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

Bartender:  
Veronica Nye

Drink:  
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

1oz Cock 'n Bull ginger beer 

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:  
Serpentine 

Bartender:  
David DeRinzy

Drink:  
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:

2 oz. Redemption Rye

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

Bartender:  
Jeff Lyon

Drink:  

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 
Seltzer
Rosemary

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

BONUS DRINK!

Drinking Establishment:
The Kline Home in Dogpatch

Bartender:
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.

Where Everyone Still Knows Your Name: Meet Marc Goldfine of Dogpatch Saloon

Marc Goldfine sits in the newly remodeled Dogpatch Saloon. The bar has been updated, windows have been added, but the original bar top remains. Photographed on August 20, 2013 in San Francisco, CA.

Most residents of Dogpatch welcome the new food and drink venues that seem to be opening in the neighborhood at a furious pace.

But there were more than a few furrowed brows and crossed fingers that not much would change at the Dogpatch Saloon, long a neighborhood anchor, when owner Mike Apicelli decided to retire and sell to Chris Barry, Derek Jostad, Sky Wegman and Marc Goldfine -- the team behind financial district watering hole, 83 Proof .

For months we walked by the construction at 22nd and Third and wondered what changes would the new owners make -- would there still be jazz music on Sunday nights and what about that never ending crock-pot of chili?  Would they make it into a "fancy" bar or would we still feel a sense of belonging no matter what drink we ordered or how we were dressed? 

When the doors were flung open on a warm Monday in July it seemed that most of the neighborhood had turned out to see what had changed and what had remained the same.

And it seemed that a collective sigh of relief was heard as many in attendance voiced that the bar "felt good."  The enlarged windows meant a welcome breeze would flow through the bar and no one regretted the remodeled bathrooms.  The crock-pot is gone as well as any possibility of food service since the small kitchen was also removed.  Live music remains a possibility but for now the Sunday night jazz tradition has been retired.

The original Dog still stands guard in the stained glass window over the front door and the brass bell by the bar remains at the ready for last call.  The last bar stool is still reserved for the original owner, Tugboat Annie, and Mike Apicelli's name has been added to the brass plate. 

The Bell for last call at the Dogpatch Saloon is one of the pieces remaining from the old salooon before the recent remodal.

But the majority of the bar was completely renovated and designer Tess Parker added furnishings and other touches that fit right in; such as the 100 year old bar stools that came from a Stanford University science lab and the benches that were formerly church pews.

Owner Marc Goldfine left his post at the bar to welcome customers and to chat about the renovation. His radio-ready voice was easily heard above the large crowd. It truly felt that hardworking Apicelli had turned over the bar to a like-minded team who provided a much needed refresh to the Dogpatch Saloon.

A few weeks after the opening Goldfine agreed to chat with us about his background and the process behind reopening the Dogpatch Saloon.  As we chatted, Mike Apicelli poked his head through an open window to say hello and to check in.  Delivery men pounded on the locked door and one of the bartenders stopped by before their shift to see if anyone wanted her to pick up a sandwich for them.    We uncrossed our fingers.

Why do you do what you do?

It sounds simplistic but I love bartending and luckily it pays the bills.  I enjoy the social aspect of being a bartender and I like the creativity of creating cocktails.

I grew up in Chicago and first visited San Francisco when my brother came out here to live.  I fell in love with the city and knew I would be back.  I currently live in the Sunset neighborhood and I've been in SF for 15 years.  I was in the food business in Chicago and I also had always been told that I should go into voice acting.  So for awhile bartending paid for my voice acting classes!

When I came to SF my brother helped me get a job at a bar where I worked my way up from working the door to a barback to eventually one of the bartenders.  From there I worked at various other bars including The Black Cat in North Beach.  I met the other 83 Proof guys while working at LuLus.  Chris Barry had always had a goal of opening a bar.  At the time I had zero interest in being an owner but I loved bartending.  He and the other guys opened 83 Proof in 2007 and I started out as their sole employee and over time became one of the owners.  But I'm still the anchor bartender at 83 Proof!

Why Dogpatch?

Former owner Mike Apicelli approached Derek and indicated that he was ready to retire and wondered if we might be interested in taking over his saloon.  I had heard about the neighborhood but hadn't spent much time here.  When this opportunity came along, I walked around the neighborhood and liked what I saw.  I loved the Pelton Cottages, the weather and liked that the grittiness is still here despite all the changes.

We felt that the bar had good bones and just needed a refresh -- it hadn't really changed with the neighborhood.

Who is another fascinating person you have met in Dogpatch?

Everyone has been so welcoming to us -- merchants and neighbors.  And we are very thankful for Hard Knox Cafe and Just For You Cafe because we were frequent diners there during renovation! 

What is an interesting story that has happened to you in Dogpatch?

This isn't really one story but once we got into the renovations we were just amazed to find out how much this place was jury rigged!  Just one example -- turns out the bar had been using the electricity from the wine bar next door, Yield, for years.  But somehow it all worked anyway!

What would you be doing if you weren't doing this?

Probably voice acting.  I broadcast the sports and news on college radio but beer and girls made me less dedicated than I might have been.


Article written by Patricia Kline
Photographs by Scott R. Kline