I recently had the pleasure of sitting down with native San Franciscan, Will Herrera, owner of one of Union Square’s coolest modern bars; Harlan Records. Union Square is the pulse of San Francisco’s downtown. Historically it has been a hub for the city’s nightlife. The greater downtown encompasses Union Square, the FIDI (i.e. financial district), Jackson Square, Lower Nob Hill and The Tenderloin.Downtown was hit hard by the pandemic shut downs. It was a risky area to open a business, when restrictions were first lifted. Following the shut downs, Herrera was one of the early entrepreneurs to bet on downtown. He genuinely believes in the appeal of the neighborhood and put all of his money and time into creating his dream bar there.

Harlan Records is a remarkable space in many ways. It is the perfect balance of past meets present. Harlan Records is a modern vinyl bar. The place has a mid-20th Century Vibe and an approachable menu designed for every taste and budget. The spirits selection is curated by Herrera, with a limited selection of quality product that will appeal to a wide array of people. Bartenders at Harlan Record’s also serve as the venue’s DJ’s. Herrera has collected a huge collection of vinyl albums throughout his life. They span many genres and decades of music. His bar staff is encouraged to choose music that fits their taste and to share it with the customers.They are allowed to show their personalities and connect with the guests over music. The staff strives to be welcoming to people from all walks of life and to use music as a common ground. The bar is not a dive. It is not a stuffy and pretentious high end cocktail bar. It is a place where you can get a simple bottle of Miller High Life or a nicely executed Old Fashioned, with an above average bourbon, and a large ice cube. Harlan Records really is the every man’s bar.

Foot traffic in downtown was fairly light, in September of 2022, when Harlan Records first opened. When I asked Herrera why he was willing to take such a risk, he replied that downtown is his favorite neighborhood- it is the soul of the city. He compared San Francisco to other great metropolitan areas, such as New York and Chicago. He explained that other cities have steadfast characteristics, that attract a certain type of person. These cities can be more easily defined. San Francisco, however, is defined by the people that live there. That is, the people that live there, in any given moment. It is always changing. This is part of what makes it so resilient. He opened his bar with a “build it and they will come” attitude.

Herrera’s observation on the impact of the people on the city, rather than the city on the people, is quite astute. San Francisco has been nick named, “the Phoenix”. No set back, big or small, has ever stopped it, from getting back on its feet and redefining itself. In less than 200 years San Francisco has seen great earthquakes, devastating fires, economic downturns, and two pandemics. The city always bounces back. It comes back better and stronger. From the days of the Gold Rush, to the modern “Tech Boom”, the city has attracted risk takers, entrepreneurs and outside of the box thinkers.

San Francisco is a place where the past meets the present. Those born here and those who came here and adopted the city as their home, care about its past, its story and preservation of legacy businesses. San Franciscans are also great innovators. The city is full of trailblazers, who have brought many important ideas, creations and innovations to the world. The first thing that pops to mind, is the impact of the recent technology revolution. But even, in more subtle ways, such as our nightlife, this city and its people are trailblazers. San Francisco’s bartenders, bars and cocktail creations have impacted the world wide bar scene from the late nineteenth century to modern day.

Union Square has been the most significant neighborhood, in regard to the city’s nightlife and bar scene. Some of the most important cocktail books, in history, were written by Union Square bartenders. Some of the most famous cocktails, in the city and the world, originated in Union Square. Some of the city’s most important bartenders and mixologists worked in Union Square, early in their careers.

Below I have highlighted some of Union Square’s most important original cocktail creations. I have listed spot where you should go to try them. I have tracked down the whereabouts of the creators that are still with us, as well.

Use this list to create your own Union Square Bar Crawl experience. The venues are all incredible and the drinks are delicious. You will notice that many of the drinks, on this list, are whiskey cocktails and three are riffs on the king of cocktails; the Manhattan. Union Square is a neighborhood to drink Manhattans and other drinks in the Manhattan Family. See our article, top five Manhattans in Union Square to learn about more awesome spots to enjoy cocktails while in downtown SF.

