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It's Friday, and therefore time for the next installment of our cocktail column, this week brought to you by the fine mixologists at Beretta over on Valencia and 23rd (in the old Last Supper Club space). If you haven't been there, you should give it a visit. Sit at the bar or at the communal table in the center and enjoy a pizza while sipping from their selection of great and original libations, created in part by bar manager Todd Smith, who helped open Bourbon & Branch.
Today's recipe, for The Jeepster, comes via Beretta barback Matt Harrison. Matt unearthed the inspiration for this recipe in a book he found at Omnivore Bookstore on Cesar Chavez that was published in the 1930's.
Matt made a few changes -- subbed rye instead of whiskey, added a little more simple syrup, and served it up. It was called The Jeep, but Matt likes the band T-Rex who does a song called The Jeepster, so there you have it...
Here's the recipe:
The Jeepster
1 oz Sazerac Rye
1 oz Sarticious Gin (you can sub Tanqueray 10)
1 oz WeissBurgunder (Pinot Blanc)
1 oz Lemon
1 dash Angostura bitters
0.5 oz Martinique cane syrup
Beretta is located at 1199 Valencia Street. Reservations for parties of 6 or more accepted by phone (415.695.1199) or email, or you can call ahead 45 minutes to be placed on a list on busy nights.
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This drink recipe is from a barback?
Those are the poeple who look me right in the eye, but still refuse to serve me, right?
Agree. With all the amazing bartenders there, it's interesting they are taking a recipe from a barback. As a rye lover, it does look tasty.
Barbacks are people too.
Going barback can be dangerous.
That sounds delicious! Can't wait to make one at work this evening!