Mixology 101: The Hemingway

Julia Millay Walsh — Thu, 06 Oct 2011 12:15:00 PDT

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. If you ever wish you could escape to the Caribbean for a while, just whip this up and you'll be feeling the sand beneath your toes in no time.

Ingredients

1 oz. Batiste rum
1/4 oz. simple syrup
1/4 oz. lime juice
1/4 oz. grapefruit juice
1/4 oz. Luxardo maraschino liquor
1 grapefruit

Tools

Highball glass
Cocktail shaker
Lemon and lime juicer

Instructions

Squeeze lime juice into your shaker.
Add the remainding ingredients.
Fill tin with ice.
Shake vigorously.
Strain over ice into a fresh highball glass
Garnish with a grapefruit zest peel.

Enjoy! And congrats to Rue on one year!

Mixology 101: Potrero Buck by the Bon Vivants

Julia Millay Walsh — Tue, 13 Sep 2011 17:15:47 PDT

A 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! Up first: the Potrero Buck by the Bon Vivants.

In May, I attended Taste of Potrero, an annual benefit for Daniel Webster Elementary School in Potrero Hill and was moonstruck by the Potrero Buck by startenders Josh Harris and Scott Baird of cocktail consulting company the Bon Vivants and soon-to-open Mission cocktail bar, Trick Dog (3010 20th St.). The cocktail is a refreshing, citrusy, subtly fruity take on a forgotten classic from the early 1900s, the gin buck. Harris sent over the recipe, and I've been perfecting it since Spring! It's incredibly easy to create and absolutely delicious; my basil plant can't keep up with my Potrero Buck habit!

Ingredients

2 oz. No. 209 gin (or whatever gin you have on hand)
.75 oz. organic unfiltered apple juice (any apple juice works fine)
.75 oz. freshly squeezed lime juice (basically one half of a lime)
.5 oz. rich simple syrup (two parts organic evaporated cane sugar: one part water)
2 dashes of Angostura bitters
2 oz. ginger beer
six to eight basil leaves and a basil floret

Tools

Collins glass (or I prefer a highball glass)
Cocktail shaker
Muddler
Tea strainer

Continue reading for the instructions!

PopSugar San Francisco

Mixology 101: The Hemingway

Mixology 101: Potrero Buck by the Bon Vivants