pür in spirit. by pür spirits

¨ R IN PU SPIR IT

A N O R A L A ND V ISUA L H IS TO RY OF SPIRITED WOMEN

PHOTOGR A PHY KELLY PULEIO

INTRODUCTION VIRGINIA MILLER

TABLE OF CONTENTS

I N T RODUCTION

002

SPICE CO CKTA I L S

012

E L DE R F L OW E R C O CKTA I L S

070

PE A R COCKTA ILS

0 94

ACK NOW L E D GM E N TS

12 2

CR E DITS

141

INDE X

14 3

INTRODUCTION BY VIRGINIA MILLER

L i ke ja z z , c o c k t a i l s a r e a t r u e A mer i c a n a r t fo r m . T h o u g h v er i f i c a t i on of t h e v er y f i r s t c o c k t a i l r ema i n s f u z z y, i n A mer i c a ’s ele g a nt b a r s a nd r a u c o u s s a lo on s of t h e 1 8 0 0 s , t h e c r a f t of t h e d r i n k w a s d i s c o v er e d a nd p er fe c te d . W h en Pr oh i bit i on p u s h e d m a ny of o u r t a lente d b a r tend er s o u t of t h e c o u nt r y, E u r op e b en ef ite d f r om t h ei r sk i l l s , a l low i n g t h e A mer i c a n p a s t i me s of c o c k t a i l s a nd ja z z t o f lo u r i s h . I n p r e -Wo rld Wa r I I B erl i n , t h e pr e v a lenc e of ja z z a nd s w i n g d a nc i n g u s h er e d i n a s c ene of G er ma n yo u t h k now n a s “ s w i n g k id s .” T h e c it y w a s dub b e d t h e n i g ht c lub c a pit a l of t h e wo rld , a mon i ker e a r n e d w it h t h e p r ol i fer a t i on of c a b a r e t . C a b a r e t i s a te em i n g m i x of mu si c , d a nc e , p ol it i c a l s a t i r e , ex h i bit i on , c i r c u s , a nd a r t . T h e s e du c t i v e a l l u r e of G er ma n a c t r e s s a nd si n g er M a rlene D i e t r i c h e pit om i z e s t h e s t y le of t h e er a . Fit t i n g ly, s h e b e c a me a n i mp o r t t o t h e Un ite d S t a te s , a r ei g n i n g Hol ly wo o d q u e en , exempl i f y i n g t h e c r o s s o v er b e t w e en c u lt u r e s . To d ay, w e a r e i n t h e t h r o e s of a c o c k t a i l r en a i s s a nc e a r g u a bly b e g i n n i n g i n t h e 19 8 0 s wh en C o c k t a i l K i n g , D a le D e g r of f, r e v i v e d c o c k t a i l c r a f t a t t h e R a i nb ow R o om i n New Yo rk Cit y, r e - p o p u l a r i z i n g lo s t c l a s si c r e c ip e s . T h i s on g oi n g c o c k t a i l r en a i s s a nc e h a s b e c ome a

t id a l w a v e s w e e pi n g c it i e s a c r o s s t h e g lob e . A d e c a d e a g o , wh i le New Yo rk Cit y a nd S a n Fr a nc i s c o h a d a l r e a d y s e en t h e r e v i v a l t a ke r o o t , it w a s s t i l l a s t r u g g le t o f i nd a w el l - ma d e d r i n k a r o u nd mu c h of t h e c o u nt r y. C l a s si c s w er e br o u g ht b a c k t o l i fe w it h me t i c u lo u s d e t a i l . O nc e a g a i n , br ow n s pi r it s b e c a me t h e b a s e c hoi c e ( pr e -Pr oh i bit i on , w h i skey w a s o u r n a t i on’s d om i n a nt d r i n k) , a nd No r t h er n C a l i fo r n i a ’s a b u nd a nt p r o du c e f u ele d c u l i n a r y c o c k t a i l c r e a t i on s w it h g a r d en f r e s h s en si bi l it y. Ye a r s b a c k , w e s aw t h e t r end i n g of t h e s p e a ke a s y a nd wh i skey b a r s . B it ter s h a v e b e en a p a r t of t h e S a n Fr a nc i s c o p a l a te fo r ma ny ye a r s , s t a r t i n g w it h Fer ne t B r a nc a b efo r e si m i l a r bit ter h er b a l l iq u eu r s a nd a m a r o b e c a me p op u l a r n a t i onw id e . A pi one er i n g spi r it u nd erl i e s m a ny mo v ement s i n t h i s s t u n n i n g c it y s u r r o u nd e d by w a ter, a c it y fo u nd e d on a S p a n i s h m i s si on i n t h e 1 7 0 0 s b efo r e b ei n g d e s c end e d up on du r i n g t h e G old R u s h i n t h e 1 8 0 0 s . To d ay, a s t h e h e a r t of t h e te c h wo rld a nd s t a r t- up c ent r a l , t h e r e g i on te em s w it h new id e a s , i n n o v a t i on a nd fo r w a r d - t h i n k i n g b u si ne s s , ju s t a s it h a s i n a r e a s of p ol it i c s , t h e a r t s a nd en v i r on ment a l i sm . Ev en t h e c u r r ent r e v i v a l of c r a f t spi r it s f i r s t m a d e it s pr e s enc e k now n i n No r t h er n C a l i fo r n i a i n t h e 19 8 0 s w h en t h e l i ke s of S t . G e o r g e S pi r it s a nd G er ma i n -R o bi n b e g a n m a k i n g w o rld c l a s s br a nd i e s a nd e a u x d e v i e p a r a l lel i n g t h e q u a l it y of E u r o p e , a nd i n f a c t , fo u nd e d by E u r op e a n ex p a t s . Fr it z M ay t a g of S a n Fr a n c i s c o - b a s e d A nc ho r B r ew i n g C o . , t h e n a t i on’s c r a f t b e er pi on e er i n t h e 19 6 0 s , b e g a n d i s t i l l i n g sma l l b a t c h g i n a nd wh i sk i e s i n t h e 19 9 0 s . T h e c u l i n a r y w e a lt h a nd h i s t o r y of No r t h er n C a l i fo r n i a h a s c h a n g e d t h e n a t i on w it h t h e c a l l t o lo c a l , s u s t a i n a ble , o r g a n i c , a u t h ent i c i n g r e d i ent s a nd i n n o v a t i v e exe c u t i on . I n t h e c enter of t h i s ma le - d om i n a te d f i eld , a c u r r ent of t a lente d , fei s t y w omen g r ew up i m mer s e d i n t h i s en v i r on ment of c r e a t i v it y, ent r e p r en eu r s h ip a nd “g a r d en of E d en” lu s h ne s s . C a l i fo r n i a , a nd t h e S a n Fr a nc i s c o B ay A r e a e s p e c i a l ly, ho s t a br e e d of fem a le b a r tend er s w ho a r e e q u a l ly a r t i s t i c , e du c a te d , d ow n t o e a r t h , a nd pr a c t i c a l . Fo u nd er/ow ner of p ü r s pi r it s a nd B ay A r e a r e sid ent , K i k i B r a v er ma n , i s s u c h a w oma n . A n a t i v e of G er ma ny, a s a yo u n g wom a n K i k i wo u ld m a ke l i q u eu r s f r om e a u x d e v i e u si n g f r e s h i n g r e d i ent s f r om t h e B a v a r i a n c o u nt r y sid e . E s s ent i a l ly w e a ne d on “ t h e w a ter of l i fe ” (t h e d ef i n it i on of e a u d e v i e) , c r a f t l i q u eu r i s a n i nte g r a l p a r t of h er l i fe , r o o t s a nd h i s t o r y.

Fit t i n g ly, I f i r s t me t K i k i a t lo c a l S a n Fr a nc i s c o D i s t i l ler y 2 0 9 , w h er e w e b o t h w it ne s s e d t h e pr o du c t i on of t h i s lo v ely g i n . W it h h er s on i n t ow, t h en ju s t a t o dd ler, s h e exempl i f i e d wo rk i n g mom , c r a f t p r o du c er a nd b u si ne s s woma n w it h g r a c e , g ent len e s s , a nd a d i r e c te d fo c u s . Her s of t- s p oken ma n ner a nd p e t ite f r a me ma ke t h e p ow er a nd g ener o sit y w it h wh i c h s h e op er a te s e v en mo r e i mpr e s si v e . We s t ay e d i n t o u c h a nd I w it ne s s e d t h e l a u nc h of h er l iq u o r c omp a ny, p ü r • spi r it s . Fi r s t t a s t i n g p ü r •l i kö r eld er f low er l iq u eu r, I w a s d el i g h te d a t it s l a c k of c loy i n g s w e e t ne s s , a s w el l a s it s u nd er s t a te d ele g a nc e a nd s of t s ub t le t y. p ü r •l i kö r w i l l i a m s p e a r l i q u eu r h e a rken s b a c k t o c l a s si c G er m a n Poi r e W i l l i a m s : c le a n , u nd er s t a te d , f r e s h . p ü r •l i kö r spi c e e v oke s t h e c om fo r t a nd t a s te s of f a l l , c omplex w it h o u t b ei n g h e a v y h it t i n g . A few y e a r s a g o , K i k i me t K el ly P u lei o , a n E a s t C o a s t- b o r n , S a n Fr a nc i s c o - b a s e d ph o t o g r a ph er, a nd a n i m me d i a te c on ne c t i on fo r me d . K i k i s h a r e d h er d e si r e a s h e a d of LU P E C ( L a d i e s Un ite d fo r t h e Pr e s er v a t i on of E nd a n g er e d C o c k t a i l s) t o c r e a te a w a l l c a lend a r fe a t u r i n g LU P E C ’s “ I nt ox i c a t i n g L a d i e s of S a n Fr a nc i s c o .” Pa s si on a te a nd a r t i s t i c , K el ly i m me d i a tely h a d a v i si on fo r a c a lend a r wh er e r e tr o w w spi r it me e t s mo d er n s en s u a l it y. T h e pr oj e c t c a me t o g e t h er w it h s u r p r i si n g e a s e . T h e ener g y f r om a l l t h e women wo rk i n g t o g e t h er t o p r o v id e t h e s p a c e , o u t f it s a nd ma keup fo r t h e s h o o t w a s p a lp a ble , sp e a k i n g t o t h e d e si r e fo r s u c h u n i f y i n g pr oj e c t s a mon g t h e B ay A r e a ’s b a r w omen . T h e c a lend a r w a s a h it , n a t u r a l ly le a d i n g t o a d i s c u s si on a b o u t a b o ok t h a t w o u ld c ompi le c o c k t a i l r e c ip e s of fema le b a r tend er s f r om t h e S a n Fr a nc i s c o B ay A r e a . A s w it h ma ny of u s wh o a r e a p a r t of t o d ay ’s c o c k t a i l r en a i s s a nc e , t h e b e a u t y of t h e p a s t i n spi r e s o u r wo rk a nd i n ter e s t i n t h e s c ene . A s a fo o d a nd d r i n k w r iter, I ’ v e t r a v ele d t h e wo rld v i sit i n g c o u nt le s s d i s t i l ler i e s a nd c r a f t c o c k t a i l b a r s . I r e g u l a rly r e t u r n t o nu mer o u s Un ite d S t a te s c it i e s ( g r ow i n g up ju s t o u t sid e L A a nd N Y ) , a nd h a v e c omb e d c r a f t b a r s a nd d i s t i l ler i e s of c o u nt r i e s f r om S c o t l a nd t o Per u . A s I d el i g ht i n t h e c r e a t i v it y a nd pr e c i si on h a p p en i n g t h e wo rld o v er, I c a n s ay S a n Fr a nc i s c o , my h ome of o v er a d e c a d e , i s a nd h a s b e en a s p e c i a l pl a c e , w el l a h e a d of t h e r e v i v a l ju s t b e g i n n i n g t o blo s s om i n ma ny c it i e s . Ju s t a s o u r b a r s c en e i s u n iq u e a nd h a s lon g b e en “ a h e a d of t h e c u r v e ,” s o h a s o u r c om mu n it y of fem a le b a r tend er s .

