Since it's now, surprisingly, already Memorial Day weekend, you might as well celebrate the passage of time and the dawn of summer with this twist on a traditional English country summer refresher: the Pimm's Cup. The version at Range, created by bar manager Jeff Lyon, features the addition of a ginger snap liqueur for added spice notes, but it's just as refreshing as the original, long beloved classic. Try this and a bevy of other inspired, market-fresh drinks at one of our favorite restaurant bars in town. more ›

In a new bit over on KQED's generally long-winded food blog (this is the web, people!), brilliant food scribe and former SFist contributor Mary Ladd stalks John Waters at all his favorite food and drink spots in the city. In case you hadn't heard, the mini-mustachio'd director now has a home on Nob Hill, and he just thinks Big Four is "sooo Sunset Boulevard." more ›

This just in from Brooke Arthur, bar manager at Range — where the cocktail selections are some of our favorite in town: more ›

When we crave a delicious and showy version of a Hot Toddy during these (by SF standards) Arctic winter months, we think back on a version we had once at Range, where they would warm your choice of either bourbon or rum by lighting it aflame and pouring the flaming liquid back and forth between pewter mugs. A mixture of citrus and spices got added to the warm liquor, and the shit was downright delicious. more ›

I came across a recipe for the Algonquin Cocktail, a classic from the early 1900s, in the book Vintage Spirits and Forgotten Cocktails and thought it might be a fun drink to do a spin on. I had been wanting to figure out a recipe using the Zirbenz stone pine schnapps for quite some time and thought that rye would mix well with it. At the time one of my fellow bartenders told me that pineapple was a relative of the pine cone so that was an obvious next step. (After researching this I figured out he was wrong and it is not related, but the flavor still works.) I substituted Drambuie for the dry vermouth (a spiced honey liqueur made from malted whiskey), and after a couple go rounds it was obvious that it needed a little more acid so I added the lemon juice. I named the drink The Vicious Circle, which was what Dorothy Parker used to call the group of writers otherwise known as The Algonquin Round Table. more ›