On a short, but sweet work/pleasure trip to San Francisco this weekend, I was able to soak in some of the amazing food, drinks and culture that the oh-so-casually-chic city has to offer.
We had a fantastic, oddly light, rice dish at King of Thai, Dolce De Leche (that I would possibly die for) at Ben and Jerry’s in Height Ashbury and downed local beers all over the city – Anchor Steam (of course) and Prohibition Ale to name a few.
One of our favorite stops was for Asian Fusion at a lively, modish, curbside restaurant on Union, Betelnut. We opted for a tapas-style dinner, which just means that we couldn’t make up our minds, so we ordered appetizers until we were stuffed – scallops over coconut rice, spicy endemame, hand made chicken dumplings – all delish.
I loved the eclectic bar menu – a laundry list including everything from house-brewed rice beer, to Asian inspired cocktails, to modern martinis. It was here that I took note of the infusion of an ultra-modern twist on the classic cocktail comeback that’s all the rage right now. We sipped on sweet Mojitos, while watching a flurry of Scorpion Bowls being cast off from the bar. Although we, ourselves, did not try one (They serve 4 – 5, and we were a party of 2). The oversized, cherry red cocktail looked more than fabulous, garnished with pineapple, cherries, oranges, flowers, straws and a flurry of colorful umbrellas served in a large volcanic shaped bowl.
So, back at my desk this morning, missing cold California, I did a bit of research to pass along this chic party drink. I think it would be amazing at a late night poolside tiki bash, a trendy Asian themed dinner party – or a Tuesday morning at the office.
2 oz Gin
1 oz Dark Rum
2 oz 151 Rum
2 oz White Rum
2 oz Vodka
4 oz Orange Juice
4 oz Pineapple Juice
2 oz Grenadine
1 ½ oz Orgeat Syrup
Blend ingredients in a large bowl with ice. Garnish with orange slices, cherries, pineapple and orchids – and tons of straws. Serves 4-6.