Cocktails

The Boothby

In the late 19th and early 20th Centuries, the most important Bay Area mixologist, was a man by the name of Bill Boothby. He was known to many as “Cocktail Bill”. Throughout his career, Cocktail Bill worked at the finest establishments of the day. In the Victorian Era, the finest establishments meant bars inside the city’s posh Hotels, such as the St. Francis, The Occidental and The Palace. Cocktail Bill moved around a bit but was best known as the bar keep at The Palace Hotel.

Cocktail Bill regarded the Manhattan as the king of cocktails. The Palace became the place to enjoy a Manhattan during his reign over the bar. Bill also tinkered around with ingredients, creating original cocktails and eventually wrote 2 books. The first had 20 cocktail recipes and the second contained 175 pages of cocktail recipes. He constantly tinkered with the recipe for his beloved Manhattan. In 1908 he finally came up with a recipe, for a Manhattan riff. This cocktail was so delicious that it is still known today. He named the drink “The Boothby”. The recipe incorporated champagne and orange bitters into that of a classic Manhattan.

A classic Manhattan has Angostura Bitters, 2 pounces of whiskey and 1 ounce of sweet vermouth. Cocktail Bill added orange bitters, reduced the whiskey to 1 ounce and added 1.5 ounces of the finest Chapagne. He replaced the “V” shaped Martini Glass with a Champagne Coup.

Where to try it:

The Pied Piper Bar
at The Palace Hotel
2 New Montgomery Street
San Francisco, CA 94105

The best place to sample “The Boothby”, is the Pied Piper Bar, located at the Palace Hotel. This is where the drink was invented. The hotel has a mini-free museum that you can visit. It shows the history of Bill Boothby, as their lead mixologist. His original cocktail books are displayed in a showcase outside the Pied Piper Bar.

The venue is stunning. Part of what makes the decor so visually stimulating is the famous namesake painting that hangs behind the bar. The painting was done by Maxfield Parrish, one of the most influential and important painters and illustrators of the early 20th Century. His work heavily influenced the art of Norman Rockwell. He was commissioned by the hotel to create the piece in 1909. Today it is valued at nearly 5 million dollars. It is an absolutely mesmerizing piece of art. The hotel owner nearly sold it on auction, at Christie’s, in the early 21st Century. This resulted in huge public outcry and protests. This stopped the sale of “the Pied Piper of Hamelin” and today it remains in its proper home, at the Palace Hotel. Parrish’s work can also be seen, in one of New York City’s historic Hotels; the St. Regis. Parrish was commissioned to paint “old King Cole” for the bar there, around the same time he was commissioned to paint the Pied Piper.

The Boothby Cocktail remains on the menu at the Pied Piper Bar. The bar has a second San Francisco original, on the menu; “The Green Goddess Salad”. The bar, at the Palace, is a must visit for anyone visiting San Francisco. The hotel is a destination for locals, business travelers and tourists. To learn more about this magnificent San Francisco destination, click here to read, The History of San Francisco’s Palace Hotel and Why it is a Must Visit Destination.

Where is “Cocktail Bill” Boothby Today?

Bill Boothby passed away on August 4, 1930 at 67 years old. He is buried at Greenlawn Memorial Park in Colma. I am not sure if the grave sight can be visited today. I do know that photography is prohibited at Greenlawn Memorial Park. San Francisco is known as one of the most haunted city’s in America. The Palace hotel is roumored to have more than one ghost. Perhaps the spirit of Cocktail Bill still roams the halls of the grand hotel. Although you cannot enjoy a drink made by old Cocktail Bill himself, you will be able to enjoy the drink in the place it originated.

