A Cocktail Safari

Here's that article I was talking about a few entries ago... A Cocktail Safari The quality, consistency, and creativity of cocktails in San Francisco (and of the bartenders who mix them) has been improving by leaps and bounds over the past couple of years, unbeknownst to people who actually go to restaurants to eat. When I sit down at a bar and ask for a menu, the last thing I expect to see on it is food. Drinking is the new eating. Our expectations increase along with the caliber of our cocktails, and we demand that our mixologists do more work than a performing chef at Benihana, twisting, infusing, and muddling fresh and trendy ingredients into our drinks. My assignment was to investigate the latest in liquor-slinging calisthenics and hunt down the most exotic cocktail ingredients in the city. It's dangerous work, but I was up for it. Read about the drinks in the following venues:

• Redwood Room
• Lobby Bar at the St. Regis Hotel
• Cortez
• Rye
• Solstice
• Aziza
• Bissap Baobab
• Fresca

The rest of the article is here.