#DrinkBetter: Derby Days in the Alexander Valley

The mint julep is the cocktail of choice at the Kentucky Derby, which is where this drink gets its inspiration. Traditionally, it's made with bourbon, but also works well with rye.

Spot:
AVB
3487 Alexander Valley Road
Healdsburg, CA 95448

Cocktail:
DERBY DAYS

Ingredients:
-Sonoma County Distilling Rye
-Sour Cherries
-Garden Grown Mint
-Lemon Juice
-Sugar Cube

Mixologist:
KI KI

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#DrinkBetter: San Francisco's Most Distinguished Cocktail

Before the martini (or so the story goes), there was the Martinez, a derivation of the original vermouth cocktail that made use of the Old Tom Gin popular in the 1800s. San Francisco is often credited with its birth, and while this point is certainly up for debate, there can be no doubt that the height of the drink's popularity coincided with the City by the Bay's golden era in the Gilded Age.

When the rails of the Central Pacific and the Union Pacific were joined at Promontory Point, Utah, in the Spring of 1869, the dreams of many men were realized. Four such men were the Central Pacific’s “Big Four,” C. P. Huntington, Charles Crocker, Mark Hopkins and Leland Stanford. All resided in the most elegant, lavish and exquisite mansions, surrounding the present location of the Big 4 Restaurant at The Scarlet Huntington. 

The famous Big Four held center stage in San Francisco for more than a third of a century. The Big 4 Restaurant recaptures the era when these men reigned supreme over all of San Francisco. (history taken from the Big Four website)

Spot:

THE BIG 4 RESTAURANT 
(415) 771-1140
1075 California St., San Francisco

Cocktail: 

THE MARTINEZ

Ingredients:
- Anchor Steam Old Tom Gin

- Sweet Vermouth

- Maraschino Liqueur

- Orange Bitters

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#DrinkBetter: Cocked & Loaded

The Geyserville Gun Club is owned by Diavolla, which is an Italian spot literally 2 doors down. Their kitchens connect and they serve food in between the two spots. Pop into Diavola first and have a beer and a pizza or the Uni and Shirmp Salad. Fun.

Spot:

GEYSERVILLE GUN CLUB & BAR
21025 Geyserville Ave

Geyserville, CA

(how many more times can we say Geyserville)

Cocktail: 

HURRICANE

Ingredients:

- Appleton Reserve Rum

- Smith and Cross Rum

- G.G.C. Fassionola (a syrup consisting of various fruits - they make their own.)

- Lime

Mixologist:

DAMIAN

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#DrinkBetter: Frond or Foe

Attached to the Medlock Ames Winery Tasting Room is a small bar with a garden in the back. It doesn't even have a sign, but it gets a huge local crowd. If you're lucky, you might even find a few cuties making a cocktail stop.

Spot:

AVB

3487 Alexander Valley Road

Healdsburg, CA 95448

Cocktail:

FROND OR FOE

Ingredients:

-Bummer and Lazarus Gin from Raff Distillerie (usually uses vodka)
-Lime Juice
-Fennel Bitters
-St. George Distillery Absinthe
-Soda
-Garden Grown Fennel Fronds

Mixologist:

KI KI

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#DrinkBetter: I Created It ...

The art of mixology is very much a matter of trial and error. Some combinations compliment each other perfectly, and others are hardly fit for the drain. This is one of those imaginative concoctions that works.  

Spot:

JASPER'S CORNER TAP AND KITCHEN

401 Taylor Street
San Francisco, CA
tel. 855-246-1080

Cocktail: 

I CREATED IT...

Ingredients:

Equal Parts 

- Hophead Vodka from Anchor Steam Distillery

- Lillet Blanc. 

Twist of Lemon. 

Floral and Hoppy. Super crazy taste.

Mixologist:

VIVIAN

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#DrinkBetter: I Won't Moscatel If You Won't...

Bar Bravas is a rad spot for tapas and drinks. The name on this one says it all. Hush!

Location:
BAR BRAVAS,
Healdsburg, CA



Cocktail:
"I Won't Moscatel If You Won't..."

- Sonoma County Distilling Rye
- Moscatel Sherry
- Dolin Rouge
- Spiced Chocolate Bitters

Served up in a coupe.



Mixologist:
ADAM

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#DrinkBetter: Gin Genie, Courtesy of Hannah at Jackson's

Sometimes you have to let the genie out of the bottle.

