SCIENCE OF COCKTAILS 2012

Though Science of Cocktails may be on hiatus next year due to the Exploratorium‘s big move to the Embarcadero, this year’s party is worth highlighting. Attending since the inaugural event three years ago (my review here), Science of Cocktails gets better each year.

I’m not sure if the new VIP area added much other than a bird’s-eye view from above with a few additional bites and drinks, the bulk of food being downstairs. Edible options were more enticing than ever in the uber-cool museum space (mini Reubens, sushi, Chinese dumplings, In-N-Out-inspired burgers with Thousand Island dressing). The cavernous space easily holds hundreds of people without feeling packed. Here one can interact with exhibits, kid-free, cocktails in hand.

Drinks were poured by some of the Bay’s best bartenders and distillers, sporting white lab-coats, delivering concoctions from test tubes, beakers and hand-crafted contraptions. Cocktails were served in pre-bottled, liquid nitrogen, jello, even powdered forms. Let us not forget the shiny, porcelain toilet spouting Speakeasy beer.

The biggest treat of the evening was a special barrel from distiller Dave Smith at St. George Spirits in collaboration with bartenders Darren Crawford (Bourbon & Branch) and Russell Davis (Rickhouse). The three of them call the endeavor the Manhattan Project, a tribute to Frank Oppenheimer, founder of the Exploratorium. He also worked on the Manhattan Project, producing the first atomic bomb, with its director and his brother Robert.

No bombs here, however. Only fine whiskey. Using St. George’s new Breaking & Entering Bourbon (B&E), the dynamic trio aged Manhattan cocktails with their own precise blend of vermouths (Punt E Mes, Dolin Rouge, Carpano Antica), serving a balanced, aged Manhattan. The unexpected came when they followed that up with a p0ur of B&E bourbon finished in the barrel used to age the Manhattan.

Whispers of spice and bitters from the Manhattan up the B&E whiskey experience. This beauty won’t be for sale but you might just see the like of it at special drink events such as this.

My favorite cocktail of the night was Christina Cabrera’s (Michael Mina) Roses Foxtrot. Made with Four Roses bourbon, Calvados apple brandy, Gran Classico, Benedictine, Angostura bitters, and her own cardamom pear syrup and coffee tincture, the pièce de résistance was a finish of thick absinthe foam and gently fried sage leaf. Lush and light, the absinthe foam endowed a creamy crown and anise spirit to the cocktail. I could eat the foam and softly sugared sage leaves all on their own (and did). As a whole, the drink melded into a textural, breezy pleasure.

Other highlights included Jennifer Colliau’s (Slanted Door) mocktails using her own unmatched Small Hand Foods line of gum syrups, grenadine and the like. Leave it to skilled hands to make some of the best drinks of a cocktail event sans alcohol (I was in love with her coconut water/orgeat drink).

It’s a long wait until 2014, but here’s to many more years of Science of Cocktails in the new Exploratorium.

Drinking Destination: EAST BAY

It’s true: the East Bay cocktail scene is growing by leaps and bounds lately, with a slew of new bars (many opened by San Francisco bar stars) popping up from Albany to Alameda. Two comfortable, new hang-outs just debuted January 3rd serving cocktails for the geek and casual imbiber alike. Both claim noteworthy bartenders covering various shifts. I spent an evening tasting through their menus, offering an early peek at cocktail stand-outs… plus more go-to spots around the East Bay.

Honor Bar

1411 Powell Street (between Hollis & Peladeau), Emeryville, 510-653-8667

Situated in a solo building (with parking lot) not far from Emeryville’s shopping center madness (and E-ville’s other shining bar beacon, Prizefighter, which opened at the end of 2011), Honor Bar serves gourmet pub food in a room glowing with vintage signs, a Creature from the Black Lagoon pinball machine, and granite red bar, the center around which the space flows. After passing through an entrance lined with cigar signs, records, even an owl, grab a beer from a tub of ice. It’s on the honor system so ask a bartender to add it to your tab (no surprise: this is already garnering early buzz).

