The Strawberry Blonde
Muddled cilantro, housemade strawberry syrup, and New Amsterdam gin from Modesto, California, topped with a float of Speakeasy White Lightning. The not-too-sweet summer drink has a nice tang from the fruit, and depth from the infusion of cilantro flavor.
The Bay Window
This cocktail is inspired by the restaurant's corner location—the "murky yellow" color with a white cream top is a tongue-in-cheek homage to the yellow-and-white paint job of the building above the restaurant. Capa Pisco joins muddled basil and pineapple syrup, and is topped with a green tea foam.
A boozy riff on a classic creamsicle, Hinrichs blends Straus Organic vanilla ice cream, orange marmalade, and a little bit of orange juice with Sailor Jerry spiced rum. "I found I had to scale back the booze a little on the shakes; the ice cream really heightens the flavor," he said.
"We've gone through more of these since opening than anything!" Hinrichs told us. Cyrus Noble bourbon (distilled in Kentucky, bottled and aged in San Francisco) combines with house-made pineapple syrup, Cock & Bull ginger beer, and an infusion of cayenne. The cayenne adds a noticeable kick, and reinforces the spice of the ginger beer. Hinrichs noted that they're planning to make their ginger beer in the future, as well.
Vanilla ice cream is blended with Tempus Fugit Creme de Menthe and Creme de Cacao (from Petaluma), and enlivened with a hint of La Sorciere absinthe (from Belmont). The absinthe is meant to act as "a background note," Hinrichs said, providing a touch of anise flavor to the cold and creamy drink.