ve tasted. And many others agree: Pay attention to how many local bars you’ll see stocking it. Made from wild sloe berries foraged in Timo’s native UK, the Marshall’s sloe gin maintains a bright berry sweetness balanced by dry, fresh acidity.
How to Drink It: It shines with tonic or in classic cocktails like a Sloe Gin Fizz
Where to Drink: Two Sisters Bar and Books in Hayes Valley, the new Zazu in The Barlow in Sebastopol
Where to Buy: D&M, Liquid Experience in Upper Haight

5) MARGERUM AMARO ($50)

Margerum AmaroMargerum Amaro is ideally timed for the amaro craze of recent years. California Central Coast (Buellton, to be specific) winemaker, Doug Margerum, developed a love for amari in trips to Italy and wanted to craft his own. With a Sangiovese base, its herbs and spices include parsley, sage, thyme, marjoram, lemon verbena, rosemary, dried orange peels, and local oak, for a fascinating sipper also lovely in cocktails, as Saison proved at their bar this winter.

6) CALISAYA ($30)

CalisayaFlorence, Italy, native, Andrea Loreto, lives in Eugene, Oregon, where he makes Calisaya liqueur, a sweet and subtly bitter liqueur. Bitter orange, gentle spice, floral, earthy and woody notes, and subtle bitterness from cinchona bark result in a pleasing entrant in the American amaro category.

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Jun
01
2014

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Exploring the Willamette Valley from our home base, Abbey Road Farms

Exploring the Willamette Valley from our home base, Abbey Road Farms

SAKÉ in the WILLAMETTE VALLEY

Photos and article by Virginia Miller

d

SakéOne’s rice milling machine

In the heart of the Willamette Valley, Oregon’s most lauded wine region, I found myself surrounded by vineyards, rolling hills, farmland… reminding me not a little of home in Northern California. I also found myself immersed in… saké? Yes, my Springtime jaunt not only caught rare, blissful, sunny days breaking out amid a sea of rain, but an education on the quality of sake now being made in the US, thanks to SakéOne.

Studying

Studying saké

j

The only cedar Koji room in the US

Founded in 1992 (bottling began in 1998) as an offshoot of Japan’s Momokawa Brewing, SakéOne sought to fill a gap in the US where few sakés were made and most of low quality. Head brewer Greg Lorenz (who has been at SakéOne since 2002) and president Steve Vuylsteke graciously gave us proper schooling on saké, covering styles from gingo to daigingo, and walked us through the brewery for a step-by-step of the brewing process.

As with many spirits and beverages, water source is crucial, and theirs is nearby Hagg Lake, a reservoir filled with fresh coastal rain and mountain water.

SakéOne stores tons of rice, a Japanese strain grown outside Sacramento, California, which is first polished in the rice milling machine (pictured above, left), imported from Japan.

What rice looks like as it ferments

What rice looks like as it ferments

SakéOne is the only saké brewery in the US who mills their own rice. The milling/polishing process strips fats, removes bitter and “undesirable” flavors, getting down to the starch core. As with beer and spirits, there are yeasts involved, but with saké, there is also mold (aka koji), which helps convert starch into sugar over a 2-day period in their cedar-walled Koji room – the only one in the US (pictured right). The room is like a dry sauna, hot with aromas of cedarwood and rice.

g

Milled rice

While there are numerous styles of saké, SakéOne focuses only on junmai gingo sakés in their production, which refers to the level the rice is milled or polished down to (60% or more, which gets to the essence of the grain, daigingo is at least 50%, gingo is at least 40%) and in Japan, it also refers the fact that no brewer’s alcohol (aka honjozo) is added (in the US, adding brewer’s alcohol is outlawed entirely). They also import a number of sakés from Japan, allowing the pleasure of comparing the subtle differences between US produced and Japanese sakés.

Studying rice in various stages of sake production

Studying rice in various stages of sake production

They cover the range, starting with entry-level sakés, like fruit-infused Moonstone sakés, or the soft, elegant import SakéMoto, produced in Japan in partnership with Hakutsuru brewery. I am particularly taken with their unpasteurized Nama saké, which is sadly only available in Oregon since it is quite fresh and perishable so quality degrades when shipping. It’s subtly effervescent and crisp, gorgeous with food.