Spot:

JACKSON'S BAR AND OVEN
135 Fourth St. Santa Rosa CA 95401
(707) 545-6900

Cocktail: 

GIN GENIE

Ingredients:
-Benham's Gin (Graton Distilling)
-Honeydew Melon
-Lime
-Grapefruit bitters
-Tamarind Syrup

Mixologist: 

HANNAH JACOBS

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#DrinkBetter: Cocktail Classics from Hop Monk Tavern

It's hard to beat the simple elegance of a classic cocktail. There's a reason why they're classics, right?

Here are takes on two staples of mixology, the Boulevardier and the Old Fashioned, as imagined by Bex (thats right B-E-X) at Hop Monk Tavern in Sebastopol, CA.

SPIRIT WORKS BOULEVARDIER

- 1.5 parts Spirit Works Rye
- 1 part Campari
- 1 part Carpano Antica

Stir with ice, strain, and garnish.
Served up in a cocktail glass.




SPIRIT WORKS OLD FASHIONED

- 1.5 part Spirit Works Rye
- Gomme
- 2 dashes Angostura Bitters

Served over ice in a rocks glass



Hop Monk is a rad spot that always has live music. Usually reggae.

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@TravelNoKids: Old South Meets New Craft

Savannah, Georgia is known for its history, slow pace and the oak trees dripping with Spanish moss that shade the 22 squares around the historic district. Local shop owners drawl “Welcome, y’all” when you pop in to look around. The deliberate pace and slower speech can trick you into believing it’s a sleepy little town. But high above River Street, overlooking the Savannah River, Rocks on the River stands in contrast to everything else you’ll likely take in as a tourist.

On the 9th floor of the Bohemian Hotel, Rocks on the Roof is the place to get a cocktail in this town.

 

Forget ordering a Moscow Mule. You’ll want the Savannah Mule. With house-made ginger liqueur, it’s unlike any Mule you’ve ever had.

Doug Snyder, the food and beverage director at the Bohemian Hotel, had just made a fresh batch of ginger liqueur the night I arrived. He estimated it would only last a few weeks, but six days later he was out.

A popular watering hole for both locals and visitors, the 300 person capacity at Rocks on the River puts pressure on bartenders to turn out drinks fast.

“Sometimes it can take five to six minutes to get a craft cocktail made for you,” said Snyder. “That’s entire too long for a place as busy as we are.

“After a busy day at work, when you belly up to the bar and you order that first drink, you want – and need – that drink. “

Instead of shying away from offering craft cocktails, Snyder decided back in April to try a barrel-aged cocktail program. The cocktails take anywhere from six to nine weeks to age, but you can get a drink in front of you within 60-90 seconds of ordering.

“I’ve always been very passionate about craft cocktails and just doing fun, unique ingredients and making things as special as possible,” said Snyder. “We want to be able to deliver that craft cocktail experience but be able to do it in a very timely manner.”

Currently, Rocks on the Roof has five barrel-aged cocktails and two draft cocktails.

“The draft cocktails are a little different,” explained Snyder. “They’re not barrel-aged, they’re in stainless steel kegs that are refrigerated so we can finish them with fresh juices and still provide that artisan cocktail in a quick service pickup environment.”

Five- and ten-liter barrels house the rest of the cocktails in the offering. The two most popular cocktails on the menu – the “Over the Barrel Perfect Manhattan,” with Four Roses Bourbon, and the “Blood Orange Margarita” take up four to five of the 10-liter barrels, with several five-liter barrels as backups.

Keeping it local

But the beauty of the craft cocktails at Rocks on the Roof goes beyond the barrel room. It starts with the liquor itself, which is sourced from regional small-batch distilleries. Snyder says it’s simply how he was trained as a chef years ago.

“When I was learning to cook, that’s what you did. You went to the farm down the street and bought your produce. You went to the guy who was making beer in his garage, and that’s what you sold on draught.”

“We want to be able to put a face with a name,” Snyder explained. “I want to be able to tell customers that if they come back in six weeks the guy who owns and distills this will be here for a tasting with us. Or if they’re headed south, I want to tell them to stop off in St. Augustine and go visit our friends at St. Augustine Distillery.”

