A Peek at Upcoming Plantation Rums at Rum Renaissance 2015

Within the rum world, Plantation is a dichotomy: A well-regarded purveyor of rums from around the world, but which makes no rum itself. A company with solid, readily available expressions that also continuously dabbles in special releases. A subsidiary of a well-regarded French Cognac producer, with a larger than life (and often shirtless) brand ambassador from Seattle.

Plantation inspires fierce loyalty among the rum crowd, due in large part to frequent limited releases and a strong outreach to rum aficionados like myself. Most recently, Plantation hosted breakfast at Rum Renaissance in Miami, where they shared details about upcoming releases. Invitees included all the Rum Renaissance 2015 judging panel, as well as a few other folks with strong ties to the rum community. I scored an invite and was thrilled to find myself sitting poolside on a hot, sunny Miami morning among so many well regarded rum writers, including but not limited to Robert Burr, Peter Holland of The Floating Rum Shack, Matt Robold from RumDood, Paul E. Senft  of Rum Journey, Bob Leonard of Bahama Bob’s Rumstyles, as well Tiki luminaries including Marie King (Tonga Hut) and Suzanne Long (Longitude), and a whole slew of other rum luminaries.

 

The welcome drink of choice was simple–Plantation 3 stars over ice. As the catered breakfast started up, guests gravitated towards a pineapple smoothie station and, nearly to a person, “fortified” their smoothie with a healthy pour of Plantation 5 from Barbados. Once settled in, Plantation vice president Guillaume Lamy launched into his presentation, with this factoid: Plantation currently has 5,000 barrels of rum in their inventory, primarily from Barbados. (The Plantation 5 Grande Reserve, the workhorse of the Plantation lineup, is sourced from Barbados, so no surprise there.)

Guilllaume Lamy providing rare pre-release samples to a thirsty crowd.
With the preliminaries covered, Guillaume turned to recent Plantation activity. First up was an update on Stiggins Fancy, a pineapple-infused rum created as a one-time, limited release of a 600 bottles for the 2014 Tales of the Cocktail in New Orleans. Reaction to the Stiggins was immensely positive, and the very few bottles that made their way into private hands are highly coveted. Proceeds from this release were used to fund two bartender scholarships.

At the breakfast, we learned semi-officially (I’d heard prior rumors) that the Stiggins would become a regular part of the Plantation line.  Even more exciting, we breakfast folks got to experience Stiggins deconstructed, i.e. tasting the component elements prior to final blending, distillation, and aging. Starting with special Queen Victoria pineapples (flown in at great expense for freshness, rather than the more traditional shipping via slow boat), the rinds are separated from the flesh. The rinds are then macerated for eight weeks in 110 proof Plantation 3 Stars rum, which we sampled from a hand-labeled bottle. Although a bit more potent than the 3 Star I’m used to, it was a bit of an eye opener to see how much pineapple rinds can add to a rum.  The rind infusion, heavy with pineapple oils, is distilled again to create a pineapple “essence.”
Meanwhile, a batch of Plantation Original Dark rum from Trinidad  is infused with the pineapple flesh for three days; at this point, another hand-labeled bottle with the infused original dark appeared for our sampling pleasure. It was about what you’d expect a pineapple infusion of Original Dark to taste like, so no great surprise there.
After blending the rind essence and flesh infusions, the resulting mix is aged for two months in used cognac casks — medium toasted so as to minimize wood flavor extraction that wouldn’t mesh with the pineapple notes. Our third tasting was the final Stiggins product. Even though I’m sure everybody in attended had already at least sampled it several times, the pour of Stiggins was met with many smiles.
While enjoying our deconstructed samples, we learned that in February of this year, Plantation produced an additional 6,000 bottles of the Stiggins Fancy, which will be exclusive to the US market. Guillaume said that going forward, Plantation was planning to make 36,000 bottles twice a year, which should help the Stiggins shed its “unobtanium” nickname.
One of Plantation’s most rare, sought-after releases is the 1998 Guadeloupe, an agricole-style rhum that benefits nicely from its French vacation in used cognac barrels. Thus, when Guillaume brought out another hand-labeled bottle proclaiming Reunion Island (an agricole producing island), a ripple passed through the crowd. The bottle contained rhum aged for 12 years on Reunion Island, then shipped to the Plantation facility in Cognac for finishing in cognac and Madeira casks. And yes, it was delicious as expected, the grassy agricole funk elevated by the refined touch of sweetness from the Plantation finishing process. Guillaume said that a relatively small number of bottles had been made–with only 144 allocated to the North American market via SAQ in Canada.  A new unobtanium is born.
The next (rum-based) surprise was poured from another hand-labeled bottle indicating a blend of Jamaican and Guyanese rums – in and of themselves, a lovely pairing, but not particularly swoon-worthy, until Guillaume mentioned the blend had been finished in an Arran Whisky cask, giving it the smokey, peat character that you either love or hate (I love, thankfully).
Last, but certainly not least, we were treated to a special bottle, brought from Denmark by Johnny Drejer– A rare 1999 Plantation Jamaica port cask finish. The expected Jamaican funk was there, finishing with a typically sublime Plantation finish. As things were wrapping up after the final tasting, a bit of shirtless activity ensued…photos are withheld here to protect delicate eyes.
The three days prior to the breakfast, the RumXP judges underwent three days of rum tastings to select the top rums submitted in different categories. Although many of the judges were present at the breakfast, some of us didn’t yet know the results, so we were pleasantly surprised to learn that Plantation had earned four “Best in Class” honors and another four gold medals. With an ever-changing lineup of top quality, limited releases and their ongoing great engagement with the rum community, it’s easy to see how Plantation has become a big dog in the high-end rum category.

