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One of the other bartenders thought she perhaps preferred it to the Stinger. The Glad Eye certainly carries a bit more of a sting than the stinger! Yeah, what Alembic is doing is really cool. They've done their best to recreate the liqueurs and other mixers that are no longer available based on the current best knowledge. Josey Packard's done a really tasty Forbidden Fruit liqueur which is quite good in a Tantalus Cocktail. After recently spending a night making cocktails I was just learning, I can only imagine how tough it would be to make random cocktails you don't know all night. To have to look at a book and do the amount translations, instead of being able to ask a co-worker whether it is 1/2 or 3/4 oz of lemon in such and such drink. Not to mention a pain for the wait staff to have to do comments for every drink they order. Hardcore, indeed!

Glad Eye Cocktail 1/3 Peppermint. (3/4 oz DeKuyper White) 2/3 Absinthe. (1 1/2 oz Lucid Absinthe) (Dash Fee's Mint Bitters) Shake well and strain into cocktail glass. I really was not looking forward to this cocktail. In fact I've been putting it off for nearly a week. However, in some bizarre fit of masochism a local bar, Alembic, has decided to have a monthly event where instead of having a menu, they hand out copies of "The Savoy Cocktail Book" and tell patrons to pick a cocktail, any cocktail. The first time they did this event I was out of town. Strangely, it was "successful," in some measure of the term, so they have decided to make it a monthly event. Stopped by this evening, and told the talented bartenders, yes, I would like a "Glad Eye" thank you. Their response was, you know, I really don't think that is going to be very good. Well, so it goes. Indeed, it was not very good. Though less bad than I had feared. Daniel, the bar manager, suggested perhaps putting it in a tube for alcoholic tooth brushers. But, he said, it would have to be a Tom's of Maine type flavor, not some commercial brand. I suspect it was the aromatics of the Absinthe moving him in that direction. So there you go. Should you desire an authentic cocktail made from the recipes in the Savoy Cocktail Book, drop by Alembic Bar the 3rd Tuesday of any month. They'll do their best!

If you're interested, I'd suggest emailing the info email address on their contact page. I know from personal experience that the distiller, sales, and marketing people do read and respond to messages sent to that address. Heck, I've even gotten messages from Fritz Maytag himself. It's not like we're talking about Pernod-Ricard or Diageo here...

Some of this is second hand, so don't know entirely how accurate it is. It is my understanding Anchor made the Genevieve as an experiment about 10 years ago. It sat in their warehouse in stainless, without them really having an idea what to do with it. I have my suspicions about what (or who) prompted them to finally dust it off, but they really didn't have very much of it (~700 bottles.) They also didn't expect there to be much demand at retail, and planned to just sell the batch off to restaurants and bars. I read a couple press things, where they said they thought it would be too confusing for customers if they had two gins on the market. I believe it has proven rather more successful than they thought it would be, leaving them in the position of trying to figure out what they did and if they want to try to reproduce it again. I, for one, certainly hope they do.

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Friday, March 21, 2008 Hawking the green fairy: Will absinthe outlive its 15 minutes?, Stacy Finz Recipes: Sacred Heart, An absinthe cocktail created by Jonny Raglin, bar manager at San Francisco's Absinthe Brasserie and Bar. The Sazerac, This New Orleans original is adapted from a recipe by Chronicle cocktail columnist Gary Regan. Death at Dusk, A Champagne cocktail created by Kitty Puzon and Neyah White, bartenders at San Francisco's Nopa restaurant. THE SIPPING NEWS: TCandies from the green fairy, Jane Tunks Winery Watch: Amapola Creek in Sonoma, Lynne Char Bennett Wine event of the week A battle over Brunello, Amanda Gold In our glasses: What we're drinking Tasting Room: Sip and gawk at Napa's opulent Darioush, Amanda Gold Pairings: Korean pancake flips for wine, Cindy Lee Recipe: Haemool Pajeon (Korean Seafood Pancake) The Chronicle Wine Selections: Pacific Northwest Chardonnay, Lynne Char Bennett Letters to Wine: The dangers of invasive pests The Cheese Course: A pepper coat enhances Tuscany's pecorino senese, Janet Fletcher 96 Hours Bargain Bite: Pagan, Laura Compton "For years, friends and relatives told Ma Sandar Tun she should open a restaurant to bring her native Burmese dishes to a wider audience. In January, she and husband Kiichi Yamagiwa, a restaurant contractor, opened Pagan in the Outer Richmond, near the entrance to the Palace of the Legion of Honor. The cozy corner spot features a dramatic peaked ceiling, gold-sponged walls, black tables and cherrywood lattice-back chairs. Two nooks alongside one wall provide more privacy for small groups." Bar Bites: Absinthe Brasserie & Bar, San Francisco, Jane Tunks "For the first decade of its existence, Absinthe Brasserie & Bar was named after an elusive green spirit that it wasn't even allowed to serve. The herbal liqueur wasn't legally available in the United States until late last year, when brands from Alameda's St. George Spirits, among others, were approved for distribution by the Alcohol and Tobacco Tax and Trade Bureau."

