3 Tasty Cocktails with Bay Area Ties That Turn Up the Heat The Bay Area’s vibrant cocktail scene has produced an array of tantalizing libations that not only delight the palate but also ignite the senses. These three cocktails, each with a unique Bay Area connection, are sure to warm you up on a chilly night. 1. Cable Car on Fire Originating at The Buena Vista Cafe in San Francisco, the Cable Car on Fire is a legendary cocktail that has been enjoyed for decades. This fiery concoction combines brandy, rye whiskey, lemon juice, and a touch of sugar syrup. The drink is then ignited, releasing an aromatic flame that adds a dramatic touch to the experience. 2. Gin Blossom Created by bartender Erik Adkins at the legendary Harry’s Bar in San Francisco, the Gin Blossom is a refreshing and herbaceous cocktail. It features gin, lime, mint, and elderflower liqueur, creating a balance of bright citrus, floral notes, and a hint of sweetness. 3. Whitechapel Named after the infamous London district, the Whitechapel was invented in Oakland by bartender Max Seaman. This smoky and sophisticated cocktail combines mezcal, rye whiskey, and sweet vermouth, infused with notes of maple and cardamom. The result is a complex and flavorful libation that lingers on the palate. Whether you’re looking for a classic, refreshing, or smoky cocktail, these three Bay Area creations offer a taste of the region’s cocktail artistry. So, gather your friends, choose your favorite, and raise a glass to the warmth and flavor of the Bay.
A spicy margarita has a nice spiciness.++(Courtesy of Getty Images)
A spicy margarita has a nice spiciness.++(Courtesy of Getty Images)
When Christopher Columbus landed in the Bahama Islands in late 1492, he got several things wrong.++The most obvious mistake was that he was not in India.++One of his lesser-known mistakes is that, in describing a native fiery flavor he encountered, he accidentally used a Sanskrit word.++He called the native chili peppers “peppers,” and we’ve had to deal with that mistake ever since.
Black pepper originates from India, where it has been grown since 2000 B.C.++is grown and used in cooking.++The word ‘pepper’ comes from the Sanskrit word ‘pippali’.++Black pepper is from the genus Piper and is completely separate from the New World chili pepper (chili comes from the Nahuatl word “chili”) of the genus Capsicum.++About the only thing both ingredients have in common is spiciness.
But that spiciness is especially important, especially in cocktails.++Black pepper does not continue to give off heat the way chili peppers do.++Chili peppers also vary in intensity throughout the year.++Gardeners will tell you that high ambient heat and less water will make the chiles much, much hotter.++As we head into the summer months, we might want to keep that in mind, especially if we like the new spiced cocktails appearing on restaurant menus.
There are several ways to regulate the heat in cocktails.++One is by using chili liquors where the heat is mellowed by the producer.++Another way is to strain the chili peppers from the drink before serving.++You can also remove the seeds and membranes from the chili peppers before using them, as this is where most of the heat is stored.
Use Alma Tepec, produced by former Marin resident Joseph Gilbert, in your cocktails.++(Photo by Jeff Burkhart)
It’s in that spirit that I’m offering three classic drinks–all with Bay Area ties–ranging from hottest to hottest.++Adjust or mix the preparations to your own preference for heat.++Make sure you never touch your eyes after touching chili peppers – or other sensitive skin areas.++Don’t say I didn’t warn you.
Recipes
Spicy Skinny Mezcal Margarita
King Floyd’s black lava salt
2 ounces Santo Mezquila
¾ ounce Alma Tepec chili liqueur
1 ounce freshly squeezed lime juice
1 ounce of soda water
1 dried chili de árbol
1 lime wheel
Directions:+Wet a thumb-sized spot on the rim of the serving glass with lime juice.++Dip in the salt and shake off the excess.++Fill the glass with ice and then add the mezquila, chili liqueur, lime juice and soda and stir lightly to combine.++Garnish with chili de árbol and a lime wheel.
Remark: Former Marin resident Joseph Gilbert produces Alma Tepec in Mexico, where his Asian-inspired restaurant Labo Fermento just received a 2024 Michelin Bib Gourmand award.
Paloma Diabolico Rosada
Tajin seasoning
2 ounces Tapatio (Charbay Distillery) Blanco Tequila
1 ounce freshly squeezed pink grapefruit juice
4 slices of fresh jalapeno
½ ounce agave syrup (diluted with water 50-50)
1 ounce of soda water
1 lime wheel
Directions: Wet a thumb-sized spot on the rim of the serving glass with lime juice.++Dip the Tajin in it and shake off the excess.++Fill the glass with ice.++In a cocktail mixer, combine the tequila, grapefruit juice, agave and jalapeno.++Then shake and strain into the ice-filled glass.++Make sure to collect all the seeds from the jalapenos (use a double sieve if necessary).++Top up with soda water and stir gently.++Garnish with a lime wheel.
Pasado de Moda
2 ounces Loco Blanco tequila
¼ ounce freshly squeezed lime juice
4 slices of fresh jalapeno
Pinch of diced fresh coriander
Mineral water
1 lime wheel
Directions: Lightly mix the lime juice, jalapenos and cilantro in the bottom of a mixing glass.++Add ice and tequila and shake two or three times to combine.++Pour the entire mixture into an old-fashioned glass and pour a splash of soda water over it.++Garnish with a lime wheel.
Remark: Pasado de moda means ‘old-fashioned’ in Spanish.++Rather than modeling the ingredients of an Old Fashioned (sugar, bitters and fruit), this drink models the preparation of the Pendennis version of the Old Fashioned, specifically mixing up the ingredients.
Jeff Burkhart is the author of “Twenty Years Behind Bars: The Spirited Adventures of a Real Bartender, Vol.++I and II” and the host of the Barfly Podcast on iTunes.++Contact him at [email protected].