It’s far from lip service. The night I visited Rocks on the Roof, four distillers whose liquors are found in the barrel-aged cocktail program were on hand for an event during the Savannah Food & Wine Festival.

I learned about how Fruitland Vodka, which you can find in the Savannah Tea, is named after Fruitland Nurseries, the birthplace of Georgia’s peaches – which used to sit on the land where the storied Augusta National now resides. I met Philip McDaniel, the cofounder of St. Augustine Distillery, and his wife, longtime St. Augustine residents and the city’s biggest ambassadors.

And it wasn’t the first trip any of these distillers had made to Savannah. They all spoke with Snyder –and each other – like old friends.

“They’re like us,” said Snyder, “they’re passionate about their product. They put a lot of love into it.

“We try and make something beautiful and special out of their product. It’s a kindred spirit kind of thing.”

Bartenders who are artists

It takes more than just Snyder to make the magic happen. You can’t have a successful craft cocktail program like the one at Rocks on the River without a talented staff. These aren’t college kids tending bar to make ends meet. They’re true professionals who take pride in their craft.

“Savannah is sort of known for finding out what the rest of the world was doing a year ago,” jokes Synder. “What we try and do is bring in some of these people who are moving to this area from high-profile markets.”

Rocks on the River has bartenders who relocated from Las Vegas and Philly, and another coming soon from Cleveland.

“Don’t knock Cleveland,” said Snyder. “People don’t realize it’s a crazy foodie and cocktail town.”

Snyder says the whole staff is involved in developing the craft cocktail menu, which rotates several of its drinks seasonally.

“We all travel around and pick up inspiration,” said Snyder. “Everyone comes back with ideas and we all talk about what we’ve seen, what we do and don’t like. As long as it’s not too crazy and off the wall and we think it’ll work here, we’re generally willing to try it.”

When you’re the one traveling and find yourself in Savannah, make sure you stop by Rocks on the Roof and give one of the craft cocktails a try. You won’t be disappointed.

Kristi Dosh is a Florida-based travel and sports writer, published author, microshiner and former practicing attorney. You can find more of her travel, food and beverage writing at www.travelingwithoutkids.com and follow her on Instagram: @travelingwithoutkids

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#DrinkBetter: Truro Flip from South Hollow Spirits

South Hollow Spirits is a micro-distiller who is new to us, claiming the title of "the first distillery on Cape Cod since Prohibition." Led by the team behind Truro Vineyards, they are out to change the course of rum running with their small batch rum spirits.

Twenty Boat Hand-Crafted Cape Cod Spiced Rum is a small-batch, twice-distilled spirit made from organic molasses and organic sugar cane juice. After these ingredients are fermented and distilled, the rum is steeped for three weeks in a 55 gallon steel drum with a large hemp bag filled with carefully curated and locally sourced spices, including cardamom, vanilla bean, cinnamon, rose hip, anise, lemon peel, orange peel, allspice, nutmeg and chai, all from neighbor The Atlantic Spice Company. This method of infusing the spirit is unique to Twenty Boat, and gives the Spiced Rum its unique robust flavor and color.

This recipe has some heft and is an ideal choice when you are looking for a recovery drink or cold weather libation with a little substance to it. Perfect for your next ice fishing foray or after a long snowshoe or ski tour!

TRURO FLIP

1 oz. Twenty Boat Spiced Rum
1 whole egg
0.5 oz. simple syrup
3 oz. stout beer

Dry shake ingredients in a cocktail shaker very well. Add ice and shake again very well. Strain into a tall glass without ice. Garnish with freshly grated nutmeg and vanilla sugar.

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#DrinkBetter: Staymaker from Journeyman Distillery

Staymaker

The taste of fall.

2 oz. WR Whiskey
1 oz. acorn squash simple syrup
Orange twist
Rosemary sprig
Soda

1. Fill a mixing glass with ice.
2. Add WR Whiskey and acorn squash simple syrup (recipe below). Stir.
3. Strain into rocks glass.
4. Twist an orange over top and top with soda.
5. Light a sprig of rosemary on fire and use to garnish.

Acorn Squash Simple Syrup

16 oz. sugar
32 oz. water
1 seeded, skinned acorn squash
6 bay leaves
12 all spice pods

Combine ingredients in a pot and heat to barely a boil. Strain and cool.

