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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 sloes, sugar, and alcohol. I used Plymouth Sloe Gin.
Dry Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Dolin Dry Vermouth de Chambéry.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Dolin Vermouth de Chambery Rouge.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Orange Bitters: This is a food product made with oranges, botanicals, herbs, and alcohol. I used Angostura Orange Bitters.
Cherry: This is a fruit that has been soaked in brandy and rich syrup. I used Luxardo Maraschino Cherries.
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.
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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 Rating: ⭐⭐⭐
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 adapted from Winter Warmers: 60 Cosy Cocktails for Autumn & Winter by Jassy Davis.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-01-13.
San Francisco
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
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Add sloe gin, dry vermouth, sweet vermouth, aromatic bitters, orange bitters, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a cocktail glass.
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Garnish with cherry.
