This post contains affiliate links. See my disclosure policy here.
Cocktail History
The San Francisco is a classic cocktail that was created in the 1930s and was first published in the Café Royal Cocktail Book by William J. Tarling and the United Kingdom Bartenders Guild. It’s traditionally made with equal-parts sloe gin, dry vermouth, and sweet vermouth, and it’s paired with a few dashes of both aromatic and orange bitters for extra flavor and balance.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sloe Gin: This is a liqueur made with sloe berries, white sugar, and gin, which are blended and infused to develop a tart, slightly sweet berry flavor.
Dry Vermouth: This is a type of wine made with white wine and a blend of herbs and botanicals, which are fermented, fortified with a neutral spirit, and then lightly sweetened to develop a crisp, aromatic flavor.
Sweet Vermouth: This is a type of wine made with red grapes and a blend of herbs and botanicals, which are fermented and then fortified with a neutral spirit and sweetened to develop a rich, grape flavor.
Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.
Orange Bitters: This is a concentrated flavoring made with orange peels, herbs, spices, botanicals, and distilled alcohol, which are macerated or steeped to develop a slightly bitter citrus flavor.
Brandied Cherry: This is a type of stone fruit made by soaking maraschino cherries in brandy, water, and spices to make a rich, fruity syrup.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Cocktail Pick: This is used to hold the garnish. I used one from the Homestia Stainless Steel Cocktail Pick Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright red color
• Aroma: Sloe and wine
• Taste: Unmistakable slow gin flavor balanced by vermouth and slight bitterness
• Finish: Lingering bitter sloe notes
Kendall’s Take: “If you’re not sure what to expect of this flavor combination, the San Francisco has an almost candy-sweet aroma, and the initial taste is that way too until the vermouth and slight bitterness of the spirit come through in the aftertaste. I don’t usually go for sloe gin drinks in general, but I quite liked this one. It’s very unique.”
Recipe
This cocktail recipe was found in the book Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.
San Francisco
Description
The San Francisco is a classic cocktail that was created in the 1930s and was first published in the Café Royal Cocktail Book by William J. Tarling and the United Kingdom Bartenders Guild. It's traditionally made with equal-parts sloe gin, dry vermouth, and sweet vermouth, and it's paired with a few dashes of both aromatic and orange bitters for extra flavor and balance.
Ingredients
Method
Add sloe gin, dry vermouth, sweet vermouth, aromatic bitters, and orange bitters to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne and fine mesh trainer, strain into a Nick & Nora glass.
Garnish with brandied cherry.