Death & Co Book Event and Rob Roy Takeover, Seattle

Scotch Lady
New York City’s Death & Co is one of the world’s most well-known and lauded bars, including having won the 2010 Spirited awards for Best American Cocktail Bar and World’s Best Cocktail Menu, and coming in at number 21 on the 2013 World’s Best Bars list. In keeping with the recent trend of books from the brains behind well-regarded bars (PDT, Clyde Common), Death & Co owners David Kaplan and Alex Day, along with writer Nick Fauchald, have given us “Death & Co: Modern Classic Cocktails.”
In promoting the new book, David Kaplan and a rotating staff of Death & Co bartenders have been traveling to cities around the country, staging “takeovers” of a local bar for an evening. Attendees get a copy of the book and enjoy “bottomless” (i.e. all-you-can-drink) cocktails crafted by the Death & Co team.

Thanks to a friend who provided me with an early heads up, I was able to snag a ticket for the Feb. 10 takeover at Rob Roy, one of Seattle’s most respected craft cocktail dens. The ticket cost about $60, which included a copy of the book, a $40 value (although Amazon offers it for $30). The evening’s cocktail list featured eight different offerings from the book; in perusing event write-ups from other cities, the list is the same at each stop.

Going into the event, I wasn’t sure if the cocktails would be batched or crafted assembly-line style. Luckily, neither was the case. We simply worked our way up to the bar and ordered. The most I waited in line was about ten minutes, as the three and sometimes four bartenders churned though drinks with ridiculous speed, but without taking shortcuts. Okay, one shortcut I noted: Citrus peel garnish was done in advance, but that’s certainly allowable in the context of an event like this. Over the course of three hours, I worked my way through six of the eight drinks–for research purposes only, I assure you. All were something I’d happily have paid a typical Seattle cocktail price for ($13 or so at the moment).

David Kaplan addressing the crowd, Rob Roy, Seattle.
Midway through the event, David Kaplan got the crowd’s attention and gave a short speech, introducing the hard-working bartenders and thanking the Rob Roy crew for their hospitality. Other than that, it could have been any other busy night at Rob Roy, although with most of the patrons dressed a bit nicer than usual. And without the need to close out a big tab at the end of the night! As the event closed down, David Kaplan took time to personalize and sign books.
Little Engine
Moon Cocktail

Kew Gardens Cooler
David Kaplan signed book

The Rum Collective December 2014 Plantation Single Casks Tasting Event in Seattle

Last week, I attended a tasting event at Wine World and Spirits in Seattle, introducing two new special-edition Plantation rums to the local market. Nicholas Feris, founder of the Rum Collective (a Seattle-based rum society) hosted over forty people for the event. Nicholas is an internationally known rum expert, blogger, and advocate, as well as a founding member of the International Rum Council (IRC). There’s no way I’d miss this event as I’m a big fan and collector of Plantation rums as well as their parent company, Cognac Ferrand.

