Bibulo.us - We plead the 21st.

Daisy Shim and Daisy Mocktail

• .75 ounces gin
• .5 teaspoon lemon juice
• .5 teaspoon lime juice
• 1 teaspoon grenadine (ideally from Small Hand Foods or homemade)
• 1 teaspoon sugar

Fill a small collins glass with ice, add ingredients and stir until chilled.

Top with .5 oz fizz water. This may be garnished with fruits in season, if desired.

This is an adaptation of the Gin Daisy (new school) intended for those seeking a lower-alcohol alternative. It's handy for that guest who needs to slow down their intake a bit while their body catches up (and if they really need it, you don't even have to tell them it's a shim; just get a little gin on your finger and wipe it around the rim and they'll never know).

For the Daisy Mocktail, omit the gin entirely.

Note to party hosts: premix all but the gin and put it in a squeeze bottle. 3 teaspoons is 1/6 of an ounce, so call it a scant 1/4 ounce pour and then add your gin or not depending on whether you're making a Daisy, Shim, or Mocktail. For kids and those with a sweet tooth, give 'em a little extra of that mix.

Gin Daisy (new school)

"Almost always just the thing for a man or woman in the dumps or out of them." - David Wondrich

• 2 ounces gin
• .5 teaspoon lemon juice
• .5 teaspoon lime juice
• 1 teaspoon grenadine (ideally from Small Hand Foods or homemade)
• 1 teaspoon sugar

Fill a small collins glass with ice, add ingredients and stir until chilled.

Top with .5 oz fizz water. This may be garnished with fruits in season, if desired.

Yes, it's another party favorite from a Wondrich book, this time Imbibe. This is the "new school" version, which is to say the fancy grenadine-rocks Daisy of the 1910s as opposed to the original orange-liqueur-up version from the 1870s.

Garrick Club Punch

Yes, it's another party drink from a David Wondrich book, in this case, Killer Cocktails. Who is surprised? The man has an uncanny sense for what makes our guests happy.

"Back in the early part of the nineteenth century, the Garrick Club was one of London's sportier institutions, with a membership made up of actors, slumming aristocrats, and other racy types."

• 1 liter (1 bottle) Bols Genever
• 8.5 ounces fresh squeezed lemon juice (preferably from Meyer lemons if in season)
• 8 ounces Luxardo Maraschino liqueur
• peel, with as little pith as possible, from 4 lemons
• 1 liter chilled fizzy water (soda or seltzer)

At least 36 hours before serving, freeze a huge ice block for the punch bowl.
An hour or two before serving, peel 4 of your lemons (you’ll probably need 10-12 large ones) and put them in a closed container with the other ingredients except the fizz water to get to know each other.
To serve, put the ice block in the bowl, carefully pour the punch over it, and add the fizz water.
Serves 40-50 people for a while and instills in even the most cocktail-unaware an urge to buy obscure ingredients like genever.

Fish House Punch

A fine old concoction from the 18th century. Tasty and dangerous.

2 parts dark Jamaica rum

1 part cognac

1 part lemon juice

1/8 part peach brandy

3/8 part sugar

2 parts water

Dissolve the sugar in some of the water, add the lemon juice, then the other ingredients, stir and pour over a big block of ice. Let stand in a cool place for an hour before serving. If the weather or room is hot, use a bit less water to offset the faster melting of the ice  block.

This is just one of the many fine party drinks we've gotten from David Wondrich's wonderful Esquire Drinks, regrettably - near criminally - out of print.

Bibulo.us Special Report: San Francisco Cocktail Week 2009

In mid-May San Francisco once again celebrated cocktail week in style with more events than any one person could manage to attend. We made it to a few and had a fantastic time. Here are our highlights.

Dinah attended the inaugural class in H. Ehrmann of Elixir's new event room: Batching Cocktails: How to Entertain for Many and Still Enjoy Your Party. The class covered some basic bar skills ("shake for aeration, stir for smooth") and drink principles ("many drinks are a three point balance of acid, alcohol, & sugar"), with hands-on creation of drinks to keep us cheery through the course ("Don't forget to drink your cocktails!"), as well as tips & tricks for party hosting.

Among the key things to remember is that you should squeeze your citrus as close as possible to serving; the taste begins to degrade very quickly. One fun way to achieve that is to put out pre-batched cocktails minus their citrus along with fresh fruit, glassware, juice squeezers, ice, and instructions. "Let guests feel like they made it by shaking or stirring it". You can collect beautiful bottles ahead of time for this purpose, so start evaluating your empties before they hit the recycling bin.

H. recommended assuming each drink will be 3-5 ounces, containing 1.5 ounces of the principal spirit, as you plan your purchases and glassware. Regular hosts will probably find it helpful to set up a spreadsheet for your recipes to easily calculate needed ingredients based on the entered number of guests. Regardless of what you serve, to however many people, "the important thing is that each drink comes out cold and diluted properly."

