Five San Francisco bartenders share their favorite summer cocktails to sip on hot days.
The Cocktail: Invisible Gin
The Bartender: Gabriel Lowe, Black Cat
“The Invisible Gin is a classic drink, originally made with gin, pineapple, and ginger ale, but I wanted to adapt it by making my own fresh ginger solution and adding Amaro Nonino. The pineapple, ginger, and amaro is such a warm combination, mildly contrasted with the spritz of the soda and tart lemon juice.”
1 3/4 oz. London Dry Gin
1/2 oz. Amaro Nonino
3/4 oz. lemon juice
1/2 oz. Small Hand Foods Pineapple Gum Syrup
1/2 oz. ginger solution*
1. Combine ingredients in a shaker.
2. Add ice and shake.
3. Strain into Collins glass over ice.
4. Add 1 oz. of soda
5. Top with four dashes Angostura bitters.
6. Garnish with a lemon peel.
Combine raw ginger, granulated white sugar and water in equal parts. Blend and strain.
The Cocktail: 9 Deaths of the Ninja
The Bartender: Jacques Bezuidenhout, Wildhawk
“We wanted to create a cocktail that incorporated a dark spirit with a light and summery vibe, so we decided to infuse whiskey with coconut. Pear Eau de Vie captures the subtle essence of pear and adds a refreshing aspect, while White Port gives a hint of sweetness, and a frothy egg white rounds out the mouthfeel.”
2 oz. Coconut-infused Kikori Japanese Whiskey*
¼ oz. Pear Eau de Vie
¾ oz. white port
½ oz. simple syrup
½ oz. egg white
1. Combine all ingredients in a shaker with ice.
2. Shake hard.
3. Double strain over fresh ice in a rocks class (preferably a ninja cup).
4. Garnish with toasted coconut flakes.
25 oz. Kikori Japanese Whiskey
1 cup toasted coconut
¼ cup fresh coconut
1. Add ingredients to a Cambro.
2. Macerate for 2 days.
3. Strain when ready after a testing taste to desired strength.
The Cocktail: Sky Juice
The Bartender: Matthew Norris, Evil Eyes
“The Sky Juice cocktail was inspired by a drink I had in the Bahamas. It consisted of gin, lime, and coconut cream and was served in a giant styrofoam cup with crushed ice. Our version cuts the gin with Cachaça and our housemade coconut cream balances against the citrus and spice of the Falernum and juices. This is a perfect summer sipper—cool, rich, flavorful, and not too sweet.”
1 oz. dry gin
1 oz. Cachaca
1/2 oz. Velvet Falernum
1 oz. coconut cream
1 oz. lime juice
1/2 oz. orange juice
4 basil leaves
1. Add all ingredients to a tin with ice.
2. Shake well.
3. Double strain into a tall glass.
4. Fill with crushed ice.
5. Garnish with orange peel and basil leaf.
The Cocktail: Endless Summer
The Bartender: Yanni Kehagiaras, Louie Gen-Gen Room
“Endless Summer is an island variation on the negroni. It is made with gin, Campari, sweet vermouth, and just a touch of pineapple juice, then shaken and served on the rocks. I imagine anyone who appreciates a negroni would love to drink one on the beach.”
1.5oz City of London Gin
.75 oz. Campari
.75 oz. Dolin sweet vermouth
1. Fill large shaker tin with ice.
2. Shake well.
3. Fine strain into a glass.
4. Add fresh ice to fill glass.
The Cocktail: La Carioca
The Bartender: Nora Furst, Horsefeather
“This tiki-inspired cocktail is fun and best to enjoy in the sun. The garnish is meant to be cheeky and is inspired by Brazil’s love of fruit. The wood in the Avuá Amburana Cachaça adds depth and freshness to this drink.”
1.5oz Avuá Amburana Cachaça
.75 oz. Madeira
.75 oz. lime juice
.5 oz. pineapple juice
.25 oz Demerara syrup
1. Flash shake with crushed ice
2. Pour into tiki or Collins glass
3. Top with more crushed ice
4. Garnish with Angostura bitters, pickled kiwi, orange half-moon, mint bouquet
The Cocktail: Prata B. (Puerto Rico Asta Ah Brazil)
The Bartender: Luis Ramos, Bourbon and Branch
“I was inspired by flavors to enjoy on a hot day while sitting at a bar and watching soccer. The nutmeg and pineapple are wonderful South American flavors that enhance the dry finish from the Avua Prata Cachaça. The Prata B is bright and grassy, with notes of raisins and sweet macadamia nuts. The pineapple and lime highlights the tropical and refreshing flavors. The finish is a little bitter, with a punch from the Avuá Prata Cachaça.”
1.75 oz Avuá Prata Cachaça
.75 oz fresh lime Juice
.75 oz pineapple gomme syrup
.5 oz Pedro Ximenez sherry
.25 oz Punt e Mes
Garnish: Grated nutmeg, lime zest, lime wheel flag
1. Build ingredients in a Collins glass
2. Add crushed ice and mix until glass frosts.
3. Top off the glass with crushed ice
4. Create round top lime wedge for garnish