Trick Dog | Cocktail Recipes - Find. Eat. Drink.
Trick Dog Bar, San Francisco, CA, California, Josh Harris, Scott Baird, Bartenders, Cocktail recipes, Margarita, Tequila Ocho, Combier, Triple Sec, Fresh Lime Juice, Kosher Salt, The Polar Bear, Pierde Almas Mezcal, Puritita, Dolin Blanc, Tempus Fugit Crème de Menthe, Creme de Menthe, Angelica root tincture, Nick & Nora, Glass, Coupe,
The Trick Dog Bar bartenders, Josh Harris and Scott Baird pass along cocktail recipes for The Polar Bear and a Margarita.
The Bon Vivants’ bar stars Jason Henton, Scott Baird and Josh Harris, took an old warehouse space and turned it into one of the most talked about cocktail destinations in the country. The name Trick Dog comes from the old cast iron mechanical bank and the menu is inspired by the colors on the Pantone palette wheel. Industrial design, vintage glassware, metal bar stools and drinks that transcend their quirky names all make Trick Dog a place worth visiting.
Barmen Josh Harris and Scott Baird talk about Trick Dog and pass along their picks for where to eat, drink and find cool barware in the San Francisco Bay Area.
Mission District - San Francisco, CA
Trick Dog Bar | Cocktail Recipes
June 27, 2013
General Information
Trick Dog
Mission
Cocktails
3010 20th Street
San Francisco, CA 94110
T: 1.415.471.2999
Website
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Photographs courtesy of Trick Dog [credit: Allison Webbe Photography]
Cocktail Recipes
The Polar Bear
Recipe courtesy of Trick Dog Bar
The Polar Bear Cocktail
Photo Credit Allison Webbe Photography]
Glass: Nick & Nora
Garnish: None
Ingredients
- 1.5 oz Pierde Almas La Puritita Mezcal
- 0.75 oz Dolin Blanc
- 0.5 oz Tempus Fugit Crème de Menthe
- 6 drops Angelia Root Tincture (see direction below)
Cocktail Directions
1) In a cocktail shaker, add ingredients, then fill with ice.
2) Shake really hard and double strain into a chilled cocktail coupe.
Angelica Tincture Directions
1) Take the Angelica root, clean it and cut it into discs.
2) Get a small mason jar, add the Angelica root and fill it with like Everclear Grain Alcohol.
3) Shake it every time you walk by it.
4) Let it set for a couple of weeks.
5) Strain through a coffee filter and transfer to a dropper bottle.
Scott’s Margarita
Recipe courtesy of Scott Baird | Trick Dog Bar
The first important thing with a Margarita is you need to shake the hell out of it. You have to shake it really hard, but briefly. You don’t get too much water in it, but you do you want that frothy mixed up aeration.
A hint of sweetness is one of the things that makes it balanced drink . It goes to your mouth, it’s a little sweet. It crossed the palate with the acidity, maybe some bitterness from the citrus oils and you get any kind of umami that might be in the spirit and then it goes away. It leaves a dry quality and you want it again. If you don’t have that hint of sweet in the beginning you are missing the ride.
Yield
Serves 1
Glass: Cocktail Coupe
Garnish: Lime Slice
Ingredients
- 2 oz Tequila Ocho
- 1 oz Combier Triple Sec Liqueur
- 3/4 oz fresh lime juice
- Kosher salt (for rim)
Cocktail Directions
1) Salt half the rim of a cocktail coupe and chill it with ice.
2) In a cocktail shaker, add ingredients, then fill with ice.
3) Shake really hard and strain into the chilled coupe.
4) Garnish with a lime slice.
