There’s something timeless about the San Francisco cocktail. It’s smooth, slightly sweet, and just the right amount of bold. This drink has a classic charm with a twist of California flair-perfect for winding down after a long day or kicking off a dinner party. I’ve made this drink countless times, and here’s a tip I learned while perfecting it: take the time to stir it well-it brings everything together beautifully without watering it down too much.
San Francisco
What You’ll Need
Prep Time: 5 minutes
Serves: 1 cocktail
Ingredients
– 1.5 oz (45 ml) whiskey – bourbon or rye both work well
– 0.5 oz (15 ml) sweet vermouth
– 2 dashes of aromatic bitters
– Ice – for mixing
– 1 maraschino cherry – for garnish
– Lemon twist – for garnish
Equipment
– Mixing glass or cocktail shaker
– Bar spoon or long spoon
– Strainer
– Martini glass or rocks glass (if you prefer it over ice)
– Jigger (or any measuring tool)
Method
- Chill your glass. Pop your martini or rocks glass in the freezer for a few minutes or fill it with ice water while you prep the drink.
- Measure and mix. In a mixing glass, add 1.5 oz (45 ml) whiskey, 0.5 oz (15 ml) sweet vermouth, and 2 dashes of bitters. Fill the glass with ice.
- Stir gently but thoroughly. Stir for about 20-30 seconds until the outside of the glass feels cold. This chills and dilutes the drink just enough.
- Strain and garnish. Discard the ice from your chilled glass if you used it to chill. Strain the cocktail into the glass. Garnish with a maraschino cherry and a twist of lemon peel.
Tips for Success
– Use a good-quality whiskey. I usually go with a smooth bourbon, but rye adds a nice peppery kick.
– Stir, don’t shake-this cocktail is all about balance, and shaking can make it too watery.
– Don’t skip the garnish. The lemon twist adds a bright aroma, and the cherry gives a touch of sweetness at the end.
– If you’re using a rocks glass, serve it over a large ice cube to keep it cold without watering it down too fast.
Storage & Make-Ahead Tips
You can mix a batch ahead of time (just multiply the ingredients by how many servings you need). Store it in a sealed jar or bottle in the fridge for up to 3 days. When ready to serve, give it a good stir over ice and strain into a glass.
Flavor Notes
This cocktail hits that sweet-spot between smooth and spirited. The whiskey brings warmth, the sweet vermouth adds a hint of richness, and the bitters tie it all together with just a whisper of spice. It’s a drink that feels elegant but not fussy.
Ingredient Swaps
– Whiskey: Try bourbon for a sweeter edge or rye for something spicier.
– Sweet Vermouth: Want it less sweet? Swap in dry vermouth for a crisp, lighter take.
– Bitters: Angostura is classic, but orange bitters or even chocolate bitters can add a fun twist.
– Garnish: No cherry? A slice of orange peel works beautifully too.
Common Mistakes to Avoid
– Over-stirring: If you stir too long, the drink can lose its punch. 20-30 seconds is plenty.
– Too much vermouth: A little goes a long way-stick to the recipe for the best balance.
– Skipping the chill: A warm cocktail just doesn’t hit the same. Always chill your glass and stir with ice.
Serving Suggestions
This cocktail is a lovely match for rich, flavorful bites. Here are some of my favorite pairings:
Charcuterie Board
Salty cured meats, aged cheeses, and olives balance the cocktail’s sweet and bitter notes.
Dark Chocolate
That deep cocoa flavor brings out the rich tones in the whiskey. A square of 70% dark chocolate is all you need.
Grilled Steak
A juicy, medium-rare steak and a San Francisco cocktail? That’s a dinner I’ll never say no to.
Recipe Variations
Golden Gate
– Add a splash of fresh orange juice
– Serve in a highball glass over ice
– Stir gently and garnish with an orange slice
Bay Breeze
– Swap whiskey for white rum
– Add a splash of cranberry juice
– Shake with ice and strain into a martini glass
Alcatraz Escape
– Add 0.5 oz (15 ml) of absinthe for a bold herbal twist
– Stir with ice, strain into your glass, and garnish with a lemon twist
Virgin San Francisco
– Use a non-alcoholic whiskey alternative
– Mix with sweet vermouth syrup and a dash of bitters
– Garnish with cherry and lemon twist for the full look
FAQs
Can I make it in advance?
Yes! Mix the ingredients without ice and store in the fridge. When it’s time to serve, stir with fresh ice and strain.
What’s the best garnish?
A maraschino cherry and lemon twist are classic. They add a little sweetness and a pop of aroma.
Can I use bourbon?
Absolutely. Bourbon makes the drink a bit rounder and sweeter, while rye adds spice.
How do I make it less sweet?
Try dry vermouth instead of sweet, and avoid any extra sugary mixers.
What food goes well with it?
Charcuterie, dark chocolate, or grilled meats all work beautifully with the San Francisco’s layered flavor.
This has been my go-to cocktail for summer nights on the patio-it’s simple, classy, and always hits the spot. Whether you stick with the classic or try one of the fun twists, you’re in for a treat. Cheers!