Blue Blazer

In 1861, the Occidental Hotel was built. It was among the grand hotels of the era, along with The Palace. Located at Bush and Montgomery Streets, it was not far from Union Square. The hotel attracted the most prominent people of the day. The Occidental bar was run by none other than “Professor” Jerry Thomas, “the father of mixology”. Jerry Thomas was also the author of the most important cocktail book ever written, “the Savoy Cocktail Book”. First editions sell from well over $500, some for well over $1,000. He was not an ordinary bartender. Thomas was a showman. He was known for his flashy outfits and jewelry and for really making bartending into a spectacle, to entertain the masses. When people stepped into Thomas’s bar, they did not just come for the enjoyment of a delicious libation. They also came for the show. His most famous drink, The Blue Blazer, is the perfect example of his showmanship. It may have been created at the Occidental or perhaps a gambling saloon in the area. The exact history is a bit murky. One thing is for sure- Jerry Thomas delighted the masses with his signature drink, while working at the Occidental.

The Blue Blazer is a riff on a Hot Toddy, where the booze is lit ablaze and the blue flame is transferred from glass to glass. It is the perfect San Francisco beverage, as the city is famous for its cool foggy nights. The fog is such an important part of San Francisco culture that is goes by the name Karl and “Karl the Fog” even has his own instagram.

Jerry Thomas was such a prominent figure, in bartending history, that there is a bar in Rome named, “The Jerry Thomas Project”. The bar features his most famous drink;The Blue Blazer. It is considered one of the top 50 bars in the world. This is just one example of how San Francisco’s bar scene, past and present, has had an incredible impact on the bars of the world.

Where to Enjoy it:

Sadly, the Occidental Hotel was burned to the ground in the blaze that engulfed the city, during the 1906 earthquake. There is not a specific location advertising a Blue Blazer on their menu in the city today, at least not in Union Square. Perhaps the staff at one of the Future Bars, such as Bourbon and Branch, Local Edition or The Dawn Club would have the skill and ingredients needed to provide this San Francisco original cocktail experience.

There are a couple of neighborhoods, where there are venues known for making this drink. It is worth visiting these spots, Blue Blazer or not.

Mission District
Elixir Saloon
3200 16th Street
San Francisco, CA 94103

Elixir is the second oldest continuously operating Saloon in the city, after The Saloon in North Beach. It is currently owned by world renown Bartender, “H” Joseph Ehrmann. Although the bar does not have the Blue Blazer as a staple cocktail on the menu, it has been featured at some of Elixirs special parties for anniversaries and the like. Ehrmann, who, for years, ran the cocktail education facility, known as “The Boothby Center”, is a cocktail expert and whiskey enthusiast. Elixir is a whiskey bar and classic cocktail bar and employs some of the city’s most talented bar staff. Ehrmann has also been known to serve the Eggnog Riff, known as the “Tom and Jerry” during the holiday season, a drink Jerry Thomas claimed to have invented (which is one of those murky topics, in cocktail history). Perhaps if you ask nicely, the bartender at Elixir will make you a Blue Blazer.

Laurel Heights/Presidio heights
Spruce
3640 Sacramento Street
San Francisco, CA 94118

Spruce, located in the charming Sacramento Street shopping District, is both a Michelin recognized restaurant and a neighborhood bar. It is the type of spot people come for holidays and special occasions as well as the afterwork cocktail or afternoon coffee and dessert fix. The Blue Blazer’s legacy has been kept alive, over the years, by Bacchus Management. Bacchus has created some of the Bay Area’s most beloved restaurants such as The Village Pub, Selby’s and newcomer La Connessa. Their former restaurant, located on Cow Hollow’s Union Street, Cafe Des Amis, was known for the Blue Blazer Cocktail. The Spruce menu has featured it over the years as well. Behind the bar, at Spruce, is a cocktail manual that keeps all past recipes on file, for future bartenders.The staff there is likely to make you the drink, if you come later in the evening, after the crowd has died down. They have all the proper bar tools to prepare it correctly and one of the most varied and interesting selection of spirits in the city, including Vintage Chartreuse and Madeira, dating back to the late 1800’s, Austrian Eau de Vie that cannot be found anywhere else in the city and the most coveted allocated liquors, such as the Antique Collection from the Buffalo Trace Distillery.