Cocktail menu quality was pretty much guaranteed under bar manager Alex Smith who came from Gitane in SF. I’ve written about his exquisite drinks at Gitane few times, unsurprised to find his offerings at Honor Bar more casual but nonetheless sophisticated, easily exhibiting promise at this early date to be among the best cocktails in the East Bay.

While slurping oysters with St. Germain herb mignonette or dipping Kennebec fries ($3.5) in salt and vinegar aioli or serrano ham jelly, select from cocktails (all $10) grouped under “stirred” (spirituous) or “shaken” (mixed with other ingredients). I’m immediately won over by gently smoky, spicy, bright layers of the Porfiriato. Tequila, guajillo pepper-infused mezcal, Cocchi di Torino, Licor 43, and cinnamon bitters meld in a complex yet drinkable whole.

The spirit of tiki hovers over but does not overwhelm the bourbon-based Bleeding Monarch. Passion fruit lends a tropical air, orgeat adds texture, balsamico amaro and Campari finish with deliciously bitter undertones. Black Sabbath is as badass as it sounds: Laphroiag Scotch dominates with a rough and tumble, smoky presence, given nuance by Averna, absinthe, and orange bitters.

Smith’s established skill with sherry shows in Jenkins’ Ear, highlighting oloroso sherry with aged rum, Angostura bitters and cardamom-spice properties of Hum liqueur – no element out of balance. Dessert with a savory essence can be had in a Winter Flip. Whole egg softens brandy and tawny port, while Smith’s housemade Indian pudding is a cream base (rather than a thick pudding) for layers of spice.

 

 

 

 

 

 

 

 

 

 

 

 

The New Easy

3255 Lakeshore Avenue (between Lake Park & Trestle Glen), Oakland, 510-338-4911

In Oakland’s Grand Lake district, Easy Lounge closed, transforming into the New Easy. Big Easy inspiration is evident in upcoming Nola Sundays with BBQ, punch bowls (proceeds go to charities) and New Orleans tunes. The space is funky, eclectic, charming, with boozy quotes etched into one wall, stars painted on another, white lights draped over individual picnic tables. The small back patio is warmed by heat lamps and a skeleton gazing over cactus plants.

The welcoming neighborhood joint focuses on farmers market ingredients. Each Saturday they create a new menu of cocktails using ingredients from the big Grand Lake Farmers Market a block away. Summer-Jane Bell not only created the menu but was hands-on in space design elements, painting stars as she crafted the menu. Her winning bartender team includes Yael Amyra (Circolo, Burritt Room), Ian Adams (15 Romolo, Orson), David Ruiz (Mr. Smith’s), and Morgan Schick (Nopa, Michael Mina).

Bell’s menu is decidedly playful, reminiscent of American childhood… with booze. The festive theme starts as you receive Chinese take-out boxes of fresh-popped popcorn, while bites of mini sliders and grilled cheese sandwiches are passed around. I had the most fun with Mad Hatter ($10). Sailor Jerry rum and a spicy ginger soda are obvious mates, but the bright orange, creamy drink surprises with golden raisin puree and carrot juice. Bright and healthy, spice and sweetness (but not too much) make it a delightful alternative to an orange creamsicle.

Gift Horse ($9) was probably the most balanced, making fine use of Hayman’s Old Tom gin, which I haven’t seen much on cocktail menus in awhile. Dolin Blanc vermouth and Bell’s winter bitters made with a tequila base, unfold in floral, dry layers with notes of cranberry and fennel from the bitters. Winter Sideshow ($11) offers the spectacle, even if I prefer the former two drinks. The drink will change with the seasons, a base of Beefeater gin and pür Spiced Blood Orange liqueur the backdrop for Angostura-flambeed kumquats, flamed before you.