T h e p a i nt i n g s of s t y le -i c on Ta ma r a D e L empi c k a , A r t D e c o d e si g n , a nd 19 3 0 s B erl i n b o t h i n s pi r e d a nd b e c a me t h e t h eme s fo r t h i s b o ok . T h e b o ok h e a rken s b a c k t o K i k i ’s r o o t s , a nd t h e c it y of B erl i n – h er f a v o r ite pl a c e i n t h e wo rld . I r ememb er my w e ek s i n B erl i n o v er a d e c a d e a g o , a c it y ex ud i n g ener g y u n l i ke a ny pl a c e I ’d e v er b e en . A s a r e t r o g i rl a nd “old s o u l ” a t h e a r t , t h e c a l l of t h i s er a of ja z z , c a b a r e t , a r t a nd f a s h i on s e eme d t h e id e a l t h eme fo r a b o ok s h owc a si n g b e a u t i f u l fem a le b a r tend er s a nd t h ei r c o c k t a i l s . T h i s i s s e en t h r o u g h lo c a l r e c ip e s s howc a si n g p ü r • s pi r it s , a nd t h r o u g h t h e eye s of K el ly w h o h a s a w ay of br i n g i n g o u t t h e b e a u t y i n e v er y s ubj e c t . Her ke en ey e c a p t u r e s old wo rld ele g a nc e i n a f r e s h , s en s u a l w ay—n o t u n l i ke D e L empi c k a i n h er d ay. Si m i l a r t o t h e c a lend a r pr oj e c t , ma ny s o u r c e s c o a le s c e d o r g a n i c a l ly t o br i n g a b o u t t h i s b o ok . T h e b o ok ’s K i c k s t a r ter f u nd r a i s er exc e e d e d ex p e c t a t i on s , a l low i n g K i k i , K el ly, a nd Ta ma r a C o s t a , t h e c r e a t i v e fo r c e a t p ü r • spi r it s , t o exe c u te t h ei r v i si on fo r t h e b o ok w it h o u t c om p r om i s e , f r om t h e a r t f u l c hoi c e of p a p er t o pho t o g r a ph i c s t yle . I n a n a r e a r i fe w it h e du c a te d t a s tema ker s , t h e B ay A r e a ’s fem a le b a r tend er s s h i ne . T h e s e a r en’ t s w e e t s e ek i n g , t i n i - d r i n k i n g g i rl s . T h e s e a r e w omen who h a v e t a s te d , t r a v ele d a nd ex plo r e d e v er y c a te g o r y of spi r it , r e a d up on c o c k t a i l h i s t o r y, t h o u g h t f u l ly c r a f te d c o c k t a i l s a t t h ei r b a r s o r i n br a nd a mb a s s a d o r r ole s , a nd c a n d r i n k (a nd t a l k) spi r it s w it h t h e b e s t of t h em . I ’ v e b e en pr i v i le g e d t o d r i n k a t t h ei r b a r s , jud g e t h ei r c o c k t a i l s i n c omp e t it i on s , a nd w it n e s s t h em m a ke t h e S a n Fr a nc i s c o B ay A r e a — a nd t h e c o c k t a i l wo rld i n g ener a l— a b e t ter pl a c e . I a m hon o r e d t o b e a p a r t of t h i s c ol le c t i on of a l lu r i n g c o c k t a i l s , r ef le c t i n g t h e ja z z s t r a i n s of B erl i n i n t h e i n v it i n g b a r sp a c e s of S a n Fr a nc i s c o . T h i s b o ok i l lu m i n a te s t h e n a t u r a l b e a u t y of t h e B ay A r e a a nd it s w omen , t h r o u g h t h e s e du c t i v ene s s of a mo s t f a s h i on a ble er a . I t r u s t t h a t , l i ke me , yo u ’ l l f i nd ple a s u r e i n ex p er i ment i n g w it h t h e s e d r i n k s a t home o r i n yo u r b a r s . P u t on a l it t le ja z z , s l ip on a r e d d r e s s (o r, g ent lemen , a smok i n g ja c ke t) , a nd s h a ke o r s t i r up on e of t h e s e beauties.

F O U N D E R ’ S S TAT E M E N T

K iki Braverman was raised in Bava ria, and spent her 2 0s in the Black Forest, where the traditions of beer brewing , wine making , and fruit brandy distillation have been ref ined for centuries, and continue to form an integra l pa r t of ever yday life and culture. Working with liqueurs a llows K iki to integrate her interest in herba lism and traditiona l herba l medicina l eli xirs with her fascination of the distillation process. She is most intrigued by the elderf lower liqueur and its long histor y as a potent folk medicine. Together with renowned Bava rian distiller, Franz Xaver Sa lzgeber, K iki created pür•spirits, a por tfolio of exquisite liqueurs that ref lect the traditions of Bava rian distillates. During a trip to New York Cit y in 2 007 to visit her husband, Ha r vey ’s, family she could not locate authentic elderf lower liqueur, and, with Ha r vey ’s help, decided to bring pür•spirits to the United States. A fter many yea rs of navigating the United States liquor licensing process, and just after settling in the San Francisco Bay A rea, the f irst pür•spirits shipment a rrived in late 2 011. Since then, K iki has been out there teaching the gospel of a r tisana l liqueur, and hopes that you, too, will elevate your cocktail experience.

FL AVO R PRO FI L E

A romatic blood oranges, hints of apricots spiced with cinnamon and cloves – perfect for chasing away the winter chill. Intensely f lavorful, pür•likör spice ba lances the sweetness of the blood orange with the spice of cinnamon and cloves. It is a pleasure to sip and ser ves as a distinctive accent in cold season cocktails where its intensit y stands up well to other spirits and f lavors.

¨ IN SPIR IT PUR

A n O ra l & V isua l His to r y of Spiri te d Wo m e n

p ü r • l i kö r

blood orange

RYE

SUMMER-JANE BELL

BE AT POET

INGREDIENTS 1.5 oz . ry e 1 oz . pü r•likör spice , blood or a nge liqu eu r 0.25 oz . Fer n et or oth er a m a ro 1 dash A ngostu r a Bitters br a n die d ch er ry, for ga r n ish

INSTRUCTIONS Stir ingr e die n ts with ice a n d str a in in to a chil l e d cockta il gl ass. Ga r n ish with a br a n die d ch er ry.

B A R T E N D E R S TAT E M E N T

emme fata le, bon vivant, Summer-Jane Bell is living the drea m. Working with pür•spirits as a mi xologist a llows her to travel, spread the gospel of craft spirits, and sha re f lavors and cocktails with ever yone da ring enoug h to tr y. Active on the U. S. Ba r tender ’s Guild Leadership Council and the lady ’s group Ladies United for the Preser vation of Endangered Cocktails ( LU PEC) Boa rd, she devotes much energ y to advancing the profession of ba r tending throug h education, ca ma raderie, and dance pa r ties. A former professiona l a r tist, Summer-Jane’s new creative outlet is custom cocktail creation. It ’s potable sculpture that of fers a rea l buzz. Visit her at the New Easy in Oa k land, CA where she concocts crazy-yet-approachable cocktails that boast catchy na mes.

¨ IN SPIR IT PUR

A n O ra l & V isua l His to r y of Spiri te d Wo m e n

p ü r • l i kö r

blood orange

SCOTCH

ERIKA FREY

BLOODY PLOUGHM A N

INGREDIENTS 1.5 oz . Bl e n de d Scotch 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 1 oz . l e mon ju ice 0.5 oz . A ppl e Shru b* 5 dash es A ngostu r a Bitters 1 egg w hite

INSTRUCTIONS Dry sh a k e th e egg w hite in a cockta il sh a k er . A dd th e oth er ingr e die n ts a n d sh a k e w ith ice . Dou bl e str a in in to a cou pe . *A ppl e Sh ru b: In a saucepa n h e at on e pa rt w hite w in e v in eg a r , on e pa rt a ppl e cider v in eg a r , a n d wa r ming spices (cin na mon, clov es, n u tm eg, a l lspice). L et sim m er for fiv e min u tes . Str a in, a dd two pa rts fin e gr a n u l ate d sug a r a n d stir u n til dissolv e d.

