From Inside Scoop SF:
Cocktails have come a long way in the last few years. You have aged Negroni in barrels at Restaurant 1833 in Monterey, and Negroni on tap at Jasper’s in San Francisco. It’s common for places now to infuse their own spirits and make bitters. And now that the Mark Leno-sponsored law (SB 32) that allows restaurants to “adulterate” spirits was signed by Governor Brown in September, we’ll be seeing even more creative cocktails.
You can really tell if a restaurant is serious, however, when the barkeeps begin to shop flea markets and eBay to find vintage glasses in which to serve their cocktails.
To me that’s one of the hallmarks to a really serious, yet fun, full-bore program. Last night at AQ, for example, I had an interesting cocktail — the Palanquin ($10), which is a mix of Lillet, lemon juice, IPA beer, honey and lavender bitters — served in a glass that looked like it came straight out of Ward Cleaver’s liquor cabinet what with its gold rim and green leafy patterns.
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