Is the national cocktail revival running out of steam?
Not that I’ve seen, and certainly not in San Francisco. Three eagerly awaited cocktail bars are opening soon, including one officially opening tonight. That’s the report, anyway, from H. Joseph Erhmann, who gave an erudite state-of-the-cocktail report last night at the Museum of the American Cocktail in New Orleans. A bar owner so famous he goes by just one letter, H is the owner of Elixir in San Francisco, one of the pioneering bars leading the way toward green, organic, and quality ingredients in cocktails.
The three bars H singled out were:
- Smuggler’s Cove, which officially opens its doors tonight amid considerable hoopla (it’s already gotten favorable notice in a splashy piece in the New York Times), is a shrine to all-things-rum founded by Martin Cate, lately of the much-revered Forbidden Island in Alameda. It’s located at 560 Gough St. (at McAllister).
- The Comstock Saloon is slated to open in January at 155 Columbus Ave. The folks behind this renovated historic bar are Jeff Hollinger and Jonny Raglin, formerly of another celebrated San Francisco bar, Absinthe. Look for lots of classic cocktails made with fresh ingredients and housemade syrups.
- Bar Agricole — a restaurant and bar — will open sometime in February at 355 11th St. Thad Vogler of Slanted Door and Heaven’s Dog is the man behind this, and he’ll expand out his fresh-market approach to cocktails and their ingredients; plans call for a indoor garden, and the use of specialty small-batch spirits from local distilleries.
H also riffed on the disparate San Francisco and New York cocktail styles, which he said were until recently far more distinctive, with New York noted for its spirit-heavy vintage drinks, and San Francisco for its market-fresh drinks that employed the abundant, excellent local citrus and herbs, along with vegetables and other fruits. He says those distinctions have been blurring since Bourbon and Branch opened in 2006, bringing a more “spirits-forward” approach to west coast cocktails.
My takeaway: a trip to San Francisco is long overdue.