B A R T E N D E R S TAT E M E N T

rika Frey began ba r tending when she was eig hteen-yea rs-old on a yacht in Maui, HI, slinging Mai Tais and Piña Coladas. Frey then returned to New Orleans, L A and her fa mily for a fast and furious stint, but eventua lly found her place in Ca lifornia’s Nor th Bay behind the stick at Cyrus, where, after training with the great Scott Beattie, she managed the ba r for four yea rs. This was where she honed most of her creativit y and skills, and she has Nick and Chef Doug to thank for a llowing her to run with it. These days, Frey heads the ba r at Ca mpo Fiña in Hea ldsburg , CA , specia lizing in Ita lian spirits and fun cocktails to sip on their patio and bocce cour t. Sa lute!

¨ IN SPIR IT PUR

A n O ra l & V isua l His to r y of Spiri te d Wo m e n

p ü r • l i kö r

blood orange

VODKA

A L L I S O N E VA N OW

CAPRI FIZZ

INGREDIENTS 1.5 oz . Squa r e On e Basil Vodk a 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 0.5 oz . or a nge ju ice , pr e f er a bly blood or a nge 0.5 oz . l e mon ju ice 0.5 oz . sim pl e sy ru p soda water

INSTRUCTIONS Sh a k e a l l ingr e die n ts e xcept clu b soda in a cockta il sh a k er with ice . Pou r in to a Col lins Gl ass fil l e d with fr esh ice . Top with clu b soda .

B A R T E N D E R S TAT E M E N T

o A llison Evanow, founder of Squa re One Organic Spirits, the sa me creativit y inspires ever y thing culina r y, whether it ’s ser ved on a plate or in a cocktail glass. That ’s why she created A merica’s f irst organica lly grown, organica lly fermented 100% r ye vodka. Her goa l was to create great spirits capable of inspiring culina r y cocktails. She chose to rea lize her vision with vodka, and emphasize cocktails both savor y and sweet—not just another fruit-f lavored version of the Cosmopolitan.

¨ IN SPIR IT PUR

A n O ra l & V isua l His to r y of Spiri te d Wo m e n

p ü r • l i kö r

blood orange

RUM

ASHLEY CURREN

C AT ’ S PAJA M A S INGREDIENTS 1.5 oz . a n ejo rum 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 0.5 oz . Nocino liqu eu r 1 oz . fr esh l e mon ju ice 0.75 oz . or a nge ju ice 0.5 oz . sim pl e sy ru p 2 dash es A ngostu r a Bitters 2 drops va n il l a e xtr act

INSTRUCTIONS Sh a k e a l l ingr e die n ts with ice a n d str a in ov er crush e d ice in a col lins gl ass. Top with grou n d n u tm eg a n d a l e mon pe e l .

B A R T E N D E R S TAT E M E N T

shley Curren was born and raised in New Orleans, L A , and sta r ted her ca reer as a Sommelier in 2 005. She began ba r tending before getting involved with the craft cocktail movement in 2 010. A shley now lives in San Francisco and works at R ick house. In her spa re time she enjoys writing , and you can often f ind her riding the bus and subway, eavesdropping in sea rch of new materia l.

¨ IN SPIR IT PUR

A n O ra l & V isua l His to r y of Spiri te d Wo m e n

p ü r • l i kö r

blood orange

TEQ UILA

MARGUERITE REGAN

E L PA NCHO N EGRO

INGREDIENTS 1.5 oz . tequ il a pl ata 0.75 oz . pü r•likör spice , blood or a nge liqu eu r ba r spoon of agav e n ecta r bl ack te a bag or a nge pe e l , for ga r n ish

INSTRUCTIONS A dd tequ il a , pü r•likör spice , a n d te a bag to a mug with boiling water . L et bl ack te a ste ep for on e min u te . Stir in agav e n ecta r . Ga r n ish with a n or a nge pe e l .

B A R T E N D E R S TAT E M E N T

a rg uerite Regan works at The New Easy in Oa k land, CA and (the now shuttered) Wo Hing ’s Genera l Store in San Francisco, CA . She enjoys ba r tending , hand cutting ice, and longs to write the blues. To her disadvantage, the Ca lifornia sun shines too brig htly, resulting in a “sunny ” disposition, thus derailing her blues-writing ef for ts. She continues to tr y, however, and contemp lates a move to a moodier climate.

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WHISKEY

SUMMER-JANE BELL & MARGUERITE REGAN

IN A SLING

INGREDIENTS 1.5 oz . Ir ish w hisk ey 1 oz . pü r•likör spice , blood or a nge liqu eu r 3 dash es A ngostu r a Bitters n u tm eg, for ga r n ish

INSTRUCTIONS

Ge n tly stir ingr e die n ts with ice in a n ol d fashion e d gl ass. Gr ate fr esh n u tm eg ov er th e top of th e dr in k.

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CHAMPAGNE

K I K I B R AV E R M A N

LOL A MONTEZ

INGREDIENTS 1 oz . pü r•likör spice , blood or a nge liqu eu r 0.25 oz . fr esh l e mon ju ice 2 dash es gr a pe fru it bitters spa r k ling win e cockta il cr a n ber ry (such as L ou nge Attir e]

INSTRUCTIONS

Pou r l e mon ju ice a n d gr a pe fru it bitters in a ch a m pagn e flu te . Fil l with spa r k ling win e , top with pü r•likör spice , a n d ga r n ish with cockta il cr a n ber ry. For a va r i ation, try it th e “ Bu bbly Gir l’s” way, su bstitu te gr a pe fru it bitters for a ba r spoon of a bsin th e .

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MEZCAL

VICTORIA GEORGE

LONG DISTA NCE CA L L

INGREDIENTS 2 oz . m ezca l 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 0.75 oz . fr esh l e mon ju ice 0.5 oz . m a pl e sy ru p pinch se a sa lt

INSTRUCTIONS Sh a k e a l l ingr e die n ts togeth er with ice in a cockta il sh a k er . Serv e on th e rocks a n d ga r n ish with l e mon z est. Optiona l: to m a k e it a tr a ditiona l styl e sou r , a dd a n egg w hite .

B A R T E N D E R S TAT E M E N T

ictoria George has been ba r tending at a va riet y of levels for three yea rs in San Francisco, and has been with R ick house since September 2 012 . The world of spirits captured her interest long before she knew how to ma ke a cocktail, and ba r tending was the natura l path to follow. Victoria loves to cha llenge g uests to tr y “ ”something new ” and, in the process, she is cha llenged to lea rn a new classic or modern classic cocktail. Victoria lives by lea rning something new each day. Traveling teaches her favorite lessons, and reading is her greatest form of content. W hen not working , Victoria volunteers with the SPCA , practices Spanish, attempts DI Y projects via Pinterest and Etsy, and ta kes long wa lks a round San Francisco with a f ilm-loaded ca mera. W hile she may not know what she wants to “be” when she “grows up,” she is happy with the direction she is going.

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VER MOUTH

f o r V YA V E R M O U T H

PACIFIC CR EST TR A IL

INGREDIENTS 1 oz . Vya Whisper Ver mou th 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 0.5 oz . fino sh er ry 0.5 oz . l e mon ju ice 0.25 oz . sim pl e sy ru p soda water Th ym e

INSTRUCTIONS Ge n tly mu ddl e 6 spr igs of th ym e in a mixing tin. A dd th e r est of th e ingr e die n ts, sh a k e with ice a n d str a in in to a w hite win e gl ass fil l e d with fr esh ice . Top with soda water . Ga r n ish with fr esh th ym e .

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PISCO

JESSICA MARIA

PISCO SPA R K LER

INGREDIENTS 1 oz . pü r•likör spice , blood or a nge liqu eu r 1 oz . pisco 0.75 oz . fr esh squ e ez e d lim e 0.5 oz . sim pl e sy ru p 3 dash es A ngostu r a Bitters dry spa r k ling win e

INSTRUCTIONS Sh a k e a l l ingr e die n ts e xcept spa r k ling win e with ice a n d str a in in to a ch a m pagn e flu te . Top with dry spa r k ling win e . Ga r n ish with a n or a nge pe e l .

B A R T E N D E R S TAT E M E N T

essica Ma ria is co -proprietor and head ba r tender at Hotsy Totsy Club in A lbany, CA . Origina lly from the Boston a rea; she began ba r tending while in college as a hospita lit y major, and has continued on that path ever since. Jessica believes that hospita lit y is most impor tant: be a ba r tender f irst, and a mi xologist second. Travels have ta ken Jessica to Thailand, where she opened and ran a ba r on the island of Ko Lanta for t wo yea rs. In 2 012 , the San Francisco Chronicle na med Jessica “ Ba r Sta r.” She is a member of the San Francisco chapter of the United States Ba r tenders’ Guild and is one of the founding members of LU PEC San Francisco. W hen Jessica isn’t behind the ba r or boxing , she is a professiona l magician’s assistant, and a lso plays kickba ll for the Hotsy Totsy Unicorns.

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SCOTCH

CHRISTINA CABRERA

POISON A PPLE

INGREDIENTS 1.5 oz . scotch 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 0.25 oz . a bsin th e 1 oz . a ppl e cider 0.5 oz . l e mon ju ice 0.5 oz . sim pl e sy ru p 1 dash A ngostu r a Bitters 1 dash of or a nge bitters l e mon w h e e l , for ga r n ish

INSTRUCTIONS Sh a k e ingr e die n ts e xcept a ppl e cider w ith ice , dou bl e str a in in to a rocks gl ass ov er f r esh ice . Top w ith a ppl e cider a n d g a r n ish w ith a l e mon w h e e l .

B A R T E N D E R S TAT E M E N T

hristina Cabrera’s ba r tending is inf luenced by her experiences at the Culina r y Institute of A merica in Napa Va lley where she studied. Her ba r tending ca reer began at 15 Romolo, where her love for craft cocktails was born. She expanded her knowledge at Michael Mina restaurant, and is now lead ba r tender at Novela. Christina’s cocktails a re seasona l, focusing on fresh, loca l ingredients, and a re often bourbon and scotch-focused.

