When asked how he is inspired to come up with new drinks, Bourbon and Branch bar manager Ian Scalzo says, "Cookbooks. I look for flavor profiles that I can accomplish with booze, and map it out from there." This ingredient-focused mentality permeates the menu at Bourbon and Branch, a modern day speakeasy located in the Tenderloin district of San Francisco. The drinks almost all use fresh herbs and spices, often in combinations rarely seen outside the kitchen.
Whether it's white rum mixed with sage and maple syrup or applejack garnished with rosemary, you'll find these cocktails have a remarkable freshness and fullness of flavor. Best of all, the newest batch of cocktails is perfect for fall, when a little nutmeg in my Porto Flip couldn't be more welcome.