-Jeffrey Morganthaler gives away his excel spreadsheet on how to price drinks.
I didn’t really see this make the rounds but it’s a great thing to see if you wonder why you’re paying more than $10 for a drink or have ever fantasized about owning a bar.
Delores Park Swizzle from Baretta in SF
3 oz White Rum
3/4 oz Lime Juice
1/2 oz Maraschino
Dash of Absinthe
7 or so Dashes of Peychaud’s Bitters
Garnish: Mint Sprig
Build in a collins glass filled with crushed ice. Swizzle all but bitters with the back end of a bar spoon. Add bitters to top of drink.
The DPS is one of Baretta’s signature drinks, and Baretta is one of my favorite places in San Fran. I couldn’t find a full recipe online, so I made one up using the Queen’s Park Swizzle as a basis. It turned out quite well. I love how the ‘schino and the bitters play together.
Although this is going to be the summer of tequila for me, these are two good articles to have in a back pocket.