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GIN

BROOKE ARTHUR

PORTL A ND M A I TA I

INGREDIENTS 2 oz . gin [such as Av i ation) 0.5 oz . ga m l e age d aquav it 0.5 oz . pü r•likör spice , blood or a nge liqu eu r 0.5 oz . Sm a l l H a n ds Foods Orge at 0.75 oz . fr esh squ e ez e d lim e ju ice 1 min t l e a f

INSTRUCTIONS A dd a l l ingr e die n ts in to a sh a k er with ice , sh a k e for thirty secon ds a n d pou r in to a dou bl e rocks gl ass ov er fr esh ice . Ga r n ish with a spa n k e d min t l e a f.

B A R T E N D E R S TAT E M E N T

rooke A r thur f irst lea rned about the a r t of the cocktail by ser ving hundreds of them as a waitress. Her industr y ca reer took her from South La ke Ta hoe, CA to Santa Rosa, CA , before settling in San Francisco, CA . She spent severa l yea rs at the Redwood Room before moving on to open Uma mi, followed by Frisson, and then joining a tea m of sta r ba r tenders at R ange where she developed a following of customers smitten with her seasona l, creative approach. From there she moved on to Prospect and created a cocktail list and ba r progra m that ref lected the restaurant ’s upsca le tone and spirit. A fter opening Wo Hing Genera l Store, A r thur made a move to House Spirits Distiller y where she currently ser ves as the Director of On Premise Education and Outreach.

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BR ANDY & WINE

JULIE THOMPSON

T H E R A DIOF LY ER

INGREDIENTS 1 oz . pü r•likör spice , blood or a nge liqu eu r 1 oz . br a n dy 1 oz . Sa ngiov ese r e d win e 0.25 oz . l e mon ju ice or a nge a n d l e mon w h e e l , for ga r n ish

INSTRUCTIONS Com bin e ingr e die n ts in a mixing gl ass with ice a n d stir u n til w e l l chil l e d. Str a in a n d serv e in a bistro gl ass with ice . Ga r n ish with a n or a nge w h e e l a n d a l e mon w h e e l .

B A R T E N D E R S TAT E M E N T

or Julie Thompson, ba r tending is about creativit y and lasting impressions. It ’s about meeting people, lea rning about their tastes and persona lit y in order to create something that expresses individua lit y. It ’s about introducing new f lavors and spirits, and it ’s about of fering an experience that elicits a smile. Thompson works at Rye in San Francisco, CA .

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RUM

for CARI BORJA

ROYA L BORJA

INGREDIENTS 1 oz . pü r•likör spice , blood or a nge liqu eu r 1 oz . Ja m a ica n rum 0.25 oz . Ca m pa r i 0.5 oz . sw e et v er mou th

INSTRUCTIONS Stir ingr e die n ts with ice a n d str a in in to a chil l e d cockta il gl ass. Ga r n ish with a n or a nge pe e l .

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CHAMPAGNE

for RONDA & GORDON

ROYA L SU NSET

INGREDIENTS 1 r ipe str aw ber ry 1 oz . pü r•likör spice , blood or a nge liqu eu r 0.5 oz . l e mon ju ice spa r k ling win e l e mon, for ga r n ish

INSTRUCTIONS Mu ddl e str aw ber ry in a mixing tin, a dd pü r•likör spice a n d l e mon ju ice , sh a k e with ice a n d str a in in to a ch a m pagn e flu te . Top with spa r k ling win e . Ga r n ish with a l e mon twist.

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SHER RY & TEQ UILA

ALLISON WEBBER

SANGUINE

INGREDIENTS 1.25 oz . Pa lo Corta do Sh er ry 0.75 oz . r eposa do tequ il a 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 1 dash Peych au ds Bitters Pinch sa lt

INSTRUCTIONS Stir ingr e die n ts togeth er with ice in a mixing gl ass u n til w e l l chil l e d. Str a in a n d serv e u p in a Nick & Nor a Gl ass.

B A R T E N D E R S TAT E M E N T

llison Webber began ba r tending in Por tland, OR , sta r ting at a nig htclub before transitioning into cocktails. Since then, she has moved to San Francisco, CA , where she now runs the ice progra m at Jaspers Corner Tap and K itchen.

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TEQ UILA & AMARO & PORT

for L AUR A CHRISTIE & STEPHEN FORTNER

SIR EN SONG

INGREDIENTS 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 0.75 oz . Sa n ta M a r i a or equ iva l e n t a m a ro 0.75 oz . ru by Port 0.75 oz . r eposa do Tequ il a 0.75 oz . lim e ju ice Ginger be er bl ack ber r ies fr esh cr ack e d pepper

INSTRUCTIONS A dd a l l ingr e die n ts a long with a f ew bl ack ber r ies a n d som e fr esh cr ack e d bl ack pepper to a mixing tin. Sh a k e v igorously with ice a n d str a in in to a n ice-fil l e d col lins gl ass. Top with a spl ash of ginger be er . Ga r n ish with bl ack ber r ies a n d a gr in d of bl ack pepper .

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BOUR BON

for RAMY SEDRA

SPICE TE A

INGREDIENTS 1.5 oz . bou r bon 0.75 oz .. pü r•likör spice , blood or a nge liqu eu r 0.75 oz . fr esh l e mon ju ice ice d te a l e mon w h e e ls, for ga r n ish

INSTRUCTIONS A dd a l l ingr e die n ts to a sixte e n- ou nce M ason ja r a n d top with ice d te a sw e ete n e d to taste . Slide l e mon w h e e ls dow n th e side of th e ja r as ga r n ish.

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SCOTCH

f o r P E T E & K AT E S Z I L A R D

SPORTING DOG

INGREDIENTS 1 oz . Pu n t E M es 1 oz . Isl ay Scotch 0.75 oz . pü r•likör spice , blood or a nge liqu eu r or a nge pe e l , for ga r n ish

INSTRUCTIONS Stir ingr e die n ts togeth er with ice a n d str a in in to a chil l e d cockta il gl ass. Ga r n ish with a n or a nge pe e l .

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RYE

V I TA S T R AU S S

S U LT RY A F FA I R INGREDIENTS 2 oz . ry e 0.75 oz . pü r•likör spice , blood or a nge liqu eu r 0.25 oz . l e mon-fl avor e d vodk a 2 spr igs of rose m a ry

INSTRUCTIONS Stir ingr e die n ts togeth er with ice a n d str a in in to a rocks gl ass fil l e d with fr esh ice . Ga r n ish by ru bbing l e mon pe e l a rou n d th e r im a n d pl acing inside th e cockta il , a long with th e spr igs of rose m a ry.

B A R T E N D E R S TAT E M E N T

ita Simone is a f lavor a r tist, crafting vibrant concoctions from fresh ha r vested herbs, vegetables, fruits and spices. Growing up on the Greek island of Crete with her sculptor mother, Vita soa ked up the vivid colors and cuisine of the Mediterranean. She a lso spent time in the states with her father, renowned herba list Paul Strauss, where she spent yea rs lea rning from him on his organic fa rm in Ohio. Incorporating a ll of her experiences with a passion for food and drink, Vita has become known as one of the most innovative mi xologists in the Bay A rea. She currently crafts cocktails at Dog wood and The New Easy in Oa k land, CA , and recently opened Sassafras Seagrass, Traveling Food and Tonics, the newest addition to the dyna mic Bay A rea food-truck scene.

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CHAMPAGNE

MARIA HUNT

TAROCCO SU NR ISE INGREDIENTS 1 oz . pü r•likör spice , blood or a nge liqu eu r 0.75 oz a m a r etto 0.75 oz . l e mon ju ice prosecco 1 egg w hite 2 dash es or a nge bitters 2 dash es pe ach bitters

INSTRUCTIONS A dd a l l ingr e die n ts e xcept prosecco to a mixing tin. Sh a k e v igorously with ice u n til egg w hite is froth y. Dou bl e str a in in to a cou pe , a n d top with prosecco.

B A R T E N D E R S TAT E M E N T

a ria Hunt—a ka The Bubbly Girl—believes pork should be its own food group, bubbly is meant to be sipped any time, and the Sicilians got it rig ht when they made ice crea m a brea kfast food. A n awa rd-winning freelance food, wine, and cocktails writer based in Oa k land, CA , her work has been published nationa lly. Ma ria is a Cer tif ied Wine Professiona l, and completed her f irst level exa m with the Cour t of Master Sommeliers. She spent t welve yea rs as the food writer and restaurant critic at the San Diego Union-Tribune. Drawn to exploring culture and histor y throug h cuisine, Ma ria is a lso a mi xologist, author of The Bubbly Ba r: Cha mpagne & Spa rk ling Wine Cocktails for Ever y Occasion (Cla rkson Potter, 2 009) and hostess of The Bubbly Girl.com.

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BOUR BON

TA M A R A C O S TA & SUMMER-JANE BELL

TKO PU NCH

INGREDIENTS 2 750m l bottl es bou r bon 1 750m l bottl e pü r•likör spice , blood or a nge liqu eu r 1 64 oz . bottl e gr a pe fru it ju ice Ju ice of 3 l e mons gr a pe fru it, for ga r n ish

INSTRUCTIONS Com bin e a l l ingr e die n ts in a pu nch bow l . Ga r n ish with slices of gr a pe fru it. Serv e ov er ice .

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WINE

MERYLL C AWN

W H I L E AWA Y INGREDIENTS 2 oz . dry, fru ity w hite win e 1 oz . pü r•likör spice , blood or a nge liqu eu r 0.25 oz . fr esh l e mon ju ice 2 dash es a rom atic bitters (such as A m a rgo)

INSTRUCTIONS Com bin e th e pü r•likör spice , w in e , a n d l e mon j u ice in a rocks gl ass . A dd ice a n d stir . Top w ith bitter s . For a long dr in k, top w ith clu b soda . Ga r n ish w ith l e mon tw ist. M a k e it a pu nch! Mu ltiply ingr e die n ts by th e n um ber of serv ings, e xcept for th e l e mon j u ice . For th e l e mon j u ice , mu ltiply n um ber of serv ings by 0.75. Ga r n ish w ith l e mon a n d or a nge w h e e ls .

B A R T E N D E R S TAT E M E N T

ver the past seventeen yea rs, Mer yll Cawn has worked in a ll aspects of the wine and spirits industr y, from production to ba r tending to brand a mbassadorship. Currently, she works with CnC Cocktail Co., a company dedicated to Cocktail Cogitation, the a r t of combining education, creativit y, and functiona lit y to create success in the beverage world.

