Here’s the lineup for 5.0 @ Orson tonight… with special guest Dominic Venagas on the fly!

RSL · Devan · Brugal Anejo Rum · Prosecco · Organic White Grape Juice · Cherry Bitters

Genoa Swizzle · Devan · Flora Cana 7 Rum · Obsello Absinthe · Grand Marnier · Falernum · Lime Juice · Angostura Bitters

Blood Diamond · Ethan · Saffron-infused Bols Genever · Green Chartreuse · Sutton Cellars Brown Label Vermouth · Regan’s No. 5 Orange Bitters

Director’s Cut · Ethan · Milagro Reposado Tequila · Honey-Orange- Lavender syrup · Lime Juice · Cyanne Pepper

Sloe Sazarac · Tim · Plymouth Sloe Gin · Old Overholt Rye · Obsello Absinthe rinsed glass · (A take on one of the earliest cocktails, the Sazarac)

War of the Worlds· Tim · Old Overholt Rye · Pink Peppercorn · Strawberry Water · Cinnamon

Hello and Cheers, curious imbibers! It’s been too long. So long in fact, that we’re quite sure we’ve given you ample time to sober up from Cocktail Lab 4.0…

…and we find this unacceptable. You can be damn sure we’ve used our down time wisely: crafting a new arsenal of unique creations to delight your palate and knock your socks off.

On Saturday, July 25th, from 10 P.M. to 2 A.M. – the boys from Cocktail Lab take over the bar @ Orson. That’s right – Top Chef Elizabeth Falkner’s celebrated culinary gem in our very own SOMA. And we’ll be bringing some very special friends with us…

In the meantime, we’re off to Tales of the Cocktail. But keep an eye on the blog (and the Facebook Page, if yer savvy) for tidbits. This is one you absolutely Can. Not. Miss.

–Ethan

http://www.orsonsf.com/

Yet again, a heartfelt thank you to all you faithful bon-vivants who joined us last Saturday for Cocktail Lab 4.0.  With every passing event, it’s clearer for us that it’s you guys who make this thing amazing.  So again, thank you.

In light of the collaborative spirit of Cocktail Lab, we’d like to offer the opportunity to give your feedback outside of the event.  While your suggestions during The Lab have universally improved our cocktails, sometimes suggestions benefit from sleeping on it-  (i.e. sobering up.)

As promised, we’re in the long awaited process of posting the recipes for all the libations from Cocktail Labs past.  But in the meantime, we’d love to get an idea of what you dig.  We’ll be posting open-ended polls after each event, and if you could take the time to fill them out, it’ll help us better design custom stuff to further eff you up.

We aim to please.

Also, please feel free to discuss cocktails, the events and new ideas in the comments section.  And if you’ve got any photos of Cocktail Lab, post ‘em to the Facebook group!

 Loading ...

What’s the only thing that could make booze better?

More booze.

In the spirit of spirits, regarding the potency of potables, in order to distill the distillates, we offer you creative cocktails made entirely of the hard stuff. (With the occasional appearance by our citrus friends.)

Among the things you won’t find: Soju cocktails, anything made from pomegranate, Mojitos, “Flirtinis” or any other drink that at any time appeared on Sex and the City.  Like you expected that from us anyway…

What you will find: sweet, savory and balanced concoctions constructed with nothing but the sauce.

9:00-2:00 next Saturday night, back at Annabelle’s! The whole Cocktail Lab crew will be contributing to the list, as well as a few favorites from Cocktail Labs past. And of course, a stack of dusty tomes containing the secrets to ancient tipples from the days before passion fruit puree…

See you Saturday!

Annabelle’s Bar & Bistro

68 4th Street

415.777.1200

Greetings, bon vivants and drunken bastards alike!  As many of you know, it’s been a crazy week for both Tim and I, but we certainly didn’t want you to think your ever enthusiastic patronage of Cocktail Lab 3.0 has gone unappreciated.

Personally, I think the Monsoon is one of the tastiest cocktails I’ve come across.  And I learned a lot about Rhum myself: namely that is does not work like bourbon, gin or tequila.  And that I probably shouldn’t try to make it do so.