 

 

 

 

 

 

 

 

 

 

 

Cocktailing Around the East Bay

Oakland boasts the biggest concentration and range for East Bay cocktails, some of its consistent best at Adesso, casual drinks with bocce ball at Make Westing, elegant classic-style at Flora, pizza with cocktails at Marzano and Boot & Shoe Service, Miel for tequila/mezcal drinks, Conga Lounge and divey Kona Club for tiki kitsch.

Berkeley keeps it real with organic drinks at Gather, and artisanal cocktails at Revival Bar & Kitchen. The little island of Alameda hosts the beloved tiki gem, Forbidden Island, launched in part by tiki/rum expert Martin Cate who went on to open SF’s Smuggler’s Cove. Here, cheesy B movie nights, and live bands flow with Banana Mamacows. As mentioned above, Emeryville now has two destination-worthy bars for cocktail lovers: Prizefighter and Honor Bar.

Albany is blessed with three old school classics merely blocks from each other along San Pablo Ave.: the musty, tiki vibe of Club Mallard, the mid-century, retro swank of Kingman’s Ivy Room, and the edgy comfortability of Hotsy Totsy Club. Though none of these three are exactly craft cocktail bars, Hotsy Totsy comes closest, with house cocktail sodas, gracious bar manager Jessica Maria, and stellar guest bartenders like Scott Baird of The Bon Vivants, who bartends here weekly.

They’ve kept on longtime bartender Chet, in his 70′s, who has been tending there the better part of a couple decades. Their gorgeous, restored Wurlitzer jukebox is a treasure of rare and popular 45s, which you can play for free to your hearts content.

Hotsy Totsy encourages lingering with friends under pressed tin ceilings, rocking out to excellent tunes hand-selected by staff. Funky ’70′s garage sale paintings line the walls and hilariously creepy movies (like For Your Height Only starring Weng Weng) play silently on the flat screen, add to the edgy, blissfully divey, convivial spirit.

Fifth Floor COCKTAIL DELIGHTS

Food and wine are the draw at Fifth Floor (read here and here), but bartender Brian Means (formerly of Zero Zero) has created cocktails worth a stop all by themselves in the mellow lounge.

The unassuming Mr. Means creates some of the more promising recipes I’ve tasted from an up-and-coming bartender. As I judge multiple cocktail contests, his entries consistently exhibit a surprising level of sophistication, often placing high. He shakes (and stirs) with an unfussy hand, comprehending classic cocktail foundations, but varying off-path enough to keep it interesting.

Here are three of his cocktails I’d recommend, currently on the Fifth Floor menu:

Pink Elephant – Death’s Door (one of my favorite gins), with rosato vermouth, pineapple gomme syrup, orange bitters and smoked absinthe. Means doesn’t let the smoke overpower. Rather, it gives off a faint smoke aroma, hinting at brawn behind a delicate surface. Don’t judge it by its color.

Loretto Wrangler – Named after a key Kentucky bourbon town (home of Maker’s Mark, the Wrangler’s base spirit), Loretto Wrangler includes Cynar (Italian artichoke liqueur), Graham’s Six Grapes port, Dubonnet Rouge, and Bitter Truth chocolate bitters. It may sound like a lot of ingredients, but never fear.

Playing like a classic, spirit-driven whiskey cocktail, it unfolds with layers of bitter, sweet, boozy, and thanks to the choco bitters, meaty, goodness.

Spanish Maiden – El Tesoro blanco tequila and elderflower liqueur with a lemon twist makes for an obviously pleasing aperitif pre-dinner, right?

Add in a dash of sherry and this bright refresher takes on depth and dimension, if ever so subtly, while still remaining stimulating and light.

