Home Posts tagged 'Cocktail Recipe'

Posts Tagged ‘Cocktail Recipe’


St. George Spirits’ California Agricole Rum–Drink Recipes!


It’s my pleasure to announce our latest Featured Spirit: St. George Spirits’ California Agricole Rum. Established in 1982, St. George Spirits, located just across the Bay from us in Alameda, CA, was founded on the principles of Old World eau de vie distillation. Be it vodka, absinthe, liqueur, or brandy, every release from St. George is expertly created in small batches in copper pot stills, with no artificial colors, flavors, or preservatives. The distillery incorporates organic, locally-grown fruit, vegetables, herbs, and grains into their products whenever possible, and every ingredient is used in its entirety to maximize the aromas and flavors of the spirit.

Their California Agricole Rum is made from fresh sugarcane grown in the Imperial Valley of Southern California. This unique-tasting rum features earthy notes of grass, ginger, and caramelized banana, and is great with Coke and lime! Or try it in the recipe below for the Castle Harbor Special, developed by expert barkeep Jonny Raglin of Comstock Saloon, located in San Francisco’s historic North Beach neighborhood.

Castle Harbor Special
by Jonny Raglin of Comstock Saloon
1-1/2 oz St. George California Agricole Rum
3/4 oz lime juice
1/2 oz Small Hands Pineapple Gum
1/4 oz Small Hands Grenadine
Lime wedge

Shake the first 4 ingredients for 20 seconds, and double-strain over ice. Garnish with lime.

Mexicali Libre
2 oz St. George California Agricole Rum
Mexican Coke

Pour California Agricole Rum into a tall glass filled with crushed ice, top with Mexican Coke and a squeeze of lime.




Matt R.

Fall Featured Cocktail: Le Samourai from Locanda

LocandaMany of you very familiar by now with our next door neighbor on 18th St., Delfina, and their newer restaurant Locanda. But perhaps you haven’t yet discovered the great cocktails being mixed up behind Locanda‘s bar. Bartender Alex Phillips crafts intriguing drinks, many of them Amaro-based, perfect for sipping before or after dinner!

Amaro is a family of Italian herbal-infused liqueurs. Many of you San Franciscans have probably indulged in one of Italy’s more well-known Amari without even knowing it – Fernet Branca! Alex’s ‘Le Samourai’ cocktail is a twist on a Manhattan with spicy Bulleit Rye, herbal Cardamaro, and the floral French wine-based liqueur, Byrrh Grand Quinquina. Check out Alex’s recipe and swing by either Market to grab everything you’ll need to mix up this autumnal elixir!



Bulleit Rye Whiskey  –  $27.99
If there’s a whiskey that doesn’t need much explanation, especially to San Franciscans, it’s Bulleit Bourbon. But don’t overlook their more recently released Rye Whiskey. It’s made in small batches from 94% rye and 5% malted barley, giving it more structure and spice than their Bourbon. Perfect to warm you up on those chilly San Francisco nights!


Bosca Tosti Cardamaro  –  $22.99
Bosca Tosti has been making this Amaro in the Piedmont, Italy for more than a century. Its base is Moscato wine infused with cardoon, thistle, and a secret blend of other herbs and spices. The liqueur is aged in oak casks for six months, rounding out its texture and giving it a softer edge than many harshly bitter Amari. Perfect for sipping on its own or in a cocktail!


Byrrh Grand Quinquina  –  $21.99
Originally produced in 1873, Byrrh (‘beer’) Grand Quinquina is a French wine-based liqueur. A Grenache and Cinsault base-wine is infused with South American Quinquina (quinine), coffee, bitter orange, colombo, and cocoa, and then aged in oak casks. The result is a fruit-forward liqueur with a refreshing balance of herbs and spice. It can also be enjoyed on its own, simply chilled with a slice of lemon!

Upcoming Tastings:

18th Hour Cafe – Every Thursday, 6-10PM, Drop-In.

