SAN FRANCISCAN SALOONS OF THE PAST - Looks like we’re in the right neighborhood.
by James Jarvis, ECV
Today at the busy intersection at 16th Street & Mission of San Francisco’s Mission District you may find the Drink Me Offices, but you will not find a saloon on any corner. But this belies it’s drinking past. In the 1850s and 1860s this part of the city was pastureland with grazing cows and rolling hills. The city of San Francisco was where today’s Financial District now exists; 16th & Mission was considered the boondocks.
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Last night I had the great pleasure of attending the Martin Miller’s Gin Thursday Drink Night, hosted by The Mixoloseum at the very handsome Bourbon & Branch in San Francisco. I was thoroughly deflowered on both counts - I’d never attended a Thursday Drink Night before, neither in person nor online, and it was my first time at Bourbon & Branch. Both gave me a very hearty and tasty welcome.
In a former life, I was responsible for coordinating every last detail of endless non-profit fundraisers, retreats and sundry other events where, more often than not, the only saving grace was the alcohol available. How else would one get through an eight-hour informational session with physicians who’d much rather be golfing on a Sunday afternoon? Exactly. When attending an event like this, you usually resign yourself to simply taking what drinks you can get, and it isn’t always pretty.
Enter Rye On The Road, a top-notch cocktail catering service in San Francisco looking to bring high quality and class to events for groups ranging from 20 to 1,000 attendees.
We’re giving away two pairs of tickets! Simply follow us at Twitter and tweet your favorite local wine to @drinkmemagazine - we’ll pick two lucky winners at random and announce them on Tuesday morning. Good luck and we hope to see you there!
by Natalie Bovis-Nelsen, TheLiquidMuse.com
“The Aviation cocktail was like a secret handshake into the club,” said David Wondrich, author of several mixology guides. He was discussing the evolution of online cocktail culture and the resurgence of classic cocktails during the prestigious Beverage Alcohol Resource (B.A.R.) spirits accreditation program. But how does a cocktail nerd, sitting alone in front of a computer, mixing concoctions from the annals of history – and then blogging about it – influence modern-day drinking, if at all?