FL AVO R PRO FI L E

The f lavor of this classic elderf lower liqueur has evolved out of a ref inement process that dates back centuries. R ich lychee, peach, apple, and buttercream a romas a re complemented by bright, spicy, herba l elderf lower accents and a f lora l mid-pa late. True to traditiona l a r tisana l methods, wild grown Lake Constance elderf lowers a re used for producing pür•likör blossom. German folk legends tell of the elderf lower ’s magica l powers and the liqueur ’s historica l origin as a medicina l eli xir distilled in German abbeys. The f lora l intensit y of this enchanting favorite is accentuated by its subtle sweetness.

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GIN & SHER RY

LUCIA CREED GONZALES

APOTHECARY

INGREDIENTS 1 oz pü r•likör blossom 0.5 oz gin 0.5 oz sh er ry 0.25 oz fr esh gr a pe fru it ju ice gr a pe fru it pe e l , for ga r n ish

INSTRUCTIONS Stir with ice in a mixing gl ass a n d str a in in to a chil l e d cockta il gl ass. Ga r n ish with a gr a pe fru it pe e l .

B A R T E N D E R S TAT E M E N T

ucia Creed Gonza lez enjoys many aspects of this industr y, from the histor y to the product knowledge, the ca ma raderie to the craft. She feels ver y luck y to be a pa r t of the vibrant Bay A rea ba r tending communit y.

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TEQ UILA

KIM ROSSELLE

DESERT ROSE

INGREDIENTS 1.5 oz . r eposa do tequ il a 0.75 oz . pü r•likör blossom, e l der flow er liqu eu r 1- 2 dash es r hu ba r b bitters l e mon pe e l , for ga r n ish

INSTRUCTIONS Stir ingr e die n ts togeth er with ice in a mixing gl ass. Serv e on th e rocks a n d ga r n ish with a l e mon pe e l .

B A R T E N D E R S TAT E M E N T

im Rosselle currently works at Trick Dog in San Francisco, CA , and was most recently the Ba r Manager for Flora & Fauna in Oa k land, CA . Ba r tending has given Rosselle the oppor tunit y to work in a dyna mic, engaging environment where she can pa r ticipate in a mazing projects like this one. There a re a lot of ta lented women in this f ield and she is proud to be a pa r t of a book celebrating them.

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SCOTCH

SUMMER-JANE BELL

E L DER F L OW ER HIGHBA L L

INGREDIENTS 1.5 oz . pü r•likör blossom, e l der flow er liqu eu r 1 oz . smok y scotch 0.75 oz . l e mon ju ice soda water l e mon pe e l , for ga r n ish

INSTRUCTIONS Sh a k e ingr e die n ts with ice a n d str a in in to a high ba l l gl ass fil l e d with fr esh ice . Top with soda water a n d ga r n ish with l e mon pe e l .

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VODKA

SUMMER-JANE BELL

GAR DEN SPR ITZER

INGREDIENTS 1.5 oz . Squa r e On e Cucum ber Vodk a 1 oz . pü r•likör blossom, e l der flow er liqu eu r 0.75 oz . fr esh squ e ez e d lim e ju ice 0.5 oz . sim pl e sy ru p pinch of sa lt soda water cucum ber slices, for ga r n ish

INSTRUCTIONS Bu il d ingr e die n ts ov er ice in a Col lins Gl ass. Top with soda water . Ga r n ish with cucum ber slices.

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GIN

f o r A L B E R T O & D U L C E C O S TA

P R I M AV E R A

INGREDIENTS 1.5 oz . pü r•likör blossom, e l der flow er liqu eu r 1.5 oz . gin 1 oz . lim e soda water A h a n dfu l of a rugu l a a n d ta r r agon

INSTRUCTIONS Mu ddl e a rugu l a a n d ta r r agon in a cockta il sh a k er , a dd r est of ingr e die n ts a n d ice , sh a k e a n d str a in in to a Col lins Gl ass. Top with soda water .

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GIN

JENNIFER SEIDMAN

S A LT Y D O G

INGREDIENTS 2 oz . L on don Dry Gin 1 oz . fr esh ly squ e ez e d gr a pe fru it ju ice 0.5 oz . pü r•likör blossom, e l der flow er liqu eu r 0.75 oz . l e mon ju ice 10 drops of sa ltwater

INSTRUCTIONS

Sh a k e ingr e die n ts with ice a n d str a in in to a n ice-fil l e d Col lins Gl ass.

B A R T E N D E R S TAT E M E N T

hen Jennifer Seidman opened Acme Ba r & Company in 2 002 , it was one of the f irst women-owned ba rs in the East Bay. Today, Jen is a mong the most respected Bay A rea ba r owners and is currently opening her second ba r, Handleba r. Independently-minded, Jennifer likes running her own business and turning customers onto new & ha rd to f ind products. Her cocktail is inspired by her love of her t wo dogs, Bovine and Lula.

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GIN & SHER RY

A L I C I A WA LT O N

SATIN SHEETS

INGREDIENTS 1 oz . pü r•likör blossom, e l der flow er liqu eu r 1 oz . gin 1 oz . fino sh er ry 2 dash es ce l ery bitters L e mon twist

INSTRUCTIONS Stir ingr e die n ts togeth er with ice in a mixing gl ass. Ca n be serv e d u p or ov er a l a rge cu be .

B A R T E N D E R S TAT E M E N T

licia Wa lton began her ba r tending ca reer on the East coast in the late 199 0’s, but it was a move to the San Francisco Bay A rea that rea lly jump -sta r ted her love for handcrafted cocktails. San Francisco’s growing cocktail scene was the perfect lea rning environment to enjoy new spirits, meet other people in the industr y, and develop her st yle behind the ba r. Her passion for designing new drinks is continuously fueled by San Francisco’s a mbitious and innovative cocktail culture.

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BOUR BON & VER MOUTH

PRISCILL A YOUNG

SE DUCTION INGREDIENTS 1 oz . pü r•likör blossom, e l der flow er liqu eu r 1 oz . sw e et v er mou th (such as Ca r pa no A n tica) 1 oz . sou r m ash bou r bon 2 dash es He l l fir e Bitters or a nge slice , for ga r n ish

INSTRUCTIONS Stir ingr e die n ts with ice a n d str a in in to a n A bsin th e-styl e gl ass or port gl ass. Ga r n ish with a n or a nge slice .

B A R T E N D E R S TAT E M E N T

ailing from the San Francisco Bay A rea, Priscilla Young held a brief ca reer in a mateur wrestling before f inding her spot as a ba r tender. A s one of the few fema le A sian beverage professiona ls, she sta r ted her ca reer at Silks Restaurant as a Sommelier, and graduated to cocktails and managing luxur y hotel beverage progra ms. She recently moved from San Francisco, CA to Las Vegas, N V to assume the role as the Manda rin Ba r Genera l Manager and Resident Mi xologist for Manda rin Orienta l, Las Vegas. Her specia lties a re craft gin, handmade culina r y tonic waters, and subtle, spirit-driven cocktails with an orient spin that pack a punch of f lavor even May weather would be wor thy of.

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PISCO

SUMMER-JANE BELL

T R AV E L I N G B O T A N I S T

INGREDIENTS 1 oz . pü r•likör blossom, e l der flow er liqu eu r 1 oz . pisco 1 oz . lim e ju ice

INSTRUCTIONS Stir ingr e die n ts with ice in a Col lins Gl ass. Top with ginger be er . Ga r n ish with a lim e w h e e l a n d e dibl e flow ers.

FL AVO R PRO FI L E

Pea r liqueur is one of the most cherished beverages in Europe. pür•likör williams is handmade according to traditiona l principles, from selecting the fruit to f illing the bottles. It captures the essence of the capricious Williams pea r, and at its hea r t is an exquisite eau de vie crafted from the f inest heirloom fruit from a round Lake Constance in the foothills of the nor thern A lps, the bir thplace of pea r brandy distillation. Ba lanced, ref ined, uncompromised, its subtle sweetness is light on the pa late and emphasizes genuine pea r f lavor.

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MEZCAL

SUMMER-JANE BELL

DESERT DR E AM

INGREDIENTS 1.5 oz . pü r•likör wil li a ms, pe a r liqu eu r 1 oz . m ezca l Sage

INSTRUCTIONS Mu ddl e a f ew sage l e av es in a l a rge mixing gl ass, a dd pü r• likör Wil li a ms, m ezca l , a n d ice . Stir u n til w e l l- chil l e d a n d str a in in to a chil l e d sn ifter . Ga r n ish w ith a sage l e a f.

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BEER

for KELI RIVERS

FERR IS WHEEL

INGREDIENTS 1.5 oz . pü r•likör wil li a ms, pe a r liqu eu r 2 oz . Ger m a n Weisse styl e be er 0.5 oz . Suz e or simil a r ge n ti a n a per itif 0.5 oz . l e mon ju ice l e mon w h e e l or flow er , for ga r n ish

INSTRUCTIONS Sh a k e ingr e die n ts e xcept be er a n d soda water with ice a n d str a in in to a Col lins Gl ass fil l e d with fr esh ice . A dd soda water a n d be er . Ga r n ish with a l e mon w h e e l .

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SUZANNE LONG

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VODKA

FU ¨ R PETER

INGREDIENTS 1.5 oz . pü r•likör wil li a ms, pe a r liqu eu r 1.5 oz . vodk a 0.75 oz . fr esh l e mon ju ice 1 spr ig of rose m a ry

INSTRUCTIONS Lightly bru ise rose m a ry in th e bottom of a sh a k er . A dd a l l oth er ingr e die n ts a n d ice . Sh a k e w e l l , dou bl e str a in in to a cou pe a n d ga r n ish with a fr esh spr ig of rose m a ry.

B A R T E N D E R S TAT E M E N T

uzanne Long has worked in the ser vice industr y for over f ifteen yea rs, and was Head Mi xologist and Ba r Manager at Forbidden Island Tiki Lounge in A la meda, CA . Suzanne created the Black Orchid Club, a multi-level ca rd and location based ga me featuring custom created cocktails week ly, custom cocktail syrups, collectible ca rds, riddles, and prizes for clever imbibers. She is a lso the force behind Black Orchid Sessions, a unique cocktail experience with bespoke libations created on the spot with a ll premium spirits, fresh ingredients, custom syrups, shrubs, and infusions which a re then recorded for g uests to ta ke home. Suzanne is on the Boa rd of Directors of the Ca lifornia Revels and is an active member of the United States Ba r tenders Guild, LU PEC San Francisco, and the Fraterna l Order of Moai. Follow her liquid adventures at w w w.mi xanthrope.com.