Where is Jerry Thomas Today?

Jerry Thomas passed away on December 15, 1885, at the age of 55. He died in New York and was buried in the Woodlawn cemetery in the Bronx.

Cable Car

The Cable Car is, perhaps, the most well known drink to come out of “Harry Denton’s Starlight Room”. It was created in 1996, by a young Tony Abou-Ganim. At the time, Abou-Ganim was known around San Francisco, after a short stint at the Balboa Cafe, originally owned by Jack Hobday, i.e. “Jack Slick”. Jack was the brother of Fern Bar Legend, Norman Hobday, i.e. “Henry Africa”. Abou-Ganim soon found himself at the legendary Harry Denton’s Starlight Room, where he introduced the world to the Cable Car Cocktail. He soon would become a leading figure, in the modern mixology movement. He went on to become a master mixologist and one of the most recognizable names in modern cocktail history.

Tom Sweeney, the famous doorman, who worked at the Sir Francis Drake for 40 plus years, told me that, “where can I see the Cable Cars”, was in the top three questions he was asked by tourists throughout his career. The Cable Cars Pass by the Hotel (now called the Beacon Grand) every day. When Harry Denton opened his Starlight Room on the 21st floor of the Hotel, the bar’s tagline was, “between the stars and the cable cars”. In 1996, Captain Morgan’s Rum was very much in vogue. Staring in 1983, the brand started some heavy marketing campaigns. Abou-Ganim swapped the highly called for Rum with the brandy typically used in a classic Side Car Cocktail. It only made sense that the riff should be called a Cable Car. Soon the drink would become a modern classic.

Today spiced rum is not as popular as it once was. The drink however is a modern classic and a favorite of rum drinkers. Scott Baird’s menu at the modern Starlight, on the 21st floor, of the current Beacon Grand Hotel, has a tribute to this modern classic. It is called the Cable Car Redux and is sensational. It is a must try on a first visit to Starlite. It incorporates an ingredient called “Karl the Fog”, which makes for an instagram worthy presentation by the bartender.

Where to Try It:

Any bar in the neighborhood should be able to make this classic drink. If the barkeep isn’t sure how to make it, just tell him a Side Car with rum instead of brandy. If they have a bottle of Captain Morgan, you can try an authentic version.

Starlite
On the 21st Floor of the Beacon Grand Hotel
450 Powell Street
San Francisco, CA 94102

Starlite is the realization of young Tony Abou-Ganim’s bar of the future realized. As a key player, in the modern cocktail movement, Abou-Ganim made bar program’s, such as that created by Scott Baird, possible. Baird’s has created the perfect modern day cocktail program for Starlite. The selection is thoughtfully put together. The drinks have high appeal to a young modern audience, combined with a healthy dose of nostalgia, paying tribute the venue’s history. Although the original Cable Car is not featured on the cocktail list, the modern interpretation of the drink, The Cable Car Redux, is a must have cocktail. It is the perfect, modern tip of the cap to Abou-Ganim and his original Cable Car. It is a very San Francisco cocktail.

Where to find Tony Abou-Ganim today:

You will not be able to enjoy a cocktail made by Tony Abou-Ganim in San Francisco today. He has become one of the leading mixologists in the world. Years ago he moved to Las Vegas , when he was recruited to the Bellagio Hotel. He created their first bar program. Over the years,he has done consulting and writing. He is currently consulting on the bar program at Royal Caribbean Cruise Lines.

“Sweeney-tini”

The 1990’s were all about the “tini”. Martini Bars with lists of dozens of this drinks, served in V-shaped glasses were all the rage. In the 1990’s, the most famous doorman in the world, Tom Sweeney, celebrated his 20th Anniversary, of wearing the Beefeater Uniform, at the Sir Francis Drake Hotel. His party was held at Harry Denton’s Starlight Room, on the 21st Floor of the hotel and required a special drink to mark the occasion. This inspired world renown bartender, Tony Abou-Ganim, who was employed by Harry Denton, at the time, to create a “tini” style drink, in his honor. And the “Sweeney-tini” was born.

