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  • January 24, 2018 Mish Sukharev

    The Laura Palmer, A Damn Good Cocktail

    New York has The Manhattan, New Orleans The Sazerac, and if Twin Peaks were a real place, it would claim The Laura Palmer as its own. As I read the description, I had no idea where this cocktail would lead me, but I had a feeling it would be a place both wonderful and strange. Dreamed up by Charles Russo for Blackbird (not the Black Lodge, but an excellent San Francisco bar with a definite lodge feel), The Laura Palmer, just like the eponymous character, was taken from us way too soon… though this time simply due to a menu change. 
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  • January 22, 2018 Meredith Lantz

    Sipping Gin and Drier Amaro made by the Bay's OG in craft distilling

    Farid is one of the Bay Areas's original distillers, and he started doing small batch gin before those terms were ever even strung together in a sentence.  His gin is produced in batches with fewer than 300 at his Falcon Spirits distillery in Richmond California. From start to finish the production take a month, during which he actually uses a proprietary method of vapor infusion as he produces his gin.  That method helps capture aromas with the least amount of impurity.  The 100% grain spirit is six times distilled and carbon filtered, which creates a lighter bodied, very botanically balanced sipper.
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  • January 22, 2018 Meredith Lantz

    Apple's Newest Release: Picking the fairest of them all

    Apple x Bitters + Bottles, sounds like a limited edition iPhone, but it's better. It is just as buzz-worthy, intoxicating, also comes wrapped in glass, and shows you have just as much taste.  
    Make the call, and pick one of our curated Apple products today!  They get picked off a line of trees, no need to wait in line for a spending spree.
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  • January 22, 2018 Meredith Lantz

    B+B Team picks, SF Summer Edition: Bottles so good they barely make it to the floor

    We get new arrivals weekly, and deciding which one to take home is as hard for us as it is for you. This summer there have been dozens of new arrivals, and we've loved them all.

    Occasionally, though there are bottles that struggle to make it to the floor because so many of our Bitters + Bottles team stock their home bar with them first.  We save the limited edition whiskey for y'all.  The bottles we tend to covet are the flavor packed cocktail workhorses whose cocktail possibilities are limitless.

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  • January 22, 2018 Meredith Lantz

    Engagement Lemonade Recipe - a not so modest proposal for a swift knee drop

    If you’re familiar with “engagement chicken”—the roast chicken recipe that continues to take certain corners of the internet by storm (it’s so good, allegedly, that it guarantees a marriage proposal)—you’ll recognize the flavor profile here, because this is its cocktail counterpart. A quencher to serve up or over rocks for summer’s final few weeks, it’s super easy to make, and also incredibly tasty and impressive. *Someone* will end up on their knee(s).
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  • January 22, 2018 Meredith Lantz

    Leopold Bros. - A cocktailer's dream distillery

    We’ve all got favorite bottles but Leopold is one of our favorite spirits brands. They span the gamut of whiskey, gin, and liqueurs, and yet despite their breadth of selection, each spirit maintains an exceptional amount of depth.  As much as they are all delightful sippers, they are really a bartender's best friend, adding complexity, balance, and most importantly deliciousness to every cocktail.

    Leopold Bros. is a family owned and operated distillery in Denver, Colorado. They malt their barley, mill their grains, ferment their mash and distill everything onsite. They don’t add artificial ingredients and they barrel and bottle everything by hand. 

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  • January 22, 2018 Joe Barwin

    I Found Religion in Barcelona, It Was at the Gin & Tonic Bar

    The idea of adding 6 blueberries and 3 basil leaves into a Gin & Tonic doesn’t instinctively get me thinking, "oh Joseph get ready this is going to be soooo great!" Then it is. A sip that totally catches me by surprise will always be one of my favorite things about cocktails, when something incredibly simple adds up to so much more in the glass than it does in my head. It’s the sense of a totally new and slightly incomprehensible result that makes me think mixology-mixschmology, this is some alchemy shit. AND with Gin Tonics you don’t even have to muddle, squeeze, shake, or strain a single thing.
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