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RUM

for WILLIAM GILLIAM

GILLI A M SUMMER

INGREDIENTS 1.5 oz . pü r•likör wil li a ms, pe a r liqu eu r 0.5 oz . spice d rum 0.5 oz . l e mon ju ice Soda water 10 min t l e av es, plus mor e for ga r n ish

INSTRUCTIONS A dd a l l ingr e die n ts, inclu ding min t l e av es, in a mixing tin with ice , sh a k e a n d dou bl e str a in in to a M ason ja r or Col lins Gl ass fil l e d with ice . Top with soda water a n d ga r n ish with a fr esh min t spr ig.

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CHAMPAGNE

for KHEMRY KUOY

GINGER ROGER S

INGREDIENTS 1 sm a l l piece of ginger 1.5 oz . pü r•likör wil li a ms, pe a r liqu eu r cava .25 oz . hon ey sy ru p* .5 oz . l e mon ju ice l e mon pe e l , for ga r n ish

INSTRUCTIONS

Mu ddl e ginger in a mixing tin, a dd r est of ingr e die n ts with ice , sh a k e a n d dou bl e str a in in to a ch a m pagn e flu te . Top with cava . Ga r n ish with a long l e mon twist. *Hon ey sy ru p: Com bin e equa l pa rts hon ey a n d water in a sm a l l saucepa n ov er m e dium h e at u n til com bin e d. R e mov e from h e at, l et cool , a n d stor e in a cl e a n gl ass ja r . K e ep r e fr iger ate d for u p to two w e e ks.

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SCOTCH

SUMMER-JANE BELL

HIGH L A N D BE AU T Y

INGREDIENTS 1.5 oz . pü r•likör wil li a ms, pe a r liqu eu r 0.25 oz . scotch 0.5 oz . l e mon ju ice 4 spr igs th ym e , plus mor e for ga r n ish pe a r slice , for ga r n ish

INSTRUCTIONS Sh a k e ingr e die n ts togeth er , inclu ding th ym e , with ice a n d str a in in to a ste m m e d cockta il gl ass. Ga r n ish with a pe a r slice a n d a spr ig of th ym e .

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VODKA

JEN ACKRILL

HOPHE A D HOOCH

INGREDIENTS 1.5 oz . Hoph e a d vodk a 0.75 oz . pü r•likör wil li a ms, pe a r liqu eu r 0.25 oz . A l l pice Dr a m 2 dash es mol e bitters l e mon twist, for ga r n ish

INSTRUCTIONS Stir ingr e die n ts togeth er with ice a n d serv e on th e rocks. Ga r n ish with a l e mon twist.

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GIN

V I C T O R I A D ’A M AT O - M O R A N

OCE AN’S 13 INGREDIENTS 1 oz . pü r•likör wil li a ms, pe a r liqu eu r 0.5 oz . gin 0.75 oz . fr esh l e mon sou r 3 dash es ce l ery bitters 3 oz . fr esh cucum ber ju ice 0.25 oz . pü r•likör blossom, e l der flow er liqu eu r

INSTRUCTIONS Lightly bru ise rose m a ry in th e bottom of a sh a k er , a dd a l l oth er ingr e die n ts a n d sh a k e w e l l with ice . Dou bl e str a in in to a cou pe gl ass. Ga r n ish with a fr esh spr ig of rose m a ry.

B A R T E N D E R S TAT E M E N T

San Francisco native, Victoria D’A mato -Moran sta r ted in the restaurant industr y working under Jeremia h Tower at Sta rs. Voted the Best Side Ca r Cocktail by San Francisco Magazine, Victoria entered and won her f irst drink competition in 2 003, and has since won t went y more competitions, including the Battle of the Mi xologists 2 012 and 4 Orange Vodka Cocktail Competitions. She is a Cocktail Developer who creates cocktails for brands including Ca mpa ri USA , Iconic Brands, A r ta Tequila, Squa re One Organic Spirits, and pür spirits, and has created cocktail menus for Credo, La Ma r San Francisco, Bottega, La Costana ra Peruvian Cuisine, The Moonra ker and most recently, Region Pan A sian Cuisine. Victoria’s work has a lso been recognized in many publications, and was most recently voted “ Ba r tender Of The Yea r ” by Nig ht Club & Ba r Magazine.

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CHAMPAGNE

JILL WEINER

SCAR BOROUGH PE AR

INGREDIENTS 1.5 oz . pü r•likör wil li a ms, pe a r liqu eu r spa r k ling win e 1 oz . fr esh gr a pe fru it ju ice 0.25 oz . fr esh l e mon ju ice 1 dash A ngostu r a Bitters 1 dash or a nge bitters Pinch of sa lt

INSTRUCTIONS Sh a k e ingr e die n ts with ice a n d str a in in to a chil l e d cou pe gl ass. Top with a spl ash of dry spa r k ling win e .

B A R T E N D E R S TAT E M E N T

ill Weiner was born and raised in Atlanta, GA , before moving out west in 2 004 , and never looking back. She spends most of her time either slinging drinks at 15 Romolo or hanging with her wonderful canine companion, Spa r tacus.

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VODKA

KELI RIVERS

SUGARBE AR

INGREDIENTS 1.5 oz . vodk a 0.75 oz . pü r•likör wil li a ms, pe a r liqu eu r 0.5 oz . l e mon ju ice 0.25 oz . Sm a l l H a n ds Food Orge at 4 drops Ce l ery Shru b Bitters (such as Bitter m a n ’s) l e mon w h e e l , for ga r n ish

INSTRUCTIONS

Sh a k e ingr e die n ts with ice a n d dou bl e-str a in in to a cou pe gl ass. Ga r n ish with a l e mon w h e e l floater .

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WINE

SARAH BARRON

ZOU ZOU INGREDIENTS 4 oz . u noa k e d ch a r don nay 1.5 oz . pü r•likor wil li a ms, pe a r liqu eu r 3 l a rge str aw ber r ies qua rter e d 5 w hol e pin k peppercor ns (modif y to taste) 0.5 tsp gr a n u l ate d w hite suga r

INSTRUCTIONS In a sm a l l ja r com bin e str aw ber r ies, pü r•likor wil li a ms, peppercor ns, a n d suga r . M acer ate for on e to two hou rs, cov er e d (ca n k e ep u p to on e day). Ge n tly mu ddl e th e r e m a in ing ingr e die n ts in th e ja r m a king su r e to sm ash e ach peppercor n. A dd ice a n d top with win e . To m a k e it a pu nch, mu ltiply th e r ecipe by fou r a n d serv e in a pu nch bow l .

B A R T E N D E R S TAT E M E N T

air a heav y dose of wine sa les with an entree of tending ba r ser ved over the past 10 yea rs and counting. Sa ra h Ba rron grew up in a fa mily-owned restaurant in Seattle, WA , sta r ted ba r tending as a college student in New York Cit y, and graduated a r t school in time to dedicate her life to educated drinking. A fter being a wine rep, a Belgium beer brand a mbassador, a sommelier and wine director, a cocktail consultant, a classica lly-trained ba r tendress of spirits to hig hly esoteric organic wine, she has now landed a home in Hayes Va lley and can be found curating a Nor thwest-heav y wine progra m at the recently opened Noir Lounge.

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T H A N K YOU A SPECIAL THANKS TO ALL OF OUR CONTRIBUTORS

We a t p ü r • s pi r it s w o u ld l i ke t o t a ke t h i s o p p o r t u n it y t o t h a n k a l l o u r i n c r e d i ble f r i e nd s , p e er s , a nd a l l i e s w h o h a v e s up p o r te d u s t h r o u g h t h e y e a r s , a nd e s p e c i a l ly i n br i n g i n g t h i s p r oj e c t t o l i fe ! S q u a r e O n e O r g a n i c S pi r it s ; C a r i n C a s t i l lo of S i a S c o t c h ; K el i R i v er s ; A l l t h e f a b u lo u s l a d i e s of LU P E C S F ( L a d i e s Un it e d fo r t h e P r e s er v a t i on of E nd a n g er e d C o c k t a i l s) ; Na t a l i e Fo s s of L o u n g e A t t i r e P r em iu m C o c k t a i l C r a nb er r i e s ; Ja ke Wa l l a nd A r t f u l G e nt lem a n . ; G o o r i n B r o s . Ha t s ; B l a c k bi r d Und er pi n n i n g s ; DJ Ta n o a ; M a g n ol i a P h o t o B o o t h C o . ; S t . G e o r g e S pi r it s ; L i z z i e a nd Mel a n i e A s h er of M a c c h u Pi s c o ; Mer y l l C aw n ; K a t a r i n a M a lon ey ; C e nt ’A n n i C o c k t a i l Sy r up s ; M a t t R i c h tel ; K i n s on L a u a t A l c h em i s t B a r + L o u n g e ; C o u r t n ey a t S F S u r f a c e . T h a n k yo u t o a l l t h e b a r s w h o h o s t e d o u r ph o t o s h o o t s : t h e Ho t s y To t s y C l ub , T h e New E a s y L o u n g e , F lo r a R e s t a u r a nt a nd B a r, 15 R omolo , B i g , t h e B u r r it t R o om + Ta v er n , A l c h em i s t B a r + L o u n g e , No v el a , a nd B a s t i l le C a fe + B a r. To t h e e nt i r e te a m of fol k s w h o m a d e t h e s e s h o o t s s o m a g i c a l : T h a n k Yo u ! T h a n k yo u t o V i r g i n i a M i l ler fo r lend i n g h er v oi c e a nd w o r d s t o i nt r o du c i n g t h i s b o ok , a nd pl a c i n g it i n a c u r r ent a nd h i s t o r i c a l c ont ex t . T h a n k yo u t o a l l t h e b a r tend er s i n t h i s b o ok (a nd b eyond ) fo r lo v i n g p ü r • s pi r it s a nd c r e a t i n g b e a u t i f u l c o c k t a i l s w it h o u r p r o du c t s ! A nd a bi g t h a n k s t o S u m mer -Ja n e B el l a nd C h r i s t i n a C a br er a fo r a l l of t h e c o c k t a i l s h a k i n g , s t i r r i n g , a nd s t y l i n g ! A n ex t r a s p e c i a l t h a n k s t o o u r i nc r e d i bly t a le nte d ph o t o g r a ph er a nd c r e a t i v e c ol l a b o r a t o r, K el ly P u lei o , w it h o u t w h om n on e of t h i s c o u ld h a v e b e en p o s s i ble .