The “Sweeney-tini” is not a classic or modern classic. It is a cocktail created, by one San Francisco legend for another San Francisco Legend. Tom Sweeney mentioned the drink to me, when we sat down to talk about his career. He could not fully remember the recipe but did remember the drink was based in Beefeater Gin, surprise, surprise! I soon started paging through my personal library of books on San Francisco, vintage cocktail books, vintage cook books and modern food and beverage books. When I uncovered nothing, I reached out to all of San Francisco’s bar greats. I contacted Marco Dionysus, H Joseph Ehrmann and many others, including Tony About-Ganim, who was gracious enough to share the recipe. The drink was, in fact, an Abou-Ganim original. The recipe is as follows: 1 ounce lemon juice, 3/4 ounce cassis, 1 1/2 ounces of Beefeater Gin, shaken into a martini glass and topped with champagne. It is basically a riff on the French 75.

Where to Try It:

This one will be hard to find listed on any menu. If you tell a local bartender the recipe, he may be willing to indulge you. Any bar with a bottle of cassis should be able to make this fun, obscure, San Francisco original.

Where to find Tony About-Ganim Today:

As mentioned above, Tony About-Ganim is now consulting. You never can be certain though. He has been known to indulge his fans in a guest appearance from time to time. In October of 2024, he did a guest bartending evening at the new Starlite. If any guest appearances hit out radar, Crawl SF will put it in our event calendar and social media.

Chartreuse Swizzle

Marco Dionysus has worked at many bars that truly mattered throughout the modern cocktail revolution in San Francisco. He worked at Absinthe, where he created the Modern Classic; “The Ginger Rodgers” He worked at Harry Denton’s Starlight Room. Harry Denton’s is where the Chartreuse Swizzle was born. Dionysus entered it in a cocktail competition. After winning first prize, the cocktail made its’ debut on Harry Denton’s Cocktail Menu. The drink was a little ahead of its time. Dionysus went on to work at Bourbon and Branch and soon after, found himself on the opening team of Michael Mina’s Clock Bar, inside the Weston St. Francis. At the Clock Bar, the drink made a splash. Soon the Chartreuse Swizzle started popping up on random menus around San Francisco, the US and eventually the world. Martin Cate, owner of Smuggler’s Cove, even let Dionysus feature the cocktail on the Tiki Bar’s Menu. Eventually the drink would become a modern classic.

When Marco Dionysus first created the drink, Swizzles were a category of cocktails that were not very well known or common place in the city. Chartreuse was still relatively unknown, outside of the bar geek sector of society. The use of Velvet Falernum, a sweet, spiced Caribbean liquor, was not very prevalent at the time either. This very approachable, tropical drink served as the perfect way to introduce the herbaceous, bright green, French Liquor, known as Chartreuse, to a modern audience. Marco Dionysus and Murray Stenson, the late, great bartender, at Seattle’s Zigzag Bar, were likely earlier pioneers of the Chartreuse craze. Chartreuse has developed such a cult following, in recent times, that supplies are scarce. Some Bay Area retail shops limit customers to 1 or 2 bottle purchases. The price has increased quite significantly in the last couple of years.

The Chartreuse swizzle is made with crushed ice, fresh mint, pineapple and lime juice, Velvet Falernum and Green Chartreuse. It is well balanced, refreshing and approachable. It is the ultimate gateway cocktail for those new to chartreuse.

Where to Try it:

The Clock Bar
At the Westin St. Francis
335 Powell Street
San Francisco, CA 94102

The Westin St. Francis is going through a remodel, as I write this article. The concierge team there assures me that the remodel is almost complete and the new lobby will be revealed soon. The Clock Bar will be re-opening. The Clock Bar is a great venue to enjoy the drink, as it has been a menu staple for years. They have the right glassware and, of course, a supply of swizzle sticks on hand, to present it correctly. Not to mention, the Clock Bar is where it really became popular.