Continue reading “The Rum Collective December 2014 Plantation Single Casks Tasting Event in Seattle”

Lost Spirits Distillery Visits Tacoma Cabana For A Night of Rum Wonkery

This past week, Joanne Haruta and Bryan Davis of Lost Spirits Distillery visited my hometown of Seattle. I eagerly anticipated their trip as the Seattle area has several top notch rum-centric bars, including Rumba and Tacoma Cabana, as well as the Pantheon of the American Whiskey, Canon. Over several evenings we visited all of them, and much rum and whiskey scuttlebutt ensued. Fun side story: At Canon, Bryan and Joanne were shocked to find four different Lost Spirits whiskeys, several that they no longer have themselves.

Continue reading “Lost Spirits Distillery Visits Tacoma Cabana For A Night of Rum Wonkery”

Plantation Rum Tasting with Alexandre Gabriel

The Elusive Plantation Rum Stiggins’s Fancy. Photo credit: Rumba.
World-wide rum sales are dominated by a handful of producers–the three goliaths of Bacardi, Captain Morgan, and McDowell’s, a rum made in India. The dominant thrust of Bacardi and Captain Morgan’s marketing is toward inexpensive rum with a fun, beach party atmosphere. For that reason, the rum-loving community (myself included) generally doesn’t focus on the big players. Instead, most of the attention goes to producers the average consumer hasn’t heard of, minuscule compared to the goliaths and perceived of higher quality and craft. Within the long tail of rum producers, one of the most respected is Plantation Rums. My personal collection contains more than a few of their offerings, so when Kate Perry of Seattle’s Rumba mentioned that Plantation Rum president and master distiller Alexandre Gabriel would be visiting Rumba to host a tasting, I practically lost my cookies, counting off the days till the event.
Within the spirits industry, there are two basic types of producers: those who distill and sell their product and those who buy distilled product from a distiller and then (hopefully) add their own stamp to the finished goods, typically via additional aging or blending. Plantation Rums is in the latter category, however don’t think that Plantation is merely reselling someone else’s rum.  – There’s a great story to tell about Plantation’s rums.
The Plantation rums are one of several product lines from Pierre Ferrand, a French company that got its start distilling cognac and today still creates some well-regarded cognac at very reasonable prices. Under the leadership of Alexandre Gabriel, Pierre Ferrand has expanded into several different spirits categories, including but not limited to cognac, rum, gin, and calvados. For the Plantation line, Alexandre purchases premium aged from established rum producers, mostly in the Caribbean, and then ships the rums to France where they undergo a second aging in used barrels sourced from the Cognac side of Ferrand’s operations. Some of the higher-end Plantation rums even go through a third aging (more on that in a bit). The less expensive Plantation rums are phenomenally priced and great for mixing. The more expensive, single vintage rums are outstanding sipping rums.
The primary person behind all this rummy goodness is Alexandre Gabriel, a Frenchman who initially was brought into assist the struggling Maison Ferrand Cognac with their sales, and today is the president, majority owner, and Master Blender. It was on a trip to the Caribbean that Alexandre sampled some rums and had the insight that finishing these rums in his previously used cognac casks could yield great results.  Plantation is now the realization of that vision. At this point the company has put out several dozen releases, and I’ve thought favorably of every one I’ve tried, so I was naturally very interested to meet Alexandre and hear him speak about rum.
Alexandre Gabriel being introduced at Rumba.
The tasting at Rumba was a mid-day event, attended primarily by Seattle area bartenders, but also by some of the local rum media, including Nicholas Ferris of The Rum Collective and yours truly. Short of Ferrand’s barrel house, you’d be hard pressed to find a better or more welcoming venue than Rumba, with its enormous rum collection extending all the way to the ceiling. Rumba GM Kate Perry and Bar Manager Jim Romdall co-hosted the event, including creating custom placemats for the tasting. In my case, the placemat became my de-facto notepad where I furiously scribbled notes:
Hastily scrawled notes.
After a brief introduction by Jim, Alexandre spoke for about ten minutes before getting to the five rums on the agenda for tasting:
  • Nicaragua 1998
  • Jamaica 2001
  • Panama 2000
  • Guadeloupe 1998
  • 20th Anniversary (Barbados)
The tasting lineup. Photo credit: Rumba.
On the placemat was a mysterious sixth spot without a tasting glass, with a lone pineapple image. Mid-way through the tasting, I saw Rocky Yeh, a very well-known portfolio ambassador and friend of Plantation Rum slip into a seat near the back with a single bottle. Could it be the very rare and coveted Stiggins’s Fancy? Yes! Suddenly the pineapple image made perfect sense. We were in for a bonus tasting of the Plantation pineapple rum that’s not for sale, and may never be for sale. More on this in a bit.