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#DrinkBetter: Shake & Squeal from Squeal Rum

The gang at Squeal Rum make no bones about not being afraid to put it out there. Bold and fun are the guiding principles for the creators of this spiced black rum, so it stands to reason that their signature cocktails reflect this same attitude. Sweet, wild, and with just a hint of "F convention", this recipe is perfect for sunny afternoons or rehashing a movie on date night. As the label says, GO PIG or go home!

SHAKE & SQUEAL

2oz Squeal Spiced Black Rum
4oz Guinness Draught
3 scoops Vanilla Ice Cream
Dizzle of Chocolate & Caramel Sauces in the Glass
Whipped Cream
Crispy Bacon

Blend the Squeal Spiced Black Rum, Guinness & Vanilla Ice Cream.
Pour inside of a glass that has been drizzled with sauce inside.
Top with fresh whipped cream & a few pieces of crispy bacon.

[MICROSHINER sponsored content, compliments of our loyal supporters]

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#DrinkBetter: Mexican Hot Toddy from State 38

Fall is in the air, and along with the leaves thoughts turn to harvest parties, stories around the campfire, and capitalizing on the upcoming snow season. This warm cocktail from State 38 Distilling is the perfect companion to the brisk autumn air.

Mexican Hot Toddy:

- 2 ounces State 38 Distilling Reposado
- 1 tablespoon of agave syrup
- 4 ounces of water
- 1 tablespoon of lemon juice
- 1 teaspoon of lime juice
- Sprinkle of cinnamon
- Sprinkle of cayenne pepper

Stir together, then microwave water, lemon juice, lime juice, cinnamon and cayenne pepper for 1 minute.

Add State 38 Distilling Reposado. Stir. Garnish with lemon peel and/or cinnamon stick. Serve hot.

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#DrinkBetter: The Golden Eagle from Golden Moon Distillery

If you are looking for New World versions of Old World spirits, you can't do much better than Colorado based Golden Moon Distillery. Founder Stephen Gould has worked diligently to create a unique range of products using mid-19th Century equipment and the same artisan production processes as those utilized by premier distillers in the mid-to-late 1800s.

Here is one of their signature cocktail recipes, in case you can't make it to their fabulous Golden Moon Speakeasy in Golden, CO.

THE GOLDEN EAGLE

1 ½ Ounce - Golden Moon Gin
¾ Ounce - Golden Moon Crème de Violette
1 Each - Egg White
1 Ounce – Lemon Juice (juice of one lemon)
1 Bar Spoon – Sugar

Place all ingredients in an empty cocktail shaker and shake vigorously.

Add ice and shake for about a minute.

Strain and serve.

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#DrinkBetter: Domino from Crescendo

James Bond, by any measure, is a man of exceedingly fine taste. His suits are impeccably tailored, his automobiles exquisite, and his choice in female companions, shall we say, enviable. However, when it comes to the contents of his ever-present cocktail, even a member of Her Majesty's Secret Service can occasionally fall short.

As craft continues its steady conquest of the world, we are confident that the 007 of the future will undoubtedly be a microshiner. Rather than Gordon's, Smirnoff, or even the current contender, Belvedere, Subsequent agents will most assuredly defer to the local terroir, enjoying libations native to the exotic locales their intrigues conduct them.

One such example is this drink from Crescendo Organic Spirits, inspired by James Bond's personal martini recipe, the Vesper, but using Limoncello instead of Lillet.

DOMINO

3 oz local craft Gin
1 oz local craft Vodka
0.5 oz Limoncello

Ice

Shake & Strain into a chilled martini glass

Garnish with a thin lemon peel

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Five of the Best Cocktail Movies

Let us just start by saying, the list thing has run its course. Jonah Peretti and Ben Smith may be the face of digital journalism, but every one of their signature listicles together don't carry the weight of a single issue of Life Magazine or National Geographic. Product placement is nothing new, and the sheer amount of it in the movie E.T. may border on shameless, but no one ever claimed it was journalism. And it was certainly much more subtle and interesting than the fusion of some random number of pop culture references and a moniker oddly reminiscent of male genitalia.

All that aside, some things just beg to be assembled, and rather than share the following mandatory cocktail culture films each in their own post, we thought we would break with tradition and go with the flow.

If you have any favorites of your own not listed here, please share in the comments or @microshiner. Cheers!

1. Casablanca

Foregoing the fact that Casablanca is the best film of all time, its also set in a bar. Half of Bogie's lines are now part of the American lexicon, and Ingrid Bergman, well, enough said.

