A visit to the Czech Republic means breweries, beer, more beer, and time for a single cocktail in one of Prague's best bars. Today's post is written by Lou Bustamante. Lou is a contributor to publications including the SF Chronicle, SF Weekly and Wine & Spirits. This past summer I had the opportunity to travel to the Czech Republic to explore the country’s drinking culture. Frankly I knew nothing about the place, so little in fact that I kept calling it Czechoslovakia until I was sternly corrected that the country had split into two 20 years ago. What I learned: The Czechs drink a lot of beer, some cocktails, and spirits like slivovitz (plum brandy) and Becherovka. Pilsen My first stop was the town of Pilsen, where the pilsner style of beer, a pale lager was developed in 1842 for what is now Pilsner Urquell. In continuous production since then, the beer is light with good creamy foaminess that always arrives in a glass with a cap of foam. And it is usually Pilsner Urquell. The brewery is HUGE, producing a large range of brands and products, but the most popular is their pilsner. I got a chance to peek... Continue reading

Today's post is written by Lou Bustamante. Lou is a contributor to publications including the SF Chronicle, SF Weekly and Wine & Spirits. A Look at Gitane in San Francisco The bar at Gitane has always been one of the most dramatic in San Francisco, feeling a bit like a bar tucked away inside a nomadic caravan. You half expect a magic cabaret or Iberian characters on a quest to a windmill to waltz through at any moment. The magic at the bar has traditionally come in a glass. With a rich heritage of bar folks that includes Alex Smith, Carlo Splendorini, Dominic Venegas, and now Carlos Yturria. His new bar program at Gitane is influenced directly by the cuisine. “I really wanted this new list to be on par with our Spanish-inspired menu from Co-Executive Chefs Bridget Batson and Patrick Kelly,” explained Yturria. “I am also big fan of simple cocktails—fewer ingredients help to keep the list and drinks focused without losing the story or direction of what you are trying to create.” Here’s a complete overview of his new cocktail program: Sin Permiso The Sin Permiso ($12, cava, Torres 10 Year Spanish Brandy, bitters) is a dry and... Continue reading

Today's post is written by Lou Bustamante. Lou is a contributor to publications including the SF Chronicle, SF Weekly and Wine & Spirits. Taking over a funky neighborhood spot known for its kitschy décor, drag shows, and cheap drinks to turn it into sleek bar led by well-known bartenders requires some brass balls. When Brass Tacks, the bar owned by Anthony Healy-London (of Churchill), Josh McAdam, and Matty Conway (Nopa, Absinthe), took over the former Marlena’s space, the trio worked diplomatically. Getting the blessing from former Marlena’s owner Garry McLain helped, but so did keeping most beers at $5 or less. A damn fine menu of cocktails (all $10), arranged from lightest to heaviest, should quench any remaining feelings of discontent. The full line-up: Knife in the Water The menu starts off with two aperitif cocktails, this first one is Knife in the Water (manzanilla sherry, Salers Aperitif, Dolin Blanc, Peychaud’s Bitters) that is light and lovely, with enough bitterness to whet the appetite, but enough complexity you don’t notice the lighter ABV. If you are a white spirits fan, this is your drink. Spanish Prisoner The evil twin of the two aperitif cocktails, Spanish Prisoner (amontillado sherry, Bonal Aperitif... Continue reading

Today's post is written by Lou Bustamante. Lou is a contributor to publications including the SF Chronicle, SF Weekly and Wine & Spirits. Anyone who is into whiskies will tell you one thing: it is a rabbit hole of knowledge and bottles. Just like with bread and cheese, a handful of ingredients can produce almost endless variations. There is always something interesting you’ve never tasted or that is historically interesting. It seems like every whisky comes with a story. I recently got a chance to try a very rare flight of Macallans from the 1940’s and was amazed by one important difference from the flagship Sherry Oak and Fine Oak lines: the presence of peat smoke. The Macallan used Speyside peat in the malting process from inception in 1824 through the late nineteenth century when railways brought more heat efficient fuels like coal. By the 1930’s, peat was still there, although it is only lightly discernible. But the World War years limited the supply of fossil fuels, so the peat was used again for a while; effectively disappearing in the post-war years. The whiskies I tried were not old bottlings, but part of their Fine & Rare vintage line. The... Continue reading