 

Alexandre Gabriel imparting the rum knowledge. Photo credit: Rumba.
Alexandre’s talk covered not only the rums we tasted, but also additional details about the Plantation aging and blending process, plus many more topics. It’s difficult to fit it all into a single-threaded narrative, so what follows below are the highlights I found interesting:
We must change to stay the same. While it’s fine to strive to recreate flavors from years past, it’s not as simple as slavishly using the same ingredients, because the ingredients themselves are changing.
Global warming affects how plants grow and how they taste. He gave the example of the taste of a particular grape, Folle Blanche, that has changed significantly over the past decades. As such, if we want to replicate old tastes, we must experiment with new techniques and starting materials.
Terroir means three things to Alexandre:  Two are well-accepted, the third may be debatable.
·       Soil and climate: This is well established and generally accepted.
·       Environment: For example, during aging in a wet cellar, the alcohol content will evaporate more quickly, whereas in a dry cellar, the water content evaporates faster, which obviously affects the resulting flavors. Another example he offered is that a freshly painted cellar room can affect the eventual flavor in a negative way.
·       Local know-how: The way people do things during the production process. Alexandre believes this is part of terroir, but accepts that some may disagree.
A new cognac barrel can cost in the $1,000 price range, whereas a used barrel may only fetch $30. This was one reason why Alexandre was looking for ways to reuse his own barrel stock. Plantation Rum is now a big consumer of its sibling’s cognac barrels, but used barrel supply still exceeds demand.
Cognac is like classical music. The score has already been written, i.e. there are all sorts of rules and regulations, so cognac is mostly about how the music is “played.” In contrast, rum is “anything goes.” The lack of rules allows for much more new techniques and experimentation.
American oak barrels provide the whiskey lactone, also known as the coconut/vanilla flavor you often get from spirits aged in it.
Most rum that Plantation buys from the Caribbean is aged five to ten years, and only 65 percent of it remains in the barrel due to the angel’s share (evaporation).
Adding water to a spirit can release smells and flavors. However, that reaction really only happens once, so it should happen immediately prior to serving. To minimize flavor release during dilution prior to bottling, Plantation takes special steps including introducing water very slowly, as well as letting the water first sit for a while in a cognac cask.
During distillation, the “tails,” which are the chemical compounds that boil at a higher temperature than ethanol and hence come later in the distillation, are what give a rum its particular character. As such, some amount of the tails is usually included in the finished product.
The rum producers of Barbados– Mount Gay, Foursquare, etc.–have perfected the blending of pot and column still rums, creating light rums that have lots of character.
Spanish rums came to the party relatively late, primarily because during rum’s formative years, Spanish parts of the Caribbean were still consuming spirits from Spain. By the time the Spanish-held territories started producing rum, the column still had been invented and was more efficient than pot stills. Thus, rums from Spanish territories are typically made in column stills, so are relatively light.
The Jamaican rum distilleries have perfected the high-ester rum. Distilleries do all sorts of crazy things in the fermentation process to introduce compounds that eventually become the characteristic funky esters. Alexandre said that one Jamaican distiller told him he’s added goat’s heads to the mash. (I’d already heard of bat carcasses being used.) For more on this particular topic, see this prior post of mine. (For the record, Mrs. Wonk prefers her rums without goat heads or bat carcasses.)
Plantation is currently experimenting with high ester rums from other regions beyond Jamaica. The esters in these rums have different flavor characteristics than the dominant Jamaican rum. I can’t wait for these to show up and experience the differences
The French Agricole style, which uses sugar cane juice rather than molasses as a starting point, came about because of war between England and France. In the early 1800s, England blockaded France’s trade routes with the Caribbean, leaving the French territories with no place to sell their sugar. As a result, they started distilling rum from the cane juice.  Voila!Rhum agricole.
Plantation has released an agricole-style rum (the Guadeloupe, which we sampled), but it can’t be labeled as such because it doesn’t meet the French AOC regulations. I found the Guadeloupe rum had the distinctive agricole flavor, but more refined and very “Plantation-like” in taste – Smooth and slightly sweet.
Plantation uses the elevageprocess for aging, which is much more labor intensive than simply putting the rum in a barrel and letting it rest for some number of years.  Plantation’s process includes sampling sixty to eighty barrels a day to frequently assess how they’re coming along and possibly making changes along the way. For instance, if a particular barrel begins to get a certain characteristic that’s impacted by wood, the barrel may be emptied, a single stave replaced, and the barrel refilled to continue aging. Another less drastic example would be moving the barrel from one warehouse to another to provide a different environment.
Some higher-end Plantation rums, typically the “black label” editions, are aged a third time in a different type of cask, frequently one having held Pineau des Charentes, a sweet liqueur made from blending aged cognac with fresh grape juice. I find the flavor added by Pineau cask aging to be among my favorite rum tastes.
Plantation Rums has put out many releases, only some of which are available in the U.S. Sometimes the issue is simply that relatively small amounts are made, but frequently the trouble lies with the U.S. TTB (Alcohol and Tobacco Tax and Trade Bureau), which imposes strict and often arbitrary restrictions that make some releases difficult to import into the U.S.