2. Cocktail

Let's get it out of the way. It's called Cocktail. It has Tom Cruise and Elisabeth Shue. Watch it.

3. James Bond

Spanning 50 years of film history, James Bond is a cinematic icon. Regardless whether they prefer Sean Connery or Daniel Craig, ask anybody in the world how Bond takes his drink and chances are they will tell you, "shaken, not stirred." Probably with a bad accent. 

4. Sex in the City

Four beautiful women, a couple hundred pairs of Ferragamo's, sex, and a cosmo. What more can you ask for?

5. The Big Lebowski 

Outside of Sex in the City, there are few films about which it can be said that a cocktail played a starring role, but The Big Lebowski is one of them. It is also one of those rare movies (alongside Full Metal Jacket) whose pure genius can be understood simply by reading the screenplay.

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#DrinkBetter: La Bellini D'Orange from Crescendo

Brunch is one of those under-represented joys in life. One of those things people do on special occasions when their grandmother forces them to. It's not until you're actually sitting there with a mimosa in your hand, enjoying the option to have either roast beef or cheese blintzes or both, that you say to yourself, "Why don't I do this every day?"

We suggest adding a little spirit to that classic brunch beverage with this recipe from Crescendo Organic Spirits.

LA BELLINI D'ORANGE

Muddle 1.5 oz Arancello with fresh peaches
Add ice and shake vigorously

Strain into champagne flute
Top with fine sparkling wine

Garnish with a thin floating slice of peach

Crescendo Organic Spirits is a veteran owned company based in Eugene whose spirits are distributed throughout Oregon. Their products are free from GMO's and artificial ingredients and are priced below that of many non-organic options.

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#DrinkBetter: Raspberry Mint Tea from Crescendo

If you were Italian, or even an American tourist in Italy, you would almost certainly be familiar with that country's second most popular liqueur, limoncello. Unfortunately, for those of us living in less cultured corners of the world as well as the craft producers of this wonderfully versatile spirit, many in the States have never even heard of it.

On the upside, limoncello notoriety and popularity has been growing steadily, with many restaurants now offering limoncello on their beverage and dessert menus. Traditionally served chilled as an after-dinner digestivo, limoncello and its cousins, limecello and arancello, are also welcome additions to many cocktail recipes and should be considered a requisite for any well-stocked bar.

As proof, we offer this tasty cocktail recipe from our friends at Crescendo Organic Spirits.

RASPBERRY MINT TEA

Muddle 5-6 Mint Leaves, 3 Raspberries & .5 oz simple syrup

1 oz local craft vodka
1 oz Limoncello
1 oz fresh lemon juice
0.5 oz simple syrup

Shake & Dump

Add Ice
Fill iced tea

Garnish with mint sprig and half lemon moon

Crescendo Organic Spirits is a veteran owned company based in Eugene whose spirits are distributed throughout Oregon. Their products are free from GMO's and artificial ingredients and are priced below that of many non-organic options.

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#DrinkBetter: Summer Sunday from Crescendo

It might not be summer yet, but man it feels like it. So cue up Track 3 on the Dazed & Confused soundtrack and pour yourself some liquid sunshine this Memorial Day weekend.

This refreshing cocktail recipe features organic Lemoncello liqueur from our friends at Crescendo Organic Spirits.

SUMMER SUNDAY

1 oz local craft gin
1 oz Limoncello
0.5 oz Fresh lemon juice
Raspberries & blueberries, muddled
Splash of simple syrup

Shake & Dump
Add ice

Fill with club soda

Garnish with a thin lime peel

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#DrinkBetter: Valencia Rum Daiquiri from Crescendo

There are few drinks that conjure up thoughts of the beach more readily than the daiquiri. And while for many the name calls to mind the syrupy blends splashed across the pages of chain restaurant menus, the authentic daiquiri recipe is a mixology staple and one of six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks.

Here is a slight twist on that classic recipe featuring organic liqueur from our friends at Crescendo Organic Spirits.

VALENCIA RUM DAIQUIRI

1 oz local craft white Rum
0.5 oz Arancello
0.5 oz Fresh orange juice
0.5 oz Fresh lime juice
0.5 oz Simple syrup

Shake & Dump
Add ice
Garnish with a thin lime peel

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