San Francisco recipe
An equal-parts interwar classic balancing tart sloe fruit with rich vermouth aromatics.
Method: Stir ·
Glass: Coupe glass ·
Time: 3 min ·
Difficulty: Advanced ·
Family: Modern Classics
Ingredients
- 30 ml Sloe Gin (Traditional sloe berry liqueur)
- 30 ml Dry Vermouth (French dry white vermouth, chilled)
- 30 ml Sweet Vermouth (Italian sweet red vermouth)
- 1 dash Orange Bitters (Aromatic citrus bitters)
- 1 dash Angostura Bitters (Classic aromatic bitters)
How to make a San Francisco
- Combine sloe gin, dry vermouth, sweet vermouth, orange bitters, and Angostura bitters in a mixing glass filled with cracked ice.
- Stir briskly for thirty seconds to ensure optimal chill and dilution.
- Strain the mixture into a chilled coupe or cocktail glass.
- Express the oils from a fresh lemon peel over the surface and discard or garnish.
Garnish
Fresh citrus peel, if desired
Pro tip
Measure carefully, keep the dilution controlled, and serve San Francisco as soon as it is cold and balanced.
History of the San Francisco
Credited to bartender J. Saunders and published in the United Kingdom Bartenders Guild's 1937 Café Royal Cocktail Book, this drink's exact path to London remains obscure. While bearing a California moniker, it reflects the transatlantic cocktail exchange of the interwar period rather than any definitive local invention in San Francisco itself.
Flavour profile
Sweet, Herbal, Boozy, Bitter
Variations
- Golden Gate — Substitute Lillet Blanc for dry vermouth and add a barspoon of maraschino liqueur.
- Bay Spritz — Lengthen with 90 ml dry prosecco and serve over crushed ice in a wine glass with a mint sprig.
- Mission District — Swap sloe gin for aged dark rum and keep the split vermouth base for a richer, heavier profile.
Practise making the San Francisco in the free Virtual Bar game.