The 5 Yummiest Recipes From S.F. Cocktail Week!

Teetotalers, get out of the way! Today marks the start of the fifth annual S.F. Cocktail Week, where our city’s finest mixologists (and boy, are there a lot of them!) come together and serve the thirsty masses their best artisanal creations. With nearly 45 events spread out over the week, there’s a little something for every booze lover—from seminars on how to set up your home bar and taste-test challenges, to exclusive dining experiences and cocktail-themed trivia nights. (Get your tickets here!) To keep your palette whetted all week—and way after the event ends!—we’ve rounded up recipes for five of the tastiest creations that’ll be showcased starting today. Get your shakers ready and get to drinkin’.
R29 Reader Bonus: Comment with the seminar or class that you're most dying to attend during the event and one lucky winner will score a pair of tickets!
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Refuge & Tonic:
1-1/2 oz. Oxley Gin
3/4 oz. Lillet Blanc
3/4 oz. Perfect Purée of Coconut
1/2 oz. Fresh lime
1/2 oz. Sugar syrup

Shake, then pour into a glass over ice, adding a splash of Fentimans tonic, then dust with cardamom powder, a lime wheel, and serve!

Bragging Rights:
The official cocktail of S.F. Cocktail Week, this drink was created by Duggan McDonnell, co-founder of the event and owner of Cantina bar.

Photo: Duggan McDonnell
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The Monk’s Cherry:
2 oz. Four Roses Bourbon
3/4 oz. Chartreuse Green
1/2 oz. Carpano Antica
5 Bing cherries
1 inch Dried lavender flower
1 Full lavender flower

In a mixing glass, add four bing cherries and two inches of a lavender flower. Muddle well, and add the liquid ingredients. Fill with ice and shake well for 10 seconds. Double strain (Hawthorne and fine strainers work great) into a chilled cocktail glass (preferably a coup). Garnish with a lavender flower and cherry, and you’re good to go!

Bragging Rights:
Winner of the 2008 Chartreuse S.F. Iron Bar Chef Competition.

Photo: Antoinette Bruno/
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Amaro Amore:
1 oz. Amaro Nonino
3/4 oz. Highland Park 12-Year-Old Single-Malt Scotch Whisky
1/4 oz. Luxardo Amaretto
3/4 oz. Fresh lemon juice
1/2 oz. Fresh egg-whites
A dash of honey
3 Dashes Fee Brothers' Whisky Barrel-Aged Bitters
Angostura bitters for garnish

Dry shake ingredients, then shake with ice. Fine-strain the drink into a large cocktail glass, and garnish with three Angostura hearts.

Bragging Rights:
Created by Kelli Bratvold of cocktail hotspot Rickhouse.

Photo: Will Blunt/
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Oxley Dream:
2 oz. Oxley Gin
3/4 oz. Funkin Strawberry Purée
2 Barspoons aged balsamic vinegar (or 1/2 oz., depending on balsamic intensity)
3/4 oz. Martini Rosato
A large pinch of cracked black pepper
A dash of Xocolatl Mole bitters
1 Dark Chocolate-Dipped Strawberry for garnish

Combine all ingredients into a cocktail shaker except the prosecco, and shake and strain into a large Old-Fashioned glass with Kold-Draft ice. Top with Prosecco and garnish with a dark chocolate-dipped strawberry.

Bragging Rights:
Created by Oxley brand ambassador Jamie Evans, this drink is designed as a dessert cocktail or digestif.

Photo: Eric Charbonneau
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Corpse Reviver II:
3/4 oz. No. 209 Gin
3/4 oz. Cocci Americano Blanc
3/4 oz. Cointreau
3/4 oz. Fresh lemon juice
1/4 oz. Old World Spirits Bleu Absinthe

Shake over ice and strain into a coupe or Martini glass. Easy-peasy.

Bragging Rights:
Created by local artisanal-cocktail god, Scott Beattie, of Healdsburg’s Spoonbar.

Photo: Courtesy of Distillery 209