Pitch Black Amsterdam, a cocktail with a bruleed vanilla foam, being torched at Harry Denton's Starlight Room

Winter Sips: FOUR NOTEWORTHY NEW COCKTAIL MENUS

BURRITT ROOM, Downtown/Union Square
417 Stockton Street (near Sutter), 415-400-0500

I’ve covered many a Burritt Room cocktail creation since it opened with Kevin Diedrich at the helm (now bar manager at Jasper’s Corner Tap). Under new Burritt bar manager Joel Baker, I likewise expected approachable elegance, which Baker exhibited in his recipes since early days at Bourbon and Branch. It’s no surprise that in sampling all cocktails ($10 each) on his new menu, there’s not one slouch.

One really can’t go wrong on this menu (which will change roughly every couple months), but I will attempt to narrow down highlights. Japanese whisky fans should thrill to the Kurosawa Cocktail: Yamazaki 12 year whisky, Dry Sack 15 year Oloroso sherry, and Aperol combine over a perfect, large ice cube, waves of raisin richness issuing from the sherry. Balance reigns and Japanese whisky is given a proper showcase.

Lucia Bose may be the most accessible cocktail I’ve yet had featuring genever. Campari gives structure, while strawberry gomme syrup, lemon and still rosé wine give the rosy pink cocktail refreshing layers. Single Village Crusta, being true to its designation as a crusta, is rimmed in sugar, the sweet contrasted with creamy smoke of Del Maguey Chichicapa mezcal, rounded out by maraschino and orange liqueurs, lemon, Angostura bitters.

The herbaceous notes of Grass Roots make it another top pick. Beefeater gin, Amaro Montenegro and sweet vermouth offer subtle sweet notes, lime and rosemary lift it to a verdant, refreshing whole.

Desmond Dekker pays homage to Tiki drinks with Jamaican rum, Punt e Mes vermouth, allspice dram, demerara sugar, grapefruit, lime and grapefruit bitters. Though brightly sweet, the tart of grapefruit (even a tinge of bitter pith), give it complexity without alienating those wanting juicy and refreshing.

If you haven’t returned to Burritt Room in awhile, now would be a good time to do so. With news of Charlie Palmer taking over Burritt’s massive backroom for an upcoming restaurant, it seems Burritt will soon have a culinary partner to match its fine drinks.

AZIZA, Outer Richmond
5800 Geary Blvd. (at 22nd Ave.), 415-752-2222

I’ve said it before and am saying it again: Aziza has one of our city’s underrated bar programs. Run by Farnoush Deylamian with bar directors, Brian Galli, Christopher Longoria and Jordan Edwards, Aziza’s cocktail menu ($10 each) is grouped by spirit (from pisco to brandy), with ingredients listed rather than cocktail names and descriptions.

In the past, I’ve taken to the simple brightness of the gin cocktail with celery and sage. Recently, I’ve sampled eight more cocktails, each intriguing, and with as many incredible cocktail bars as I visit around the world, Aziza’s are unique to what one finds even at produce-driven bars anywhere.

Laphroaig and peat smoke play with such a gentle hand alongside Concord grape and elderflower that it is palatable to the non-Islay/peaty Scotch drinker (I had a few with me and they took to it). Red bell pepper shines with rye, given a mischievous bitter finish from Bonal and Cocchi Americano. Though a whiskey cocktail, it works as a pre-dinner aperitif.

Actual aperitifs charm, from calvados (French apple brandy) green with sugar snap peas and bitter orange, to cognac enlivened by fig and proscecco. Possibly my favorite is a blanco tequila (listed under the “agave” section) that could easily be too garden-heavy with wild arugula and turmeric root. Rather, it is earthy, green and bright.

If you have not explored Aziza’s notable cocktail menu paired with the best creative Moroccan food in our city, you might want to set a date.

STARLIGHT ROOM, Downtown/Union Square
450Powell Street between Post and Sutter, 415-395-8595

The revamped Harry Denton’s Starlight Room finally morphed into what I wished it would be: an elegant, velvet-couch lined lounge with a view over our fair city… which also happens to serve excellent artisan cocktails. As I wrote about in my preview of the bar menu before they re-opened, the win of bar manager Joel Teitelbaum’s multi-paged cocktail menu is that it appeals to the cocktail geek and the casual drinker alike. Exotic ingredients come in approachable presentations with a little something for everyone.

