Garnish:
Luxardo maraschino cherry
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 5/6 fl oz | Hayman's Sloe Gin |
| 5/6 fl oz | Strucchi Dry Vermouth |
| 5/6 fl oz | Strucchi Rosso Vermouth |
| 1 dash | Orange Bitters by Angostura |
| 1 dash | Angostura Aromatic Bitters |
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
Review:
Fruity, aromatic and complex. This is one of my favourite sloe gin cocktails, made all the more appealing by its bijou serve.
Variant:
The Café Royal's San Francisco is virtually the same as the older Blackthorn No. 1, which has the same ingredients but (in our rendition) used in slightly more generous measures.
There's also a somewhat different, modern tall fruity San Francisco cocktail.
History:
First published in William James "Billy" Tarling's 1937 Café Royal Bar Book.
SAN FRANCISCO
William Tarling, 1937
1 dash Orange Bitters.
1 dash Angostura Bitters.
1/3 Sloe Gin.
1/3 Martini Sweet Vermouth.
1/3 French Vermouth.
Mix and serve with a cherry.
Nutrition:
117 calories
Alcohol content:
- 0.9 standard drinks
- 15.85% alc./vol. (31.7° proof)
- 12 grams of pure alcohol
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