Thanks again for showing up and once again making a voluntary Saturday night behind the bar more fun than anything we could have come up with on our own.  We think Cocktail Lab is getting better- we hope you do too.

Next time around will be back at Annabelle’s, and you’ll know well in advance, with a sneak look at the cocktail list ahead of time.  And for our savvy patrons, be on the lookout for Cocktail Lab 3.5 to be held by invitation only at an undisclosed location… shhhh…

Ethan

Saturday, March 28th- Cocktail Lab 3.0: The Rum Diaries

7:00 P.M.-2:00 A.M.
B Restaurant & Bar
Yerba Buena Gardens – Upper Terrace
720 Howard St
San Francisco, CA 94103
(415) 495-9800

Cocktail Lab is back at B Saturday night, featuring a number of specialty rhum concoctions mixed up by Tim Zohn and Devan van Eyck, as well as Ethan Terry back on the books, but making your antique selections by revisiting the rhum spirit.

DJ’s spinning your old school favorites, selections from B’s menu oozing with deliciocity, and of course, and ocean of booze.

(Here is where I’ve deleted a number of really unfortunate pirate jokes.  You’re welcome.)

As always, bring a friend and a curious palate!

It’s now 5:22 on Monday afternoon: almost 48 hours after Saturday’s Cocktail Lab, and I am just now lucid (and sober) enough to properly sit down and send out the wrap-up.

In short, thank you all.

Saturday was a blast! We literally had our asses handed to us by you crazy people, but we love it. Thank you all for your patience in waiting for drinks while we stirred and shook like mad. We got great feedback on the featured cocktails, and really enjoyed coming up with new libations for you. We’ve also got a number of ideas on how to better run the next Lab, so again, thank you!

The next Cocktail Lab will be back at B Restaurant & Bar. We’ll keep you posted.

In the meantime, I’m opening up discussion on the Facebook page for the group, (the link’s on the left.)  Please take the time to check out the posts and get involved in the discussion. Remember, Cocktail Lab is all about you guys, so anything we can do to make it more fun, we’d like to know about!

Plus, if anyone has any pictures from the evening, please feel free to post.

Thanks again, we love you all…

-Ethan

With a handful of hours to go, we’ve finally nailed down the “official” cocktails for tonight’s Cocktail Lab.  For those of you who attended the first, you know this is only a small portion of the fun of the evening- the rest provided by Tim, mixing up dinosaur drinks from such dusty tomes as:

“The Savoy Cocktail Book” by Harry Craddock of the American Bar

“Jerry Thomas’ Bar-Tender’s Guide”

“Cocktails” by “Jimmy” late of Ciro’s

“Cheerio!” by Charles, (formerly of Delmonicos.)

And, of course, the inevitable experimentation that happens when you wonderful people exclaim, “Make something up!”

But before all that, here’s a peek at what we know is in store:

Succubus · Heather · Milagro Reposado · Poached Pear Syrup · Cointreau · Lemon · Winter Spice Simple · Regan’s Number 5 Orange Bitters

The Log Lady · Ethan · Knob Creek · Maple Syrup · Coffee Extract · Angostura

Tea Time with the Duke, c. 1875 · Ethan · Earl Grey-infused Anchor Genevieve Genever · Lemon ·  Simple · J Laurens Brut

A Touch of Evil · Ethan · Milagro Reposado · Lavender/Orange/Honey Syrup · Lime · Cayenne Pepper

We look forward to your presence with bated breath.

Saturday, March 7th: Cocktail Lab 2.0

10:00 P.M.-2:00 A.M.
@ Annabelle’s Bar and Bistro
68 4th St. San Francisco, CA 94115

Ethan Terry and Heather Davis will be concocting original libations, Tim Zohn will be armed and dangerous with the Savoy Cocktail Book. Hors d’oeuvres style foodstuff, funky tunes via Jill Weiner’s iPod, and general mischief awaits!

As always, bring a friend and a curious palate!

Cocktail Lab has busted out of Facebook!  If you’re an enthusiast, please take the time to register with us so you can comment on posts and share your ideas.  Let’s get wasted!