Tuesday, September 6, 2016

I'm Hungry -- Let's Have a Drink: Cocktails from our Favorite Dogpatch Drinking Establishments

Veronica Nye of Dogpatch Saloon Creates The Illinios and 22nd Cocktail. It's one of four Dogpatch Cocktails featured in this indogpatch post.
When we aren't photographing and asking our indogpatch interview subjects "Why do you do what you do?"  We like to kick back and relax at several of our favorite Dogpatch drinking establishments.

We have learned a lot of cocktail tricks from three of the best bars in the neighborhood.  We decided to ask our favorite bartenders at each establishment to create a drink specifically for the Dogpatch neighborhood.  Here are their drinks and the backstory -- in their own words --  for each one.  Feel free to mix one up at home or head on over to their establish to have them mix it for you.  Either way -- sip and enjoy.

The Illinois & 22nd

Drinking Establishment:  
Dogpatch Saloon

Veronica Nye

Illinois & 22nd
The Illinois & 22nd Cocktail by Veronica Nye of Dogpatch Saloon features Sutton Cellars Vermouth and Cucumber for a refreshing drink to share with friends at Dogpatch's friendliest watering hole.

The Recipe:
2oz Sutton Cellars Brown Label Vermouth, 
6-8 slices of a small cucumber
.50 oz Inna Jam Meyer Lemon Shrub
.25 oz Mandarin Napoleon orange liqueur
2 dashes Seven Stills Cocktail Blood Orange Bitters
2 dashes Angostura Aromatic Bitters

Put all ingredients except the ginger beer in a cocktail tin, add ice and a couple of light shakes, pour into a Collins glass that already has the ginger beer in the bottom.  

The Backstory:
When this drink came to mind I was reminiscing about the times I've spent with friends, in my many years in both Texas and New York, sitting outside talking, drinking, laughing. In that spirit, I wanted a nice afternoon cocktail or punch that would be fun and wouldn't hurt if one were to accidentally consume three or four. All of the fun I've had living and working in the Dogpatch the last 4 1/2 years came to mind, especially at Sutton Cellars drinking wine and some of Carl Sutton's awesome concoctions. So, I decided to put together a cocktail using Sutton Cellars vermouth, which I really love. Serendipitously the day I began testing the cocktail, Carl Sutton stopped by the bar and acted as Guinea pig. Now, I've got a cocktail I'd enjoy drinking with friends at a backyard bbq in Austin, on a stoop in Brooklyn, or a street corner in Dogpatch. 

The Dogpatch Porch Sipper

Drinking Establishment:  

David DeRinzy

Dogpatch Porch Sipper

The Dogpatch Porch Sipper Cocktail by Serpentine's David DeRinzy uses his own Ginger Root Syrup to create this drink which ties San Francisco and New Orleans together.

The Recipe:
1 oz. Purely Syrup Ginger Root
1 0z. fresh Lemon Juice
3 dashes Peach Bitters

Shake all ingredients in a cocktail tin for 10-12 seconds, double strain over fresh ice in cocktail tumbler, garnish with aged Maraschino Cherry.
David DeRinzy of Serpentine Makes a Dogpatch Porch Sipper that reminds him of New Orleans and Dogpatch in one cocktail.

The Backstory:
This drink was inspired by my recent trip to New Orleans for the annual Tales of the Cocktail event. New Orleans reminds me a lot of San Francisco.  Both New Orleans and San Francisco are foodie and cocktail towns and the Dogpatch neighborhood also has the distinction of being one of the few sunny neighborhoods in San Francisco.  So sit back on whatever goes for a porch for you and enjoy a Dogpatch Porch Sipper.

Editor's Note:  In addition to being the bar manager at Serpentine, David is a partner in Purely Syrup -- a line of certified organic simple syrups.  He uses the Ginger Root Purely Syrup in this recipe.

The 601

Drinking Establishment:  
Third Rail

Jeff Lyon

The 601
Jeff Lyon of Third Rail makes his cocktail called The 601 at the popular Dogpatch Cocktail Bar that is also known for its gourmet jerky.

The Recipe:
1.5 oz. Sutton Cellars Brown Label Vermouth
1 oz. Aperol 
1/2 oz. lemon juice
1/2 oz. Four Roses bourbon 

Shake in a cocktail tin and pour into a Collins glass over ice.
Top with seltzer and garnish with rosemary.

The 601 Cocktail from Third Rail Owner Jeff Lyon gets its name from the address of Sutton Cellars maker of the Vermouth used in the drink.

The Backstory:
The name is taken from Sutton Cellars' address  -- 601 22nd Street -- and it reflects the neighborhood because it features Carl's vermouth so prominently. 

The Photographer


Drinking Establishment:
The Kline Home in Dogpatch

Scott R. Kline

The Drink:
The Photographer (Blonde Rum Negroni)

The cocktail called The Photographer could best be described as a Blonde Rum Negroni.

The Recipe:
2 oz. Flor de Cana 4-Year White Rum
3/4 oz. Dolin Blanc Vermouth
3/4 oz. Cocchi Americano Blanco
2 Dashes Orange Bitters
Lemon slice

Stir in a glass beaker with ice and strain into a coupe. The vintage coupe pictured is from The Industrious Life shop located in Dogpatch. Garnish with lemon.
Dogpatch resident and photographer Scott R. Kline puts the finishing touches on his creation, The Photographer.

The Backstory:
Hanging out with the bartenders in Dogpatch and talking cocktails is a great experience. In talking to the professional cocktail craftsman in the neighborhood, I learned that a lot of drinks are created by substituting elements.  Having loved the Negroni and liking rum a lot, I tried a Negroni with rum. The Campari overpowered the rum, so I substituted Cocchi Americano. Red vermouth was too sweet, so I substituted Dolin Blanc, a somewhat sweet white vermouth. The resulting blonde color and mild sweetness resulted in a very balanced drink I called the Blonde Rum Negroni. When I shared the recipe with David DeRinzy of Serpentine, it was re-dubbed "The Photographer".

Editor's Note:  the title of our post is inspired by one of our favorite lines from the 1936 movie, After The Thin Man.

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