 

Portfolio Ambassador Rocky Yeh. Stiggins’s Fancy in background.
Near the end of the presentation, we finally got to the Stiggins’s Fancy rum. It’s a pineapple-infused rum that came about from a collaboration between Alexandre and David Wondrich, a true cocktail-world treasure and my favorite spirits writer. Only a relatively few bottles of Stiggins’s Fancy were produced, as it’s very expensive (tiny, very expensive Queen Victoria pineapples are used) and time consuming to make. The Stiggins’s was first seen at a Plantation-hosted event at Tales of the Cocktail this year, and the few bottles out in the wild now are highly treasured. So far, I’ve not been able to lay my hands on one. Thus, I was elated that Rocky Yeh was able to supply a bottle, which we all got to sample. Simply stated: It’s out-of-control amazing. Many folks are pushing Alexandre to formally release the Stiggins’s, but at the time of the Rumba event, Alexandre still hadn’t decided if it was economically viable to produce on a larger scale.
Rumba Bar Manager Jim Romdall introducing the rum map.
As part of the tasting, Rumba launched their rum map, wherein once you try a certain number of rums from various regions (sixty rums in total), you receive a DTO  or “Daiquiri Time Out” coin, which entitles you to a daiquiri upon future visits. For this event, attendees were able to use the rums we tasted to fill slots in our newly started rum maps. Very nice!
Cocktail Wonk and Alexandre Gabriel. Photo credit: Nicholas Ferris.
After the formal event wound down, I was able to speak with Alexandre individually for about twenty minutes, during which I peppered him with questions and clarifications. He seemed genuinely happy to answer and even told me a few things followed up by, “But don’t blog that,” a request I’ve tried hard to honor here. I left the event with my head spinning from all the things I learned, and even more excited than before to see what Plantation Rums does next.
Alexandre Gabriel, Jim Romdall and Kate Perry at Rumba. Photo credit: Rumba.

Imbibe Magazine / Aviation Gin Late Night Italian Supper at Trick Dog

Prepping the pre-dinner cocktail. Photo credit: Allison Webber.

Last week I was in San Francisco for a tech conference, accompanied by Mrs. Wonk. San Francisco is a hotbed of well-regarded bars and at the forefront of a lot of today’s mixology, so when I saw an announcement that Imbibe magazine, Aviation Gin and locally renowned bar Trick Dog were presenting a cocktail dinner while we were in town, I was elated. Three of my favorite things! I even woke up Mrs. Wonk to tell her the good news.  (Good thing she was excited too.)

Aviation Gin is one of the better known products from Portland’s House Spirits, which I’ve written about previously in my Bridgetown Rum review. Both House Spirits and Imbibe magazine (which needs no introduction in cocktail circles) are from Portland, so I was surprised to see they chose San Francisco for the event. Within the city’s cocktail scene, Trick Dog is consistently ranked among the top bars. On our second visit to Trick Dog (as with my earlier visit), we came away impressed by the caliber of what they do there.

Although many San Francisco bars don’t serve food (and really, sometimes making a bowl of nuts available would go a long way), Trick Dog is complemented by a fully functional restaurant, with new chef Michael Logan manning the kitchen. The dinner’s theme was “North Beach Italian Supper,” celebrating San Francisco’s Italian-influenced North Beach neighborhood. Each of the three courses were served with cocktail pairings featuring a liquor from the House Spirits lineup.

Photo credit: Allison Webber.

