Cocktails at Perbacco
Several weeks ago I went for cocktails at the new restaurant Perbacco in downtown SF. The after-work bar scene needs no advertisement from me, as it gets packed nightly around happy hour.
I was meeting a representative from the PR agency for the restaurant, so between the two of us I was able to try four cocktails. They were all pretty tasty.
The Rosemarino is made with vodka, lemon, rosemary simple syrup, apple brandy, and has a big sprig of rosemary in it. It starts off subtle but as the sprig of rosemary infuses into the drink it gets stronger. I'm not a huge rosemary fan so I would have picked out the garnish halfway through like I do with olives.
The Dieci is right up with alley, made with Campari, gin, and grapefruit juice. It's like a negroni with even-more bitter grapefruit swapped in for sweet vermouth. Hell, yeah.
I never used to like grapefruit juice after a bad experience with grapefruit and Southern Comfort in high school (funny how I never gave up the whiskey) but I've had a few drinks lately that use it and I've loved them so I think it's time to stop worrying and love the juice.
We also had a Pearlini, which is a modified Bellini (champagne and peach) instead made with prosecco, pear brandy, fresh pear, and cinnamon. It was really great, and didn't remind me of a fluffy champagne cocktail at all.
The last drink I had (I don't see its name on the menu I have at home) was made with a ton of pomegranate and tasted almost like a thick winter spiced drink. The bartender said it was named after his grandmother. Awww, shucks.
Anyway, this is a bar to add to the list of downtown spots with good cocktail programs, or your other list of restaurants to drink in.
I was meeting a representative from the PR agency for the restaurant, so between the two of us I was able to try four cocktails. They were all pretty tasty.
The Rosemarino is made with vodka, lemon, rosemary simple syrup, apple brandy, and has a big sprig of rosemary in it. It starts off subtle but as the sprig of rosemary infuses into the drink it gets stronger. I'm not a huge rosemary fan so I would have picked out the garnish halfway through like I do with olives.
The Dieci is right up with alley, made with Campari, gin, and grapefruit juice. It's like a negroni with even-more bitter grapefruit swapped in for sweet vermouth. Hell, yeah.
I never used to like grapefruit juice after a bad experience with grapefruit and Southern Comfort in high school (funny how I never gave up the whiskey) but I've had a few drinks lately that use it and I've loved them so I think it's time to stop worrying and love the juice.
We also had a Pearlini, which is a modified Bellini (champagne and peach) instead made with prosecco, pear brandy, fresh pear, and cinnamon. It was really great, and didn't remind me of a fluffy champagne cocktail at all.
The last drink I had (I don't see its name on the menu I have at home) was made with a ton of pomegranate and tasted almost like a thick winter spiced drink. The bartender said it was named after his grandmother. Awww, shucks.
Anyway, this is a bar to add to the list of downtown spots with good cocktail programs, or your other list of restaurants to drink in.
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