1 SuggestionExpand Map
Thanks to this tip from "oniontears", a friend joined me last week for a couple rounds of holiday cocktails at Elixir, a heritage saloon in the Mission.
The halls were decked for the holidays.
For Round 1, the Tom and Jerry and Hot Cider spiked with Elijah Craig 12 year old bourbon. This was my first taste of a Tom and Jerry, and now I will also look forward to this time of year to taste it again. Very filling and sporting a head of frothy hot milk, the sweetness level stopped short of cloying. The two liquors, Brugal Añejo Rum and Cognac Ferrand Ambre, harmonized in the blend so beautifully for dangerously smooth sipping. If it weren't so rich, I might have ordered another. The hot spiced cider was pleasant and warming with an extra woodsy kick from the bourbon.
For Round 2, we wanted to order the Hot Butt Rum, but the bartender apologized that this was the first to sell-out and he was already out of batter. Ah well, that just meant we will need to come back. Instead we tried a second Hot Cider, spiked this time with Tap 357 Maple Rye. Wow, this spirit transformed a simple drink into something quite special. The aroma and taste of maple made this feel more like a cold weather beverage, and the extra sweetness and smoother rye made this a more elevated drink than the bourbon-base. We also tried the Elixir Egg Nog, another house specialty. This was beautifully crafted too, but after a couple sips, I did not want to drink more of anything chilled.
This is the list of warm cocktails, not yet posted on the website. Last year's menu can be seen here, http://www.elixirsf.com/documents/ELI... .
3200 16th street
san francisco, ca 94103
saloon phone: 415-552-1633
by Marisa Olsen | If you’re trying to cut back on caffeine but aren’t sure how you’ll function without it, here are...
by Amy Sowder | From spicy stuffed poblanos to a bright watermelon salad, these are some of the best summer side dishes...
by Jen Wheeler | Potatoes: humble, historic, and transcendent in the right hands. We're here to tell you everything...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.