As of late, there has been a whole slew of delicious homemade concoctions and potions coming out of Bourbon and Branch.
Over these last few months our crew of talented bartenders, have been crafting homemade banana liqueur, falernum, apple-cinnamon bitters, turbinado grenadine, and rhubarb syrup just to name a few.
All of these recipes taste amazing alone, and even better in a cocktail, so next time you decide to stop by for a cocktail with us, feel free to ask us about any one of our new creations.
Friday, March 27, 2009
Tiki Night Cocktail Menu
Aloha,
Here is an sneak preview of just what exactly, world-renowned tiki authority, Martin Cate has in store for you this coming week on Monday March, 30th and Tuesday March, 31st.
Martin is going to be whipping up some tiki originals as well as some classic exotic recipes from the other side of the globe. Of course, all of these drinks will come from only the freshest fruit and highest-quality spirits.
So allow yourself to take a trip back in time and to a different part of the globe, all without ever having to leave San Francisco. Just be sure not to forget your Hawaiian shirts and grass-skirts.
CubaKula:
Created in 1935 by Ray Buhen, one of Don the Beachcomber's original bartenders and later founder of the legendary Tiki Ti bar in Los Angeles. Featuring fresh citrus, full bodied Jamaican & Demerara rums, and Donn Beach's signature combination of Pernod, bitters, and honey.
Pampanito:
An original inspired by the Jamaican tradition of making lemonade with "wet sugar"- first boil with full molasses content. Made in this case with Pampero rum, fresh citrus, and island spices.
Sunakora:
Created by Donn Beach for his wife Sunny Sund, a refreshing classic exotic cocktail with Barbados rum and a hint of spice
Port Light:
An old Trader Vic's drink featuring bourbon, passion fruit and honey served long and frothy.
Ponche de Tiki
A spiced tropical punch inspired by traditional Mexican Ponche with tejocote puree, cinnamon, cloves, minneolas, lime and cachaca.
Here is an sneak preview of just what exactly, world-renowned tiki authority, Martin Cate has in store for you this coming week on Monday March, 30th and Tuesday March, 31st.
Martin is going to be whipping up some tiki originals as well as some classic exotic recipes from the other side of the globe. Of course, all of these drinks will come from only the freshest fruit and highest-quality spirits.
So allow yourself to take a trip back in time and to a different part of the globe, all without ever having to leave San Francisco. Just be sure not to forget your Hawaiian shirts and grass-skirts.
CubaKula:
Created in 1935 by Ray Buhen, one of Don the Beachcomber's original bartenders and later founder of the legendary Tiki Ti bar in Los Angeles. Featuring fresh citrus, full bodied Jamaican & Demerara rums, and Donn Beach's signature combination of Pernod, bitters, and honey.
Pampanito:
An original inspired by the Jamaican tradition of making lemonade with "wet sugar"- first boil with full molasses content. Made in this case with Pampero rum, fresh citrus, and island spices.
Sunakora:
Created by Donn Beach for his wife Sunny Sund, a refreshing classic exotic cocktail with Barbados rum and a hint of spice
Port Light:
An old Trader Vic's drink featuring bourbon, passion fruit and honey served long and frothy.
Ponche de Tiki
A spiced tropical punch inspired by traditional Mexican Ponche with tejocote puree, cinnamon, cloves, minneolas, lime and cachaca.
Tiki Nights March 30th and 31st...
Come see acclaimed Tiki Legend, Martin Cate, as he shakes it up at San Francisco's world-famous Bourbon & Branch for a two-night engagement on Monday, March 30th and Tuesday March 31st.
He'll be prepping a very special menu of vintage exotics for your sippin' pleasure as he takes over The Library at Bourbon & Branch for two nights of tiki mayhem!
Mahalo!!!!
NOTE: ALOHA WEAR WILL BE MANDATORY!!!
He'll be prepping a very special menu of vintage exotics for your sippin' pleasure as he takes over The Library at Bourbon & Branch for two nights of tiki mayhem!
Mahalo!!!!
NOTE: ALOHA WEAR WILL BE MANDATORY!!!
Springtime is Here...
It wouldn't be springtime in San Francisco, without the Bourbon and Branch Spring Menu. The menu launches this week purely for your enjoyment, and features the absolute best spring cocktails available.
We worked long hours in the laboratory, coming up with the best recipes to feature everything from luscious ripe strawberries to only the best market-fresh peaches.
So if you want something refreshing on the rocks to cool you off, or something spiritous to wind you down, spring on by and sip a drink fresh from the garden.
We worked long hours in the laboratory, coming up with the best recipes to feature everything from luscious ripe strawberries to only the best market-fresh peaches.
So if you want something refreshing on the rocks to cool you off, or something spiritous to wind you down, spring on by and sip a drink fresh from the garden.
Friday, March 13, 2009
The Brandied Apple...
First and foremost, I would just like to say thank you to the folks at the Edison and to all of the cocktail aficionados in Southern California who came out for drinks when I guest-bartended in Los Angeles this week.
The event was a success and was packed with almost 600 people who all came out for some good times and artisanal cocktails.
Speaking of cocktails, here is one of my drinks that was on the events menu that turned out to be a real crowd-pleaser. Its a bit more of a winter cocktail, and although, it did put a damper on my trip, the gloomy weather did seem to make it that much more enticing.
So try it at home if you'd like, or stop by the Branch some time soon and we can whip one up for you anytime you would like.
The Brandied Apple:
2oz Remy Martin VSOP
1.5oz Organic Unfilitered Apple Juice
.5oz Lemon Juice
.5oz Turbinado Simple Syrup*
Shake all ingredients together and strain into large chilled cocktail glass. Garnish with fresh-grated cinnamon.
*To make turbinado simple syrup mix one part turbinado sugar to one part warm water and stir until sugar completely dissolves.
The event was a success and was packed with almost 600 people who all came out for some good times and artisanal cocktails.
Speaking of cocktails, here is one of my drinks that was on the events menu that turned out to be a real crowd-pleaser. Its a bit more of a winter cocktail, and although, it did put a damper on my trip, the gloomy weather did seem to make it that much more enticing.
So try it at home if you'd like, or stop by the Branch some time soon and we can whip one up for you anytime you would like.
The Brandied Apple:
2oz Remy Martin VSOP
1.5oz Organic Unfilitered Apple Juice
.5oz Lemon Juice
.5oz Turbinado Simple Syrup*
Shake all ingredients together and strain into large chilled cocktail glass. Garnish with fresh-grated cinnamon.
*To make turbinado simple syrup mix one part turbinado sugar to one part warm water and stir until sugar completely dissolves.
Subscribe to:
Posts (Atom)
