What makes this drink really stand out is the fact that it's garnished with - what else? - a steak strip. Even if you're not up for a trip to a high-end steakhouse, you can still experience this cocktail at home thanks to developer Julianne De Witt's copycat recipe. As De Witt says of her take on Morton's signature cocktail, "This is a fun, bold, bittersweet cocktail that would be perfect for serving at a dinner party or small get together."
Tiki drinks are all about layering and balance, criteria upon which the potent Fog Cutter delivers in spades - a feat no less impressive because of its signature potency. The Fog Cutter is built on the eyelash-searing foundation of a tri-spirit base (light rum, cognac, and London dry gin). Orgeat syrup enters for some sweet rounding balance, taming the boozy flame.
Mr. Lyan is best known for a string of bars that altered London's cocktail landscape: White Lyan (which opened in 2013 in Shoreditch), Dandelyan (opened in 2014, at what was then the Mondrian hotel on the South Bank, later rebranded to Lyaness), Seed Library in East London, Super Lyan in Amsterdam, and Silver Lyan in Washington D.C. Each is famous for its pairing techniques, focus on sustainability, and flavor experimentations.
This ratio is based on the International Bar Association's classic mimosa recipe, which recommends using 75 ml (approximately 2.54 fluid ounces) of each liquid, resulting in a 5-ounce serving. The key to consistency is to make sure you're actually measuring the juice. If you're serving the cocktail in a 6-ounce glass, the 2.54-ounce juice pour should be just under half of the flute's volume. Next, slowly add your sparkling wine of choice until the glass is nearly full.
There's a time and a place for everything, including cocktails. Bars are the best place to catch a buzz, but there is some unspoken etiquette when it comes to ordering. To start, order all at once, say thank you, and never, ever, order a Ramos Gin Fizz. A seasoned bartender can shake up cocktails insanely fast, but speed can only go so far with a packed bar full of thirsty patrons.
Will Thompson isn't terribly impressed with the state of gin these days. When the owner of Sunny's in Miami goes out on the town in search of a Martini, he often faces a bit of a dilemma. "I look at the backbar and there's six gins that I think all taste kinda like shit," he says. He feels there's been a downturn in overall gin quality and proof level.
The true recipe calls for bourbon with water and sugar - or simple syrup - plus bitters (traditionally Angostura). Enhanced by a garnish of an orange slice or peel and a cherry, the finishing flavor profile deftly balances bourbon's subtle boozy heat, woodiness, and sweet, spicy notes of caramel, vanilla, baking spices, and tobacco with a complementary combo of sugar's straightforward sweetness and the spice and bitterness of the Angostura bitters.
Lopez was born in the state of Puebla in the Mixteca region of Mexico, a mountainous territory whose namesake is derived from the Nahuatl word for "between the clouds." He dreamed of becoming a doctor, but when money put that dream out of reach, he followed an ill-fated romance to New York. Over the next six years, he fell in love again, welcomed the eldest of his five children and kept the lights on by selling hot dogs and hamburgers from a kiosk in Central Park.
Something's up with aperitivo. Then again, since it first washed up on our shores, something has always been up with aperitivo. There was a time, in the 2010s, when the spritz and Negroni belonged to a tiny cottage industry of bars that proudly declared themselves "aperitivo." Most, like Dante and Bar Pisellino in New York, or Americano in Portland, Oregon, remained relatively faithful to the classics, preferring to add their stamp in the light rejiggering of ingredients. The quest was to improve, rather than overhaul.
Long before becoming a global Instagram sensation, the spritz had humble, effervescent roots in the northern regions of Italy, where locals mastered the art of turning a simple drink into a ritual that embodies la dolce vita. At its core, the spritz cocktail has become synonymous with effortless elegance and sociable sipping; a celebration of balance, where bitter and sweet flavors meet the playfulness of bubbles.
Transparently, we could not agree on a title for this bar guide. "The Coolest Bars In SF?" No, what does "cool" mean, anyway? "SF's Hottest Bars For Hot People Who Just Want To Have Fun?" Obviously, that didn't get very far in the editorial process. Plainly speaking, use this list of some of the best SF bars-from the classics to new hot spots-any time you're looking for an exceptionally good time.
The Best New Bartender program seeks out the next generation of talent who are making their mark on both sides of the bar through their creativity, participation in social initiatives and commitment to hospitality.
Texas Cocktail Week, scheduled for September 14th-21st, 2025, represents a pivotal moment for Houston, marking its first-ever cocktail week as the fastest-growing hospitality market in the U.S.
Coconut water is a great way to make the dilution in a cocktail more interesting without changing the texture of the drink. The ingredient is key to classics like the beloved Caribbean drink Scotch and Coconut, and its subtle tang offers a good complement to mineral-forward ingredients in, say, a spritz.
Lemon is usually bright, smoother than lime. It is fresh and floral. Lime is more intense and has a tangy and bitter finish. Lemon and lime balances our drink without making it taste sour.
