 |
| Image From Wikimedia and Shabbychef |
We all love a good drink after a long week of work. However, we also like to change up our order when we go out. Going to the same restaurant and getting the same drink can become boring and routine. Luckily for us, San Francisco has some amazing establishments that sell unique liquors that you can only find in a few places around the world. These may be new drinks, but we are excited to try them.
This liquor is hard to pronounce, let alone figure out what is in it. This liquor was once used as a medicine that was created by apothecary Josef Becher. This gingery-cinnamon drink was mass produced by Becher’s son Jan Becher. It gained popularity and to this day you can still see his signature on every bottle. Try this at Dennis Leary’s cocktail bar Rx and order the Rexall. The rexall is Becherovka, mescal, pineapple rum and chili tincture.
This drink dates back all the way to 1885. It is a French aperitif that was made famous by Pablo Picasso. Picasso loved it so much he painted the drink in his work La bouteille de Suze. This bittersweet liqueur has only existed in the United States for about three years, but it has slowly become available in bars around the Bay Area. You can try this popular drink at the Belly Up at Trick Dog. Ask for the April, which consists of vodka, dry vermouth, Suze, green grapes, tarragon and lime.
If you love cognac, then you will love this French Brandy that is produced in the Armagnac region of southwestern France. This liquor is a cousin to cognac. It is distilled from wine and aged in oak barrels. You can try it at Trou Normand’s and order the Bombay. The Bombay is made with armagnac, dry vermouth, grenadine and absinthe.
Cynar is a collection of 13 herbs and plants that have been brought together to create this popular drink. The artichoke is one of the many herbs and plants, and that is the plant featured on Cynar’s label. This drink was first produced in 1952, and it gained popularity in the sixties thanks to many TV commercials. You can try this old classic at Alembic Bar. When you arrive at the bar, ask for the Bitter Buffalo. The Bitter Buffalo is made from bourbon, honey vodka, Cynar and Cocchi Americano.
This new liquor was made in 1927 in Puebla Mexico. In order to make the Ancho Reyes, the poblano pepper is picked and left to dry in the sun until it is blistered. Then, they add in the ancho chile. These two ingredients make a warm liqueur with a natural heat. You can find this liquor at Holy Water San Francisco. Ask for the Inferno Tropicale, which includes lime, pineapple, Falernum, Ancho Reyes and grated cinnamon.
We hope you enjoy these historic but secretive drinks on your next happy hour outing away from The Wilson.
Other Sources
0comments:
Post a Comment