Where to Find Marco Dionysus Today:

Marco can be found behind the stick at one of the best cocktail bars in North Beach, the Comstock Saloon. The cocktail list is tremendous. It is the only place in town where I have encountered the harder than average to find, San Francisco Cocktail. They also feature the Pisco Punch, another San Francisco Original. North Beach is the neighborhood just North of Union Square and, if you are staying in Union Square, it is likely a short walk or cheap Uber ride from your hotel.

Black Manhattan

In 2005, the modern cocktail revolution was in its infancy. San Francisco bartender, Todd Smith, had just been hired on the opening team at Bourbon and Branch. Bourbon and Branch was a trailblazer at the time. The mid-20th century had been dominated by the “Fern Bar”; singles joints with fruity “female friendly” cocktails like the Sex on the Beach and the Lemon Drop. The 20th century closed with the martini craze. It was an era where anything in a “V”-shaped glass was labeled a “tini” of sorts, i.e. “Chocolate-tini”, “cherry-tini” etc. etc.

Bourbon and Branch was designed as a reservation only, speakeasy style bar, paying tribute to the older, sophisticated cocktails of the late 19th and early 20th centuries. The owners of Bourbon and Branch were trailblazers, who nudged San Francisco into the modern cocktail era. Their influence has spread to nearly every bar city wide today. Ice programs, house-made infusions, fancy cocktail glasses, and all the things we take for granted today, were not common place in 2006. Bourbon and Branch was inspired by a trip to New York City, where owners Doug Dalton, Brian Sheehy and the late Dahi Donnelly went to the late Sasha Petroski’s Milk and Honey. Todd Smith who saw what Bourbon and Branch founders were trying to do, at their earlier bars, such as Swig. He could see into the future and reached out to be a part of their next project. Bourbon and Branch employed some of the most important bartenders in San Francisco’s modern cocktail movement, including Smith in its early years.

Before Bourbon and Branch even opened, Smith was playing around with ingredients and coming up with more sophisticated, spirit forward drinks. One drink, a riff on the Classic Manhattan, was such a stand out that it eventually would become a modern classic. This drink was named the Black Manhattan and debuted on the opening menu of Bourbon and Branch in 2006.

The Black Manhattan was created with ingredients that were lesser known at the time. Two of them almost disappeared, into cocktail history’s past, during the Fern Bar Era. There was a time that most bars may only had a dusty old bottle of Angostura Bitters on the shelf. A lot of the bitters brands had stopped producing many of the bitters used in the days of early mixology. Gary Reagan, the New York City Bartender, who went on to write the book, “The Joy of Mixology”, brought the world orange bitters again in the early 1990’s. Reagan’s Bitters have become a bar staple today. Reagan also spent some time in the city by the bay and at one point wrote for the San Francisco Chronicle. Rye Whiskey was also a dying spirit, that was rarely called for an increasingly harder to find over the years. There were only a handful of brands on the market in the early 2000’s. Again, today, most decent bars offer a wide array of Ryes to choose from.Even Amaros, those delightful bittersweet Italian liquors, we have all grown quite fond of, were less prevalent in American Bar offerings 20 or so years ago. In spite of all the obstacles of 2005, Todd Smith, was able to give the world this delightful cocktail.

The Black Manhattan is made with 2 parts Rye Whiskey, 1 part Averna, a medium sweet Sicilian Amari with a lovely orange peel note, and a combination of classic Angostura Bitter’s and Reagan’s Bitters. It is a bold, complex cocktail with depth of flavor and very well balanced. Initially it was garnished with a cherry, just as a classic Manhattan. Today it is in vogue for bartenders to complete the drink with an orange peel. The orange zest really brings out the delightful sweet and spicey orange notes of the drink added by the Reagan’s Bitter’s and Averna.