About a quarter ounce of Pimento Dram in a Fluffy Ruffles variation is quite nice. Say: 1 1/2 oz Aged Rum (like to try the elusive Scarlet Ibis here) 1 oz Sweet Vermouth 1/4 oz Pimento Dram Lime Twist Stir, strain, squeeze lime peel over drink.

Gin and Cape Cocktail 1/2 Caperitif. (generous 1 oz Lillet Blanc) 1/2 Dry Gin. (generous 1 oz No. 209 Gin) Stir well and strain into cocktail glass. Squeeze lemon (oops! used orange instead.) peel on top. A perfectly enjoyable cocktail. A dash or two of bitters would probably perk it up quite a bit.

Stevia, is the easiest example, with extracts of that herb having up to 300 times greater perceived sweetness than sugar. As far as perceived sweetness in normal culinary herbs, licorice (Glycyrrhiza glabra) is one of the sweetest. I find articles which claim it is perceived as up to 50 times as sweet as sugar. Not strictly related to perceived sweetness, but one of the more interesting presentations I've seen in the last couple years from the Julius Lab, whose research has specifically targeted substances like capsaicin and menthol. Chemical substances which cause psychophysical sensations of heat and cold. Here's a press release regarding some of their menthol research: Detecting cold, feeling pain: Study reveals why menthol feels fresh

Important to also remember that herbal and spice based liqueurs and spirits often have a perceived sweetness unrelated to their actual sugar content (or brix.) Fennel, anise, licorice, and mint are particularly notable for containing substances which are perceived as sweet. The aromatics in citrus peels, on the other hand, are generally perceived as hot and bitter. I wouldn't be surprised if part of your experience of the relative sweetness with the St. Germain was related to this. But, I agree, a little St. Germain goes a long way.

Gin Cocktail 4 Dashes Orange Bitters. (1 tsp. Amaro CioCiara, dash Regan's Orange) 1 Glass Dry Gin. (1 1/2 oz Mystery Gin, 1/2 oz Beefeater's Gin) Shake (stir, please) well and strain into cocktail glass. (Orange twist.) I figured with 4 whole dashes of orange bitters here, it might be fun to use the Amer Picon-like CioCiara instead of regular orange bitters. I found a small clear bottle of something in my cabinet. Smells like gin. In fact, I suspect it might very well be a sample of Hayman's Old-Tom. In any case, it seemed like it would be interesting in this cocktail, even though it is probably not a "Dry Gin," and I didn't have enough to make a whole 2 ounces. Another cocktail needing a good long stir...

This leaved me wondering about some of the other things you might find in a crack seed store. Anyone tried Li Hing Mui? Chuckle, how about Cuttlefish?

Yeah, boy, since I tried feste's Orgeat at Slanted Door, it's been on my short list of things to do. Hmmm... Maybe, if I'm lucky, all the hard work will kill my hated Kitchen Aid Blender, and I can get a real one to replace it.

But has anyone made a "tiki" style drink with St. Germain in it, yet?

