Classic Cocktails With a Twist

Also see:
A More Perfect Union by Wayne Curtis
The Atlantic, September 2010

The Rickhouse isn't just adapting classsic cocktails--the Laphroaig Project is basically a Prohibition-era drink called the Last Word, with the volume turned up to 11--but also borrowing from the fresh-market approach. "The whole concept was to take the East Coast emphasis on vintage cocktails and technique, and to combine that with the San Francisco ethos," Erick Castro, the general manager, told me. The bar uses free-range egg whites, organic produce and berries, and unprocessed sugars to give drinks a bigger, more rustic sensibility while supporting local agriculture and highlighting seasonal flavors. The Kentucky Buck is a good example. It's a tall, effervescent drink that follows the blueprints of a Moscow Mule or Dark and Stormy, but the base is Bulliet bourbon that's been infused with fresh local strawberries, then introduced to lemon juice, Angostura bitters, and ginger beer. It tastes like a classic that's been on a farm holiday.

Jennie Rothenberg Gritz is a senior editor at The Atlantic, where she edits digital features.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open for 1,300 Years

It's one of the oldest family businesses in the world.

Video

What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.

More in Video

Just In