Trick Dog had closed early on this Sunday night to prepare for the 9 pm event. The restaurant was empty and quiet except for the bustle of service staff, busily preparing food and prepping cocktails. As the evening’s attendees filtered in, we were greeted by an off-menu but delicious opening cocktail (a sherry cobbler over crushed ice in a short metal tumbler—always a Wonk favorite) and prior to the formal start I had the opportunity to chat for a while with representatives of both Imbibe and Aviation Gin.

Welcome toast. Photo credit: Allison Webber.

Eventually it came time to take our places for dinner. While most of the guests ascended the stairs to the upper dining room, perched above the kitchen and bar, about ten lucky folks, Mrs. Wonk and myself included, were seated at the bar. While we could hear a great time being had upstairs, we bar-sitters enjoyed our front-row seats and chatting with Trick Dog’s friendly staff as they worked through their cocktail preparation and food service. The other advantage of being at the bar was the more than occasional extra pour of leftover cocktails. The food was well executed and served family style, with plenty to go around – so much that I eventually cried uncle, but a satisfied cry at that.

Fritto misto. Photo credit: Allison Webber.

The courses began with fritto misto and bagna cauda, essentially Italian tempura with an olive-oil dipping sauce, along with misticanza, a chopped salad of mixed Little Gem lettuce, salami, mozzarella, and olives, with a lemon-oregano vinaigrette. This starter set was paired with the Pizza Negroni, a twist on the traditional Negroni using mozzarella-washed Aviation gin, Campari, Martini & Rossi Gran Lusso, and tomato water. Mozzarella-washing, or more generally “fat washing,” is simply infusing a spirit with a flavorful fat, relying on the natural solvent properties of ethanol to extract flavors. (Typically a short time in a freezer is enough to solidify the fat for easy separation from the infused spirit.)

Here come the pizza negronis! Photo credit: Allison Webber.

I was honestly a little apprehensive about what the Pizza Negroni would taste like, but it pleasantly surprised me. It’s rare that a drink’s intensity increases with time, and the Pizza Negroni certainly did. At first the mozzarella influence was mild, but by the time I finished the pour it was mozzarella overload in the best possible way. I might not drink it every night, but it was certainly a fun and interesting taste experience that I’d absolutely recommend.

The second course was ricotta and eggplant cannelloni and chicken cacciatore over housemade pasta. It was paired with IGT Punch, made with Aviation gin, verjus (the pressed juice from unripe grapes—it has a subtle vinegar-like quality), Concord grape juice, House Spirits Coffee Liqueur, lemon thyme, and peppercorn. Grape was the primary character of the IGT Punch, but there was also something else I couldn’t identify. I mentioned to the bartender that it had a smoky element, almost mezcal-like, and she surprised me by admitting there was in fact a bit of “secret mezcal” in it. Win!

Neapolitan ice cream sandwiches. Photo credit: Allison Webber.

The final course was dessert: House-made Neapolitan ice cream sandwiches, paired with a sweet cocktail made of grappa, Krogstad Aquavit (courtesy of House Spirits, naturally), peach, and amaro (though we were enjoying it too much to ask which one…). By this time I’d had more than my share of the IGT Punch, so my recollections on this drink are a bit hazy, though Mrs.  Wonk says it was her favorite drink of the night, a balanced, slightly savory counterpoint to the sweet dessert.

Dessert cocktail. Photo credit: Allison Webber.

As the event was winding down, Morgan Schick, the creative director of the Bon Vivants (the team behind Trick Dog), came over to chat. We talked for quite a while about international travel (including his recent trip to Bogota, Colombia—definitely on the Wonks’ top-ten travel list), spirits and bars, his recommendations for other food and drink stops in San Francisco (including Bar Tartine and State Bird Provisions—both of which were on the week’s itinerary, and well worth a visit when you hit the city), and a few stories behind the ever-creative Trick Dog menu designs—both current and past. A genuinely nice guy.

Trick Dog’s current “tourist map” menu.

If you find yourself in San Francisco and are adventurous cocktail-wise, please do yourself a favor and seek out Trick Dog. Cocktail Wonk’s orders! Grab a seat at the bar and take your time perusing their ever-changing, whimsical menus. I’ve personally experienced the “Pantone color fan” and current “tourist map” menus. Not only are they clever in and of themselves, but the cocktails are worthy of the effort put into the design.

We visited lots of bars in the San Francisco Bay Area – stay tuned for future posts reviewing these other cocktail dens. A big thanks to Imbibe Magazine for letting me use some of their photos taken by Allison Webber in this post. For more photos from this dinner, check out the full set on Facebook.