I sampled some new drinks on the just-released winter menu, taking to these two:

Winter Flip ($12): cinnamon-infused Quebranta single vineyard Encanto pisco is mixed with calvados (French apple brandy) and apple juice, for a brisk fall apple body balanced by earthy quebranta grape notes. Lemon juice rounds it out, whole egg makes it ridiculously light and frothy. So smooth, this one goes down all too easy.

Pitch Black Amsterdam ($12): Torres 10 yr brandy and Bols Genever set an earthy, sweet tone, Root liqueur gives it a decidedly root beer bent, while a splash of Frangelico hazelnut liqueur and Angostura bitters tie it together. The clincher is a bruleed vanilla foam on top. Yes, your bartender torches it in full view. A toasted marshmallow aroma greets you first, followed by a wintery liquid, robust yet smooth.

JASPER’S CORNER TAP, Downtown/Union Square
401 Taylor Street at O’Farrell, 415-775-7979

One of my regular watering holes since it opened this summer, Jasper’s Corner Tap just gained the bar talent of Enrique Sanchez (formerly of La Mar), on board its already all-star bartender line-up. They also have a few noteworthy winter cocktails on their latest menu.

I’ve sampled a good eight of the new additions, taking to the Orchard Malt Mule ($13), ginger beer brightening Glen Grant single malt and Belle de Brillet (a cognac pear liqueur), finished with apple cider, lemon, and allspice-infused honey. It’s a Scotch refresher artfully garnished with pear slices.

I’m also taken with the Great Pumpkin Fizz ($9): rum and Velvet Falernum get some fall love with maple pumpkin butter, lemon, cream, Fee Old Fashion Bitters. Vanilla and clove shine while egg white creates a soft texture.

There’s ever a friendly pour and bartender waiting when I arrive at Jasper’s.

The Palanquin: a refreshing beer & Lillet cocktail at brand new AQ

THREE NEW COCKTAIL DESTINATIONS

These three bars (or restaurant bars) are all new openings within the last 1-3 weeks. I’ve visited those in SF a couple times each, while catching a sneak peek of the Oakland bar. Tasting through a number of drinks on these menus signifies all three as bars to watch.

AQ, SoMa
1085 Mission Street (between 6th & 7th), 415-341-9000

New restaurant AQ takes on the dodgy stretch of Mission between 6th and 7th street with class, warmth and amaro/vermouth-based cocktails (more eventually to come from me on their food). Just opened and waiting on their full liquor license, AQ’s killer bar staff already serves delightful cocktails.

Working collaboratively vs. “top down”, Timothy Zohn appropriately utilizes the talent around him compiling menus and running the bar as a team. Both Ethan Terry and Brandon Josie, who he worked with at 15 Romolo, plus Karly Pearson from The Alembic, have all joined Zohn here. It’s safe to say we can expect quality cocktails from this gifted group of bartenders.

Not only is there a seasonal focus to the menu, the bar top and glassware are seasonal, too. Vintage glasses emblazoned with autumn leaves evoke fall, while the current copper bar top will transform to Italian marble in winter.

I have been waiting to see a local bar lead in the ever-increasing trend of amaro (low alcohol, Italian herbal liqueurs), even as many all over the city have been crafting elegant amaro cocktails for some time. AQ showcases amaro and vermouth-based cocktails quite nicely. Zohn says they will also offer boozier drinks, like classic cocktails alongside seasonal variations of those classics. They eventually plan on opening a downstairs cocktail lounge (with additional restaurant seating) sporting a whiskey and gin focus. Currently, cocktails are $10 each.