Mini Wine Blitz – Friday, September 20th, 6-8PM, Ticketed and Drop-In

Matt R.

June Cocktail of the Month: The Harvey Milk by Caitlin Laman of Trick Dog

caitlinAt Bi-Rite we’re celebrating Pride Month by raising a glass to the legendary activist and lawmaker Harvey Milk. It’s dairy-free, but the combination of creamy Crème de Cacao, bright briny sherry, and bitter Gran Classico create a delicious antidote to summer heat. Caitlin Laman from Trick Dog is our featured master mixologist. On top of being an expert there, she is in the process of designing cocktail programs at several new Napa hot-spots. Her cocktails are well thought out, each flavor profile fitting into the others like pieces of a puzzle. Come see us at either Market to pick up everything you’ll need to mix up Caitlin’s tribute to Harvey Milk.


Linie Aquavit  –  $29.99
LinieAquavitAquavit is a traditional potato-based distilled liquor steeped with caraway seeds and other exotic spices. Linie is one of the best brands out there. They age their Aquavit in large, used Oloroso Sherry casks which travel around the world on the bottom of ships. Something about the heat and the gentle rocking motion of the open sea softens edges and perfectly integrates the heady spices with the rich nutty sherry tones. On top of being an integral ingredient in the Harvey Milk it is a delicious substitute for Vodka in a Bloody Mary or served slightly chilled as a digestif.

Tempus Fugit Creme de Cacao –  $36.99
Tempus_Fugit_CremedeCacaoTempus Fugit Spirits
is the result of two famed cocktail historians who aimed to recreate forgotten cocktail ingredients from golden era of cocktails Pre-Prohibition. Creating the Crème de Cacao from a hand-scrawled 19th century recipe was two-parts meticulous sourcing of ingredients and one-part tweaking the method to get the luscious texture just right, and the outcome is the most delicious example we’ve tasted. The base is intensely sweet pure cane sugar, with the added complexity of bitter cocoa notes and creamy vanilla bean. It’s delicious chilled on its own, or the perfect nightcap with your ice cream sundae!

Tempus Fugit Gran Classico  –  $36.99
Gran_ClassicoBased on the original lost “Italian Bitter of Turin” recipe from the 1860s, Tempus Fugit Spirits painstakingly recreated the bitter liqueur based on 25 different herbs and roots including rhubarb, gentian, orange peel and hyssop – some say this was the original Campari. The result is a versatile mixer that is perfectly sippable on the rocks or substituted in any cocktail calling for Campari. Gran Classico is an important ingredient in any serious cocktail enthusiast’s collection!

Bodegas La Cigarrera Manzanilla Sherry  –  $12.99
Bodegas La Cigarrera
has been around since 1758, making delicious, bright, briny fortified Sherry in the coastal idyll of Sanlucar de Barrameda. The wine is made from the local grape Palomino Fino grown in chalk-white soils called “albariza”. The resulting wine is lightly fortified and then aged under a natural veil of yeast called a “flor”. This allows the wine to mature while protecting it from the elements. Manzanilla describes this light-colored, light-bodied style of sherry; its brightness and refreshing splash is reminiscent of biting into a green apple. Manzanilla is best consumed 2-3 days after opening. Enjoy it with cured meats, aged cheese, marcona almonds, or seafood, especially crunchy fried smelt!

Upcoming Tastings at 18 Reasons:

18th Hour Cafe – Every Thursday, 6-10PM, Drop-In

18th Hour Cafe will host this month’s featured winemaker, Kenny Likitprakong of Hobo Wine Co., on Thursday, June 20th. Come by to meet Kenny and taste his wonderful wines!

Wine Appreciation: Palate Development School with Oliver McCrum – Mondays, June 17th and 24th, 6:30-9PM, Ticketed

Sour Beer Class with Master Cicerone Rich Higgins – Tuesday, June 25th, 7-9PM, Ticketed