Well, "borrows" is sort of putting it mildly. How about reproduces nearly completely, and worst of all, often inaccurately. Same with Ensslin, Judge Jr., and others. I often wonder what will be left in the book once we have sorted exactly what was "borrowed" from elsewhere. Someone once mentioned they thought maybe 150 cocktails or so out of the approximately 1000 were actual Savoy Cocktails.

Oh, I forgot to add, interesting that it seems like ice is sort of optional in the Savoy Gimlet. The note seems to imply that a room temperature glass of half gin and half rose's would be perfectly acceptable.

Gimlet Cocktail 1/2 Burrough's Plymouth Gin. (1 1/2 oz Plymouth Gin) 1/2 Rose's Lime Juice Cordial. (3/4 oz Rose's Lime, 3/4 oz Fresh Lime Juice) Stir, and serve in same glass. Yeah, sorry, couldn't quite hang with 100% Rose's here. I have to admit I haven't had a gimlet for years. Now that I think about it, maybe ever. All in all a pleasant cocktail. That Rose's sure has a weird flavor, though. Tastes like Coconut or something to me. Might have to start making my own, per LibationGoddess' procedure here.

One thing I have always wondered about... In the professional bars where they are cracking ice by hand, how do you jive this with the service convention that you do not handle a customer's food (in front of them)? Don't put your finger in the glass, use a spoon or tongs to reach for ingredients, always use a scoop to put ice in a glass. And then you grab the ice from the bin, hold it in your hand, and crack it before dropping it in the mixing glass? Just curious.

I was chatting with a friend about cocktails I've been making lately and the Queen's Park Swizzle came up. I've been making a kind of small version with a lot of lime. She told me that it was a Trader Vic recipe. It used to be on the menu, and like the Zombie, had a one per customer limit. Apparently, it is still available as an off menu item, but the waiters will pointedly ask you if you are sure you want to order it. "Very, Very Strong Drink!" Anyway, I was kind of curious, as my version didn't seem particularly deadly, so I whipped out my 1948 edition of "Bartender's Guide...By Trader Vic" and we looked it up. Queen's Park Swizzle 1/2 large lime Mint Leaves 3 oz 86 Proof Demerara Rum 2 Dashes Angostura Bitters 1/2 oz simple syrup Squeeze lime and drop shell with mint leaves into 14 oz glass; fill with shaved ice; add rest of ingredients and swizzle until glass frosts. Garnish with sprig of mint. Well, that does sound pretty deadly! Interestingly, by the 1972 "Trader Vic's Bartender's Guide, Revised," the recipe had changed slightly. Queen's Park Swizzle 1/2 lime 1 dash Angostura bitters 1 dash rock candy syrup 1 ounce light Puerto Rican Rum 1 oz dark Jamaica Rum 1 ounce 151-proof Demerara Rum Squeeze lime juice into a 14 ounce chimney glass filled with shaved ice; save shell. Add remaining ingredients. Swizzle until uniform. Add spent lime shell, fresh mint, and a swizzle stick or stirrer. Looks about equally deadly, proof wise. The slightly kinder, gentler version I've been making at home is: 1 oz lime 3/4 oz Depaz Cane Syrup 2 oz Ron Pampero Anniversario Sprigs mint, more sprigs for garnish Angostura Bitters Add ingredients to 10 oz Chimney Glass. Press lightly. Fill with crushed ice and swizzle until the outside of the glass frosts. Spank a few more mint sprigs and add to glass as garnish. Serve with a straw. This one has been quite popular with friends, but I'm going to have to track down the rums from the old versions to give them a try. I wonder if the Scarlet Ibis would be appropriate? The proof is about right.