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BIG TENDERLOIN SAN FRANCISCO

S i nc e t h a t s t o r my n i g h t i n A p r i l 2 0 12 , w h e n B i g f i r s t o p en e d it s g old D u t c h d o o r, e v er y n i g h t s i nc e h a s b e e n a n exer c i s e i n i mp r o v i s a t i on . O w n er Jo r d a n L a n g er w a nt e d t o c r e a t e a c l a s s i c -fe el i n g y e t u np r e tent i o u s a t mo s ph er e w h er e a nyon e c o u ld c ome i n a nd e nj oy a c o c k t a i l , a nd B i g i s ju s t t h a t . Us i n g t h e f r e s h e s t s e a s on a l p r o du c e a v a i l a ble , a u n i q u e s ele c t i on of sm a l l - b a t c h s pi r it s , a nd p u r e c r e a t i v e i nt u it i on , le a d b a r tend er s B r i a n Fel ley a nd Mo Ho d g e s c r a f t d r i n k s b a s e d on e a c h g u e s t â&#x20AC;&#x2122;s f l a v o r d e si r e of t h e mome nt . T h e s p a c e , c u r a t e d w it h a r e d v el v e t c ei l i n g a nd a s s o r te d v i nt a g e g l a s s w a r e a nd a r t , h old s a mer e t w ent y -f i v e p e o ple a t a t i me , i n c l u d i n g a d el i g h t f u l r o t a t i on of e c c ent r i c r e g u l a r s . Fr om w h a t pl ay s on t h e s t er e o t o h ow m a ny bit t er s g o i nt o a d r i n k , t h e te a m a t B i g of fer s a n i nt i m a t e c ol l a b o r a t i v e ex p er i e n c e t h a t of ten le a v e s p e o ple w ond er i n g h ow t h ey le t h o u r s s l ip by i n s u c h a t i ny b a r. A s of Ju n e 2 0 13 , B i g h a s s hu t t er e d , b u t ke e p a n ey e o u t fo r exc it i n g p r oj e c t s t o c ome f r om t h e B i g Te a m .

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HOTSY TOTSY S A N PA B L O ALBANY

T h e Ho t s y To t s y C l ub i s A l b a ny, C A’s old e s t- r u n n i n g b a r. E s t a bl i s h e d i n 19 3 9 , n ew ow n er s Je s s i c a M a r i a a nd M i c h a el Va l l a d a r e s t o ok o v er i n 2 0 0 9 . Wa nt i n g t o p r e s er v e t h e b a r ’s o r i g i n a l d e s i g n , t h ey up d a te d t h e i nter i o r, a nd r e s t o r e d t h e Ho t s y To t s y t o it ’s m id - c ent u r y g lo r y. A c o z y n ei g h b o rh o o d lo u n g e t h a t of fer s c r a f t c o c k t a i l s a nd p r em iu m s pi r it s , t h e Ho t s y To t s y h a s a l s o g a i n e d a r e p u t a t i on fo r it s e s o ter i c mu s i c s ele c t i on a nd s c r e en i n g a w id e a r r a y of r a r e ex ploit a t i on f i l m s .

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THE N EW E ASY LAKESHORE OAKL AND

T h e New E a s y, a n ei g h b o rh o o d b a r lo c a t e d i n O a k l a nd , C A , w a s fo u nd e d on t h e id e a t h a t s e a s on a l a nd lo c a l i n g r e d i e nt s m a ke c o c k t a i l s b e t ter, h e a lt h i er, a nd mo r e f u n . He a d e d by D. K ol i n B e t ter a nd S u m mer -Ja n e B el l , a nd sit u a t e d n e a r L a ke Mer r it a nd O a k l a nd ’s l a r g e s t Fa r mer ’s M a rke t , T h e New E a s y h a s d e v elo p e d a c u lt-fol low i n g a mon g n ei g h b o r h o o d fo o d i e s a nd c o c k t a i l a f i c i on a d o s a l i ke . It ’s b e en fe a t u r e d i n s u c h p ubl i c a t i on s a s S u n s e t a nd t h e S a n Fr a nc i s c o C h r on i c le a nd r e c ent ly w on “ B e s t A r t i s a n a l C o c k t a i l s ” i n O a k l a nd M a g a z i n e . T h e New E a s y a l s o of fer s a fo o d p r o g r a m t h a t sm a r t ly c ompl i ment s it s c r e a t i v e c o c k t a i l menu , u si n g t h e b o u nt y of f r e s h i n g r e d i e nt s a v a i l a ble i n No r t h er n C a l i fo r n i a a nd fo c u s i n g on New O rle a n s -i n s pi r e d b a r s n a c k s .

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BU R R ITT ROOM UNION SQUARE SAN FRANCISCO

L i ke a p r i v a te c l ub , B u r r it t R o om i s a n i nt i m a te f i l m n oi r - i n s pi r e d b a r n a me d fo r B u r r it t A l ley, w h er e d e t e c t i v e S a m S p a d e ’s p a r t n er, M i le s A r c h er w a s g u n n e d d ow n i n T h e M a lt e s e Fa l c on . G u e s t s c a n enj oy h a nd c r a f te d c o c k t a i l s f r om h e a d b a r t e nd er, Jo s h Tr a b u l s i a nd l i g h t bite s f r om B u r r it t Ta v er n . T h e n , s t e p i nt o t h e s p e a ke a s y v i b e of r en ow n e d C h ef C h a rl i e Pa l mer ’s a dj oi n i n g B u r r it t Ta v er n , w h er e w a l le d - i n a nd c u r t a i n e d b o o t h s c r e a t e d a rk c o r n er s fo r p r i v a te c on v er s a t i on s a nd c l a s si c fo o d l i ke s t e a k s a nd c h o p s d on e r i g h t . We a v er a l s o t a ke s a d v a n t a g e of t h e S a n Fr a nc i s c o B a y A r e a ’s t r eme nd o u s p r o du c e by b u i ld i n g menu s a r o u nd g r e e n m a rke t s a nd lo c a l fo o d a r t i s a n s .

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FLOR A UPTOWN OAKL AND

F lo r a o p en e d i n 2 0 0 7 i n t h e s t u n n i n g O a k l a nd F lo r a l D e p o t b u i ld i n g i n t h e l i v ely Up t ow n n ei g h b o rh o o d of O a k l a nd , C A . O n c e i n s id e , t h i s A r t D e c o g em m i xe s t h e p a s t w it h t h e p r e s e nt . O w n er s D on a S a v it sk y a nd T h om a s S c h n e t z h a v e c r e a t e d a pl a c e w it h s ub t le ele g a n c e t h a t e v oke s t h e fe el of t h e 19 3 0 s . T h e b a r i s k n ow n b o t h fo r it s p r e - p r o h i bit i on c l a s si c s a s w el l a s b e a u t i f u l ly c r a f t e d s e a s on a l o r i g i n a l s . R e c ent ly F lo r a en h a nc e d it s a l l u r e w it h it s i nt i m a t e , s u lt r y, s i s ter b a r, Fa u n a , t u c ke d aw ay n ex t d o o r.

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15 ROMOLO NORTH BEACH SAN FRANCISCO

A c l a s si c No r t h B e a c h b a r s i nc e 19 9 8 , 15 R omolo ke e p s it s i mple w it h d el i c i o u s a r t i s a n a l c o c k t a i l s a nd a lo c a l ly - s o u r c e d menu of b a r pl a te s . T h ey â&#x20AC;&#x2122; v e b e en c a l le d b o t h a mo d er n s p e a ke a s y a nd a n ei g h b o rh o o d w a ter i n g h ole , b u t a b o v e a l l , 15 R omolo a i m s t o p r o v id e a n u n s t u f f y, w el c om i n g a t mo s ph er e w h er e a nyon e c a n fe el a t h ome .

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A LCHEMIST SOMA SAN FRANCISCO

W it h it ’s s te a m p u n k d e c o r a nd s p e a ke a s y fe el , A l c h em i s t i s t h e p er fe c t pl a c e fo r a nyon e t o g a t h er fo r a n a f t er w o rk d r i n k , o r a lon g n i g h t of h a nd c r a f te d c o c k t a i l s . Ne s t le d i n it ’s s e c ond f lo o r lo c a t i on r i g h t a r o u nd t h e c o r n er f r om AT&T Pa rk , A l c h em i s t f i l l s a n e c e s s a r y v oid a s a h ip, q u a si - d i v e b a r w it h c l a s s i n a n ei g h b o rh o o d t h a t ’s h e a v i ly d om i n a te d by s p o r t s b a r s . W it h it ’s s e a s on a l ly r o t a t i n g c o c k t a i l menu , c h a l k b o a r d s p e c i a l s , a nd up c om i n g g u e s t b a r t e nd er p r o g r a m , A l c h em i s t of fer s a b a l a n c e of t o p - n o t c h c r a f t c o c k t a i l b a r, n ei g h b o rh o o d w a ter i n g h ole , a nd i ndu s t r y h a n g o u t .

