This is a special Cocktail Week edition of our weekly drink column, featuring a recipe from the same bartender of our inaugural column, Duggan McDonnell. Duggan is one of the organizers of the 3rd Annual San Francisco Cocktail Week, the proprietor of Cantina on Sutter Street (just voted one of the best bars in the country by Esquire), and the creator of this recipe for the Barbary Flip, the official cocktail of Cocktail Week.

The Barbary Flip

1 ounce Sagatiba Velha Cachaça
3/4 ounce Skyy Infusions Pineapple vodka
1/2 ounce Benedictine
1 ounce fresh lime juice
1 fresh egg white
Driscoll Farms strawberry slice and Angostura bitters, for garnish.

Combine cachaça, vodka, Benedictine, lime juice, and egg white in an ice-filled shaker and shake for 20 to 30 seconds, or until well chilled. Strain through a fine strainer into a chilled Champagne coupe glass, and garnish with a thinly sliced Driscoll Farms strawberry that has been doused with Angostura bitters.

Note: If you're not too super drunk (or hungover) after Bay to Breakers on Sunday evening, stop into Alembic on Haight where they'll be replacing the usual menu with the 1930 Savoy Cocktail Book.

PREVIOUSLY:
Thirsty Bear's Strawberry Rhubarb Manhazarac
Boulevard's Biscaccianti
The Globe Cocktail
DOSA's Batsman
Beretta's Jeepster
Cantina's Laughing Buddha