We look forward to a regular schedule of classes from cocktail ambassadors in future!

Before class was recess at the "ladies only" Gin and Gen Party at Conduit restaurant celebrating great gins and welcoming women interested in broadening their palates and understanding more about this excellent spirit.

Represented - and greatly enjoyed - were Damrak, Right, Beefeater 24, Martin Miller's (both the regular and Westbourne), Anchor Junipero, and Hendrick's gins, and Bols genever. Behind the bar were Charlotte Voisey, Brooke Arthur, and Jon Santer, serving, respectively, the Poisoned Rose, the Siren and the Green Party, and the Dragon Variation and a Westbourne Punch.

These were all excellent drinks, but straight gin tasting remained popular throughout the event. There was something for everyone from Damrak's malty, sharp, alcohol intensity to 24's thin, clean, juniper-forward, tannic finishing style to Right's peppery, thin, astringent, dry dry dry alternative.

Thanks to the team at Conduit and to Debbie Rizzo of DrinkPR for creating such a fun opportunity to introduce people to new flavors.

Friday night the weather cooperated for a great outdoor party, Bayou on the Bay, at Epic Roasthouse. This was a benefit for the Museum of the American Cocktail and it was a proper tribute to the history of convivial fun.

We saw Brooke Arthur, Duggan McDonnell, Jon Santer, Dominic Venegas, H. Joseph Ehrmann, Jeff Hollinger, Brian MacGregor and home-turf favorite Camber Lay stirring, shaking, and generally laying on the excellence behind the four bars - which were necessary to keep this thirsty crowd satisfied. As you can imagine with that much skill behind the stick, the drinks were fantastic.

The delicious concoctions included the Pineapple Pimm's Cup, Velha Sour, Doorknocker Punch, and Al Rojo Vivo. They were accompanied by a stream of waiters bearing sweet and savory bites from the Epic Roasthouse kitchen. Well hosted indeed!

Everything was fresh fresh fresh and so were the party-goers and the bartenders, despite this being day five of San Francisco Cocktail Week. We both took a turn juicing with Jeff and H. as they  kept Camber and Brian stocked with fresh squeezed lime. We were pleased we had jumped in, as it turns out you can hold quite a pleasant conversation while working away at a big box of limes. It's hard to get these two fellows free for a chat, so seize the moment when you can!

On Saturday night we had the profound pleasure of enjoying a tasting menu of cocktails and infusions by Eben Freeman at the Alembic. We began in a light mode with the Sao Paolo 75 (Sagatiba Pura, lemon, sparkling demi-sec) and then headed swiftly to the exotic with the Cantonese Caipirinha (Sagatiba Pura, kumquat, lychee, soy caramel). What proved to be one of our favorites came next, the simple and sublime Sultana Sagatiba, which Eben described as his tribute to that lunchbox favorite "Ants on a Log". It certainly won our vote for best use of celery bitters we've ever had.

At this point we could have considered our evening blessed, but we weren't even halfway through. Next up were the Marsala Mai Tai (Garam Masala rum, orgeat, orange curacao, lime) and the South Central (Guatamala rum, Nicaragua rum, crème de cacao, mole) sending us on a flavor journey around the world.

It's a good thing Eben Freeman lives today - not only so he's conveniently contemporaneous and able to ply us with good drinks - but because 500 years ago he would have been burned as a witch. It doesn't seem possible for that much of what makes bacon tasty to survive its transformation. If you ever have the opportunity to try a Bacon Old Fashioned using his infusion, you must. Ours was rum-based (Bacon rum, maple syrup, bitters) and it's quite possible if it had been whiskey (to which we confess a bias) we would have transcended to boozy bacony heaven on the spot.

The closing tastes were two infusions in Ron Zacapa: Sourdough and Cherry Tobacco. Dinah doesn't smoke and is a San Francisco bay area native who gets a bit twitchy when deprived for too long of the beloved local dough, but though she loved them both, she actually preferred the tobacco. Clearly some sort of witchcraft involved, indeed.

The finale was an absinthe gummy bear, using Kubler if we don't miss our guess - and that says something about his process if enough subtlety of ingredients is retained to let you debate the distiller.

We were so pleased to have this opportunity to enjoy Mr. Freeman's prodigious skills. Many thanks to the Alembic for hosting!

Monday the 18th was the closing night party at Jardiniere and we had another fantastic time. Lovely people, truly lovely drinks, and all so good we have neither notes nor photos as documentary evidence. Brian MacGregor created some great original cocktails and there were some very tasty revivals (Dinah's favorite was the Saratoga Cocktail). We'd feel a bit bad not having a single photo of that beautiful place with all the happy people, but it turns out Anita from Married With Dinner only took 7 pictures so it must have been distracting, right?

Our thanks to the Barbary Coast Conservancy of the American Cocktail for putting on this great program. We're looking forward to next year already!

Recommended additional reading:
SF Cocktail and Saloon History
SF Cocktails: A Recent History