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136

NOV E L A FINANCIAL DISTRICT SAN FRANCISCO

S er v i n g c o c k t a i l s w it h c h a r a c t er, No v el a i s a b o ok- 足t h eme d b a r o p en e d i n M ay 2 0 13 , w h er e l it er a r y r efer e nc e s p r e s e nt t h em s el v e s i n i nt r i g u i n g w ay s . Fr om it s c h r om a t i c a l ly c l a s s i f i e d v i nt a g e b o ok c ol le c t i on t o a r t pi e c e s t h a t r i f f on c h a r a c t er s i n h i s t o r i c n o v el s , No v el a i s a b e a u t i f u l s e t t i n g t h a t ju x t a p o s e s old a nd n ew, c l a s s i c a nd c ontemp o r a r y. T h e c o c k t a i l p r o g r a m c ome s c o u r t e s y of B a r S t a r s K a te B olt on a nd A lex S m it h , w h o c ol l a b o r a t e d on a me nu of s pi r it- 足d r i v en l i b a t i on s , w h i c h c omplement t h ei r h i s t o r i c a l ly -i n s pi r e d p u nc h - 足o n - 足t a p p r o g r a m t h a t h on o r s t h e o r i g i n a l fo r mu l a of c it r u s oi l f r om f r e s h ly z e s te d lemon s , s u g a r, s pi c e s , ju i c e s , a nd s pi r it s . C h r i s t i n a C a br er a h e a d s up t h e b a r w it h h er s er i o u s c o c k t a i l c h o p s , a nd p o s it i v e a t t it u d e .

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138

T H A N K YOU a H U G E T hank Y ou to everyone who believed in our vision and put this book in your hands by donating to our kickstarter campaign !

A l b er t o & D u l c e C o s t a

D a nt e P u lei o & L a n e Wo o d

A l i B a x ter

D a v e How e

A l i s on & Pa t r i c k C h r i s t i a n a

D a v id Wr i g h t

A nd r ew Fr i e d m a n

D aw n el i s e & A r i R o s en

A s h lei g h C a mp b el l

D i a n a C ely

Bini Lee

D om i n i q u e D e G u z m a n

B r a d & Je sk a K it t e nbr i n k

E l i s s a P.

of “ G e ek s w it h D r i n k s ”

E r i k C a rl s on

B r id g e t S m it h

Fel i x G o erl i c h

C a r i B o r ja

Fr e d d y A b r a m s on

C a r ol i n a Mc C a nd le s s

Fr e d er i c M a t h i eu

C h r i s E c ke n r o d e &

G a r y Mont g omer y

C h r i s Hu g h e s

139

E r i c Wol f i n g er

B r a nd on K it c h e n s

G r e g & Ti n e Mu n s on

Christina D’Elia

Ha r v ey B r a v er m a n

C l a i r e B er t i n -L a n g

He n r y B u rker t & R i c h G o erl i c h

C o rk y L aVa l le e

He n r y R it c h i e

C r owd Fu nd B u z z

J&T L a v i n

D. K ol i n B e t t er

Ja n D a v id of f

D a n ny & D e e P u lei o

Je n n i fer G r i me s

Je s si c a M a r i a Ho t s y To t s y C l ub Joh n S l a g le Jon a t h a n L e d b e t t er

Mol ly Wojn o Nick Lynch N i c ole C l a u s i n g & Pipi D i a mond

Jo v id a R o s s

O t t o f r om Ti k i O a s i s

Ju l i a Z ol i n sk y

Pa ol a G i a nt u r c o

Ju s t i n R . Hew it t

Pa u l C l a rke

K a r en C lo t h i er

Pe a rl M a lt

K a r en We g eh e n kel

Pe t e & K a te S z i l a r d

K a t h le e n A i n s l i e

Pe t er G owd y

K el i R i v er s

P h i l l ip C R i c a fo r t

K el ly P u lei o

R a c h el D Me d a n i c

K r i s ten Na r a nj o

R a my S e d r a & K h em Ry K u oy

K r i s t i n K lo c k

R ick Dobbs

K r y s t i a n D my t r z yk

R ond a & G o r d on

Laura Christie &

Sa ra Espa rza

S te ph e n Fo r t n er

S h a u n & K i r s t i n Payd o

L a u r en D r a bl i er

SI A S c o t c h W h i sk y (C a r i n)

L a u r y n S t a nt on

S t a c ey G i v en s

L ei l a A m i r s a d e g h i

S t u M a s c hw it z

L i nd a A l l i s on

S u e L eb e c k & M i ke M a i er

Lisa Ba rnett

S u m mer -Ja n e B el l

L u i s Ja v i er Per e z

Sun Liquor

M . Q u i n n Sw e e n ey

S u z a n n e L on g

Mae Lum

Ta m a r a C o s t a

M a r g a r e t Yo u n g

Ta nja R o o s

M a r i a Ha n a f y

Te d & G r a c e K r o pi ew n i c k i

M a r i n C a m i l le Ho o d

Va lent i n a V it ol s

M a rk Holt

V i c k y D a v id of f

M a r s h a C ow e n G a rl a nd

Victoria George

Ma r y Apprill

Vy a Ver mo u t h

Mascha Rodeck

W h it n ey B l a c k

Matt Bruck

William B. Adams

Mel i s s a L a v r i nc S m it h

William Gilliam

Mel i s s a Wa t s on

Wr ay S er n a

M ija Ry er

Yo u r A r t f u l G ent lem a n .

M i ke d e M a a r

Fr i end s & Fa m i ly.

140

CR EDITS PHOTOGRAPHER

K E L LY P U L E I O w w w. k e l lypu l e i o .c o m

DESIGNER

A M A NDA SMITH w w w. a m a n d a sm it hsf.c o m

ART DIRECTOR / PROJECT MANAGER

TA M A R A COSTA

INTRODUCTION

VIRGI NI A MIL LER w w w.t h e p e r fe ctsp otsf.c o m

COPY EDITOR / LITERARY SUPPORT

L IZ PA R K E R

C O C K TA I L S T Y L I N G

CHR ISTINA CABR ER A 18, 32, 35, 4 0, 4 8, 6 2, 6 4, 98, 10 4

K E L LY P U L E I O & TA M A R A COSTA 1 6 , 2 0 , 3 0 , 3 4 , 4 4 , 4 6 , 4 9, 5 4 , 5 6 , 5 8 , 8 2 , 8 8 , 9 9, 1 0 6

SU MM ER-JA N E BE L L 14 , 2 6 , 76 , 9 0 , 9 6 , 10 8 , 11 4 , 11 6

C U S T O M C O C K TA I L S

SU MM ER-JA N E BE L L all cocktails labeled “for” were custom created for suppor ters of our kickstar ter campaign.

141

P H O T O S H O O T L O C AT I O N S

DRESSES

1 5 R O M O L O , A L C H E M I S T, BIG, BU R R IT T ROOM & T AV E R N , F L O R A , H O T S Y T O T S Y, T H E N E W E A S Y, NOV E L A

C A R I BORJA w w w.ca r i b o r ja .c o m 11 , 2 2 , 2 4 , 2 8 , 6 9, 8 6 , 11 0 , 11 8

HAIR / MAKE-UP

C A SA NDR A SA L A Z A R 7, 5 2 , 7 2 , 7 4

J ESSE BON ES 4 1 , 6 6 , 8 4 , 11 2

J ESSE LU NA NINO 7, 5 2 , 7 2 , 7 4

J U L I E ENGLE TOMCZEK 4 1 , 6 6 , 8 4 , 11 2

K A R I A N N E JON ES 4 1 , 6 6 , 8 4 , 11 2

PR ET T Y PA R L OR A G O G O w w w.p r e t typa r l o r a go go .c o m 6 , 2 2 , 2 4 , 2 8 , 8 0 , 8 6 , 11 0 , 11 8 , 1 2 1

HAIRPIECES

ELLERY w w w.fa c e b o o k .c o m/pa ge s/ El l e r y/3 7418 0 019 34154 8 2 2 , 8 6 , 11 8 , 1 2 1

142

INDEX

SPIRITS A m aro 53

Beer 97

B ou r b on 5 5 , 6 3 , 87

B r a n dy 43

C h a m pag n e 19, 47, 61, 10 5 , 113

Gi n 3 9, 71, 81, 8 3 , 8 5 , 111

Mezcal 2 7, 9 5

P is c o 33, 89

Po rt 53

Rum 21, 4 5 , 10 3

Rye 13 , 59

Scotch

Vo dk a 17, 78 , 101, 10 9, 115

Wh i s k e y 25

Wi n e 4 3 , 6 5 , 117

BARS 15 R om o l o 13 3 -13 4

A l c h e m i st 13 5 -13 6

B ig 12 3 -124

B u r r i t t R o om 12 9 -13 0

Flor a 131-13 2

Ho t s y To t s y 12 5 -12 6

Ne w E a s y 12 7-12 8

Nov e l a 137-13 8

15 , 37, 5 7, 7 7, 107

Sherry 51, 71, 8 5

Te qu i l a 2 3 , 51, 5 3 , 75

Ve r m ou t h 31, 87

143

BARTENDERS A l ic i a Wa lt on 8 5 , 121

A l l i s on Eva n ow 17

A l l is on We b b e r 149, 51

Ashley Cu rr en 21

B r o o k e A rt h u r 39

C h r ist i n a C a b r e r a 3 5 , 37

Erik a Fr ey 15

Je n A c k r i l l 69, 10 9

Je n n i f e r S e i dm a n 83

Je s sic a M a r i a 33

Ji l l We i n e r 113

Ju l i e Th om p s on 41, 4 3

Keli Rivers 115

K i k i B r av e r m a n 19

Kim Roselle 7 3 , 75

L u c i a C r e e d G on z a l e s 71

M a rg u e r i t e R e g a n 23, 25

M a r i a Hu n t 61

M e r y l l C aw n 65

P r is c i l l a You n g 87

S a r a h B a r r on 117

S u m m e r Ja n e B e l l 13 , 2 5 , 6 3 , 7 7, 78 , 79, 8 9, 9 5 , 107

S u z a n n e L on g 9 9, 101

Vic t o r i a D â&#x20AC;&#x2122;A m at o -Mo r a n 111

Vic t o r i a G e o rg e 2 7, 2 9, 69

Vi ta St r au s s 59

C U S T O M C O C K TA I L S A l b e rt o & D u l c e C o sta 81

C a r i B o rja 45

Keli Rivers 97

K h e m R y Ku oy 10 5

L au r a C h r i st i e & St e v e n Fo rt n e r 53

P e t e & K at e S z i l a r d 57

R a my Se dr a 55

R on d a & G o r d on Eu b a n k s 47

Vy a Ve r m ou t h 31

Wi l l i a m Gi l l i a m 10 3

144