The Squash Flip is the ultimate fall cocktail. Carpano Antica sweet vermouth lays the base, roasted butternut squash puree delivers savory fall spice, while a whole egg gives it those creamy overtones typical of a Flip. The Palanquin is for beer drinkers: 21st Amendment IPA, Lillet blanc, lemon and honey forms a zippy refresher, with subtle floral whispers from lavender bitters. Churchill’s Bane works in place of gin with gin botanicals infused in dry vermouth. Reminiscent of a classic martini, orange bitters and twist of lemon tie it together. Another fall-spirited imbibement is Permanent Record, with a base of cream sherry and toasted pecan-infused white port, balanced by barrel-aged bitters and garnished with a flamed orange peel.

I’d call this the bar to watch at the moment. In AQ’s open, comfortably chic space, pulling up to this bar hints at changing delights in talented hands.

WO HING GENERAL STORE, Mission
584 Valencia St. (between 16th & 17th), 415-552-2510

Wo Hing General Store is the latest venture from Charles Phan, in the original Slanted Door space, no less. I miss my regular lunches there many years ago so it’s heartwarming to see the space revived.

In opening weeks, I’m hearing mixed reviews of the food, but I initially find it similar to his other Chinese venture, Heaven’s Dog: the food is good, well-prepared, if overpriced compared to the dearth of Chinese food in SF. And just like Heaven’s Dog, the highlight is the cocktails.

The drink menu is a thoughtful spirits line-up, with a fine wine list plus a couple beers (like local Magnolia Pub’s New Speedway Bitter) for good measure. Cocktails (all $10) come from bar manager Brooke Arthur who put the bar at Range on the map and most recently managed the bar at Prospect. Here she goes for classics-with-a-twist and relaxed cocktails offering an unfussy good time, complimentary to Phan’s refined Chinese comfort food.

Let’s just get this out of the way: the early “word on the street” is true. Arthur’s Pina Colada is about the best I’ve ever had. It’s what I wish Pina Coladas ordered on a tropical isle tasted like. Her’s improves upon the standard with white rum, lime, pineapple, soft with coconut cream, and a gentle shave of nutmeg. It’s the Colada of your dreams.

Both the Brooklyn (rye, dry vermouth, Amer Picon, maraschino) and Jimmy Roosevelt (cognac, Angostura-soaked sugar cube, sparkling wine, green chartreuse float) are boozy and elegant. The latter exhilarates on ice, hitting first with herbal chartreuse notes, then slowly-dissolving sweet layers from the bitters-laced sugar cube.

Mezcal por mi Amante shows off mezcal’s soft, summery side infused with strawberry. Lemon, agave nectar, Angostura bitters, and egg white froth round it out. A slightly pink (with grapefruit juice) Iceberg Daiquiri is as refreshing as it sounds, additionally mixed with white rum, lime, maraschino, vanilla, bitters.

Besides the Pina Colada, my favorite may be Laughing Water. Rye whiskey spice melds with a dose of cinnamon, dry vermouth, pineapple juice and lemon into one lush whole, evoking fall by way of a breezy Indian Summer.

Non-alcoholic sips ($6) are no afterthought. As more old fashioned soda drinks appear on menus, a Wild Cherry Phosphate (wild cherry bark, cherry juice, soda, acid phosphate) is a robustly tart example of how to do phosphates right. There’s also a Ginger Rickey with lime, and Don the Beachcomber’s Soda with cinnamon syrup and grapefruit.

PLUM BAR, Oakland
2216 Broadway (near Grand Ave.), Oakland, 510-444-6600

They had me at the high-ceilinged, skylight-punctuated bar with walls lined painstakingly with pages of American poetry books. The deal was sealed with cocktails from Scott Beattie and a bar helmed by Michael Lazar, who helped create the book Left Coast Libations.