Digest: San Francisco Chronicle Wine Digest and 96 Hours section, Friday, March 14, 2008 California winemakers depend on a smattering of nurseries to keep vineyards healthy and thriving, Derrick Schneider THE SIPPING NEWS: Tool for a bar-worthy Black and Tan, Lynne Char Bennett Drink up at Whiskey Thieves bar in San Francisco for St. Paddy's Day, Lynne Char Bennett First look at Wine Jar, Jon Bonné San Francisco Cocktail Week details announced, Jon Bonné Wine events this week In our glasses: What we're drinking A report from the 2008 Vintners Hall of Fame - honorees and highlights, Jon Bonné Uncorked: Richard Reddington's "It" list in Yountville, Tara Duggan The Cocktailian: The real Singapore sling has a Danish accent, Gary Regan Recipe: The Singapore Sling Adapted from the recipe at the Raffles Hotel, Singapore. There's no soda in the Raffles version, which uses a little less gin and a lot more pineapple juice than suggested in this formula. That recipe is too sweet for my taste. The Cheese Course: Spain's San Simón has a smoky signature, Janet Fletcher Tasting Room: A taste of French Wine Country in Carneros, Amanda Gold Pairings: Lush Rhone whites beg for a luscious pasta sauce, Lynne Char Bennett Recipe: Creamy Cauliflower Pasta The Chronicle Wine Selections: Domestic white Rhone varietals and blends, Lynne Char Bennett Taste-bud theory put to the test, Stacy Finz 96 Hours Bargain Bite: Bear Naked Burgers, Deb Wandell "A top-notch burger under $8 is hard to find these days. Throw in a pint of beer for a buck, and you're in hamburger heaven. That's the hard-to-resist hook at Bear Naked Burgers, formerly Cafe Pippo and now a burger, sandwich, soup and salad spot in Oakland's blossoming Temescal neighborhood." Bar Bites: Bungalow 44, Amanda Gold "Since opening in the summer of 2005 in the space that once housed Avenue Grill, Mudbugs and Cascade, Bungalow 44 has become both a hangout for Mill Valley residents and a destination for diners in the city and suburbs alike."

Gimblet Cocktail 1/4 Lime Juice. (3/4 oz Lime Juice) 3/4 Dry Gin. (2 1/4 oz Gin) (Drop 1/2 lime shell into shaker) Shake well and strain into medium size glass, (letting some ice go into the glass as you strain); fill up with soda water. OK, I admit the tartness of this scared me a bit. So I added a bare dash of Maraschino. It would probably be perfectly fine without. The hint of added complexity was nice, though. I could definitely see enjoying this bracing refresher on a hot, lazy summer afternoon.

As long as I can still drink donbert's foie gras infused bourbon, that is OK with me.

In regards to the West Coast style of citrus forward drinks, I would be remiss not to mention Paul Harrington. His tenure at the Townhouse, columns on hot wired, and book, "Cocktail: The Drinks Bible for the 21st Century," still loom very large.

Also, remember the West Coat isn't just the Bay Area. Probably the most quintessentially West Coast farmer's market type bartender has got to be Scott Beattie at Cyrus in Healdburg. But to get even further afield, don't forget the bar scenes of Portland and Seattle! My pals at the Teardrop Lounge and others in the Oregon bar scene are doing some pretty cool things. Plus, there's Vessel and Zig Zag Cafe... I've heard there may now even be a decent bar in Los Angeles.

Well, to judge any bar by the crazy standards of those madmen at PDT is pretty tough! And, yes, house made bitters and other ingredients are quite common in cocktailian bars on the West Coast as well. My personal favorite are the Milk Thistle bitters at Alembic. Just a really funny idea.

Thomas Waugh, and the rest of the bartenders at Alembic, are probably particularly poor examples of the cliches about West Coast bartenders. Josey Packard is from out East (did the B.A.R. program) and I believe Daniel Hyatt hails from the Portland bar scene. They all have great respect for the classics and I always have a great time geeking out with them about cocktail history and technique when I stop by the bar. To my mind the book most emblematic of the West Coast bar scene would be Hollinger and Schwartz' "The Art of the Bar." To say that those cocktails aren't inspired by classic cocktails would be completely wrong. At the same time, as cocktailgeek says, proximity to so many fresh ingredients, so much of the year certainly must have some impact and inspiration. If you go to the farmers' market and find calamansis or, in my opinion the king of fruits, cherimoya, should you not use them because they aren't traditional ingredients? If you are into food and cocktails, why not? As Mr. Wondrich says, "What Would Jerry Thomas do?" There are cocktails in Thomas' book which call for Lemon Verbena!