Superfine Cocktail Recipe
While Labor Day usually evokes a bittersweet goodbye to summer, San Franciscans are basking in Indian Summer! Here's a wonderful summer-to-fall transitional cocktail to soften the blow for when summer in the Bay actually ends!
In this concoction, don’t let the rum and cobbled ice fool you. The Superfine with Hamilton Demerera Rum, banana, lemon and soy is certainly a savory cocktail! Jacques Bezuidenhout, who runs Wildhawk in San Francisco, takes the leftover liquid from pickled mushrooms as a soy ingredient that’s salty, savory and chock full of umami, to offset the summery ingredients to carry this cocktail well into the fall!
2.00 oz. Hamilton 86 Demerera Rum
0.25 oz. Crème de Banane
0.50 oz. Soy
0.75 oz. Lemon Juice
Build ingredients in a shaker tin and fill with ice. Shake and strain into a panda cup over cobbled ice. Garnish with a mint sprig and tiki umbrella.