Today's culinary cocktail tour of SF takes us to the far reaches of the Presidio (and Brock's favorite restaurant) Spruce, where bar manager Brandon Clements has created a dual-sided cocktail menu that highlights several classics -- The Aviation, Blood & Sand, The Last Word -- and a number of delicious house concoctions like the Violet Beauregard (Beefeater 24 gin, blueberries, lemongrass, lemon, soda, violet, lavender) and the eponymous drink, The Spruce Goose.

From Brandon:

What originally got my wheels turning can be found in our name, Spruce. With this came my desire to somehow incorporate a hint of evergreen into a cocktail without it overwhelming. I also felt the need to create a sophisticated cocktail with our vodka-drinking, and particularly Grey Goose-drinking clientele. Finally, but not least of which, was my fond childhood memories of visiting the Queen Mary and Spruce Goose (the enormous Howard Hughes flying boat) which were both housed in a port in Long Beach, where my grandparents lived for 40 years.

The Spruce Goose

1 ¼ oz Grey Goose vodka
1/3 oz Clear Creek Douglas Fir eau de vie
½ oz Roger Groult Calvados
¾ oz lemon
splash of fresh orange juice
½ oz maple syrup
1 dash Fee Bros. lemon bitters

Combine all in mixing glass. Fill with ice and shake well. Strain into a chilled cocktail glass. Garnish with a flamed lemon peel.