Julia Millay Walsh | October 6, 2011 12:15 pmWhile I admittedly lined up a few times for bubbly at the Domaine Chandon table at Rue magazine's recent anniversary party at H.D. Buttercup, my favorite cocktail offered at the fashion-forward fête was served by these dashing bartenders: "the Hemingway," which is made with Batiste Rhum Agricole, imported by local, San-Quentin-based St. Barts Spirit Company. Like another of favorite of mine, the Potrero Buck, lime juice, simple syrup, and another juice (in this case, grapefruit instead of apple) are some of its main ingredients, so it is notably sweet.Read More
Julia Millay Walsh | September 13, 2011 5:15 pmA born-again gin enthusiast with a well-equipped bar, I've recently taken a liking to mixology. The best way to entertain my new hobby, I've discovered, is to buy and try; if I fancy a cocktail I've tasted at an event or one of San Francisco's best cocktail bars, I try my hand and shaker at it in the comfort of my kitchen and see how I stack up. From here on out, you'll be schooled in the mixing of delectable drinks with recipes from some of San Francisco's best bartenders!Read More
Julia Millay Walsh | October 6, 2011 12:15 pm
While I admittedly lined up a few times for bubbly at the Domaine Chandon table at Rue magazine's recent anniversary party at H.D. Buttercup, my favorite cocktail offered at the fashion-forward fête was served by these dashing bartenders: "the Hemingway," which is made with Batiste Rhum Agricole, imported by local, San-Quentin-based St. Barts Spirit Company. Like another of favorite of mine, the Potrero Buck, lime juice, simple syrup, and another juice (in this case, grapefruit instead of apple) are some of its main ingredients, so it is notably sweet.
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