I can’t get enough of Momokawa Organic Nigori, the unfiltered, creamy style of saké that leaves rice solids in for texture. It sings with coconut and pear notes and goes well with all manner of takeout and every day eating. One of their imports I am drawn to is the Kasumi Tsuru Kimoto Extra Dry, which is, yes, dry, but also crisp and earthy, produced by traditional methods from a brewery that goes back to 1725.

Hanging with llamas, sheep and goats at Abbey Road

Hanging with llamas, sheep and goats at Abbey Road

Try not to fall in love - my new friend, a precious, one day old baby sheep

Try not to fall in love – my new found friend, a precious, one day old lamb

Abbey Road Farms silos

Abbey Road Farms silos

Sleeping in Silos on a Farm

Enjoying a lovely charcuterie and cheese platter over dinner in the wine room/event space at Abbey Road

Enjoying a lovely charcuterie and cheese platter over dinner in the wine room/event space at Abbey Road

After one night in Portland, I made the jaunt about an hour outside the city to stay at Abbey Road Farms, an idyllic farm where I was surrounded by sheep (including just-born lambs who won my heart), goats, llamas, all manner of animals, and slept in converted, upscale silos.

The stay was made memorable by husband-wife owners, John and Judi, and their sweet dog, Fuzz, whose soulful calm invades the place, ensuring a visit is rejuvenating and restoring… even a press trip, which is normally about a morning-till-night, nonstop schedule. Over farm-cooked breakfasts and singing around a fire pit at nights under the stars, I left renewed and inspired.

Wandering the farm

Wandering the farm

Dining in a Restored Victorian

The Painted Lady

The Painted Lady

The Painted Lady in the town of Newburg, OR, is a special dining experience in a restored Victorian house (yes, the house is a historic Painted Lady, restored as part of the movement begun in San Francisco), which also doubles as a guest house. Charming and elegant, we ate in the intimate upstairs dining room with excellent service over fine dining, each course thoughtfully paired with saké.

Hazelnut-crusted venison loin, horseradish potatoes, foie gras & chestnut sauce with G Sake Fifty

Hazelnut-crusted venison loin over horseradish potatoes in a foie gras & chestnut sauce infused with G Sake Fifty

There were a number of standouts from Chef/Owner Allen Routt, including sweet onion custard accented by smoked, raw diver scallops and porcini consommé (paired with Momokawa Diamond saké) and pure-as-silk, slow-roasted (blessedly rare inside) steelhead salmon alongside spinach and butternut squash ravioli, paired with Momokawa Silver saké.

Tasting Regional Beverages

Big Bottom Whiskey

Big Bottom Whiskey

SakéOne threw an Oregon Craft Beverages tasting while we were visiting, showcasing regional wines, beers, spirits, cider and liqueurs that gave us a chance to meet producers and sample what is happening in drink in the region.

While Reverend Nat’s Hard Cider was a fresh, strong cider in the scheme of artisanal, small production ciders, they were oddly withholding at their table (considering this was a press event) in allowing tasting of the most interesting-sounding bottles at their table saying they were for display (?) and weren’t coming out till the fall, though the full bottles probably shouldn’t have been brought if they weren’t meant to sample. We’ll have to guess what their Sacrilege Sour Cherry (modeled after kreik lambic beer) tastes like.

Reverend Nat's Hard Ciders

Reverend Nat’s Hard Ciders

While I was wary of Vertigo Brewery‘s Razz Wheat beer made with fresh raspberries, fearing it might be too fruity, even after tasting their enjoyable Friar Mike’s English IPA, I actually preferred the Razz Wheat, which was dry, tart and subtle.

Based in Hillsboro, OR, Big Bottom Whiskey was refreshingly forthright about sourcing their “juice” (whiskey) from the South, as countless distillers do, to blend their Big Bottom Straight Bourbon Whiskey. It’s a pleasing whiskey, blending 36% rye whiskey with the corn/bourbon for stronger spice and complexity. They also were also pouring Calhoun Bros. Aged Rum, aged in their bourbon barrels, subtle with sweet, bracing spice.

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