Just opened last week, it promises to be one of Oakland’s great bars, not because of flash or even experimentation, but because of the effortless elegance of recipes from experts who know how to craft them (here’s hoping all bar staff are trained to prepare them accordingly). There’s also wine on tap, beers and bar bites from Chef Ron Boyd (of neighboring Plum), like grilled cheese sandwiches and beef tendon chicharrones. I haven’t sampled the bar food yet but did taste a few of the cocktails.

Besides cocktails ($10 each), they are building up a fine selection of Scotch in particular, though have a notable range of spirits, plus a private lounge area (space for 12) behind a greenhouse cabinet stocked with herbs and produce used in the drinks.

How could I not fall in love with the Rose Aprium Sour? Infusing a special batch of St. George’s fabulous gin with rose apriums (an apricot-plum hybrid) results in a softly tart-sweet juice balanced with honey syrup, lemon and maraschino liqueur, made absolutely silky with egg white.

The ultimate refresher? A B3 cocktail. Evan Williams single barrel bourbon gets an obvious perk from lime and ginger beer, but gains that “something extra” with the subtly bitter, herbaceous properties of Bonal quina. I am happiest to see one of Beattie’s best recipes from Spoonbar, where he bartends in Healdsburg: John Chapman. It tastes like fall magic with St. George’s whiskey and Pear Eau de Vie, plus lemon, apple, ginger and a Thai coconut foam. It goes down all too easy.

NOTE: After only a couple weeks (though these guys were involved well over a year before opening), both Scott Beattie and Michael Lazar are no longer with Plum Bar. My favorite recipes there being their recipes, I can no longer vouch for the quality level of cocktails here.

2011 SF COCKTAIL WEEK Cocktails

Here just a few photo highlights from this year’s bigger-than-ever SF Cocktail Week… read about the event here.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What Not to Miss during
2011 SF COCKTAIL WEEK
September 19-25th

For those of you who attended last year’s San Francisco Cocktail Week, you know it was jam-packed with some downright magical events, celebrating our city’s rich cocktail heritage, bar talent and innovation. Monday begins the 5th annual Cocktail Week, bigger than ever, with numerous national and local brands represented, an extensive schedule of seminars, parties, events, and the first ever Legends Awards honoring key contributors in the field.

I’d recommend Cocktail Week certainly for aficionados (cocktail/spirits geeks), but equally for the curious or those who plain love classy, transporting events. To name a few, the enchanting Cocktail Carnival Gala and St. George’s Cocktail Cookout last year were unforgettable for all of us lucky enough to attend. We basked in the glow of camaraderie and unparalleled settings like the historic Old Mint (where this year’s Barbary Coast Bazaar will be held) or along the Bay in Alameda. I’m anticipating more memorable events this year.

MAIN EVENTS include the first ever Legends Awards Gala, showcasing some of our best talent in a multi-course dinner from chef Jen Biesty (of Top Chef fame), cocktails prepared by some of our best bartenders at stations throughout the room, awards announced, with live music and performance interspersed. The list of 5 award winners (including Lifetime Achievement and Renegade awards), along with the all-star bartender line-up, is here.

This is also the first year for an event like Best of the West, where top talent from cities of the West (LA, Victoria, San Diego, Portland, Seattle, Sacramento, Las Vegas) compete with local bartenders, showing off drink style in each of their cities.

SEMINARS are a new addition this year. The line-up is rich with around 15 seminars. Learn how to stock your own home bar, about the science of taste, or the history of cocktails in San Francisco. Seminars are all held at the Boothby Center for the Beverage Arts (1161 Mission St., Suite 120, San Francisco), the non-profit behind Cocktail Week.

DINING EVENTS are being thrown all week by restaurants and bars, with special cocktail guests and multi-course menus, at bar-star restaurants like Bar Agricole, Heaven’s Dog, and Jasper’s Corner Tap.

AFTERPARTIES include the big shindig at the newly revamped Starlight Room atop the Sir Francis Drake hotel following the Legends Awards Gala (afterparty included in Legends Award ticket price).

Tickets and schedule here. Hope to see you there!