Where to Try It:

Bourbon and Branch
501 Jones Street
San Francisco, CA 94102

Although Todd Smith left Bourbon and Branch years ago, the bar is still a favorite destination of both locals and tourists. It is a fun place to drink, with its speak easy vibe. Bourbon and Branch is part of the bar group, Future Bars, who hires some of the most knowledgeable and talented bar staff in the Bay Area. Why not try this Union Square original cocktail, at the bar where it was first introduced to the world?

Any Decent Cocktail Bar

The Black Manhattan is so well known today that any decent bartender will know how to prepare the drink. If you are in a place with a reasonably good spirit selection, they should have the ingredients to make the Black Manhattan.

Where is Todd Smith Today?:

Todd Smith Can be found at ABV in San Francisco’s Mission District, where he is a partner in the business. ABV is one of the city’s highest rated bars.

Revolver

In 2004, the Bourbon Boom was not yet in full swing. Many San Francisco menus still featured drinks of the “tini” era of the 1990’s. Bartender, John Santer, was working at the iconic San Francisco Jazz Club, Bruno’s at the time. A case of a, then, unknown Bourbon showed up one day. The Bourbon was Bulleit. Santer knew nobody was going to call for this product, as it was brand new at the time. He soon put together a cocktail recipe, using Bulleit, in order to sell the case. He wanted to create something based on a classic, with no house made ingredients. It had to be simple enough for any bartender to re-create. He had a friend, at the time, who always added some creme de cacao to his Manhattans. Santer was inspired by his friend and decided to add coffee liquor to his new cocktail. He figured coffee and chocolate have similar qualities and so, if one works well with bourbon, so should the other. His cocktail “The Revolver” was a 3 ingredient cocktail made with Bulleit Bourbon, Tia Maria Coffee Liquor and orange bitters. He decided to garnish the drink with a flamed orange peel, a very popular garnish of the era. The trend was kicked off by “King Cocktail”, Dale Degroff, of New York City’s Rainbow Room.

Soon Santer, one of the city’s best bartenders, found himself at Bourbon and Branch. This is really where the Revolver was introduced to the world. It made sense that this cocktail, a Manhattan Riff made its way to Union Square. If I were to crown one cocktail family the “official” cocktail family of Union Square, it would be the Manhattan. From the days of Cocktail Bill Boothby and the first cocktail renaissance, to the modern mixology Boom that kicked off at spots like Bourbon and Branch, the Manhattan has been a staple and an inspiration. Even during the Fern Bar and “tini” eras old timers were still calling for Manhattans. Bar Director, Todd Smith, created the entire opening menu at Bourbon and Branch. That is, the entire menu, except for one cocktail; The Revolver. Eventually 2 Manhattan riffs from that opening menu would become Modern Classics.

It did not take long for word to spread about the Revolver. Soon it would appear at Milk and Honey (the very bat that inspired Bourbon and Branch), Dutch Kills and many of the most important cocktail bars of the early 21st Century. Jeffrey Morganthaler, Portland’s bartender and cocktail writer of great notoriety, mentioned the drink in his book. Cocktail Historian, Robert Simonson included the Revolver in his Book, “Three Ingredient Cocktail”. Soon the Revolver would go on to become a modern classic.

Where to Try It?

Bourbon and Branch
501 Jones Street
San Francisco, CA 94102

Bourbon and Branch is one of the country’s most important cocktail bars. It is the San Francisco Bar, known as a trailblazer into the modern cocktail era. The staff in the early years was stacked with bartenders that would eventually make a name for themselves in the industry. Todd Smith, Marco Dionysus, Kevin Deidrich, Dominic Venegas, Owen Westman and Neyah White were all on the staff at some point.

Where is John Santer Today?

John Santer is no longer bartending. He went on to open one of the top 100 cocktails in the world, Prizefighter, in Emeryville. After leaving Prizefighter, Santer worked on a project with Bar Legend Thad Vogler, but the pandemic shut downs led to a fast closure. Today Santer is part of the Raise the Bar Mentorship Program and will serve as a mentor to an up and coming bartender.